Truffle Parmesan Quick Biscuit Recipe
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A dressed-up Truffle Parmesan Quick Biscuit Recipe for weekend brunch.
I’ve been meaning to share this recipe with you for quite a while.
A couple months ago I had the opportunity to attend the National Truffle Festival here in Asheville. It was a wonderful event, raising money for the Frankie Lemmon School, and creating awareness for all the fantastic truffle farms here in the US.
This magnificent weekend offered an eye-opening view into the painstaking art of farming quality truffles. Truffles are expensive.
Yet after learning what the farmers go through to harvest them, I believe they are worth every penny.
One of the events was a Truffle Brunch hosted by the Executive Chef of the Red Stag Grill, Adam Hayes.
Chef Hayes made a variety of truffle-icious recipes including: Truffle “Steak and Eggs” Ravioli, Truffle Beignets, and Truffle Parmesan Biscuits with Pesto and Prosciutto.
My copy-cat version of his brilliant creation, is a celebration of both truffles and southern cooking.
This Truffle Parmesan Quick Biscuit Recipe is something I take pride in. They are ultra light and flaky and can be adjusted to make all sorts of savory or sweet easy homemade biscuits.
The key is to not over mix, and to work fast so the dough is still cold when it goes in the oven. The temperature of the dough is so important, that if you notice the dough has warmed by the time you cut the biscuits and put them on the balking sheet, I suggest you stick them in the fridge to chill before baking.
Cold dough = Flaky biscuits every time.
Adding shaved truffles and Parmesan cheese to this Truffle Parmesan Quick Biscuit Recipe gives a touch of elegance to an otherwise down-home dish.
Chef Hayes spread the warm truffle biscuits with fresh pesto and layered them with salty prosciutto ham… He might just be a genius.
These easy homemade biscuits will wow your friends and family, guaranteed!
If you cannot find fresh American grown truffles near you, you can find them here or substitute truffle oil.
More Bunch Ideas:
Baked Eggs in Avocado ~ The Family Kitchen
Lemon Chicken Sandwiches ~ Donna Hay
Truffle Parmesan Quick Biscuit Recipe
- 2 cups light all-purpose flour, such as White Lily
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon cream of tartar
- 1 teaspoon salt
- 4 tablespoons unsalted butter, chilled and cut into cubes
- 4 tablespoons vegetable shortening, cut into cubes
- 3/4 cup buttermilk
- 1/3 cup grated Parmesan cheese
- 1 tablespoon shaved truffle, or 1 tsp. truffle oil
- 2 tablespoons melted butter or egg wash (1 egg + 1 tablespoon water)
- 12 slices Prosciutto ham
- Creamy Pesto Recipe
- Heat oven to 450 degrees F with the rack in the center. Using a food processor, pulse all the dry ingredients together. Add the butter and shortening, then pulse until it resembles course chopped nuts. Add the buttermilk, truffles and Parmesan, then pulse again until it forms moist clumps.
- Dump the wet dough onto a well floured surface. Flour your hands and press the dough into an even rectangle 1 1/4-inch high. Use a 2-inch cutter to cut the biscuits. Gather the scraps, press and cut again--you should have 12 biscuits all together. (Try to cut as many in the first round as possible. The second batch will be slightly tougher.)
- Using the melted butter or egg wash, brush the top of each biscuits and place them on a parchment paper lined cookie sheet. Lightly sprinkle them with salt and bake for 10-12 minutes.
- While the biscuits are warm, crack them open and smear them with pesto. Then layer a piece of prosciutto on each biscuit and place the top back on.
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