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"To cook is to create. And to create well...
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Laurie Colwin's Parmesan Sesame Biscuits



 Stonewall Kitchen, LLC

"No one who cooks, cooks alone. Even at her most solitary, a cook in the
kitchen is surrounded by generations of cooks past, the advice and menus
of cooks present, the wisdom of cookbook writers."
~ Laurie Colwin

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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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