Visitors to Lisa's Kitchen will know that I am a great fan of quick and easy savory biscuits. Not only do they fill out a meal, they are a tasty treat in their own right. Though I have no shortage of biscuit recipes on hand, I can never resist new ideas. I found this recipe in the latest issue of Cook's Illustrated.
Rosemary Parmesan Drop Biscuits
2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1 teaspoon of sugar
3/4 teaspoon of salt
3/4 cup of grated Parmesan cheese
1/2 teaspoon of fresh rosemary
1 cup of cold buttermilk
8 tablespoons of melted butter, cooled for about 5 minutes
Preheat the oven to 475 degrees. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, Parmesan and rosemary. In a medium bowl, combine the buttermilk and slightly cooled melted butter, stirring until butter forms small clumps.
Add the buttermilk mixture to the dry ingredients and stir with a rubber spatula until just incorporated and butter pulls away from the sides of the bowl. Using a greased 1/4 cup measuring cup, scoop a level amount of batter and drop onto greased or parchment paper lined baking sheets. Leave 1 1/2 inches between batter.
Bake until crisp and golden, about 12 - 14 minutes. Cool on a wire rack. Make 8 - 10 biscuits.
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