Herb and Cheese Biscuits

Fresh rosemary and salty Parmesan give these buttermilk biscuits a fantastic flavor.

Herb and Cheese Biscuits
Makes 12
  • 4½ cups self-rising flour
  • 1 cup plus 2 tablespoons cold unsalted butter, cubed
  • ½ cup chopped green onion
  • ⅓ cup shredded Parmesan cheese
  • 2 tablespoons minced fresh rosemary
  • 1 cup cold whole buttermilk
  • 2 tablespoons unsalted butter, melted
  • ¼ teaspoon garlic salt
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. In a large bowl, place flour. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly; stir in green onion, cheese, and rosemary. Gradually add cold buttermilk, stirring just until dry ingredients are moistened.
  3. Turn out dough onto a lightly floured surface. Pat dough into a 12x6-inch rectangle, and cut into thirds. Stack portions on top of each other, and pat down into a rectangle again. Repeat procedure once. Pat or roll dough to 1-inch thickness. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps as necessary. Place biscuits 1 inch apart on prepared pan. Freeze until cold, about 10 minutes.
  4. In a small bowl, stir together melted butter and garlic salt; brush onto biscuits.
  5. Bake until golden brown, 12 to 15 minutes. Brush with remaining garlic butter. Let cool on pan for 5 minutes. Serve warm.



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