I just had to make these Parmesan & Basil Biscuits because…it’s all about the name of our blog. Yes, Biscuits & Basil. And, thankfully, those two items go together pretty well.
We’ve had this blog for a little while now. When we first came up with the name, we knew that one day we would be sharing a recipe for a food that would combine the two parts of our blog name. Today seems like a good day to do that. What I noticed when I was looking for recipes, was that most of them were made with Parmesan and basil, combined with basic biscuit ingredients. I am sharing one of those from Taste of Home, but I feel like I need to challenge myself to create an original with some different ingredients. Wish me luck on that one.
Remember the Crescent Lasagna recipe that we recently posted? That’s what I served these biscuits with. No, of course we didn’t need more bread with that main dish, but I wanted to use some of the fresh basil from the garden because it’s almost gone–oh, there is plenty on that plant, but they are going bad. Sadly. Guess I need to find more recipes using my basil next year. I still have a little bit that I froze last year, and don’t forget what I dried this year. Check out this post for that.
I would say that you could serve these biscuits at a tea as a savory–and make them half the size or so–or perhaps with some kind of sauce or gravy poured over. I’m not quite sure how southern sausage gravy would pair with these. If you want to use a basil butter, be careful with the amount of salt that your recipe calls for. The one I used said 1/4 teaspoon, but that is really too much. I think next time I might have to adjust that.
This recipe makes about a dozen biscuits, but you could end up with more depending on the size of biscuit cutter that you use. Also, like with all rolled and cut biscuits or rolls, you will have dough scraps that can be rolled out and cut.
Parmesan & Basil Biscuits
- October 29, 2020
- 1 dozen
- Print this
Ingredients
- 2 1/2 cups all -purpose flour
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons minced fresh basil
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup buttermilk
- 3 tablespoons olive oil
Directions
- Step 1
- Preheat oven to 400° F.
- Step 2
- Combine first 7 ingredients in a large bowl. Stir in buttermilk and oil just until moistened.
- Step 3
- Turn onto a lightly floured surface and gently knead 3 times. Roll out dough to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter and Place 1 inch apart on an ungreased baking sheet.
- Step 4
- Bake for 16-18 minutes or until lightly browned. Serve warm.
