Photo credit: www.epicurious.com
How to Make Delicious Garlic Parmesan Biscuits
For those who enjoy baking, these garlic Parmesan biscuits are a delightful addition to any meal. Not only are they easy to prepare, but they also deliver a rich flavor that complements a variety of dishes. Below are step-by-step instructions for crafting these scrumptious biscuits from scratch.
Ingredients Needed
Gather the following ingredients to begin:
- 7 cups (875 g) all-purpose flour
- ¼ cup (50 g) sugar
- 2 Tbsp. plus 2 tsp. baking powder
- 1 Tbsp. plus 1 tsp. garlic powder
- 1 tsp. baking soda
- 2 oz. finely grated Parmesan cheese (approximately 1 cup)
- ½ cup packed finely chopped parsley
- 2 Tbsp. Diamond Crystal kosher salt or 1 Tbsp. plus ½ tsp. Morton kosher salt
- 2 cups (4 sticks) chilled unsalted butter, thinly sliced
- 2½ cups buttermilk
- 4 cloves garlic, finely grated
- 4 Tbsp. (½ stick) unsalted butter for brushing
Instructions
Step 1: Preparing the Dough
Begin by whisking together the flour, sugar, baking powder, garlic powder, baking soda, grated Parmesan, chopped parsley, and kosher salt in a large mixing bowl until everything is evenly combined. Next, add the sliced, chilled butter to the dry ingredients. Toss the butter into the mixture, then use your hands to break the butter into smaller pieces, approximately the size of a dime. For the best results, chill the mixture for at least 15 minutes. Alternatively, cover the bowl and let it chill for up to 12 hours.
Step 2: Forming the Biscuit Dough
After chilling, drizzle the buttermilk over the butter mixture. Utilize a fork to combine the ingredients, then lightly knead the mixture in the bowl until a shaggy, dry-looking dough forms. Transfer the dough onto a floured surface and gently pat it into a square about 1 inch thick, ensuring any dry bits are incorporated. Roll the dough slightly to flatten it to ½ inch thick. Use a bench scraper to divide the dough into three equal sections, stacking them while trapping any loose bits of dough. Press down on the stacked dough to compact it, then roll it out again to form a rectangle roughly 1 inch thick. Repeat this process of cutting, stacking, and rolling two more times, finishing with a rectangle thickness between 1 and 1¼ inches. Wrap the dough tightly in plastic wrap and refrigerate for about 1 hour, though it can be left for up to 12 hours.
Step 3: Shaping and Baking
Preheat your oven to 425°F (220°C) and place a rack in the middle. Once it’s heated, unwrap the chilled dough and use a knife to trim off ⅛ inch from the edges for a neater finish. Cut the dough into four equal rectangles, then further slice each rectangle into 6 squares, yielding a total of 24 biscuits. Arrange the squares on a parchment-lined baking sheet, ensuring they are spaced about ¼ inch apart. Allow the biscuits to chill for 30 minutes before baking them for 35 to 40 minutes, or until their tops turn golden brown.
Step 4: Garlic Butter Finish
As the biscuits are nearing completion, prepare the garlic butter. In a small saucepan set over medium heat, combine the grated garlic, a generous pinch of salt, and the remaining 4 tablespoons of unsalted butter. Heat the mixture until the butter melts, then remove it from the heat and stir in the leftover chopped parsley.
Step 5: Serving
Once the biscuits are baked to perfection, take them out of the oven and generously brush the top with the prepared garlic butter. For an extra touch of flavor, sprinkle lightly with additional grated Parmesan. Enjoy the warm, flavorful biscuits as a side for meals or as a tasty snack!
Source
www.epicurious.com