ROSEMARY PARMESAN BISCUITS
Super fluffy and flavorful Rosemary Parmesan Biscuits! Perfect for Thanksgiving or any meal. And freezer friendly!
Provided by Ashley Manila
Categories Side Dish
Time 37m
Number Of Ingredients 11
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!
Nutrition Facts : Calories 215 kcal, Carbohydrate 22 g, Protein 5 g, Fat 12 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 32 mg, Sodium 399 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHEESE & ROSEMARY BISCUITS
These savoury biscuits are deliciously cheesy, and are so easy to make. They make a lovely gift. Leave out the rosemary, if you prefer
Provided by Lulu Grimes
Categories Snack
Time 39m
Yield Makes 25
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/ gas 4. Put the flours in a bowl and rub in the butter until it resembles breadcrumbs. Stir in the cheese and rosemary, then add the yolk and mix in using a fork. When the mix starts to clump together, use your hands to knead to a smooth dough.
- Take walnut-sized pieces of dough, roll into balls and place on one or two lined baking trays. Flatten slightly with a fork, then bake for 12-14 mins. Alternatively, roll out between sheets of baking parchment and cut into shapes, then bake as before. Cool on the baking sheet for a few mins before moving to a wire rack to cool completely. Store in an airtight container for up to a week.
Nutrition Facts : Calories 72 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
ROSEMARY PARMESAN BISCUITS
I love savory biscuits so i thought i would put this in to try at a later date. Biscuits will keep for up to 4 days stored in a foil-lined airtight container. Prep time includes 1hr refrigeration time
Provided by Sonya01
Categories Lunch/Snacks
Time 1h16m
Yield 36 biscuits
Number Of Ingredients 4
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.
GF ROSEMARY PARMESAN BUTTERMILK BISCUITS
Entered for safe-keeping, from First for Women, January 2013. Also has variations: Basil and Sundried Tomato; Garlic and Sage. This appears to be Gluten-Free and Grain-Free, please advise if that is incorrect.
Provided by KateL
Categories Breads
Time 30m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F. Grease baking sheet or line with parchment paper or Silpat sheet.
- In medium bowl, combine almond flour, 1/4 cup coconut flour, Parmesan cheese, rosemary and baking soda until blended.
- Using pastry blender or 2 knives, cut butter into flour mixture until pea-sized pieces form.
- Stir in egg and buttermilk just until dough forms.
- Sprinkle 2 tablespoons of coconut flour on work surface, shape dough into 1-inch thick round. Using 7/8" biscuit cutter, cut 9 biscuits, reshaping scraps as needed.
- Arrange biscuits on greased or lined baking sheet.
- Bake 12 minutes or until golden brown.
- Garnish with fresh rosemary, if desired.
- OPTIONAL BASIL AND SUN-DRIED TOMATO:.
- Replace fresh rosemary with the fresh basil. Stir in minced sun-dried tomatoes.
- OPTIONAL GARLIC AND SAGE:.
- Add garlic powder to dry ingredients and swap fresh sage for the rosemary.
Nutrition Facts : Calories 71.8, Fat 6.6, SaturatedFat 4, Cholesterol 36.9, Sodium 195.7, Carbohydrate 1.3, Fiber 0.2, Sugar 0.8, Protein 2.3
ROSEMARY BISCUITS
"Seasoned with rosemary, these light and tender biscuits are extra special," says Jacqueline Graves of Lawrenceville, Georgia. "And with just four ingredients, they're a snap to make."
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, cut cream cheese into baking mix until crumbly. Stir in milk and rosemary just until moistened. , Turn dough onto a lightly floured surface; knead 10 times. Roll out into a 6-in. square. Cut into four 3-in. squares; cut each square diagonally in half. , Place on a baking sheet coated with cooking spray. Bake at 400° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 355mg sodium, Carbohydrate 20g carbohydrate, Fiber 0 fiber), Protein 4g protein.
ROSEMARY BISCUITS
Make and share this Rosemary Biscuits recipe from Food.com.
Provided by Theresa Thunderbird
Categories Breads
Time 30m
Yield 1 Dozen
Number Of Ingredients 7
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.
