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Hometown Recipes: Rosemary Parmesan Biscuits

By Erin Walgamuth

As I sit here in front of my computer to write this recipe storm clouds are gathering in the sky, and I am loving it! These lovely, flaky biscuits are an easy to make comfort food, so they are perfect to serve on a rainy day.

You can change the rosemary to another herb if you prefer and same goes for the cheese. We really enjoy these biscuits with homemade chicken soup; well actually, any kind of soup will do just fine.

Enjoy and stay dry!

You will need-

Large mixing bowl

Measuring spoons

Wire whisk or fork

Pastry blender

2 cup measuring cup

Rubber spatula

Extra flour for kneading dough and cutting biscuits

Cutting board or work surface

2 ½ inch biscuit cutter or drinking glass of the same width

Pastry brush for egg wash

Baking sheet lightly coated with vegetable spray

 


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Start to oven is about 10 minutes

Pre-heat oven to 400 degrees

Cook time is approximately 13 minutes

 

2 ½ cups all-purpose flour

2 ½ teaspoons baking powder

2 teaspoons dried rosemary. I break up the leaves with my fingers to make the pieces smaller.

½ teaspoon granulated garlic

¼ cup grated parmesan cheese

½ cup COLD butter cut into medium size pieces

1 large egg

¾ cup 2% or whole milk

Note: Baking powder will start to loss it’s rising power after a year. I always write the date that I open a new container of baking powder on the can, and then I know when it’s time to buy a new one!

Put the dry ingredients into the bowl and use the whisk or fork to incorporate well. Cut in the butter with the pastry blender until it looks like coarse meal. There will be chunks of butter visible.

Whisk the egg and milk in the measuring cup to combine thoroughly. Pour all but 1 tablespoon of the milk mixture into the dry ingredients, reserve the remaining milk/egg mixture. Use the spatula to gently mix the wet and dry ingredients together until just combined.

Turn dough out onto lightly floured cutting board or work surface and knead a few turns. Pat dough into an 8 inch circle, or about ½ inch thick. Dip the biscuit cutter into flour and cut out biscuits. You can re-roll and pat into more circles until you have used all the dough. You should have approximately 10 biscuits, but that will depend on how thick the dough is. Place biscuits on the baking sheet. Use the pastry brush to brush remaining egg/milk mixture over the top of each biscuit. Bake biscuits in the pre-heated oven for approximately 13 minutes or until the tops are a golden color.

Remove biscuits from the oven and let cool slightly. Serve warm with butter….yum!

Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.