A Most Divine Biscuit!
It’s the holidays, so you have every excuse to overload on all the delicious carbs you’ve been going without all year long. Well, for me, the means the carbs you thought you might try and go without. Hey, let’s face it, New Years resolution time is just around the corner, so go ahead and indulge! You don’t want to miss out on these sky-high melt in your mouth, Rosemary and Parmesan Buttermilk Angel Biscuits! Brushed with butter and herbs before and after baking, these decadent little darlings deserve a special seat at everyone’s holiday table. The better news? You can make them days or even months ahead. Freeze them, then pull them out when you’re ready to bake them.
Angel biscuits are a cross between biscuits and buttery, rich Parker House rolls. How can that possibly be bad thing?………..It’s not!
The reason biscuits are so easy to make, they actually require very little hands on. In fact, the secret to the lightest, tallest biscuits? Don’t over work the dough. That’s about it.
Hey, for more traditional dinner biscuits, here’s a link to my recipe for Sweet Buttermilk Biscuits. They are made without yeast and come out super high and delicious every time. I pair this recipe with dessert, like a simple strawberry shortcake. But, for savory recipes, just eliminate all the sugar: https://wp.me/p9KEfL-29f
Rosemary and Parmesan Buttermilk Angel Biscuits
Into a small bowl or glass measuring cup, add 1/2 cup of just warm water with 1 teaspoon sugar and 1 package (2 1/4 teaspoons) active dry yeast. Stir to combine, then let set for a few minutes.
I will confess that I am a VERY lazy baker. Whenever a recipe calls for cutting butter or fat into flour, I pull out my food processor. I think it works just fine. The most important thing is to not overwork the processor. Just let it pulse until the mixture is crumbly. If you’re a dedicated biscuit purest, by all means, do it the proper way and use a fork or pastry cutter.
Into the bowl of your food processor (or a medium sized bowl if you’re working by hand) add 5 cups all-purpose flour, 1 tablespoon granulated sugar, 1 1/2 teaspoons salt, 1 teaspoon baking soda, 1 tablespoon of baking powder, 2 tablespoons very finely chopped fresh rosemary and 1/2 teaspoon ground black pepper. Pulse to combine well, about 4-5 times. Next, add 1 cup very finely grated Parmesan and pulse again a few times to combine.
Add 1/2 cup very cold, unsalted butter, cut into small cubes and 1/2 cup very cold vegetable shortening, cut into cubes. Pulse a few times, just until the mixture is about the size of small peas, very crumbly.
Remove the mixture from the food processor into a large bowl. Add the yeast mixture and 2 cups of buttermilk and mix until just combined. Cover with plastic wrap and refrigerate for a few hours or overnight.
Baking
Preheat oven to 400º
Turn the dough out to a lightly floured work surface. Knead a few times, then very gently roll the dough out into a 1/2 inch thick rectangle. Fold the dough in half and repeat again.
Finally, roll the dough out again into a 1/2 inch thickness and cut into biscuits with a 2 inch wide biscuit cutter (or if you don’t have one, use a drinking glass or similar sized object). The secret to getting the best rise? Just push down on the cutter, don’t twist. Just one shot, straight down, lift up. Gently form, then re-roll the scraps and cut into more biscuits.
NOTE: If you want to freeze and bake later, this is the point where you can do so. Put the biscuits onto a lightly floured baking sheet and freeze, uncovered for about 1 hour. Remove from the baking sheet to freezer bags and seal. These will keep for several months. When you’re ready to bake, just follow the instructions below. I made these biscuits the day before, then cut and covered with plastic. I baked them just before serving and they came out perfectly.
Place the biscuits with sides touching onto a parchment lined baking sheet. Top with 1/4 cup of melted butter. Sprinkle tops with 1/2 cup finely grated Parmesan cheese, 2 teaspoons very finely chopped rosemary.
Bake until golden brown, about 15-20 minutes. Once out of the oven, top again with the remaining 4 tablespoons of melted butter and a light sprinkling of coarse finishing salt. Serve them warm!
Enjoy!
Rosemary and Parmesan Buttermilk Angel Biscuits
Ingredients
- 1 envelope active dry yeast (2 1/4 teaspoon)
- 1 tablespoon plus 1 teaspoon granulated sugar
- 5 cups all-purpose flour (plus more for rolling)
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/2 cups very finely grated Parmesan cheese (divided)
- 2 tablespoons plus 2 teaspoons very finely grated fresh rosemary (divided)
- 1/2 cup (1 stick) very cold butter, cut into small cubes
- 1/2 cup very cold vegetable shortening, cut into small cubes
- 2 cups buttermilk
- 1/2 cup butter, melted (divided)
Optional: Coarse finishing salt
Instructions
- Into a small bowl or glass measuring cup, add 1/2 cup of just warm water with 1 teaspoon sugar and 1 package (2 1/4 teaspoons) active dry yeast.
- Stir to combine, then set aside while you prepare the biscuits.
- Into the bowl of your food processor (or a medium sized bowl if you're working by hand) add 5 cups all-purpose flour, 1 tablespoon granulated sugar, 1 1/2 teaspoons salt, 1 teaspoon baking soda, 1 tablespoon of baking powder, 2 tablespoons very finely chopped fresh rosemary and 1/2 teaspoon ground black pepper.
- Pulse to combine well, about 4-5 times.
- Add 1 cup very finely grated Parmesan and pulse again a few times to combine.
- Add the cubed butter and shortening
- Pulse a few times, just until the mixture is about the size of small peas, very crumbly.
- Remove the mixture from the food processor into a large bowl.
- Add the yeast mixture and 2 cups of buttermilk and mix until just combined.
- Cover with plastic wrap and refrigerate for a few hours or overnight.
Baking
- Preheat oven to 400º
- Turn the dough out to a lightly floured work surface.
- Knead a few times, then very gently roll the dough out into a 1/2" wide rectangle.
- Fold the dough in half and repeat again.
- Finally, roll the dough out again into a 1/2 inch thickness and cut into biscuits with a 2 inch wide biscuit cutter (or if you don't have one, use a drinking glass or similar sized object).
- Re-roll the scraps and cut into more biscuits.
- NOTE: If you want to freeze and bake later, this is the point where you can do so. Put the biscuits onto a lightly floured baking sheet and freeze, uncovered for about 1 hour. Remove from the baking sheet to freezer bags and seal. These will keep for several months. When you're ready to bake, just follow the instructions below.
- Place the biscuits with sides touching onto a parchment lined baking sheet.
- Top with 3 tablespoons of butter.
- Sprinkle tops with 1/2 cup finely grated Parmesan cheese, 2 teaspoons rosemary.
- Bake until golden brown, about 15-20 minutes.
- Once out of the oven, top again with the melted butter and finishing salt. Serve them warm!
- Enjoy!
- This recipe is very closely adapted to a recipe from Southern Living
Karen Harris https://www.bittersaltysoursweet.com
