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August 2, 2011
Cheesy Herb Biscuit Loaf
Old-Fashioned Breads
Prep time:
20 minutesbaking time:
20 to 25 minutes“Wedges of this savory loaf were perfect alongside a steaming bowl of Grandma's vegetable soup.”
Ingredients
Serves 8
- 1 1/2 cups all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 tablespoons yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter
- 2 large eggs
- 1/2 cup whipping cream
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- Additional grated Parmesan cheese, optional
Directions
1
Preheat oven to 425°F. Grease large baking sheet; set aside.
2
Combine flour, 1/4 cup Parmesan, cornmeal, baking powder and salt in bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.
3
Beat eggs in medium bowl. Add cream, basil, oregano and garlic powder; beat until well blended. Add cream mixture to flour mixture; stir until mixture forms a soft dough that clings together and forms a ball.
4
Turn out dough onto well-floured surface. Knead dough gently 10 to 12 times. Place dough on the prepared baking sheet. Roll or pat dough into a 7-inch round, about 1 inch thick.
5
Starting from center, score top of dough into 8 wedges. (Do not cut completely through the dough.) Sprinkle top of dough with additional Parmesan, if desired.
6
Bake until toothpick inserted in center comes out clean, about 20 to 25 minutes. Cool on baking sheet on wire rack for 10 minutes. Serve warm.
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Grandma's Secret Trick
Grandma's Secret Trick
"It takes a tender touch to make a tender biscuit," Grandma always used to say. She blended her biscuit dough just until the dry ingredients were moistened. Then she gathered the soft dough into a ball with floured hands and kneaded it gently for exactly 10 turns on a floured board before patting it out to cut. The less Grandma handled the dough, the more tender and delicious the biscuits were.
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