Parmesan and Chive Biscuits
These crispy, savory nuggets make a nice accompaniment to a fresh green salad, or make mini versions and serve them as an hors d'oeuvre at your next cocktail party.
INGREDIENTS | YIELDS 10–12 BISCUITS
- 1¾ cups all-purpose flour
- ¼ cup semolina flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup (½ stick) unsalted butter, cold
- 1½ cups grated Parmesan
- ¼ cup chopped fresh chives
- ¼ cup buttermilk
- ⅓ cup olive oil
Line a baking sheet with parchment. In a large bowl, sift together all-purpose flour, semolina flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse meal, then add Parmesan and chives.
Make a well in the center of the flour mixture, and pour in buttermilk and olive oil. Using a fork, blend until the dough just comes together.
Drop heaping spoonfuls of dough (about ¼ cup) onto prepared pan, 2″ apart. Set aside to rest 10 minutes. Preheat oven to 425°F.
Bake 15–20 minutes, until golden brown. Turn pan halfway through baking to promote even browning.
This hard, salty, aged, granular cheese is made all over the world. But the good stuff comes from the regions of Mantua, Bologna, Modena, and Parma, in Italy. Buy a hunk and grate it as needed. It will last for weeks if wrapped properly and kept cool and dry.