Parmesan Pine Nut Biscuits
Crisp on top, moist and tender inside and flavorful always
Ingredients
- 1/2 cups (120 ml) unbleached all-purpose flour
- 1 tablespoon (15 ml) finely chopped fresh rosemary or 1 1/2 teaspoons dried rosemary, optional
- 1 cup (240 ml) buttermilk
- 1 cup (240 ml) pine nuts
- 1 cup (240 ml) freshly grated Parmesan cheese
- 8 tablespoons (120 ml) cold unsalted butter
- 2 1/2 teaspoons (12.5 ml) baking powder
- 1/2 teaspoons (2.5 ml) baking soda
- 1 large egg
- 2 cups (480 ml) whole wheat flour
- 3/4 teaspoons (3.8 ml) salt
- Extra buttermilk and Parmesan cheese for brushing the tops, optional
Accessories
convEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessoryPizza & Baking Stone
The Big Green Egg Pizza & Baking Stone is a versatile piece of cookware for baking a variety of reci...
See AccessoryInstructions
Step 1
Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.
Step 2
In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Work in small pieces of the butter until the mixture resembles coarse crumbs. Stir in the Parmesan, pine nuts, and rosemary.
Step 3
Whisk together the egg and buttermilk. Add all at once to the flour mixture, stirring with a fork until everything is well moistened.
Step 4
Turn the dough out onto a floured work surface, and fold it over on itself three or four times, until it comes together. Pat or roll the dough into a 3/4 inch (2 cm) thick circle or square.
Step 5
Cut the dough into squares or rounds with a 2 inch (5 cm) biscuit cutter, and transfer to a parchment Pizza Stone topped with a parchment paper cut to the shape of the stone. Stack the scraps on top of each other, fold them as you did for the original dough, pat out, and cut again.
Step 6
Brush the tops with more buttermilk and sprinkle with more cheese, if desired. Bake the biscuits for 20 to 22 minutes, until the tops are golden brown. Remove the biscuits from the EGG, and serve warm.
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