Parmesan Herb Biscuits (Muffins)

I recently made a thick hearty soup with turkey, sweet potatoes, and barley – such a great source of veggies and fiber.  It seemed to call out for an herb-y bread such as this.   The fact that the recipe called for almost of cup of Parmesan cheese sealed the deal. Parmesan Herb Biscuits (Muffins) are just the thing to serve along side any meal, ideal with soup or salad. I edited the recipe a bit based on the herbs I had on hand.  You can do the same, substituting dried or fresh with this ratio, 1 part dried herbs = 3 parts fresh herbs.

I have to thank fellow Americans in Poznan, Joan and David, for sharing this recipe.  We began reading David’s blog about their life in Poznan as soon as we knew we’d be relocation to the same city. It was interesting to read about their days life, the weather, and starting thing about the time difference between our home in the States and our new home in Poland.

Smacznego!

Lois

Parmesan Herb (Biscuits) Muffins

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• Author: Polish Housewife
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 12
• Category: Bread
• Cuisine: American

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Description

Cheesy herb biscuits perfect with soup or salad

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Ingredients

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• 2 cups flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/2 baking soda
• 1 teaspoon salt
• 1 tablespoon fresh sage leaves, snipped into thin slices with scissors
• 1/4 cup dried parsley, crumbled
• 1/8 teaspoon crushed red pepper flakes
• 3/4 cup grated Parmesan cheese
• 1 1/4 cup buttermilk
• 1/4 cup butter, melted
• 1 egg

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Instructions

1. Heat oven to 400 F (205 C)
2. Grease bottom only of 12 muffin cups
3. Combine flour, sugar, baking powder, baking soda, salt, sage, parsley, red pepper, and cheese
4. In a separate bowl, stir together buttermilk (or milk soured with a tablespoon of vinegar), butter, and egg
5. Stir the wet ingredients into the dry and mix just until combined.  Over mixing will make the dough tough
6. Spoon batter into muffin cups
7. Bake for 15 to 20 minutes
8. Cool for 5 to 10 minutes before removing from pan

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Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.