More about "rosemary parmesan biscuits food"
ROSEMARY PARMESAN BUTTERMILK BISCUITS - FOOD WITH …
From foodwithfeeling.com
Reviews 5Estimated Reading Time 6 minsServings 12Total Time 35 mins
EASY ROSEMARY GARLIC PARMESAN BISCUITS - SKINNYTASTE
From skinnytaste.com
ROSEMARY PARMESAN STOVETOP BISCUITS - CTV
From more.ctv.ca
ROSEMARY PARMESAN BISCUITS - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
ROSEMARY BISCUITS - HEALTHY FOOD GUIDE
From healthyfood.com
PARMESAN AND ROSEMARY BISCUITS – THE IRISH TIMES
From irishtimes.com
ROSEMARY-PARMESAN BISCUITS - CHEESE BISCUITS - BREAD RECIPES
From delish.com
Servings 36Estimated Reading Time 1 min
ROSEMARY PARMESAN BISCUITS - SUZY PELTA
From suzypeltabakes.com
PARMESAN AND ROSEMARY BISCUITS - WATTLE AND ASH
From wattleandash.com
ROSEMARY-PARMESAN BISCUITS RECIPE - RECIPES.NET
From recipes.net
ROSEMARY PARMESAN BISCUIT POT PIE - CHARLOTTE SHARES
From charlotteshares.blog
ROSEMARY, ALMOND AND PARMESAN COCKTAIL COOKIES - FOOD & WINE
From foodandwine.com
SAVORY PARMESAN ROSEMARY SHORTBREAD - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
ROSEMARY AND PARMESAN BISCUITS
From purelykatie.com
ROSEMARY AND 'PARMESAN' BISCUITS [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
TWO-BITE PARMESAN BISCUITS RECIPE - ANNA THEOKTISTO | FOOD & WINE
From foodandwine.com
EASY ROSEMARY PARMESAN DROP BISCUITS - JESSICA GAVIN
From jessicagavin.com
ROSEMARY GARLIC PARMESAN BISCUITS - MOMMY AND ME NEWS
From mommyandmenews.com
GARLIC, ROSEMARY & PARMESAN BISCUITS RECIPE | WOOLWORTHS
From woolworths.com.au
QUICK AND EASY ROSEMARY BISCUITS RECIPE
From ladyandtheblog.com
ROSEMARY PARMESAN STOVETOP BISCUITS | RECIPE | STUFFED PEPPERS, …
From pinterest.ca
RED LOBSTER ROSEMARY GARLIC PARMESAN BISCUITS RECIPES
From stevehacks.com
ROSEMARY GARLIC PARMESAN BISCUITS - EMILY FEE
From emilyfee.com
PARMESAN & ROSEMARY BISCUIT - FOOD TO NOURISH
From foodtonourish.com.au
ROSEMARY PARMESAN DROP BISCUITS ARE EASY TO MAKE, AND WILL LIVEN …
From makeitgrateful.com
VEGAN ROSEMARY PARMESAN BISCUITS WITH TRUFFLE HONEY
From labelessnutrition.com
PARMESAN ROSEMARY BISCUITS | COOKIES BISCUITS
From allcookiesbiscuits.blogspot.com
EASY ROSEMARY GARLIC PARMESAN BISCUITS RECIPE - RECIPES.NET
From recipes.net
ROSEMARY AND PARMESAN BISCUIT RECIPE
From ourhealthyrecipe.com
ROSEMARY PARMESAN DROP BISCUITS | LISA'S KITCHEN | VEGETARIAN …
From foodandspice.com
PARMESAN AND ROSEMARY BISCUITS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
ROSEMARY PARMESAN BISCUITS — SAMSON'S DAUGHTER
From samsonsdaughter.com
EASY WHOLE WHEAT ROSEMARY PARMESAN BISCUITS
From homesweetjones.com
ROSEMARY AND PARMESAN BISCUITS - HEALTHY SNACK FOR A REFRESHING …
From honestlyhealthyfood.com
ROSEMARY AND PARMESAN BISCUITS - OH MY CREATIVE
From ohmy-creative.com
ROSEMARY PARMESAN BISCUITS — PUNCHFORK
From punchfork.com
ROSEMARY & PARMESAN BISCUITS - DIVALICIOUS RECIPES
From divaliciousrecipes.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love