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Apr
5
Parmesan Herb Biscuits
I discovered this recipe in the February 2009 Bon Apetit; it is from the Taku Glacier Lodge in Juneau, Alaska (I couldn’t find an online version of this reader restaurant recipe request).
Parmesan cheese, herbs and easy — that’s my kind of biscuit. I modified the ingredients (I do not have dried milk powder laying around, so I added more cheese and used milk instead of icewater) and they turned out really delicious. We had them with soup and salad but they would also go well with ham or pasta.
Makes 9 biscuits.
- Flour - 2 cups
- Parmesan Cheese - 1/3 cup, finely grated
- Baking Powder - 2 tsp
- Salt - 1 tsp
- Thyme - 1 tsp, dried
- Tarragon - 1 tsp, dried
- Basil - 1 tsp, dried
- Butter - 1/2 cup (1 stick) - chilled and cut into 1/2″ cubes
- Cold milk - 3/4 cup, possibly a bit more
- Preheat oven to 400. You’ll need a large bowl, a floured work surface and an ungreased baking sheet
- Blend flour, cheese, baking powder, salt and herbs together in a large bowl.
- Add butter and use your fingertips to cut into the dry mixture until it forms a coarse meal.
- Gradually add 3/4 milk, tossing until moist clumps form.
- Gather dough into a ball and place onto floured work surface.
- Using floured hands, press dough into a 6″ square shape. Cut dough into thirds, creating nine 2″ sqaure biscuits.
- Arrange biscuits with sides touching on ungreased baking sheet.
- Bake until golden brown, about 30 minutes. Separate slightly and let cool for 15 minutes.
Serving suggestions/comments:
- Serve warm or at room temperature.
- They are great plain but also taste good with butter or olive oil.
- The original recipe calls for 1 tsp dried parsley which I did not have, but will try next time.
- I may also try halving the tarragon as the flavor is very strong and almost overpowers the Parmesan cheese.
Parmesan Herb Biscuit
