Rosemary Parmesan Biscuits Recipes

ROSEMARY PARMESAN BISCUITS

Steps:

• Preheat oven to 475 degrees (F). Generously grease a 9" pie plate; set aside.
• In a large bowl combine flour, baking powder, sugar, salt, garlic powder, black pepper, and rosemary, and Parmesan cheese, whisk well to combine.
• Add in the butter and toss well to coat. Using a pastry blender, or two forks, work the butter into the dry ingredients until the mixture resembles a coarse meal.
• Pour in the half and half and, using a rubber spatula, stir until ingredients are just combine.
• Sprinkle a generous amount of flour (about 3/4 of a cup) onto a clean work surface. Spray a 1/4 cup measuring cup with nonstick spray and scoop level amounts of the batter onto the floured surface. Sprinkle the tops of the dough lightly with some of the flour. Form each mound of dough into a ball shape, then place them in the prepared pan. It's fine if they're touching each other in the pan.
• Brush the tops and sides of the biscuits with melted butter.
• Bake in preheated oven for 8 minutes, then reduce the temperature to 400 degrees (F) and continue baking for 14 to 15 minutes, or until golden brown.
• Place pan on a cooling rack to cool for 5 minutes. Then sprinkle with additional Parmesan cheese, if desired, and serve! You can cut these apart with a knife, or just pull them apart with your hands!

PARMESAN SHORTBREAD BISCUITS

Steps:

• Process the butter, flour and parmesan in a food processor until a wet crumbly dough; OR
• Alternative method: Place the flour and butter into a bowl and use your fingers to rub the butter into the flour until a crumble dough forms. Then add the parmesan cheese and use your fingers to rub it into the mixture.
• If you are making rosemary biscuits, add the rosemary at the same time as the parmesan cheese.
• Lightly flour a surface and turn the dough out onto it. Knead to bring together, then shape into two logs with a diameter of around 3 cm / 1.2" and about 15cm/6" in length.
• Wrap with cling wrap and refrigerate for 1 hour or until firm. (Note 2)
• Preheat oven to 180°C/350F. Line 1 large baking tray or 2 ordinary baking trays with baking paper (parchment paper).
• Remove the log from the fridge and use a sharp knife to cut the log into 7mm/ 1/3" thick rounds.
• Place the biscuits onto the baking tray at least 2cm / 1" apart.
• Bake biscuits for 12 minutes or until light golden.
• Stand on trays for 5 minutes then transfer to a wire rack to cool.

EASY ROSEMARY GARLIC PARMESAN BISCUITS

Steps:

• Preheat oven to 400F.
• Line a cookie sheet with parchment paper.
• Melt butter in a small pan, add oil and half the garlic; sauté on low heat about 1 minute.
• Remove from heat and add chopped rosemary.
• In a large bowl, combine biscuit mix, parmesan cheese, and remaining garlic.
• Stir in milk and mix (do not over mix).
• Drop batter by heaping tablespoonfuls (about 1.5 oz each) onto prepared cookie sheet. Bake for 10 minutes.
• Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.

ROSEMARY PARMESAN BISCUITS

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.