Hot out of the oven Parmesan Parsley Biscuits!
Pass the butter please. You can’t possibly not have some butter with a hot biscuit right out of the oven.
I made these biscuits one craft circle morning for my table ladies. There are about 12-14 of us at the “projects” table. Normally, I take something to share with the whole group of 60-80 ladies but this day I made my Pumpkin Tomato Soup for my group’s lunch and these biscuits all came our way. I wished they could have been hot out of the oven (the best way to eat any biscuit) but I had to bake them right before I left that morning; still good though.
Do you ever make homemade biscuits? Yes, I hope is the answer because they are so much better than those that come in the cans you pop open; the ones that make me jump everytime they pop open. I do use canned biscuits when I make sausage roll-ups for the kids/grans but that is the only time. I don’t remember my mother or grandmother ever using canned biscuits. There was a little love in each biscuit they formed, cut and baked for us.
My husband loves the biscuits I make and then I fill them with sausage patty and freeze so he can grab one on his way out to golf every morning. Hope if you aren’t making homemade biscuits occasionally then you will try one of my biscuit recipes.
BLAST FROM THE PAST: With cool/cold weather just weeks away here’s a recipe for my Cornbread Buttermilk Soup that will warm your tummy.
Yes I do use lard in my biscuits.
Cut the lard and butter into the flour with pastry blender or fingertips. Add in the cheese than buttermilk.
Chop parsley and add to the biscuit mix.
Roll biscuits to 3/4″-1″ thick and using a 2″ cookie cutter cut as many biscuits as you can and then reroll dough and cut more.
Put 3-4 tablespoons of bacon fat on rimmed cookie sheet. Put biscuits on sheet about 1″ apart. Brush tops with melted butter and top with the extra 1/4 cup of parmesan cheese.
Bake 15 minutes or more until nice and brown.
Parmesan Parsley Biscuits
- 3 c. all-purpose flour
- 6 Tbsp. Lard or shortening
- 6 Tbsp. butter
- 1 1/2 Tbsp. baking powder
- 3/4 c. parmesan cheese divided
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 1/2 c. buttermilk
- 2 Tbsp. fresh parsley chopped
- Preheat oven to 450°.
- Put the flour, baking powder, baking soda and salt in a large mixing bowl. Add the cold butter and lard cut into small pieces and using a pastry blender or your fingers until you have pea size pieces.
- Add the parsley and 1/2 cup of the parmesan cheese. Quickly stir in the buttermilk, stirring just long enough to mix everything together. Form this mixture into a ball and put on a floured surface and knead 5-6 times until you have a smooth piece of dough.
- Using a floured rolling pin, roll out to about 3/4-1" thick and cut with a 2" cookie cutter. Put some bacon grease or shortening on a rimmed cookie sheet. Take the cut biscuits, put one side down in the grease and then flip, getting some of the bacon grease (or shortening) on both sides of the biscuit. Sprinkle with the remaining 1/4 cup parmesan cheese and bake at 450° for 10-15 minutes until nice and brown on top and bottom.
- Serve immediately.