Those Parmesan biscuits had been soft and flavorful, and easy to position in combination. I used scallions as an alternative of chives as a result of I had them readily available. I served them with grilled steak, baked yams, and sliced tomatoes from our lawn.
I used to be involved in regards to the ultimate product having used all Eu-style butter. The biscuits did upward thrust properly, however the texture was once much less flaky than the biscuits I make with American-style butter and bacon fats (or lard).
I used a big Silpat to roll out the dough. Makes it more uncomplicated to paintings with, now not desiring any further flour. I used to be in a position to get 11 biscuits in overall. I rested the unbaked biscuits within the refrigerator for an hour as a result of my time table (they’d were able in thirty mins), then brushed them with butter and completed with Maldon flake salt sooner than baking.
Despite the fact that nonetheless yummy and lovely, they had been slightly lopsided, so subsequent time, I’ll position them nearer in combination.
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