Rosemary Parmesan Biscuits

This recipe is a variation on the original Quick Drop Biscuits, and is very similar to the biscuit topping on the Italian Pot Pies.  Of course you can flavour your biscuits anyway you like.  Anything that goes well with butter is going to go well in your biscuit, as long as you keep the liquid additives to a minimum.  My plan next time is to go with bacon and cheddar cheese.  These particular biscuits went very well with a lamb roast.  I made them twice the size of the original Quick Drop Biscuits, and so doubled the recipe accordingly.

Preheat your oven to 425°F.  If you have a convection oven, which my parents do, then 400°F is probably fine.  All ovens are different.

In a bowl, mix together 3 1/2 cups all-purpose flour, 2 tablespoons baking powder, and 1/2 teaspoon sea salt.  Drop in 3/4 cup cold cubed butter, and cut to pea-sized pieces with two knives or a pastry cutter.

Stir in 2-3 teaspoons fresh or dried rosemary, broken up a bit, and about 1 teaspoon ground black pepper. (Just so’s you know, my hand isn’t really that pink in real life.)

Add about 1 cup finely grated parmesan, or more, to suit your taste.

Make a well in the centre of your mixture and pour in 2 cups milk.  Stir until just combined and mixture is clumping and sticky.

Drop large spoonfuls of dough onto an ungreased baking sheet (or several).  They don’t expand so you can place the drops pretty close together.

Bake for 12-15 minutes, rotating halfway through, until firm and golden.  Because all ovens are different, make sure you keep an eye on them.

Of course these babies are best crisp and fresh from the oven, but you can store them in an airtight container for a couple of days and they’re pretty good then as well.

Italian Pot Pies

Because the weather outside refuses to cooperate, I wholeheartedly reject the idea that it is actually spring out there.  Accordingly, I’m still making the steamy comfort food characteristic of the winter months.  These little pies come out of the oven molten hot, and the tart flavours of the sauce really accent the classy biscuit topping.

This is a Martha Stewart recipe, and it’s quick and easy and a great way to use up leftover spaghetti sauce.  Normally the Pie and I use stuff we make ourselves, but tonight I was lazy and so I followed the recipe (shocking, I know).  I apologize in advance for the lighting in the photographs.  It was late in the day and it’s been a rainy week.

Preheat your oven to 450°F and position your rack on the lowest or second-lowest possible level.

In a saucepan or large skillet over medium heat, warm up about 1 tablespoon olive oil.  Add in 1 medium onion and 2 carrots, finely chopped.  Season with salt and pepper and cook, stirring often, until tender (about 8 minutes).

Add in 1 pound or so of lean ground beef.  Break up the meat with a utensil and cook until no longer pink (about 5 minutes).  You could also definitely do a vegetarian version of this, just omit the meat and ‘beef’ up your sauce a bit.  I suggest cheese.

Pour in 2 cups tomato or spaghetti sauce and bring to a boil.  Reduce to a simmer until slightly thickened.  Remove from heat and set aside.

In a small bowl, whisk together 1 cup flour, 1/4 cup grated parmesan cheese, 1 1/2 teaspoons baking powder, 1/4 teaspoon dried crushed rosemary, and a pinch of salt.  As an aside, I got the above mortar and pestle for about 2 bucks at IKEA.  It’s a very handy thing to have around.

Make a well in the centre and pour in 1/2 cup milk and 4 tablespoons melted butter.  Stir just until dough comes together.

Set 4 8-ounce ramekins on a baking sheet.  Spoon in the meat mixture.

Mound spoonfuls of dough on top.

Bake until the topping is golden and you can stick a toothpick in it and have it come out clean (about 12 minutes).

Be careful, it’s hot!

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