Spinach Tiger

Big Fat Healthy Food

  • Home
  • About
  • Recipe Index
    • By Ingredient
    • By Category
  • Keto Home Bakery
  • Shop My Favorite Things
  • Keto Bake Class
  • Contact

Home » Bread and Biscuits » Parmesan Honey Biscuits

Parmesan Honey Biscuits

November 20, 2013 by Angela Roberts 8 Comments

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
105Shares
Jump to Recipe

Honey Parmesan Pinwheel Biscuits

Parmigiano Reggiano is the perfect cheese to team up with my legendary Southern biscuits. What better cheese than the king of cheese to make it’s way into a true Southern biscuit that is so popular with my readers. I get the best emails from long term bakers telling me this recipe is the best biscuit recipe they have ever come across.

The Legends of Europe invited me to make a recipe with Parmigiano Reggiano for a recipe contest. Earlier this month I submitted a Brussels Sprouts Salad with Red Toasted Quinoa and Parmigiano Cheese, but I also thought this might just be a reader favorite and for good reason.

As I began dreaming about Parmigiano Reggiano cheese, I thought about biscuits and honey.  The honey posed a little bit of problem because it makes the dough a bit sticky, and I added back in a lot more flour than usual, but they came out wonderfully.

Parmesan Honey Biscuits by Angela Roberts

I used my flaky biscuit technique, which is a little bit different from my fluffy biscuit technique. This recipe requires rolling and folding, which is a bit fun. It’s not puff pastry and you don’t have to be perfect. I roll the dough and butter it and fold it. These are a bit unusual as biscuits aren’t usually turned into pinwheels.  I lowered the heat on these to 400 degrees, as I usually make my biscuits at 450, because of the honey. You can also make these biscuits the traditional way using the ingredients below. You don’t have to roll them. You can pat the dough out and use a biscuit cutter in just the same way I made these fluffy buttermilk biscuits for my Southern husband. 

Print Recipe
No ratings yet

Parmesan Honey Flaky Biscuits

Honey and Parmigiano Reggiano turn a flaky biscuit special.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Biscuits
Cuisine: American
Servings: 10
Author: Angela Roberts

Ingredients

  • 2 cups soft wheat flour White Flour, plus up to 1/4 cup more for rolling
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons butter divided
  • 1 tablespoon honey
  • 1 cup Parmesan cheese freshly grated
  • 3/4 cups buttermilk

Instructions

  • Mix together flour, baking powder, salt. Add in parmesan cheese.
  • Cut six tablespoons of butter into small pieces. Freeze for 15 minutes.
  • Cut butter into flour mixture.
  • Add in one tablespoon of honey, by drizzling.
  • Add buttermilk, using a wooden spoon until a sticky biscuit dough is formed.
  • Add in more flour if necessary, and roll out to 3/8 inch thick in rectangle. Fold dough in half, using remaining two tablespoons of butter, add small pieces cubed butter. Fold into a log, and slice.
  • Bake at 400 for 15 to 20 minutes.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

Don’t miss out on a new recipe. Subscribe to Spinach Tiger and follow me on

105Shares

Filed Under: Bread and Biscuits

« Melted Collard Greens with Pancetta
Pinterest Hunting: The Pins I Crushed on this Week and a Few Pinterest Tips »

 

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. sara says

    April 21, 2014 at 11:42 am

    These look so delicious!
    Quick question — how much of the butter do you cut into the flour, and how much do you add in the folding process? Is it 3 T for each part, or is it divided up differently?
    Thanks!

    Reply
  2. Ann @ Persnickety Biscuit says

    November 24, 2013 at 9:48 pm

    Oh my. Combining Parmesan and honey? Brilliant!

    Reply
  3. Lynda - TasteFood says

    November 21, 2013 at 10:22 am

    These are lovely. I love the sweet and savory combination.

    Reply
  4. Norma-Platanos, Mangoes & Me! says

    November 21, 2013 at 6:50 am

    This is a perfect biscuit..I can eat them just like they are…

    Reply
  5. bellini says

    November 21, 2013 at 5:30 am

    My favourite biscuits are made by laminating this way. So flaky and delicious.

    Reply
  6. Joan Nova says

    November 20, 2013 at 5:51 pm

    For me, that’s a perfect combination of flavors.

    Reply
  7. Teresa, foodonfifth says

    November 20, 2013 at 5:36 pm

    These are everything an elegant savory biscuit should be….beautiful, golden browned & certainly delicious is all ways. I really like the shape Angela.

    Reply
  8. Priscilla Romans says

    November 20, 2013 at 3:13 pm

    Yum!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating






Twitter Facebook  pinterest Spinach Tiger on Instagram Spinach Tiger on YouTube

Popular Posts

Easy How to Make Sourdough Bread with Butter
Keto German Chocolate Cake
New York Strip Steak
Grain Free Spinach Tortillas
How to Cook Spaghetti Like an Italian

Sugar Free Bakery (KETO)

Copyright © 2022 SpinachTiger.com · Privacy Policy