Wednesday, May 18, 2005

Basil-Parmesan Biscuits

Basil-Parmesan Biscuits (Adapted from CL)

1 cup all-purpose flour
1 cup whole-wheat pastry flour
2 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoon salt
6 tablespoons chilled butter, cut into cubes
2/3 cup chopped fresh basil
2 ounces (about 1/2 cup) fresh grated Parmigiano-Reggiano cheese
2/3 cup milk
1 large egg

Preheat oven to 425 degrees.

In a medium bowl, whisk together flour, sugar, baking powder and salt. Using a pastry blender, cut butter into the dry ingredients until the mixture resembles coarse meal. Stir in basil and

In a small bowl, whisk together milk and egg. Pour into the dry ingredients and stir just until combined. Scoop out the mixture using a large cookie scoop (about 1/4 cup worth) and drop onto parchment-lined baking sheet, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown, about 12 to 15 minutes. Remove from oven and allow to cool slightly before serving.

Makes about 10 to 12 biscuits.

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