Rosemary Biscuits With Horseradish Filet Recipes

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RIDICULOUSLY EASY ROSEMARY PARMESAN BISCUITS



Ridiculously Easy Rosemary Parmesan Biscuits image

These Ridiculously Easy Rosemary Parmesan Biscuits can be thrown together with minimal effort and can be served for breakfast, lunch or dinner! They're also ridiculously delicious!

Provided by Chris Scheuer

Categories     Breads     Breakfast     Dinner     Lunch

Time 25m

Number Of Ingredients 13

1 cup cold buttermilk
8 tablespoons butter
2 cups all-purpose flour
⅓ cup finely grated Parmesan cheese
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh rosemary
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
1 tablespoon melted butter
½ teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh parsley

Steps:

  • Adjust oven rack to middle position and heat oven to 425°F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray.
  • Measure 1 cup of buttermilk and place cup in the freezer while prepping other ingredients (you want it to be in the freezer 10 -15 minutes.
  • Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to the microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
  • Whisk flour, Parmesan, herbs, sugar, baking powder, baking soda and salt in a large bowl. Stir to combine.
  • After buttermilk has been chilled in the freezer for at least 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules.
  • Add buttermilk mixture to dry ingredients and stir with a rubber spatula just until all flour is incorporated and batter pulls away from sides of the bowl. The dough will be fairly stiff and not super wet. If the dough is wet and loose, add more flour 1 tablespoons at a time, stirring to combine, until dough is fairly stiff.
  • With an ice cream scoop (see Café Tips for sizes) or a spoon, scoop the dough in rounded mounds onto the prepared sheet pan, spacing about 1½-2 inches apart.
  • Place in oven and bake until tops are light golden brown and crisp, 10 to 18 minutes. Check after about 8 minutes and every few minutes after that, as every oven is different.
  • Towards the end of the baking time, melt the one tablespoon of butter and stir in the rosemary and parsley. Brush the tops of the hot biscuits with melted herb butter. Serve and enjoy!

Nutrition Facts : Calories 215 kcal, Carbohydrate 22 g, Protein 5 g, Fat 12 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 32 mg, Sodium 399 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

ROSEMARY BISCUITS



Rosemary Biscuits image

Make and share this Rosemary Biscuits recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Breads

Time 30m

Yield 1 Dozen

Number Of Ingredients 7

2 cups sifted flour
1 teaspoon salt
3 teaspoons baking powder
1/3 cup sugar
6 tablespoons margarine
1/2 cup milk
1/4 cup fresh rosemary leaf, finely chopped

Steps:

  • Sift flour,salt,baking powder and sugar together.
  • Cut margarine into mixture.
  • Add milk and mix to a stiff dough.
  • Add rosemary leaves,mix well.
  • Roll into thickness desired and cut with small biscuit cutter.
  • Place on greased baking sheet.
  • Bake at 425 for 10 minutes or until golden.

ROSEMARY PARMESAN BISCUITS



Rosemary Parmesan Biscuits image

I love savory biscuits so i thought i would put this in to try at a later date. Biscuits will keep for up to 4 days stored in a foil-lined airtight container. Prep time includes 1hr refrigeration time

Provided by Sonya01

Categories     Lunch/Snacks

Time 1h16m

Yield 36 biscuits

Number Of Ingredients 4

100 g butter, chopped
100 g parmesan cheese, grated
1 tablespoon rosemary, roughly chopped
3/4 cup plain flour

Steps:

  • Process butter, parmesan, rosemary, flour and salt and pepper in a food processor until mixture forms a dough.
  • Turn dough out onto a lightly floured surface. Knead and press into a 15cm disc. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm.
  • Preheat oven to 180°C Line 2 baking trays with baking paper.
  • Roll out dough between 2 sheets of baking paper until 0.5cm thick. Using a 5cm round biscuit cutter, cut rounds from dough. Press unused dough together. Repeat until all dough is used.
  • Bake biscuits for 6 to 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.

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