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The Washington Post

Parmesan-Pine Nut Biscuits

Parmesan-Pine Nut Biscuits 12.000
Nov 1, 2006

These are made with white whole-wheat flour, which has a milder flavor than its tan cousin. The biscuits would go nicely with smoked turkey or a creamy chowder.


Servings: 12 - 14

Yield: Makes 2-inch biscuits

Ingredients
  • 2 cups (8 ounces) white whole-wheat flour
  • 1/2 cup (2 1/8 ounces) bread flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 stick (4 ounces) cold unsalted butter
  • 1 cup (3 ounces) freshly grated Parmesan cheese, plus more for the tops (topping optional)
  • 1 cup (5 ounces) pine nuts
  • 1 tablespoon finely chopped rosemary (optional)
  • 1 large egg
  • 1 cup (8 ounces) buttermilk, plus more for brushing the biscuit tops

Directions

Preheat the oven to 400 degrees. Lightly grease a large baking sheet or line it with parchment paper.

Combine the flours, baking powder, baking soda and salt in a large mixing bowl. Using a fork, two knives, a pastry cutter or a food processor, combine the butter with the dry ingredients until the mixture resembles coarse bread crumbs. Add the cup of Parmesan cheese, pine nuts and rosemary, if desired.

In a small bowl or large measuring cup, whisk together the egg and buttermilk. Add to the flour mixture, blending lightly and quickly with a fork until the mixture is evenly moistened. Turn out the dough onto a lightly floured work surface and, using a bench knife or dough scraper, fold the dough over on itself 3 or 4 times until it comes together. Pat or lightly roll out the dough until it is 3/4 inch thick. Cut the dough into squares or 2-inch rounds and transfer the biscuits to the prepared baking sheet. Stack the scraps on top of each other, fold them as you did for the original dough and pat out and cut again to form the rest of the biscuits. Brush the tops with buttermilk and sprinkle with more cheese, if desired. Bake for 20 to 22 minutes, until the tops are golden brown. Serve warm, or transfer to a wire rack to cool; store in an airtight container for up to 2 days.


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Recipe Source

Adapted from "King Arthur Flour Whole Grain Baking" (Countryman Press, 2006).

Tested by Leigh Lambert.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per biscuit: 241


% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 6g 30%

Cholesterol: 39mg 13%

Sodium: 353mg 15%

Total Carbohydrates: 19g 6%

Dietary Fiber: 3g 12%

Sugar: n/a

Protein: 8g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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