EASY ROSEMARY GARLIC PARMESAN BISCUITS
The scent of Garlic + Rosemary + Baked Bread is absolutely intoxicating to me. Seriously, my stomach starts to growl just thinking about it. I've always been more of a savory girl; I can bake a dozen cupcakes and not eat one, but place a batch of these biscuits in front of me... different story.
Provided by Gina
Categories Side Dish
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 400F.
- Line a cookie sheet with parchment paper.
- Melt butter in a small pan, add oil and half the garlic; sauté on low heat about 1 minute.
- Remove from heat and add chopped rosemary.
- In a large bowl, combine biscuit mix, parmesan cheese, and remaining garlic.
- Stir in milk and mix (do not over mix).
- Drop batter by heaping tablespoonfuls (about 1.5 oz each) onto prepared cookie sheet. Bake for 10 minutes.
- Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.
Nutrition Facts : ServingSize 1 biscuit, Calories 114 kcal, Carbohydrate 12.5 g, Protein 4 g, Fat 5.5 g, Sodium 268 mg, Sugar 2 g
RIDICULOUSLY EASY ROSEMARY PARMESAN BISCUITS
Steps:
- Adjust oven rack to middle position and heat oven to 425°F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray.
- Measure 1 cup of buttermilk and place cup in the freezer while prepping other ingredients (you want it to be in the freezer 10 -15 minutes.
- Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to the microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
- Whisk flour, Parmesan, herbs, sugar, baking powder, baking soda and salt in a large bowl. Stir to combine.
- After buttermilk has been chilled in the freezer for at least 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules.
- Add buttermilk mixture to dry ingredients and stir with a rubber spatula just until all flour is incorporated and batter pulls away from sides of the bowl. The dough will be fairly stiff and not super wet. If the dough is wet and loose, add more flour 1 tablespoons at a time, stirring to combine, until dough is fairly stiff.
- With an ice cream scoop (see Café Tips for sizes) or a spoon, scoop the dough in rounded mounds onto the prepared sheet pan, spacing about 1½-2 inches apart.
- Place in oven and bake until tops are light golden brown and crisp, 10 to 18 minutes. Check after about 8 minutes and every few minutes after that, as every oven is different.
- Towards the end of the baking time, melt the one tablespoon of butter and stir in the rosemary and parsley. Brush the tops of the hot biscuits with melted herb butter. Serve and enjoy!
Nutrition Facts : Calories 215 kcal, Carbohydrate 22 g, Protein 5 g, Fat 12 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 32 mg, Sodium 399 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ROSEMARY PARMESAN BISCUITS
Super fluffy and flavorful Rosemary Parmesan Biscuits! Perfect for Thanksgiving or any meal. And freezer friendly!
Provided by Ashley Manila
Categories Side Dish
Time 37m
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees (F). Generously grease a 9" pie plate; set aside.
- In a large bowl combine flour, baking powder, sugar, salt, garlic powder, black pepper, and rosemary, and Parmesan cheese, whisk well to combine.
- Add in the butter and toss well to coat. Using a pastry blender, or two forks, work the butter into the dry ingredients until the mixture resembles a coarse meal.
- Pour in the half and half and, using a rubber spatula, stir until ingredients are just combine.
- Sprinkle a generous amount of flour (about 3/4 of a cup) onto a clean work surface. Spray a 1/4 cup measuring cup with nonstick spray and scoop level amounts of the batter onto the floured surface. Sprinkle the tops of the dough lightly with some of the flour. Form each mound of dough into a ball shape, then place them in the prepared pan. It's fine if they're touching each other in the pan.
- Brush the tops and sides of the biscuits with melted butter.
- Bake in preheated oven for 8 minutes, then reduce the temperature to 400 degrees (F) and continue baking for 14 to 15 minutes, or until golden brown.
- Place pan on a cooling rack to cool for 5 minutes. Then sprinkle with additional Parmesan cheese, if desired, and serve! You can cut these apart with a knife, or just pull them apart with your hands!
ROSEMARY PARMESAN BISCUITS
Makes about 1 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Line a large baking sheet with parchment paper. In a large bowl, whisk together flour and next 2 ingredients. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; stir in cheese and rosemary. In a small bowl, whisk together buttermilk and 1 egg, and stir into flour mixture just until combined. Turn out dough onto a lightly floured surface, and gently knead 5 times; pat dough into a ½-inch-thick round. Using a 3-inch round cutter, cut dough, rerolling scraps once. Place biscuits side by side on prepared pan. In a small bowl, whisk together 1 tablespoon water and remaining egg; brush biscuits with egg mixture. Bake for 15 minutes or until golden brown. Let cool on pan for 5 minutes; serve warm.
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.
CHEESE & ROSEMARY BISCUITS
These savoury biscuits are deliciously cheesy, and are so easy to make. They make a lovely gift. Leave out the rosemary, if you prefer
Provided by Lulu Grimes
Categories Snack
Time 39m
Yield Makes 25
Number Of Ingredients 6
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.
Nutrition Facts : Calories 72 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
ROSEMARY-PARMESAN BISCOTTI
Provided by Molly O'Neill
Categories appetizer
Time 1h10m
Yield Thirty biscotti
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. In a large bowl, stir together the flour, baking powder, salt, Parmesan, pepper, rosemary and walnuts. Whisk together 4 of the eggs and the water. Make a well in the dry ingredients and pour in the egg mixture. Stir to combine.
- Lightly flour your hands and a work surface; turn out the dough and knead until smooth. Divide the dough in half and shape each piece into a 2 1/2-inch-thick log. Spray a baking sheet with the olive oil and place the dough logs on it. Whisk the remaining egg and brush it over the dough. Bake for 35 minutes.
- Let cool for a few minutes and then cut the biscotti on the diagonal into 1/4-inch-thick slices. Place on the baking sheet cut side down, using 2 pans if necessary. Reduce the oven temperature to 325 degrees and bake until browned, about 20 minutes. Let cool completely.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 2 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 66 milligrams, Sugar 0 grams, TransFat 0 grams
ROSEMARY BISCUITS
Make and share this Rosemary Biscuits recipe from Food.com.
Provided by Theresa Thunderbird
Categories Breads
Time 30m
Yield 1 Dozen
Number Of Ingredients 7
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.
ROSEMARY BISCUITS
"Seasoned with rosemary, these light and tender biscuits are extra special," says Jacqueline Graves of Lawrenceville, Georgia. "And with just four ingredients, they're a snap to make."
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, cut cream cheese into baking mix until crumbly. Stir in milk and rosemary just until moistened. , Turn dough onto a lightly floured surface; knead 10 times. Roll out into a 6-in. square. Cut into four 3-in. squares; cut each square diagonally in half. , Place on a baking sheet coated with cooking spray. Bake at 400° for 10-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 355mg sodium, Carbohydrate 20g carbohydrate, Fiber 0 fiber), Protein 4g protein.
ROSEMARY-PARMESAN BISCOTTI
With its flaky texture and heavenly rosemary and Parmesan flavor, this savory biscotti from our Test Kitchen is delicious served alongside a bowl of soup or a salad. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flours, rosemary, baking powder, salt, pepper and 2 cups cheese. Cut in butter until mixture resembles coarse crumbs. Whisk eggs and milk; stir into crumb mixture just until moistened., Divide dough into four portions. On an ungreased baking sheet, shape each portion into a 12-in. x 2-in. rectangle. Sprinkle each portion with remaining cheese. Bake at 350° for 30-35 minutes or until golden brown., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets., Bake for 25-30 minutes or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 87 calories, Fat 5g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 151mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
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