These Parmesan biscuits have been tender and flavorful, and easy to place collectively. I used scallions as a substitute of chives as a result of I had them available. I served them with grilled steak, baked yams, and sliced tomatoes from our backyard.
I used to be involved in regards to the last product having used all European-style butter. The biscuits did rise properly, however the texture was much less flaky than the biscuits I make with American-style butter and bacon fats (or lard).
I used a big Silpat to roll out the dough. Makes it simpler to work with, not needing any additional flour. I used to be capable of get 11 biscuits in whole. I rested the unbaked biscuits within the fridge for an hour due to my schedule (they’d have been prepared in thirty minutes), then brushed them with butter and completed with Maldon flake salt earlier than baking.
Though nonetheless yummy and delightful, they have been a bit of lopsided, so subsequent time, I’ll place them nearer collectively.
