Parmesan Sweet Cream Biscuits Recipes

Steps:

• Preheat oven to 400°. Dip both sides of biscuits into melted butter, then into cheese. Place 1 in. apart in a well-greased 9-in. round pan. Bake until golden brown, 8-11 minutes. Serve warm.

Steps:

• Preheat oven to 400°. Whisk together the first 4 ingredients. Add cream; stir just until moistened. , Turn dough onto a lightly floured surface; knead gently 6-8 times. Roll or pat dough to 1/2-in. thickness; cut with a floured 2-3/4-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet., Bake until light golden brown, 12-15 minutes. Serve warm.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.
• Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.
• Lemon Butter
• In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
• Yield: 1/2 cup
• Prep Time: 1 minute

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:

• Mix the flour and butter together. Add Parmesan cheese and work into a solid dough. Form into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour, or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Roll out chilled dough between 2 sheets of parchment paper to a thickness of 1/8 to 1/4-inch. Use a small cookie cutter or a glass to cut out circles. Re-roll dough and cut out as many circles as possible. Place on the prepared baking sheet.
• Bake in the preheated oven for 10 to 15 minutes. Transfer to a wire rack and cool before serving.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Combine flour, baking powder, salt, and baking soda in the bowl of a food processor; pulse to mix. Drop cold cubes of butter into the dry mix and pulse just until mix comes together and forms a ball, about 4 to 5 times; do not overmix.
• Use a butter knife or sturdy rubber spatula to pry the dough out of the food processor and turn it onto a well-floured surface; dough will be very sticky. Don't use your fingers! They're too hot and will start melting the butter.
• Sprinkle a little flour on top of the dough and gently knead until it comes together into a ball, about 4 to 5 times. Be gentle and do not overwork the dough; you are developing flaky layers and not really mixing it at this point. Gently shape dough into a rectangle and pat to a 1 1/2-inch thickness.
• Use a non-serrated knife to cut dough into 6 square biscuits. Place on the prepared baking sheet so squares are just touching.
• Bake in the preheated oven until golden brown on top, about 10 minutes. Remove from the oven and cool on a wire rack. Break biscuits apart just before serving.

Steps:

• Sift the flour, baking powder, salt and sugar into a bowl. Add heavy cream to make a light dough. Pat or roll 1/2 inch thick. Cut into rounds with a floured cutter 1 to 2 inches in diameter. Place on baking sheet. Bake in a preheated at 450 degree oven 12 to 15 minutes, or until light and brown.

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:

• Process butter, parmesan, rosemary, flour and salt and pepper in a food processor until mixture forms a dough.
• Turn dough out onto a lightly floured surface. Knead and press into a 15cm disc. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm.
• Preheat oven to 180°C Line 2 baking trays with baking paper.
• Roll out dough between 2 sheets of baking paper until 0.5cm thick. Using a 5cm round biscuit cutter, cut rounds from dough. Press unused dough together. Repeat until all dough is used.
• Bake biscuits for 6 to 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.

Steps:

• Preheat oven to 400°F. Lightly sprinkle heavy large baking sheet with flour. Combine 3 cups flour, 1/2 cup cheese, sugar, baking powder, salt, and pepper in large bowl; whisk until well blended. Add butter and rub in with fingertips until coarse meal forms. Mix in parsley. Gradually add 1 cup milk, tossing with fork until moist clumps form and adding more milk by tablespoonfuls if mixture is dry. Gather dough into ball. Press out on lightly floured work surface to 8-inch round, about 1 inch thick. Using 2-inch-diameter cutter, cut out biscuits. Repeat, gathering and pressing out dough and cutting biscuits until all dough is used. Arrange biscuits on prepared baking sheet. Sprinkle with remaining 1/4 cup cheese.
• Bake until biscuits are puffed and light golden and tester inserted into centers comes out clean, about 15 minutes. Transfer biscuits to towel-lined basket and serve warm.