Description
Parmesan cheese and fresh basil take the perfect flaky buttermilk biscuit over the edge for a delicious breakfast bread or dinner side.
Ingredients
Units
Scale
- 2 cups (480 ml) all purpose white flour
- 1/4 tsp baking soda
- 1 tbsp (15 ml) baking powder
- Pinch of salt
- 1 cup (240 ml) light buttermilk
- 6 tbsp (90 ml) very cold butter cut into chunks
- 1/4 cup (60 ml) freshly grated parmesan cheese
- 1/4 cup (60 ml) 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 1 1/2 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking, Biscuit, Bread
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 120