These Parmesan biscuits were tender and flavorful, and simple to put together. I used scallions instead of chives because I had them on hand. I served them with grilled steak, baked yams, and sliced tomatoes from our garden.
I was concerned about the final product having used all European-style butter. The biscuits did rise nicely, but the texture was less flaky than the biscuits I make with American-style butter and bacon fat (or lard).
I used a large Silpat to roll out the dough. Makes it easier to work with, not needing any extra flour. I was able to get 11 biscuits in total. I rested the unbaked biscuits in the fridge for an hour because of my schedule (they would have been ready in thirty minutes), then brushed them with butter and finished with Maldon flake salt before baking.
Although still yummy and beautiful, they were a little lopsided, so next time, I’ll place them closer together.
