Basil Parmesan Biscuits Recipes

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray.
• In medium bowl, mix flour, baking powder, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until mixture looks like coarse meal. Stir in grated Parmesan cheese and basil. Add buttermilk, stirring just until moistened.
• Onto cookie sheet, drop dough evenly into 8 mounds. Lightly spray tops of biscuits with cooking spray; sprinkle with shredded Parmesan cheese.
• Bake 10 to 12 minutes or until golden. Serve warm.

Steps:

• In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper. Stir in buttermilk and oil just until moistened., Turn onto a lightly floured surface; gently knead three times. Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet., Bake at 400° for 16-18 minutes or until lightly browned. Serve warm.

Steps:

• Preheat oven to 425 degrees.
• Combine flour and next 3 ingredients in a bowl.
• Cut in butter with a pastry blender until mixture resembles coarse meal.
• Stir in 1/3 cup shredded Parmesan cheese and basil.
• Add buttermilk, stirring just until moist.
• Spoon dough evenly into 8 mounds on a baking sheet coated with cooking spray.
• Lightly coat tops of biscuits with cooking spray (I used a butter flavored spray) and sprinkle with finely shredded Parmesan cheese.
• Bake at 425 degrees for 10 to 12 minutes or until golden.
• Serve immediately.

Steps:

• For the tomato filling: Preheat the oven to 350 degrees F.
• Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Add the garlic, basil sprigs and crushed red pepper and cook, stirring occasionally for about 2 minutes, then add the chopped tomatoes and 1 1/2 teaspoons salt. Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes. Remove from heat and discard the basil sprigs. Add the cherry tomatoes and flour and gently stir to evenly coat. Check for seasoning and add more salt, if necessary. Transfer the tomato filling to a 2-quart baking dish and dot with the mozzarella balls. Drizzle with the remaining tablespoon of olive oil.
• For the biscuit topping: In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and pepper to taste in a medium bowl. Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until you achieve pea-sized pieces. Make a well in the center of the flour and add the buttermilk, Parmesan and basil and gently combine with a fork until a sticky dough forms; take care not to overwork the dough.
• Drop heaping tablespoons of the dough on top of the tomato filling. Brush with olive oil. Place the cobbler on a baking sheet and bake until the top is golden and the filling bubbly, about 1 hour. Remove and let rest for 15 minutes. Serve warm.

Steps:

• Preheat the oven to 350F.
• Rub the butter into the flour, by hand or in a food processor, until the mixture looks like fine breadcrumbs.
• Stir in the parmesan, seasoning and cayenne pepper.
• Work the mixture together into a ball and then knead briefly on a work surface lightly dusted with flour until smooth.
• Cut the dough in half, flatten each piece slightly, then roll out thinly between 2 large sheets of Saran.
• Lift off the top piece of Saran and cut into 2in biscuits.
• Carefully lift them onto a lightly buttered baking sheet, then knead together and re-roll the trimmings to make more biscuits. You should make about 30 biscuits in total.
• Bake the biscuits for 8-10 minutes until crisp and golden. Leave to cool on the baking sheets. Store in an airtight container.

Steps:

• In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper; mix well. Add the buttermilk and oil; stir just until combined. Turn onto a floured surface; gently knead three times. Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 400 degrees F for 16-18 minutes or until lightly browned. Serve warm.

Steps:

• In a bowl whisk together the flour, the baking powder, the salt, the cayenne, and a pinch of black pepper, add the butter, and blend the mixture until it resembles coarse meal. Add the roasted peppers, the Parmesan, and the milk and stir the mixture until it just forms a dough. Drop the dough in 6 mounds about 2 inches apart onto a buttered baking sheet and bake the biscuits in the middle of a preheated 425°F. oven for 15 to 18 minutes, or until they are golden and cooked through.

Steps:

• Heat oven to 425°F. In large bowl, mix flour, parsley, 2 tablespoons of the cheese, the sugar, baking powder, salt and basil. Add 3/4 cup of the whipping cream; stir with fork just until dry ingredients are moistened, adding additional whipping cream 1 tablespoon at a time, if necessary, to form a soft dough.
• On lightly floured work surface, gently roll dough in flour to coat. Knead lightly about 10 times or until dough forms a smooth ball. Pat dough into 1/2-inch-thick square.
• With knife, cut dough into 12 squares. Place about 1 inch apart on ungreased large cookie sheet. Brush with melted butter; sprinkle with remaining 1 tablespoon cheese.
• Bake 8 to 10 minutes or until light golden brown. Serve warm.

Steps:

• Heat oven to 350 degrees F. Grease baking sheet or line with parchment paper or Silpat sheet.
• In medium bowl, combine almond flour, 1/4 cup coconut flour, Parmesan cheese, rosemary and baking soda until blended.
• Using pastry blender or 2 knives, cut butter into flour mixture until pea-sized pieces form.
• Stir in egg and buttermilk just until dough forms.
• Sprinkle 2 tablespoons of coconut flour on work surface, shape dough into 1-inch thick round. Using 7/8" biscuit cutter, cut 9 biscuits, reshaping scraps as needed.
• Arrange biscuits on greased or lined baking sheet.
• Bake 12 minutes or until golden brown.
• Garnish with fresh rosemary, if desired.
• OPTIONAL BASIL AND SUN-DRIED TOMATO:.
• Replace fresh rosemary with the fresh basil. Stir in minced sun-dried tomatoes.
• OPTIONAL GARLIC AND SAGE:.
• Add garlic powder to dry ingredients and swap fresh sage for the rosemary.

Steps:

• In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper; mix well. Add the buttermilk and oil; stir just until combined. Turn onto a floured surface; gently knead three times. Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 400 degrees F for 16-18 minutes or until lightly browned. Serve warm.

Steps:

• Move oven rack to position slightly above middle of oven.
• Heat oven to 375 degrees. Spray rectangular pan,13 x 9 x 2 with cooking spray.
• Mix all ingredients except fish, margarine, and parsley.
• Brush one side of fish with margarine, dip into crumb mixture.
• Place fish, coated sides up, in pan.
• Bake uncovered 15 to 20 mins, or until fish flakes easily with fork.
• Sprinkle with Parsley!