Easy Parmesan Herb Biscuits


I am so excited about the recipe I have for you today: Easy Parmesan Herb Biscuits! These biscuits are so delicious - they fill the whole kitchen with the smell of warm bread, and taste amazing warm from the oven. (But they also are amazing cold, I took one for the team and ate all 12 just to be sure.) We love these alongside soup, salad or and for a quick snack on their own!


This year I'm planning to serve these easy homemade biscuits as our Thanksgiving rolls, and I seriously can't wait! They're so soft and flakey, with a hint of flavor from the herbs that takes them to the next level.




I love that this is such an easy biscuit recipe - they're seriously so quick to whip up! If I'm making these for company, I prep them ahead of time, cover them in plastic wrap on the baking sheets, and then just pop them in the oven when I'm 20 minutes away from wanting to serve them. 



Makes 12 biscuits

Ingredients: 

3 1/2 cups all-purpose flour
1 cup Organic Valley Shredded Parmesan Cheese
1 tablespoon dried herbs (I used herbs de Provence)
1 teaspoon garlic powder
2 tablespoons baking powder
2 teaspoons sea salt
12 tablespoons cold Organic Valley Salted Butter
1 1/2 cups Organic Valley Buttermilk

Directions: 

Line two baking sheets (or one large one, I use this half sheet baking sheet and LOVE it!) with parchment paper. Set aside.

In a large mixing bowl, whisk together the dry ingredients, flour through salt. Rub in the butter with your fingers, until the mixture resembles course crumbs. Add the buttermilk, and stir with a spatula until the dough comes together.

Flour a work surface, and transfer the dough to the floured surface. Using your hands, press the dough out to about 1" thick, sprinkling with additional flour as necessary. Cut out the biscuits using a cup or cutter about 3" in diameter. Place each biscuit on the prepared baking sheets. Once all the biscuits are cut, transfer the baking sheets to the fridge for 30-45 minutes.

Preheat the oven to 350 degrees F. Bake for 20 minutes, rotating the pans halfway through.

Enjoy warm with butter, serve with soup, or a nice salad. I can't wait to make these for Thanksgiving!






http://www.thiscelebratedlife.com/search/label/recipes

Kirsten Bell
0 Comments

No comments:

Post a Comment