| Prep: 20 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 321 | 16g | 10g | 30g |
| sugars | fibre | protein | salt |
| 1g | 2g | 12g | 0.7g |
There are few delights that can surpass the wholesome comfort and indulgence of the Sorrel and Parmesan Biscuits. Nestled in between the recipes of my rustic Montana roots and the contemporary culinary world I explore, these biscuits are an exquisite synthesis of tradition and innovation. With their textural crispness, rich flavors, and the uplifting touch of Sorrel, these biscuits are truly a love letter to anyone with a palate for refinement and authenticity.
A recipe steeped in tradition and flavor
While Montana bestows upon us the hearty dishes of ranchers’ favorites, such as Bison burgers and venison steaks, it also blesses our tables with the humble yet delightful biscuits, extensively enjoyed as a nourishing snack, or even as a companion to our meals. This recipe of Sorrel and Parmesan Biscuits ventures a little further, introducing the sharpness of Parmesan and the lemony zest of fresh Sorrel, to the conventional biscuit. A hint of these enhances not only the flavors but also the health benefits, with Sorrel providing substantial amounts of Vitamin A, C, and minerals, and Parmesan being a notable source of protein and calcium.
Exploring the Art of Pairing
These biscuits have the magic to adjust to any company, making them an exceptional partner to many dishes. Whether accompanying a bowl of warm tomato soup for a comfort-filled meal (Roasted Tomato Basil Soup Recipe Here) or sitting with a succulent steak on a ranch-style dinner table, these biscuits have the potential to make the meal memorable. They share a remarkable similarity with the world-renowned English shortbread, yet offer a unique twist with their inclusion of Sorrel and Parmesan.
As one delves into the experience of savoring these biscuits, the rich grittiness of the Parmesan, the burst of fresh, tart Sorrel, rounded off with the warm notes of butter and milk-loaded dough, is an embodiment of culinary bliss. Every bite into the Sorrel and Parmesan biscuits is a celebration of its roots, a remembrance of the vast landscapes, and the culinary traditions that crafted it. It is indeed, a recipe that I always reach out for, and certainly, worth the love it receives.
What You’ll Need
- 2 cups of all-purpose flour
- 1 cup grated Parmesan cheese
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, cut into small pieces
- 3/4 cup milk
- 1 cup chopped fresh sorrel
- 1 egg beaten for egg wash
Method
Step One
Preheat your oven to 425 degrees Fahrenheit (220 Celsius). Line a baking sheet with parchment paper to prepare for baking.
Step Two
In a large bowl, combine 2 cups of all-purpose flour, 1 cup of grated Parmesan cheese, 2 teaspoons of baking powder, and 1/2 a teaspoon of salt. Stir these dry ingredients together until they’re mixed thoroughly.
Step Three
Add in 1 stick of unsalted butter that’s been cut into small pieces. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. This could take a few minutes; you want to ensure every piece of butter is well incorporated.
Step Four
Pour 3/4 cup of milk into the bowl slowly, stirring as you do to combine it with the other ingredients. Add in 1 cup of chopped fresh sorrel. You’re looking for a kneadable dough consistency, so make sure that it’s not too wet or dry.
Step Five
Once your dough is prepared, turn it out onto a lightly floured surface. Gently knead it a few times to bring it together before rolling it out to about 1 inch in thickness. Use a round biscuit cutter to cut out your biscuits, placing them onto your prepared baking sheet as you go.
Step Six
Take your beaten egg and apply a thin egg wash to the top of each biscuit. This will give the biscuits a golden and glossy finish as they bake.
Step Seven
Place your baking sheet in the preheated oven and bake for about 15-20 minutes. You’re looking for the biscuits to rise and turn a beautiful golden color. Once they’re done, remove them from the oven and let them cool on the baking sheet before serving.
