Rosemary and Parmesan Buttermilk Biscuits and Buttermilk Cornbread

I love biscuits. I force Nico to wake up early every Saturday to go to the farmers market for Blacksauce Kitchen biscuits. My rosemary bush is growing quite well and I had some Parmesan that needed grating, so these biscuits came to life. They last for a solid 3 days, I can’t guarantee more because despite the size of the recipe, they are all gone!

We needed several vehicles to carry our Crawfish Étouffée and Rabbit and Andouille Gumbo. I had a new skillet to test out so I decided to reinvent my cornbread recipe. I generally use cream or sour cream, but I had leftover buttermilk from the biscuits, the recipe worked really well. I firmly believe that all cornbread must have corn kernels in it – I paired white cornmeal with yellow corn kernels.

Rosemary and Parmesan Buttermilk Biscuits

4 cups all purpose flour (I used White Lily)
1/2 tsp baking soda
2 tsp baking powder
1 1/2 tsp salt
12 tbsp unsalted butter, chilled, chopped into 1/4 inch slices
1/2 cup fresh grated parmesan, not the granulated kind
1/4 cup chopped fresh rosemary
2 1/4 or so cups buttermilk

  1. Preheat oven to 450 degrees.
  2. Place cold butter in stand mixer and beat a bit to break it up. Add 1/4 of flour mix in.
  3. Add the rest of the dry ingredients and pulse until a coarse grainy texture appears, a bit like granola and wet sand. A minute or so.
  4. Add buttermilk, rosemary, and parmesan. Pulse until just barely combined.
  5. The dough should be fairly wet, like ground meat.
  6. Flour a counter and place dough on top. Flour top and use fingers/palm to gently flatten it to 1/2 inch thickness. Rolling it will make a tougher dough.
  7. Fold the dough in half about 4 or 5 times and then press down to about an inch or so high. This will give you a fluffier taller biscuit.
  8. Cut into rounds. Place on cookie sheet next to each other.
  9. Bake for 10-12 minutes until light golden. Don’t over-bake.

Total time: 1 hour

IMG_0851

Buttermilk Cornbread

2 tbsp butter
4 tbsp or so of granulated sugar
2 cup white cornmeal
2 cups all purpose flour
2 tbsp baking powder
2 1/2 cup buttermilk
2 eggs
1/4 cup sugar
1/2 cup vegetable oil
1 10 oz can of corn, drained

  1. Preheat oven to 375 degrees. Pop the cast iron into the oven to warm it up, or heat it on the stove, doesn’t matter. When it is warm, melt the butter in it and spread up the sides. Sprinkle sugar all over, shake out any extra. Set aside until ready to bake.
  2. Combine egg and sugar. Add oil. Add buttermilk.
  3. Combine dru ingredients and blend with the liquid ingredients.
  4. Add corn,
  5. Pour batter into prepared cast iron pan.
  6. Bake 25-30 minutes until golden on the edges.

Total time: 1 hour

7 Comments Add yours

  1. chefkreso says:

    Sounds delicious and flavourful!

    Liked by 1 person

    1. Thanks so m much chefcreso!

      Liked by 1 person

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