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Parmesan Garlic Biscuits

After celebrating and then sleeping in, an early afternoon breakfast of savory biscuits and lots of coffee was a nice way to leisurely spend the first day of 2013.  Yesterday, I got everything together and prepped all ingredients so all I had to do today was combine everything and get it in the oven. This recipe was easy to follow and a snap to prepare. I have to admit, at first I was skeptical because there was no cutting butter into the flour and an absence of egg. I really had my doubts, but thankfully I was proven very wrong. This turned out to be a great recipe to have in my repertoire as it’s flexible and reliable.

Parmesan Garlic Biscuits

from Cook’s Country

2 cups all purpose flour

2 tsp sugar

2 tsp baking powder

1/2 tsp salt

1/2 tsp black pepper

1 cup grated parmesan cheese

2 cloves garlic, minced

1 1/2 cups heavy cream


Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

Combine and whisk flour, sugar, baking powder, salt. Stir in 3/4 cup of cheese, garlic, and pepper. Add 1 1/4 cup cream and stir until dough forms, 30 seconds. Transfer to the countertop and add cream in 1 tbsp increments and stir with the dry bits left in the bowl until moistened. Combine with rest of the dough and knead just until the mass comes together, 30 seconds.

Pat dough into an 8″ circle, cut into wedges and place on the parchment lined baking sheet. Bake 7-9 minuted, until just browned. Sprinkle remaining cheese onto the slices, rotate and return to the oven for another 7-9 minutes until cheese topping has melted.

Serve warm.

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