Rosemary Parmesan Biscuits

It has been so long since I have blogged here - I wonder if everyone has stopped checking in to see if there is something new???? Teaching fifth grade still has left me with hours of preparation and little time for anything else. But this weekend I wanted to take a break and leave at least one post to let everyone know that I was still alive!

I'm hoping to make this recipe for biscuits again today. It is based on a recipe from the USA Weeekend Magazine from February 2008. It has a neat trick where you grate frozen butter into the dough which makes these biscuits easy and flaky! I have added fresh rosemary and parmesan cheese to make them savory, but you could leave that out or add different flavorings.


Rosemary Parmesan Biscuits

2 cups unbleached flour
2 tsps baking powder
1/4 tsp baking soda
1 tsp sugar
1/4 tsp salt
6 Tablespoons unsalted butter, frozen solid
1 cup buttermilk
1/4 cup parmesan cheese
1 Tablespoon fresh rosemary, chopped

Preheat oven to 450 degrees. With a fork, mix the dry ingredients in a bowl. Using the large holes on a grater, grate the butter into the bowl. Add the cheese and rosemary. Use your fingers to mix the ingredients. Add the buttermilk and stir with a fork or hands until just mixed. Add a bit additional buttermilk if needed.

Turn out dough onto a floured board and pat into a square about 6 inches across. Cut the dough into 9 squares. Shape each square into a roundish shape and then set on a lightly greased cookie sheet. (I use an airbake pan to keep the bottoms from getting too brown.) Bake for about 15 minutes or until golden.