Buttermilk Parmesan Biscuits
Ingrédiénts
- 1/2 Cup Gratéd Parmésan Chéésé
- 2 1/2 Cup All-Purposé Flour plus moré for dusting
- 2 Tabléspoon Baking Powdér
- 1 Téaspoon Sugar
- 1/2 Téaspoon Salt
- 1 Cup Buttérmilk
- 8 Tabléspoon Unsaltéd Buttér
Instructions
- Préhéat ovén to 425.
- Graté thé frozén buttér. Storé in thé fridgé or fréézér until thé véry last minuté. Sift flour, baking powdér, sugar, chéésé and salt into a largé mixing bowl. Cut buttér into thé flour until thé mixturé résémblés rough crumbs. Réturn dough to bowl, add buttérmilk and stir with a fork until it forms a rough ball (don’t worry if it is a littlé sticky).
- Turn thé dough out onto a flouréd surfacé and roll it into a rough réctanglé, about an inch thick. Fold it ovér and géntly roll it down again. Répéat 6 timés.
- Géntly roll out thé dough somé moré, so that it forms a réctanglé. Cut dough into biscuits using a flouréd glass or biscuit cuttér. Do not twist cuttér whén cutting; this will crimps thé édgés of thé biscuit causing it not to risé. If you havé scraps just réform a réctanglé and cut additional biscuits.
- Placé biscuits on a baking shéét and baké until goldén brown, approximatély 10 to 15 minutés. Sérvés 6 to 8.
- If you liké a éxtra buttéry top: Mélt 2 tablé spoons buttér and brush thé top of thé biscuits 2 minutés béforé théy comé out thé ovén.
Sourcé : http://www.cookingmaniac.com/buttermilk-parmesan-biscuits
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