Parmesan-Herb Biscuits

Don't these biscuits look heavenly? I mentioned recently how I need to add more variety to my cooking and baking. My labels on the right hand side say 37 Main Dishes and 39 Desserts. Wow, you can really see what I like to make.

So when I came across these super simple parmesan-herb biscuits in Bon Appétit magazine, I figured I'd try them. The recipe originated from Taku Glacier Lodge in Juneau, Alaska. I loved the combination of herbs and cheese and thought they sounded delicious. And they are.

The dough comes together so easily. Dry ingredients are whisked together and then the butter and ice water are added. Flour up your hands really well and shape the dough into a big square.


Then pull out a knife or a pizza cutter (which worked perfectly), and cut the dough into nine squares.


Move the biscuits to a baking sheet with sides touching, and bake at 400° F for about 30 minutes.


They're super simple and beautiful. I love their golden brown appearance and their wonderful smell.


Let them cool for about 15 minutes and then go to town! They're wonderful. They pair perfectly with breakfast - try making an egg and bacon sandwich. Or add a little country ham for a nice southern ham biscuit. Or just eat them alone. It doesn't matter, they're good either way!



Parmesan-Herb Biscuits
(from Bon Appétit magazine)

2 cups all-purpose flour
6 Tbsp. nonfat dry milk powder
1/4 cup finely grated Parmesan cheese
2 tsp. baking powder
1 tsp. salt
1 tsp. dried thyme
1 tsp. dried parsley
1 tsp. dried tarragon
1 tsp. dried basil
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
¾ cup (or more) ice water

1. Preheat oven to 400° F. Whisk first 9 ingredients in large bowl to blend. Add butter and cut in with fingertips until very coarse meal forms. Gradually add ¾ cup ice water, tossing until moist clumps form and adding 1 or 2 tablespoons more water if needed to form a slightly sticky dough.

2. Gather dough into ball. Sprinkle work surface with flour. Using floured hands, press dough into 6-inch square. Cut dough into nine 2-inch square biscuits. Arrange biscuits with sides touching on ungreased baking sheets.

3. Bake biscuits until golden brown, about 30 minutes. Separate biscuits slightly and cool 15 minutes. Serve warm or at room temperature.

Makes 9 biscuits.