"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

PARMESAN BISCUITS Recipe

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This recipe for PARMESAN BISCUITS, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Standley
Added: Tuesday, May 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4-5 c. flour
1 spoon (next size up from a soup spoon) baking powder
3 pinches salt (she literally pinches salt from the palm of her hand)
2 sticks butter - softened (not margarine)
1 tub (12-16 oz. size sour cream)
2-3 eggs
2 handfuls grated Parmesan cheese

Directions:
Directions:
Mix together flour, baking powder. Add salt, butter, 2 eggs and yolk from the 3rd egg, saving the white aside. Add sour cream, mix well and add in cheese. It will be dryer than a normal biscuit dough (these are a dense biscuit meant for soaking up the broth). Roll out on a floured surface and score the dough in a checkerboard fashion; cut the biscuits with a juice cup. Place on a floured pan and brush the top with the white from the 3rd egg. Top with grated Parmesan cheese and bake until golden.

Personal Notes:
Personal Notes:
This recipe is meant to go with the Hungarian Goulash recipe that Robin submitted. It is an original recipe from her children's paternal grandmother who came from Hungary in 1975.

 

 

 

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