Olive Oil And Parmesan Biscuits Recipes

Steps:

• In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper. Stir in buttermilk and oil just until moistened., Turn onto a lightly floured surface; gently knead three times. Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet., Bake at 400° for 16-18 minutes or until lightly browned. Serve warm.

Steps:

• Preheat the oven to 475 degrees F. Position an oven rack so it is in the top third of the oven.
• Add the flour, baking powder and salt to a medium bowl and whisk to combine. Stir in the olives. Using your fingers or a fork, cut the mascarpone into the flour mixture until it resembles small pebbles in the flour. Add the buttermilk and gently mix until a rough dough is formed. (Do not overmix.) Pour the mixture onto a lightly floured surface and gently gather into a 1-inch-thick square. Using a 2-inch round biscuit cutter, cut as many rounds as your square will allow. Gather the scraps once, reform and cut a few more. (You will have about 12 biscuits.) Place on a small rimmed baking sheet so that the biscuits touch each other. Bake in the top third of the oven until light golden brown and cooked through, 15 to 20 minutes. Serve with orange marmalade and softened salted butter on the side, if using.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.
• Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.
• Lemon Butter
• In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
• Yield: 1/2 cup
• Prep Time: 1 minute

Steps:

• In a food processor process flour, polenta, 1/2 cup parmesan, rosemary and salt until well combinted.
• Add oil in a thin stream processing until a soft dough forms.
• Turn dough out onto a lightly floured surface and knead until smooth.
• Shap into a 3cm thick log and wrap in baking paper and chill for 1 hour or until firm.
• Preheat oven to 160C (140C fan forced).
• Grease and line a baking tray with baking paper.
• Cut log into 1cm thick slices and place on prepared tray (biscuits don't spread, but leave a little room).
• Press remaining parmesan into top of biscuits.
• Bake for 10-15 minutes or until lightly coloured.
• Remove from oven and cool completely on trays (biscuits will firm).

Steps:

• Mix flour, baking powder, baking soda, Parmesan cheese and seasonings; set aside. Mix cottage cheese, egg, olive oil and milk in large bowl. Add dry ingredients to cottage cheese mixture; mix well. (Batter will be dry.)
• Drop dough by 1/4-cup measures onto greased cookie sheet.
• Bake at 400°F for 25 minutes or until golden brown.

Steps:

• Place flour in a small bowl.
• Make a well and add olive oil and milk and stir until blended and soft dough is formed.
• Add more or less milk to adjust consistency.
• Do not overwork or biscuits will be tough.
• Drop soft dough from spoon onto baking sheet coated with nonstick cooking spray.
• Bake in a preheated 400-degree oven until golden, about 10 minutes.