Receta Cream Biscuits with Prosciutto & Parmesan Cheese Recipe & Halloween Traditions
Cream Biscuits with Prosciutto & Parmesan Cheese Recipe & Halloween Traditions
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In many homes, Halloween is the kick-off for the holiday season. Actually, it is more like the eccentric, oddly-dressed cousin of Thanksgiving and Christmas. From decking out our house with hanging styrofoam spiders and cobwebs to taking the liberty of dressing up as any character that strikes our fancy, Halloween has become one of our favorite holidays. It is also the time of year when we pull out our favorite soup and chili recipes. And what are soup and chili without corn muffins or biscuits to dip into them? This version of cream biscuits is filled with salty prosciutto, Parmesan cheese, and savory scallions. They freeze well, so think about making a double batch so that you have extras on hand for your next comfort meal.
Of course, Halloween is not just about dressing up in crazy costumes and eating candy and comfort foods. Rather, it is a time to be together as a family, engaging in holiday activities as well as fun chores around the house. The enormous cottonwood tree in our backyard has an affinity for dropping most of its leaves right around Halloween, as though it senses it is the appropriate time to expose its gnarled and barren branches. Raking marathons and leaf fights prompt the annual game of “rising from the grave”.
Carving pumpkins leads to great delight as my boys revel in gut-squishing while they are separating the pumpkin innards from the seeds in preparation for our Roasted Pumpkin Seeds.
I always like to hear about other families’ Halloween and autumn traditions, so please feel free to share yours in the comment section. Happy Halloween!
The recipe:
Preheat oven to 450 degrees F, with the rack set in the lower-middle position. Line two large baking sheets with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in chopped prosciutto, finely grated Parmesan cheese, and sliced scallions.
Stir in cream until dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and knead the dough briefly, about 30 seconds, until smooth. With your hands, press the dough into a 3/4-inch thick round. Dip a 2 1/2-inch round biscuit or cookie cutter into flour. Cut out 16 to 20 biscuits, patting the scraps together as necessary.
Place the biscuits, upside down, on the prepared baking sheets, with about 1 inch between biscuits. If there are more than 16 biscuits, it may be necessary to bake some of the biscuits on a third baking sheet.
Bake the biscuits, one sheet at a time, until lightly browned, about 15 minutes, turning the baking sheet halfway through baking. Transfer the biscuits to a wire rack. They are best served warm, but can also be served at room temperature.
Other biscuit recipes:
- Cookin’ Canuck’s Mini Sweet Potato Biscuits
- Cookin’ Canuck’s Mini Pepper Biscuits with Creamy Blue Cheese Spread
- Homesick Texan’s Biscuits
- Two Peas and Their Pod’s Bacon Cheddar Drop Biscuits
- How To: Simplify’s Cheddar & Parsley Biscuits
- Gastronomy’s Maple Bacon Biscuits
- Cream Biscuits with Prosciutto & Parmesan
- 4 cups all-purpose flour
- 3 tsp sugar
- 4 tsp baking powder
- 1 tsp salt
- 3 cups heavy cream
- 4 oz. prosciutto, chopped
- 1/2 cup finely grated Parmesan cheese
- 2 scallions, green and white sections thinly sliced
Preheat oven to 450 degrees F, with the rack set in the lower-middle position. Line two large baking sheets with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in chopped prosciutto, finely grated Parmesan cheese, and sliced scallions.
Stir in cream until dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and knead the dough briefly, about 30 seconds, until smooth. With your hands, press the dough into a 3/4-inch thick round. Dip a 2 1/2-inch round biscuit or cookie cutter into flour. Cut out 16 to 20 biscuits, patting the scraps together as necessary. Place the biscuits, upside down, on the prepared baking sheets, with about 1 inch between biscuits. If there are more than 16 biscuits, it may be necessary to bake some of the biscuits on a third baking sheet.
Bake the biscuits, one sheet at a time, until lightly browned, about 15 minutes, turning the baking sheet halfway through baking. Transfer the biscuits to a wire rack. They are best served warm, but can also be served at room temperature.
Makes 16 to 20 biscuits.
biscuit,
Halloween