Simple Parmesan Herb Biscuits | The Recipe ReDux

The perfect way to use up packets of fresh ‘poultry herbs.’ Biscuits pretty enough to serve for a special holiday meal, but easy enough to whip together on a weeknight.

It’s easy to pick up pretty packets of fresh thyme, rosemary, and sage – AKA ‘poultry herbs‘ this time of year. You use a few for the turkey, then what? These cheesy, green herb-flecked Simple Parmesan Herb Biscuits a delicious way to use up herbs. The bonus? Your kitchen will smell amazing, thanks to the aroma of herbs + melty cheese + baking bread.

Thyme, rosemary, and sage are quite hearty. So they last a while in the fridge, especially when you use Deanna’s Healthy Kitchen Hacks for Keeping Herbs Fresh. But the herbs are also boldly flavored, so they really shine in these cheesy biscuits.

And please, lay the pretty sage leaves (or sprigs of rosemary or thyme) on top. It’s so pretty!

I put the leaves on top, because I wanted to make the biscuits a bit ‘greener’ for this month’s Recipe ReDux theme: Naturally Colored Treats and Trimmings.

Plus, you use up more sage leaves if you decorate the biscuit tops. Speaking of decorating, don’t skip the egg wash step. It makes the biscuit-tops shiny for your holiday table – and it helps the sage leaves stick to the top.

Now a little side story: I was baking up a couple batches of these and my brother-in-law was visiting from out of town. He’s a homemade-bread-baker. But he’s a white-flour-only-homemade-bread-baker. But after tasting these, he promptly went out and bought a bag of Bob’s Red Mill Whole Wheat Pastry Flour (affiliate link) to take home. #truestory If you think your baked goods are only good with white all-purpose flour, I urge you to try Bob’s Whole Wheat Pastry Flour. This stuff makes every baked good better IMHO. Nutty, yet not heavy, like lots of whole wheat flours. I now sub it in 1:1 in almost all my baked good recipes.  Use up those fresh herbs from the 'poultry herb bundle' - rosemary, thyme, sage - SIMPLE PARMESAN HERB BISCUITS via @TspCurry #TheRecipeReDux Click To Tweet

Here are a few photos of the folding process. This dough is actually really easy to work with, just be sure to sprinkle enough flour beneath the dough before you start. And then have fun! These biscuits will be ready for dinner hours before you’d have yeast rolls.

Sprinkle with herbs + cheese mixture

Using a pancake flipper, scrape, lift, and fold like a letter

Fold the cheese side over, then fold the non-cheese side over that

For more ways to use up thyme and rosemary, check out these recipes:

Savory Rosemary Goat Cheese Bread – Great with soups and stews

Rosemary Shrimp Sweet Potato Grits

Rosemary & Thyme Shortbread – Spice up your holiday cookie tray

Figgy Bacon, Ricotta & Thyme Pizza

Simple Parmesan Herb Biscuits

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5 from 1 review

• Author: Serena Ball
• Yield: 25 biscuits 1x

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Description

Use up the fresh poultry herbs you bought for a Thanksgiving turkey. These cheesy biscuits are pretty enough to serve for a holiday dinner, but fast enough to serve on a weeknight

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Ingredients

Scale 1x2x3x

• 1 cup coarsely grated Parmesan cheese (about 3 ounces)
• 2 teaspoons minced fresh thyme
• 1 teaspoons minced fresh rosemary
• 1 teaspoon minced fresh sage + 16 whole sage leaves
• 1/4 teaspoon freshly ground black pepper
• 2 3/4 cups whole wheat pastry flour plus 1/2 cup (or more) for dusting and rolling
• 2 1/2 teaspoons baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup (1/2 stick) unsalted butter, frozen
• 1 (6 ounce) container plain, low-fat (2%) Greek yogurt
• 1 egg

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Instructions

1. Line 2 large rimmed baking sheets with parchment paper. Mix cheese and next 5 ingredients in medium bowl.

2. Whisk 2 3/4 cups flour, baking powder, sugar, salt, and baking soda in another medium bowl. Using large holes of box grater, grate frozen butter onto plate. Add grated butter to flour mixture and rub in with fingertips until evenly distributed. Stir in buttermilk just until incorporated (dough will be sticky).

3. Sprinkle work surface with 1/4 cup flour. Transfer dough to work surface; sprinkle dough with flour. Using hands, press dough into 8-inch square, about 1/2 inch thick; sprinkle more flour on work surface as needed to prevent sticking.

4. Sprinkle 1/2 cup cheese-herb mixture over 2/3 of surface of dough, leaving remaining 1/3 of dough surface uncovered. To fold as for business letter: Using dough scraper or metal spatula as aid, lift uncovered dough portion from work surface and fold over half of cheese-covered portion; still using dough scraper or metal spatula as aid, lift folded portion over remaining cheese-covered portion.

5. Sprinkle dough with flour to prevent sticking. Press dough out again to 8-inch square. Spread 1/2 cup cheese-herb mixture over 2/3 of dough; repeat folding as for business letter, then pressing dough out to 8-inch square. Repeat 1 more time with dough and cheese-herb mixture. Roll out dough on floured surface to 10-inch square; cut into 25 biscuits.

6. Position rack in center of oven; preheat to 450°F. Bake biscuits, 1 sheet at a time, until golden on top and tester inserted into center comes out clean, about 10 minutes. Cool biscuits on baking sheet at least 5 minutes. To rewarm biscuits, place in 400°F oven 3 minutes before serving.

Notes

You could use any combination of herbs. For more delicate herbs like parsley or basil or cilantro, use 1 tablespoon of each.

To make ahead: Place biscuits in single layer on baking sheets; freeze about 1 hour. Wrap biscuits in plastic wrap or foil, then drop in zip-top freezer bags. Place frozen biscuits 1 inch apart on parchment-lined baking sheets; thaw in refrigerator overnight. Let biscuits stand at room temperature 20 minutes before baking.