Rosemary Parmesan Biscuits Recipes

Steps:

• Heat oven to 180C/160C fan/ gas 4. Put the flours in a bowl and rub in the butter until it resembles breadcrumbs. Stir in the cheese and rosemary, then add the yolk and mix in using a fork. When the mix starts to clump together, use your hands to knead to a smooth dough.
• Take walnut-sized pieces of dough, roll into balls and place on one or two lined baking trays. Flatten slightly with a fork, then bake for 12-14 mins. Alternatively, roll out between sheets of baking parchment and cut into shapes, then bake as before. Cool on the baking sheet for a few mins before moving to a wire rack to cool completely. Store in an airtight container for up to a week.

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:

• Sift flour,salt,baking powder and sugar together.
• Cut margarine into mixture.
• Add milk and mix to a stiff dough.
• Add rosemary leaves,mix well.
• Roll into thickness desired and cut with small biscuit cutter.
• Place on greased baking sheet.
• Bake at 425 for 10 minutes or until golden.

Steps:

• Proof starter over night before making bread.
• To Kitchen Aid mixing bowl add all the ingredients (except toppings).
• Using dough hook mix until a satin ball is formed (approximately 12-15 minutes); adding additional flour as needed.
• Remove dough to greased bowl, turning once to coat.
• Cover and allow to rise until doubled (approximately 1 hour).
• Form into 1 large or 2 smaller free-form loaves and place on parchment paper or pizza peel dusted with corn meal.
• Cover and allow bread to rise until double in size.
• Preheat oven to 375 dgrees.
• Lightly beat 1 egg white with 1 tablespoon water.
• Brush top of loaves with egg wash and then sprinkle with fresh parmesan.
• Bake a 375 deghrees for 30-45 minutes, depending on the size of the loaves.

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.