Whole Wheat Parmesan Herb Biscuits… with Roasted Strawberries
Maybe you’re like me and you live in an apartment. Maybe, in an attempt to have some semblance of a garden, you planted a pot full of various herbs. And maybe you live by yourself and those herbs grew a little more abundantly than you anticipated. At this point, a snip here and a snip there isn’t going to help you out.
This recipe is a rescue mission. It’s here to help you out when your little pot of herbs runneth over.
First things first, go out to your porch/patio/garden and pick handfuls of whatever herbs you’ve got. Chives, oregano, thyme, rosemary, dill, tarragon, sage…they’re all good! Whichever ones are getting a bit unruly, go at ’em. Then bring them inside, pull the leaves from the stems, and mince them all up together into beautiful green confetti.
It’s time to make Whole Wheat Parmesan Herb Biscuits. Now, these aren’t your average biscuit. These don’t just have cheese mixed into the dough or sprinkled on top. These biscuits have a layer of cheese smack dab in the middle, a delicious melty surprise. I went with parmesan, but you could try cheddar, provolone, pepperjack, or even gruyere. This is a use-what-you-got recipe. Don’t over think it.
You’re probably wondering about those strawberries. Sure, these biscuits will go great alongside any dinner, especially those with extra juices to sop up. Of course they’ll be delicious just plain or even, dare I say, with another smear of butter. But I’ve long been a proponent of blurring the lines between sweet and savory, so I say why not smear these herby, cheesy biscuits with tender, juicy roasted strawberries. Again, just do it. Don’t over think.
Whole Wheat Parmesan Herb Biscuits
© Copyright 2012 Carly Sullivan, Tart to Heart
Yield: 8 large biscuits
- 3 cups whole wheat flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp sugar
- 3/4 tsp salt
- 1/4-1/3 cup (or so) finely chopped fresh herbs
- 1/2 cup unsalted butter, cold, cut into small cubes
- 1 cup buttermilk
- 1 egg
- 1 1/2 oz parmesan cheese shavings (or other thinly sliced cheese, enough to cover half the dough)
- In a large bowl, or the bowl of your stand mixer, combine the flour, baking powder, baking soda, sugar and salt. Add herbs and mix gently to combine.
- Add the butter and mix into the flour until the pieces are pea-sized. You want some fairly big chunks in order to create those flaky layers.
- Combine the egg and buttermilk. Slowly add to the dry ingredients while mixing on low speed until the dough just comes together. It should be mostly moistened but still a little shaggy.
- Turn out the dough onto a lightly floured surface. Gently knead the dough together, gathering any pieces, to form a ball. Pat down into a rough rectangle, then roll out to a little less than 1/2-inch thick.
- Cut the dough in half. Lay the shavings of parmesan over one half of the dough, then flip the other half of the dough over onto it. Roll gently to press the halves together, then cut into squares, whatever size you desire.
- Set the biscuits on a greased baking sheet, then place in the refrigerator while you preheat the oven to 400°F. This is the perfect time to prepare your strawberries (recipe follows).
- When the oven is ready, bake the biscuits until risen and golden brown, about 15 minutes. Let cool at least 5 minutes before topping with those roasted strawberries (or not). Enjoy!
Simple Roasted Strawberries
- 1 pint strawberries
- generous drizzle of honey
- Hull and halve the berries and place in a single layer in a baking dish. Drizzle with honey.
- Roast at 400°F for 15 minutes, along with the biscuits, until tender and juicy. These are also delicious on yogurt or oatmeal in the morning!