These delicious cheese-topped biscuits puff up like little pillows. Serve them drizzled with garden sage honey.
Preheat the oven to 400 degrees F. Lightly grease a baking sheet and set aside.
In a bowl, stir together the flour, sugar, baking powder and pepper. with an electric hand-held mixer, blend in the shortening, being careful not to overmix. Make a well in the center of the mixture and, using a fork, stir in the 1/2 cup parmesan cheese and the buttermilk. Mix just until blended.
Gather the dough into a ball. On a lightly floured board, roll out into a circle 1/2 inch thick. with a 2-inch round biscuit cutter, cut 10 to 12 rounds. Press together the leftover dough, roll into a circle 1/2 inch thick and continue cutting out rounds until all the dough is used.
Place the biscuits on the prepared baking sheet and sprinkle each biscuit with a teaspoon of grated parmesan cheese. Bake for 18 to 2o minutes, or until golden brown.
Makes 12 biscuits
Scones, Muffins & Tea Cakes
Edited by Heidi Cusick
Photographs by Kathryn Kleinman and Deborah Jones
6-1/2"x 6-1/2"; 96 pages; hardcover
54 recipes; 54 photographs $12.95
Reprinted with permission.
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