Tuesday, February 17, 2009

Rosemary and Parmesan Buttermilk Biscuits


parmesan buttermilk biscuits
2 cups unbleached all-purpose flour (10 ounces)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
3/4 cup grated Parmesan cheese (1 1/2 ounces)
1/2 teaspoon chopped fresh rosemary
1 cup buttermilk (cold)
8 tablespoons unsalted butter , melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits

1. Adjust oven rack to middle position and heat oven to 475 degrees. Whisk flour, baking powder, baking soda, sugar, salt, Parmesan, and rosemary in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps (see photo below).

2. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high - there will be about 12). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.

3. Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.

4. Have a heart attack


  1. Looks and sounds yummy. I will try this recipe as soon as I can get me some buttermilk!!

  2. i just made these, with the following substitutions, based on what i had in stock:
    -4 cloves of garlic, diced and simmered in the 8 tbs of butter for 5 minutes
    -mixture of equal parts yogurt/sour cream/almond milk instead of buttermilk
    -3/4 tsp dried rosemary (crushed)

    and...delish. just had 3! taking them to a bbq.



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