Parmesan Biscuit Topping
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
This crusty Parmesan Biscuit Topping covers the tops of individual Vegetable Pot Pies.
This recipe goes with Biscuit-topped Vegetable Pot Pies
Yield: Makes about 2 cups
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoons cold butter, cut into small pieces
- 1/3 cup freshly grated Parmesan cheese
- 1 cup buttermilk
- Stir together first 4 ingredients in a large bowl. Cut in butter with a pastry blender or fork until mixture is crumbly. Stir in cheese. Add buttermilk, and stir until mixture is just moistened.
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