Easy Rustic Parmesan Biscuits

This summer, I seem to have been making a lot of dishes containing tomatoes; soups, sauces, salads, etc.

To accompany all of these tomato based dishes, I  created this simple cheese biscuit recipe which has a nice hint of cheese, without being overpowering.  The flavor and texture is reminiscent of home made  shortening biscuits, like my grandmother used to make.  These biscuits are great with soups.

This takes about 40 minutes to make; 10 to 15 minutes of preparation, and about a half hour  to bake.

Parmesan Biscuits

(makes 6)
Skill level:

Ingredients

2 cups all-purpose flour (plus more for rolling)

1 tablespoons sugar 

1 tablespoons baking powder

1/2 tablespoon kosher salt 

1/4 cup (1/2 stick) chilled butter

3/4 cup milk

1/2 cup shredded parmesan cheese

Special equipment:  2 1/2" diameter biscuit cutter

Preparation

1. Preheat oven to 375°F. 
2. Whisk 1 cup of flour and next 3 ingredients in a medium bowl. Stir to combine. 

3. Cut butter into 4 pieces.

4. Put remaining cup of flour in a food processor, and add butter; pulse until pea-size pieces form. 

5. Add milk, cheese, and flour & butter mixture to the dry ingredients; carefully stir until dough forms, adding more milk by tablespoonfuls if dry. 

6. Transfer to a lightly floured surface and roll to 3/4 inch thickness. Using biscuit cutter, cut into rounds. Repeat until all dough is used. 

7. Transfer biscuits to a parchment paper lined baking sheet, and put in the oven. 

8. Bake until golden brown, 25-30 minutes.