Parmesan Rosemary Biscuits

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I really, really, really love biscuits as I think they work well paired with anything and everything. And even better ones served warm just from the oven, with a little butter is pretty much the best thing ever.

Whilst I enjoy all different flavours of biscuits like these lemonade biscuits and pumpkin scones, my current favourite are of the savoury variety. And that is why I currently have this Parmesan and Rosemary biscuits recipe on repeat. Add in the Parma ham and they are even more irresistible.

Why you’ll love this recipe

• Versatile – These quick breads can be served up at any time of the day, weekend breakfasts, brunch, lazy lunches and dinner. I particularly love them for picnics, lunch on the go, mini sandwiches, as a side for soups, Thanksgiving and Christmas.
• Foolproof recipe – This recipe has been tested and retested by myself and the mini chefs – so you are guaranteed to get perfectly flaky biscuits straight out of the oven.
• Meal prep and freezer friendly. Make ahead and eat all week long and if you scale up the recipe you can freeze and reheated extras later. Try these air fryer pumpkin biscuits as well.

Ingredients you’ll need

These are perfectly flaky scones featuring the fantastic flavour combination of delectable Parma Ham, Parmesan cheese and fresh rosemary. Soooooo good. Below is a list of ingredients needed for this recipe. Follow my tips on each ingredient for best results.

• all-purpose flour – I love bread flour but for this one I used all purpose flour for the best result. Do sift it if does have any lumps.
• sugar – I just use straight forward granulated white sugar for this but it works well with brown sugar too. Let me know if you try it with any other sugar.
• baking powder – do sift your baking powder if it has any hard lumps.
• unsalted butter – I just use whatever is in my refrigerator (aka whichever is on offer at the time of my grocery shop). Grate the butter and put it in a bowl in the freezer till you need it.
• salt – I just use my favorite kosher salt. I omit it, if I use salted butter.
• egg – I tend to use a large egg, that has been kept at room temperature.
• buttermilk – No buttermilk on hand? You can make your own homemade buttermilk like I do. Just let stand for 5-10 minutes before using.
• Parmigiano Reggiano cheese – I tend to use freshly grated Parmesan cheese for the best result. My friend has made this with sharp cheddar and she loved it.
• fresh rosemary – I tested this with fresh rosemary which gave these a lovely fragrance and taste. I have not tried it with dried rosemary yet. Let me know if you do.

How To Make Rosemary Scones With Parmesan and Ham

Use the process shots below as a visual guide to help you make this.

Get the complete ingredients list and instructions from the recipe card below.

1. Preheat the oven to 200C / 400F / gas mark 6 and line a baking sheet with parchment paper (you may need 2 trays).
2. In a mixing bowl, combine flour, sugar, baking powder, and salt.
3. Add the cold grated butter and combine until the mixture looks like coarse crumbs. Then add the Parmesan cheese and 3 tablespoons of the chopped rosemary.
4. Next, mix in the egg and buttermilk until just combined, being careful not to over mix the dough. Then gently fold in the Parma Ham.
5. Turn the dough out onto a floured surface and then pat into a 1-inch thick square.
6. Cut the dough into 8 wedges, then lightly press remaining tablespoon of rosemary on top of wedges. If you have time chill the dough for 30 minutes before baking
7. Place biscuits about 2 inches apart on the already prepared baking sheets, and brush with remaining buttermilk.
8. Place the preheated oven and bake for 16-18 minutes, or until the biscuits are golden brown and a skewer inserted in the middle comes out clean.
9. Allow the Parmesan biscuits to cool for a couple of minutes, then serve warm.

   

Bintu’s Tips And Variations

I really love switching things up in the kitchen. Here are some tips for easier cooking and variations for you to try if you want something a little different.

• Minimal dough handling – To ensure biscuits rise and get light and airy, make sure to not over-work the dough. Stop as soon as the dough comes together.
• Measure ingredients correctly – Especially the flour. Trust me, I have made that mistake so you don’t have to end up with dense biscuits. Use a knife to level out the flour in the measuring cup.
• Use cold butter – Make sure the butter is as cold as possible before combining it with the flour mix. This helps create the light flaky layers during baking. If you want you can also chill the flour mix before hand to help with the flake.
• Chill the dough – If you have enough time chill the dough for 30 minutes before baking. So the butter chills up again and you get more flakiness.
• Top with cheese – You can reserve a couple of tablespoons of the grated Parmesan to sprinkle on top of the scones before baking. This will give them a delightfully crunchy golden top. Also feel free to use cheddar cheese instead.
• Vary the fresh herbs – I have done this with fresh thyme and that worked sooooo well. I suspect sage and tarragon will be good too.

Storage

I tend to make a big batch so there are extras to eat all week and beyond.

• Refrigerate – Store cooled biscuits in an airtight container in the fridge for up to 5 days.
• Freeze – These freeze beautifully. Wrap cooled biscuit individually in plastic wrap, add to an air tight container or freezer bag and freeze for up to 3 months.
• Reheat – Thaw at room temperature and then reheat in the oven (350F/180C) for about 5-10 minutes or in your air fryer till warmed through.

Pairing

My family and I love eating them warm by themselves and with some melty butter. But these can be paired with so many things. We serve them up with tomato tortellini soup as well as easy beet soup and this easy kabocha squash soup and creamy ginger spinach soup and this 3 bean chili and even this Creamy Instant Pot tomato soup.

For picnics I pair it with my easy cucumber tomato salad and this simple wedge salad. So may choices

More Recipes You Might Like

Looking for more recipes like this? Try these:

• Air fryer biscuits.
• Air fryer donuts.
• Lemonade scones.
• Buttermilk waffles.
• Buttermilk pancakes.
• Red velvet ancakes.
• Starbucks copycat pumpkin scones.

Thank you for reading my Rosemary Scones recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, food blog.

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