These Parmesan biscuits are the easiest I have ever baked. It took me just a little over 30 minutes from start to finish including preheating the oven. The recipe is from the cookbook Biscuit Bliss by James Villas. The book is thin and small but has loads, 101 in all, of delicious sweet and savory biscuits and some scones to choose from and delivers on its promise of having fresh fluffy biscuits in just minutes.
This recipe doesn't have butter but has lots of heavy whipping cream. The round [and some rectangular] biscuits came out light, airy, flaky, and cheesy. Soooo good.
Parmesan Biscuits
adapted from Biscuit Bliss by James Villas
2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
1½ cups freshly grated Parmesan cheese
1¼ cups heavy whipping cream
This recipe doesn't have butter but has lots of heavy whipping cream. The round [and some rectangular] biscuits came out light, airy, flaky, and cheesy. Soooo good.
light airy flaky cheesy biscuits
Parmesan Biscuits
adapted from Biscuit Bliss by James Villas
2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
1½ cups freshly grated Parmesan cheese
1¼ cups heavy whipping cream
- Preheat oven to 425°F.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the cheese and stir till well blended. Add the cream and stir until the mixture becomes a loose dough.
- Transfer dough to a lightly floured surface and knead 8 times. Pat out the dough ½ inch thick and cut out rounds with a 2½-inch biscuit cutter or into 2 x 1 inch rectangles. Pat the scraps together and cut out more rounds. Arrange the biscuits on a baking sheet ½ inch apart and bake in the upper third rack for 13 to 15 minutes or until golden.
Next on my biscuit baking list from the book is Thomas Jefferson's Sweet Potato Biscuits that has lard, heavy cream, ginger, cinnamon, allspice, and pecans. Doesn't it sound yummy? I can't wait to make them.