The Buttermilk Biscuit

After the holidays and the plethora of sweets and desserts that come with that special time of year, I had to find a recipe that wouldn’t add to my blood-sugar level.  I seriously indulged in cookies, candies, and cakes, oh my!  Well, if I’m going to be honest (which I really should be), I indulged in ALL that was sweet and savory.

But this morning was all about the buttermilk biscuit.  I swear I must have southern roots somewhere in my lineage because I can’t get enough buttermilk biscuits.

These are light, savory parmesan pillows.  Even though they’re a drop biscuit which makes them just about the easiest thing to bake, their flavors are subtle and build as you enjoy.

They would be perfect for breakfast, brunch, lunch, dinner, a side for dinner ~ especially soup which is my plan for later in the week.

Give these a try.  You will not be disappointed.

Black Pepper, Parmesan & Rosemary Buttermilk Biscuits (recipe care of

Black Pepper, Parmesan & Rosemary Buttermilk Bicuits.jpg

INGREDIENTS:  3 cups all-purpose flour, 2 tablespoons baking powder, 3/4 tsp. kosher salt, 1/2 tsp. freshly cracked black pepper, 1 tbsp. fresh rosemary (finely chopped), 1-1/2 sticks nbsp (6 oz.) unsalted butter (cold and cut into small pieces), 1 c. (divided) loosely measured grated Parmigiano Reggiano® or Italian-style cheese about 2 oz. total (Note, do not use the shakable, canned parmesan cheese. It is too salty and will not produce a tender biscuit.), 1-1/2 cups cold buttermilk

DIRECTIONS:  Preheat the oven to 400° F, adjusting racks to center and lower third of oven. Prepare two baking sheets by lining with parchment paper or lightly spray with nonstick cooking spray. Attach blade to food processor and then to bowl. Add flour, baking powder, salt, pepper and rosemary; pulse to combine. Add butter pieces and 3/4 cup grated Parmigiano Reggiano® or Italian-style cheese to bowl over flour mixture. Lock lid in place and pulse until butter is completely cut into flour mixture (about 25 to 30 pulses). Mixture will look like lumpy sand. While pulsing, drizzle in buttermilk. Continue to pulse until dough just comes together (about 55 pulses). Mixture will be lumpy at first and then come together. Do not over mix. The dough will be a bit sticky. Use spoon to drop biscuits onto prepared baking sheets, about size of small golf ball. If you are making larger biscuits, adjust cooking time accordingly. Leave about 1 inch between each biscuit. Place into preheated oven for 12 to 15 minutes, or until golden brown. Remove biscuits from oven and sprinkle with remaining 1/4 cup Parmigiano Reggiano® cheese. Serve warm or at room temperature.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s