Ridiculously Easy Rosemary Parmesan Biscuits Food

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!

RIDICULOUSLY EASY ROSEMARY PARMESAN BISCUITS

Steps:

• Adjust oven rack to middle position and heat oven to 425°F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray.
• Measure 1 cup of buttermilk and place cup in the freezer while prepping other ingredients (you want it to be in the freezer 10 -15 minutes.
• Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to the microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
• Whisk flour, Parmesan, herbs, sugar, baking powder, baking soda and salt in a large bowl. Stir to combine.
• After buttermilk has been chilled in the freezer for at least 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules.
• Add buttermilk mixture to dry ingredients and stir with a rubber spatula just until all flour is incorporated and batter pulls away from sides of the bowl. The dough will be fairly stiff and not super wet. If the dough is wet and loose, add more flour 1 tablespoons at a time, stirring to combine, until dough is fairly stiff.
• With an ice cream scoop (see Café Tips for sizes) or a spoon, scoop the dough in rounded mounds onto the prepared sheet pan, spacing about 1½-2 inches apart.
• Place in oven and bake until tops are light golden brown and crisp, 10 to 18 minutes. Check after about 8 minutes and every few minutes after that, as every oven is different.
• Towards the end of the baking time, melt the one tablespoon of butter and stir in the rosemary and parsley. Brush the tops of the hot biscuits with melted herb butter. Serve and enjoy!

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.

ROSEMARY BISCUITS

Steps:

• Sift flour,salt,baking powder and sugar together.
• Cut margarine into mixture.
• Add milk and mix to a stiff dough.
• Add rosemary leaves,mix well.
• Roll into thickness desired and cut with small biscuit cutter.
• Place on greased baking sheet.
• Bake at 425 for 10 minutes or until golden.