One of those delicacies we do not think to make anymore, who has time right ? Well, these biscuits are the perfect accompaniment to any soup or stew or anything that requires dunking ! They are ready in no time and are so satisfying. Any leftover hard cheese would work beautifully for this recipe, but for great results, I recommend a good Parmesan or Pecorino Romano to which you add a few chili flakes. INGREDIENTS Makes 12 biscuits 240 Gr. All purpose flour (2 Cups) 1 Tablespoon Baking Powder 1 Tablespoon Sugar 1/2 Teaspoon Kosher Salt 1/2 Teaspoon Chili Flakes 1/2 Teaspoon Garlic powder 45 Gr. Grated Parmesan (1/2 Cup) (You can also use any other grated cheese you may have) 70 Gr. Cold Butter cut in small pieces 235 Ml. Buttermilk (1 Cup) PREPARATION Preheat your oven at 200 Celsius (425 Fahrenheit) In a large bowl, sift the flour, baking powder, sugar, salt and garlic powder together. Pour in the chili flakes and parmesan cheese and mix well. Using the tips of your fingers, rub the butter pieces in the flour, until it becomes sand-like texture. Pour in the buttermilk and mix well. Place a sheet of parchment paper on a baking sheet. Using an ice cream scoop, place each biscuit on the parchment paper. Bake for 10 minutes and reduce the heat to 160 Celsius (350 F) and bake for another 10 minutes, until they are puffy and golden brown. Let them cool at room temperature for about 10 minutes and serve with a soup, a stew or … a glass of red wine !
TIP DU JOUR ;
You have a piece of leftover cheese, grate it and put it in a freezing bag, which you can use later for these biscuits. If you do not have buttermilk handy; simply pour a cup of full fat milk in a small bowl to which you can add a large tablespoon of vinegar. Let the milk rest for about 10 to 15 minutes.