EASY PARMESAN BISCUITS RECIPE: HOW TO MAKE IT
This recipe is simple but a delicious addition to any meal. The children love to dip the ready-made biscuits in butter and coat it with the cheese. Warm from the oven, one biscuit per person usually isn’t enough. —Linda Becker, Olympia, Washington
Provided by Taste of Home
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 5 biscuits.
Number Of Ingredients 3
Steps:
- Preheat oven to 400°. Dip both sides of biscuits into melted butter, then into cheese. Place 1 in. apart in a well-greased 9-in. round pan. Bake until golden brown, 8-11 minutes. Serve warm.
Nutrition Facts : Calories 177 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 462mg sodium, CarbohydrateContent 16g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 6g protein.
PARMESAN BASIL BISCUITS RECIPE: HOW TO MAKE IT
Rise to the occasion and serve these light flavorful biscuits the next time you invite guests to dinner. The olive oil, Parmesan cheese and basil make the golden gems so tasty, they don't even need butter! The recipe comes from our Test Kitchen.
Provided by Taste of Home
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper. Stir in buttermilk and oil just until moistened., Turn onto a lightly floured surface; gently knead three times. Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet., Bake at 400° for 16-18 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 129 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 301mg sodium, CarbohydrateContent 19g carbohydrate, FiberContent 1g fiber), ProteinContent 4g protein.
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- Preheat the oven to 425 °. Line 2 rimmed baking sheets with parchment paper. Combine the flour, parmesan, baking powder, pepper and salt in a food processor and pulse until blended. Add the butter and pulse until mostly incorporated with a few chunks. Slowly pour in the buttermilk, pulsing as you go; stop just when the dough comes together. Drop the dough in about 1/4 cup scoops on the prepared baking sheets. Bake until golden on the top and bottom, 15 to 20 minutes. Brush with melted butter.
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From thehappyfoodie.co.uk
Measure all the ingredients except the poppy seeds into a food processor. Season with salt and black pepper and whiz until well combined to a soft dough.
Turn the dough out on to a lightly floured work surface and roll into a cigar shape about 12cm (4½in) long and 4cm (1½in) wide.
Sprinkle the poppy seeds on to a board. Roll the dough in the seeds so the roll is completely covered. Carefully wrap in cling film and place in the freezer to chill for 30 minutes.
Preheat the oven to 200°C/180°C fan/Gas 6. Line a baking sheet with non-stick baking paper.
Slice the roll into 20 thin slices and arrange on the baking sheet. Bake in the oven for about 15 minutes, or until pale golden and just firm in the centre. Remove from the oven and leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Mary’s tips:
Can be made up to 4 days ahead and kept in an airtight tin lined with kitchen paper – this prevents the biscuits from becoming soggy.
Freeze well. Refresh in a low oven after defrosting.
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Sift the flour, baking powder, paprika and cayenne into a bowl and add the salt and pepper.
Mix the softened butter with the Parmesan until they are well blended. You can do this either by hand, using a spatula, or in a freestanding mixer fitted with the paddle attachment. Add the dry ingredients and continue mixing until a soft dough is formed.
Put the dough on a well-floured work surface and divide it in half. Use plenty of flour, both on your hands and on the work surface, to roll each piece into a long log, 3–4cm in diameter. Wrap each log in cling film and place in the fridge for about 30 minutes to firm up.
Scatter the poppy seeds over a flat plate or tray. Brush the logs with the beaten egg and then roll them in the poppy seeds until covered. Refrigerate again for 1 hour (at this stage you can also wrap the logs and freeze them).
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