Gf Rosemary Parmesan Buttermilk Biscuits Recipes
ROSEMARY PARMESAN BISCUITS
I love savory biscuits so i thought i would put this in to try at a later date. Biscuits will keep for up to 4 days stored in a foil-lined airtight container. Prep time includes 1hr refrigeration time
Provided by Sonya01
Categories Lunch/Snacks
Time 1h16m
Yield 36 biscuits
Number Of Ingredients 4
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.
GLUTEN-FREE BISCUITS
Basic gluten-free biscuits are fantastic with brunch, dinner or even a bowl of soup for an easy lunch. This recipe is perfect for tweaking-stir in your favorite ingredients like shredded cheddar and garlic powder, Swiss and chives, or Parmesan and Italian seasoning. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 9 biscuits.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 205 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 467mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
GF ROSEMARY PARMESAN BUTTERMILK BISCUITS
Entered for safe-keeping, from First for Women, January 2013. Also has variations: Basil and Sundried Tomato; Garlic and Sage. This appears to be Gluten-Free and Grain-Free, please advise if that is incorrect.
Provided by KateL
Categories Breads
Time 30m
Yield 9 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 71.8, Fat 6.6, SaturatedFat 4, Cholesterol 36.9, Sodium 195.7, Carbohydrate 1.3, Fiber 0.2, Sugar 0.8, Protein 2.3
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