Description
Parmesan cheese and fresh basil take the perfect flaky buttermilk biscuit over the edge for a delicious breakfast bread or dinner side.
Ingredients
Scale
- 2 cups all purpose white flour
- ¼ tsp baking soda
- 1 tbsp baking powder
- Pinch of salt
- 1 cup light buttermilk
- 6 tbsp very cold butter cut into chunks
- ¼ cup freshly grated parmesan cheese
- ¼ cup fresh basil, finely chopped (please note that you must use fresh basil, this recipe will not work with dry basil)
Instructions
- Preheat oven to 425 degrees.
- In a medium bowl combine flour, salt, baking soda and baking powder. Stir and set aside.
- Add cold butter. Using your fingers or a pastry cutter break up the butter into small lumps. You want small butter chunks all through the flour mixture.
- Stir in buttermilk, parmesan and basil. Gently mix using your hands to form a sticky ball.
- Transfer onto a lightly floured surface and pat down into a 1½ inch circle.
- Using a round cookie cutter (or a wine glass) cut out circles and place on a parchment lined baking tray. Use scraps to create another circle, you can get a few more biscuits out of it.
- Bake for 15-20 minutes until lightly golden and puffed up.
- Category: Baking, Biscuit, Bread