Parmesan Herb Biscuits:
1/2 cup warm water
1 (1/4oz) packet active dry yeast
1 tablespoons + 1 teaspoon sugar
5 cups flour
1 tablespoon baking powder
1 1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, cold and cubed
1/2 cup shortening, cold and cubed
2 cups buttermilk
6 tablespoons salted butter
1 cup Parmesan cheese
1 tablespoon fresh thyme
1 1/2 teaspoon rosemary, minced
Stir together warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let stand 5 minutes.
Stir together flour, baking powder, salt, baking soda, remaining 1 tablespoon sugar, 3/4 cup of Parmesan cheese, thyme, and rosemary in a large bowl.
Cut butter and shortening into flour mixture until crumbly.
Add yeast mixture and buttermilk to flour mixture, stirring just until dry ingredients are moistened. Cover bowl with plastic wrap, and chill at least 2 hours or up to 5 days.
Preheat oven to 400°F.
Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Gently roll dough to 1/2-inch thickness; cut with a 2-inch round cutter.
Place rounds with sides touching on a parchment paper-lined baking sheet.
Brush biscuits with 3 tablespoons of the melted butter. Sprinkle biscuit tops with remaining 1 oz. Parmesan cheese, grated.
Bake in preheated oven until golden brown, 15 to 20 minutes.
Brush with remaining 3 tablespoons melted butter, and serve.
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