Salame Biscuits with Parmesan & Rosemary
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Salame Biscuits with Parmesan & Rosemary

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Salame Biscuits with Parmesan & Rosemary

Requires:

1½ cups Columbus Sopressata– or salame of your choice (finely chopped, sautéed and excess fat drained off)
3 Tbsp. Fresh Rosemary (chopped)
1 lb. plus 3 oz. All Purpose Flour
6 oz. Cake Flour
2½ Tbsp. Baking Powder
1½ tsp. Baking Soda
1½ tsp. Salt
2½ tsp. Sugar
Pinch Dry Mustard
Pinch Cayenne
Pinch Black Pepper
1 lb. Unsalted Butter (cut in small pieces and chilled)
2.5 cups Buttermilk, cold
¾ cup Parmesan (grated) plus additional to sprinkle on top
Cream to brush on top

 
 

Directions:

Using the paddle attachment of a mixer, blend dry ingredients. Add butter and mix on low speed until butter is broken into pieces the size of small peas. Mix in Columbus salame and rosemary. Chill mixture for 15 minutes. Add in cold buttermilk while being careful not to overmix.

Turn dough onto well-floured surface. Shape dough into rectangle and pat to ½” thick.  Fold dough in thirds, rotate 90 degrees, and roll back out to ½” thick. Fold dough in thirds and then chill until firm.

Preheat oven to 400° F. Roll dough to ½” thick and cut biscuits to 1¼” squares.

Place biscuits on a parchment-lined sheet pan and brush tops with cream and sprinkle with grated Parmesan. Bake at 400° F for 10 minutes, reduce heat to 375° F and continue baking for approximately 5 minutes or until golden brown and set.

Makes approximately 3 to 4 dozen biscuits.

Recipe Credit:
Many thanks to Rebecca Jean Catering for this delicious recipe!