Friday, November 18, 2011

Does anyone have a recipe for Parmesan and Rosemary biscuits?

When I make them,


I use the standard bisquick or another biscuit recipe, and I would add about 1/2 c fresh grated parmesan, and about 3 tbs of dried rosemary (that I crush between my fingers first), these are also great with extra parmesean sprinkled on top, and about 1Tbs of garlic powder in the mix.


You can also do this with any standard bisquit recipe. Just mix all the ingredients first, and add between 1/2 and 1 cup of parmesan at the end of mixing.


Bake as usual

Does anyone have a recipe for Parmesan and Rosemary biscuits?
PARMESAN AND PARSLEY BISCUITS:





serving size


Makes about 12.








ingredients


3 cups all purpose flour


3/4 cup grated Parmesan cheese


1/4 cup sugar


2 tablespoons baking powder


1/2 teaspoon salt


1/2 teaspoon ground black pepper


1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes


1/4 cup chopped fresh parsley or chives


1 cup (or more) chilled whole milk


preparation


Preheat oven to 400°F. Lightly sprinkle heavy large baking sheet with flour. Combine 3 cups flour, 1/2 cup cheese, sugar, baking powder, salt, and pepper in large bowl; whisk until well blended. Add butter and rub in with fingertips until coarse meal forms. Mix in parsley. Gradually add 1 cup milk, tossing with fork until moist clumps form and adding more milk by tablespoonfuls if mixture is dry. Gather dough into ball. Press out on lightly floured work surface to 8-inch round, about 1 inch thick. Using 2-inch-diameter cutter, cut out biscuits. Repeat, gathering and pressing out dough and cutting biscuits until all dough is used. Arrange biscuits on prepared baking sheet. Sprinkle with remaining 1/4 cup cheese.





Bake until biscuits are puffed and light golden and tester inserted into centers comes out clean, about 15 minutes. Transfer biscuits to towel-lined basket and serve warm.





Bon Appétit
Reply:From Taste of Home (Jacqueline Graves)





INGREDIENTS


3 ounces reduced-fat cream cheese, cubed


1 3/4 cups reduced-fat biscuit/baking mix


1/2 cup fat-free milk


2 teaspoons minced fresh rosemary





DIRECTIONS


In a large bowl, cut cream cheese into biscuit mix until crumbly. Stir in milk and rosemary just until moistened. Turn dough onto a lightly floured surface; knead 10 times. Roll out into a 6-in. square. Cut into for 3-in. squares; cut each square diagonally in half. Place on a baking sheet coated with nonstick cooking spray. Bake at 400 degrees F for 10-12 minutes or until golden brown. Serve warm.





You can add 1/4 C. parmesan cheese to mixture or lightly spray with butter spray and top with parmsean before baking.


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