It’s no secret that I have a deep, unabashed love for Parmesan cheese. In fact, my former coworker used to joke that she was going to buy me the gallon sized container from Costco for Christmas… and then she did. I was a happy girl.
A good, high quality, Parmesan cheese makes everything taste better. It’s salty, sharp, and has a real bite to it. I have been known to put it on just about everything – or even eat it by itself (resulting in much teasing from Shaun).
With my love for all things Parmesan, I try to find ways to feature it in my recipes- that’s how these biscuits evolved. Though our family has transitioned to a gluten free lifestyle, every once in a while we splurge and have real bread. These Parmesan & Basil Biscuits are totally worth the splurge! The warm fluffy bread has just the right texture to be melt-in-your-mouth good, but is hearty enough to be used as a sandwich roll. We used them for chicken Parmesan sliders, a meal that we all enjoyed! (That recipe will be coming later in the week and trust me, you won’t want to miss it!)
Parmesan & Basil Biscuits
1 cup warm water
1 packet active yeast
2 large eggs
3 ¼ cups all-purpose flour
2 Tbs. olive oil + 1 tsp for preparing the bowl
½ tsp sea salt
½ tsp freshly ground black pepper
1 Tbs. coconut sugar
1 cup freshly shredded, high quality Parmesan cheese
¼ cup chopped fresh basil
- Add the warm water to the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water and let sit for 10 minutes. It should become frothy.
- Add the 2 Tbs. of olive oil, coconut sugar, salt, pepper, and 1 of the eggs to the bowl.
- With the mixer on low speed, slowly add in the flour.
- Once the flour is incorporated, add the Parmesan and basil to the bowl.
- On medium-low speed, mix the dough for about 1-2 minutes or until the dough forms a ball and no longer sticks to the sides of the bowl.
- Increase the mixer speed to medium and continue to knead the dough for about 5 minutes.
- Use the remaining 1 tsp of olive oil to lightly coat a medium to large size glass bowl. Transfer the dough to the bowl, cover with a damp towel.
- Let the dough rise for an hour in the bowl undisturbed. It should nearly double in size.
- Once the dough has risen, lightly flour your work surface. Gently fold the dough out of the bowl and onto the floured surface.
- Divide the dough in half, and then each half in half again, until you have roughly 6-9 biscuits depending on the size that you desire.
- Gently roll each dough ball in your hand and lightly pat it down. Place each dough ball onto the lined baking sheet. Cover with the damp towel once again while your oven preheats.
- Preheat oven to 375°.
- Whisk the remaining egg and brush lightly onto each dough ball.
- Bake biscuits in the oven for 18-22 minutes, depending on their size.
- Let them rest for a few minutes before slicing. (You will be tempted to bite into them right away, but these get pretty darn hot!)
- Serve warm, or store leftovers in an air tight bag at room temperature (although, these are so delicious, there’s a good chance you won’t have leftovers!)