My partner for this month's Secret Recipe Club was Angela of Spinach Tiger. Her site is full of recipes that made me really hungry! Although Angela has a wide range of tasty recipes, for some reason I was really drawn to her side dishes...she has a definite talent for coming up with sides with an interesting twist. I was tempted by her blue cheese cole slaw and maple bourbon baked beans, but ultimately decided to try her Parmesan honey biscuits.
These biscuits are amazing! The dough comes together easily, and I love the folding/rolling method...it's an easy way to create flaky biscuits that just melt in your mouth. The Parmesan really steals the show here and adds amazing flavor to the biscuits, along with a little sweetness from the honey. I find some biscuits don't keep very well, but these are great cold the next day if you happen to have any leftovers. We enjoyed these biscuits alongside pork tenderloin and roasted apples, and it make the meal extra special. Thank you Angela!
Parmesan Honey Biscuits (adapted from Spinach Tiger, original recipe here)
Makes 10 rolls
8 T butter, divided
2 cups all purpose flour, plus more for rolling
1 T baking powder
1 tsp salt
1 cup grated Parmesan cheese
1 T honey
3/4 cup cold buttermilk
1. Divide the butter into two parts - 6 T and 2 T. Cut each piece of butter into small cubes and freeze. (Keep separate for easier measuring later.)
2. Preheat the oven to 400 degrees. Line a baking sheet with parchment.
3. Whisk together the flour, baking powder, and salt. Add the Parmesan, and whisk to combine.
4. Cut 6 T of butter into the flour mixture. Drizzle in the honey, and then add the buttermilk and stir to create a sticky dough.
5. Flour your work surface and hands, and knead the dough about 8 times (don't overwork it). Pat it out to about 3/8 of an inch. Sprinkle the remaining 2 T cold butter on half the dough, and fold the dough in half so the butter is in the middle. Roll the dough up into a log. Cut into 10 rolls.
6. Arrange the biscuits on your prepared baking sheet, and bake 12-15 minutes, until golden and cooked through.