Starry Wisdom

This recipe is for a savory variety of biscuits. You can easily make it a less savory biscuit simply by not adding the parmesan and rosemary. It’s a very simple recipe and pretty much makes serving biscuits out of a tube ridiculous!

Parmesan-Rosemary Biscuits
Courtesy Cook’s Illustrated, Issue 89

makes 12 biscuits

• 2 cups (10 oz) unbleached all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon sugar
• ¾ teaspoon table salt
• ¾ cup (1½ oz) grated Parmesan cheese
• ½ teaspoon finely minced fresh rosemary leaves
• 1 cup cold buttermilk
• 8 tablespoons unsalted butter, melted and cooled 5 minutes, plus 2 tablespoons melted butter for brushing biscuits

1. Adjust oven rack to middle position and preheat to 475. Whisk flour, baking powder, baking soda, sugar, salt, cheese and rosemary in large bowl. Combine buttermilk and 8 tablespoons butter in medium bow, stirring until butter forms small clumps.
2. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from the side of the bowl. Using greased ¼ cup dry measure (or #16 disher) scoop level amounts of batter onto parchment-lined baking sheet. Repeat with remaining batter, spacing biscuits 1½ inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.
3. Brush biscuit tops with reamining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.
4. To refresh day old biscuits, heat them in a 300-degree oven for 10 minutes.