Fresh rosemary and salty Parmesan give these buttermilk biscuits a fantastic flavor.
Herb and Cheese Biscuits
- 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
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- 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.
- 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.
- In a small bowl, stir together melted butter and garlic salt; brush onto biscuits.
- Bake until golden brown, 12 to 15 minutes. Brush with remaining garlic butter. Let cool on pan for 5 minutes. Serve warm.