Tuesday, May 18, 2010

Recipe Round Up: Cheddar and Prosciutto Buttermilk Biscuits with Rosemary

4 Cups Unbleached All-Purpose Flour
2 Cups Whole Wheat Flour (I used pastry flour for a finer consistency)
1/4 C Minced fresh rosemary
2 tbs baking powder
2tsp coarse salt
1tsp cracked black pepper
1.5 Cups (3 sticks) cold butter (unsalted), cut into pieces
2 C Shredded Cheddar Cheese (8oz)
3 ounces prosciutto finely chopped (3/4 C)
2 1/4 C cold buttermilk (and a little extra for brushing)

~Preheat oven to 400 with racks in the upper and lower thirds

~Prepare all ingredients.  I use fresh rosemary, put it in a very small bowl and use kitchen sheers to cut it down to size.  I find this method a little easier than cutting the rosemary on a cutting board.  I use the kitchen sheers to produce smaller pieces of chopped prosiutto as well. 

~Combine flours, rosemary, baking powder, salt, and pepper in large bowl.  Cut in butter with pastry blender, or your fingers.  I prefer the hands on finger method as I feel it gives me more control over the final consistency of the dough.  When the mixture resembles coarse meal with some remaining large chunks of butter, add the cheese and prosciutto.  Stir in the buttermilk just until the mixture forms dough.  It will still have dry parts and be a bit crumbly.

~Turn the dough out onto a lightly floured surface and knead to incorporate any remaining bits.  Squish the dough into about a 12inch square and cut into square biscuits (2-3").  Transfer biscuits to an ungreased cookie sheet and brush the top of each one with buttermilk. 

~Bake for 30-40 minutes until the biscuits are golden brown.  About halfway through rotate the baking sheets from front to back and from top to bottom for even browning.  Serve Hot.

These biscuits are fantastic on their own, are rich in flavor, but also go well with a dish.  We had them with black bean soup.

“Love doesn't just sit there, like a stone; it has to be made, like bread, remade all the time, made new.” Ursula K. LeGuin

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