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Herb Cheese Biscuits
in Diana's Recipe Book
(total ratings: 1)
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|Servings: 18 biscuits|
3 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. each baking soda and salt
1 cup (2 sticks) cold unsalted butter, cut into 1/4-in. pieces
1 cup finely shredded cheddar cheese
2 tbsp. chopped fresh parsley
1 1/4 cups buttermilk
1 large egg Plus 2 tbsp. milk, beaten
Preheat oven to 400 degrees F (200 C). Lightly grease baking sheet with butter.
In large bowl, whisk flour, baking powder, baking soda and salt. With pastry blender, cut in butter until mixture resembles coarse cornmeal. Stir in shredded cheese and chopped parsley. Stir in buttermilk with fork until dough forms (add more buttermilk, 1 tbsp. at a time, if too dry).
Place dough on lightly floured surface; shape into ball (do not overwork dough). Pat out 3/4 inch thick. Using floured 2 1/2 inch biscuit cutter, cut out biscuits; transfer to prepared baking sheet. Reroll scraps; cut out biscuits (about 18 total). Brush tops with egg wash. Bake 15 to 18 minutes, until golden brown. Remove from oven and serve immediately.
Makes approximately 18 biscuits.
|Date: May 11, 2004|