 Zesty Parmesan Biscuits
Makes 16 biscuits
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Image © Publications International, Ltd.
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Zesty Parmesan Biscuits
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Ingredients
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4
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cups all-purpose flour
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1/2
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cup grated Parmesan cheese
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2
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tablespoons baking powder
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2
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teaspoons sugar
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1
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teaspoon baking soda
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6
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tablespoons cold butter, cut into pieces
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6
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tablespoons cold solid vegetable shortening
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1
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cup plus 2 tablespoons buttermilk, divided
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1/2
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cup Frank's® RedHot® Original Cayenne Pepper Sauce
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Sesame seeds (optional)
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Prep Time
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30 minutes
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Bake Time
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12 minutes
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1. Preheat oven to 450°F. Place flour, cheese, baking powder, sugar and baking soda in food processor or blender.* Cover; process 30 seconds. Add butter and shortening; process, pulsing on and off, until fine crumbs form. Transfer to large bowl.
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2. Add 1 cup buttermilk and Frank's RedHot Sauce all at once. Stir together just until mixture starts to form a ball. (Dough will be dry. Do not over mix.)
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3. Turn dough out onto lightly floured board. With palms of hands, gently knead 8 times. Using floured rolling pin or hands, roll dough to 3/4-inch thickness. Using 2-1/2-inch round biscuit cutter, cut out 16 biscuits, re-rolling dough as necessary.
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4. Place biscuits 2 inches apart on large foil-lined baking sheet. Brush tops with remaining 2 tablespoons buttermilk; sprinkle with sesame seeds, if desired. Bake 12 to 15 minutes or until golden.
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*Or, place dry ingredients in large bowl. Cut in butter and shortening until fine crumbs form using pastry blender or 2 knives. Add buttermilk and Frank's RedHot Sauce; mix just until moistened. Continue with step 3.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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