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.
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.
- 2 cups soft wheat flour (White Flour), plus up to ¼ cup more for rolling
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoons butter, divided
- 1 tablespoon honey
- 1 cup Parmesan cheese, freshly grated
- ¾ cups buttermilk
- 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 ⅜ 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.
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sara says
April 21, 2014 at 11:42 amThese 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!
Ann @ Persnickety Biscuit says
November 24, 2013 at 9:48 pmOh my. Combining Parmesan and honey? Brilliant!
Lynda - TasteFood says
November 21, 2013 at 10:22 amThese are lovely. I love the sweet and savory combination.
Norma-Platanos, Mangoes & Me! says
November 21, 2013 at 6:50 amThis is a perfect biscuit..I can eat them just like they are…
bellini says
November 21, 2013 at 5:30 amMy favourite biscuits are made by laminating this way. So flaky and delicious.
Joan Nova says
November 20, 2013 at 5:51 pmFor me, that’s a perfect combination of flavors.
Teresa, foodonfifth says
November 20, 2013 at 5:36 pmThese are everything an elegant savory biscuit should be….beautiful, golden browned & certainly delicious is all ways. I really like the shape Angela.
Priscilla Romans says
November 20, 2013 at 3:13 pmYum!