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La Belle Cuisine
Laurie Colwin's
Parmesan Sesame Biscuits
 
More Home Cooking:
A Writer Returns to the Kitchen
by Laurie Colwin, 1995, HarperPerennial
"If you are just the tiniest bit energetic, it does not
take too much effort to make plain, old-fashioned baking powder biscuits. It is my
impression that no one
bakes these anymore - at least not from scratch - because when I
produce them
people fall on them. I add Parmesan cheese, or grated Cheddar, and a little
pepper or toasted sesame seeds. You can put in anything you like - the basic procedure is
the same.
This recipe is a combination of one in Charleston Receipts
and another
from Elizabeth David's 'Spices, Salt and Aromatics in the English Kitchen'."
 
1. Sift 2 cups flour with 1 tablespoon baking powder and
1/4
teaspoon
cayenne pepper.
2. Cut or rub in 2 tablespoons butter.
3. Add 1 1/2 cups grated Parmesan cheese and 1 tablespoon lightly
toasted sesame seeds (cooled).
4. Add about 1 1/4 cups buttermilk and stir until the mixture forms
a
dough. Knead 6 times on a floured board.
5. Roll out to about 1/2 inch thickness and cut with a round cutter.
When using a 2 1/4-inch cutter, you'll get 20 biscuits.
6. Arrange on baking sheet and bake 12 to 15 minutes at 425
degrees F.
"I have kind of a crush on biscuit cutters, and when I
see them at flea
markets
I always buy them. I have little ones, big ones, ones with scalloped
edges, and
some
in the shape of hearts, clubs, diamonds, and spades, doubt-
less
for some
long-ago ladies' bridge lunch. You can make these biscuits big
and flat or small
and puffy like mini dinner rolls. It doesn't matter. They are
always wonderful."
Featured Archive Recipes:
Pepper Biscuits with Cheddar-Pecan Spread
Corn Biscuits with Bacon and Sage
Laurie Colwin's Oatmeal Bread
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