Sunday, March 6, 2016

Parmesan Parsley Drop Biscuits

Good biscuits are one of life's great pleasures, especially when they are as easy as these!

If you read up on biscuit making, the fanatics will insist on a soft wheat flour because it makes for a lighter biscuit. Enter spelt! By its very nature it is a softer flour because it lacks one of the gluten protein's found in wheat flours, ergo always softer.

The beauty of this biscuit is how quickly it comes together - no chilling time needed. Adding the cheese and parsley just gilds this lily, but why not! you're eating biscuits for god's sake, heap on the good stuff!

As you can see in the picture, these are great for an eggs benedict, but also wonderful on their own.  I have even made them without the cheese but it does make them lighter and tastier. 

Parmesan Parsley Drop Biscuits (spelt version) (adapted from Smitten Kitchen)
(makes 6-8)

2 cups white spelt flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold butter, diced
1 cup grated parmesan (or pecorino or asiago)
2 tablespoons parsley, minced
3/4 cup buttermilk (or milk with 1 teaspoon cider vinegar added to it and allowed to curdle)

Preheat oven to 450 degrees. Combine flour, baking powder, baking soda and salt if using in a mixing bowl. Cut in butter or mash with a folk until well distributed and butter pieces are no bigger than small peas. Add cheese and parsley and combine well. Add buttermilk (or curdled milk) and mix with a rubber spatula to make dough that holds together. If the dough is dry, add 1 teaspoon milk at a time and combine; if sticky add a little flour to absorb moisture. 

Create a ball of the dough and flatten on a counter top or cutting board. You don't want to over work this dough so I flatten the ball into 1 inch thick disc and then cut the biscuits into 2 inch wide pieces. Bake until golden, about 10-13 minutes. Serve immediately.


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