Some dishes really require good bread… or in this case a great biscuit to be served alongside it … at least in my world. When it comes to breads, I would have to say that I love yeast breads best, but these biscuits would come in at a close second.
I wanted a nice bread to go with my cheesy chicken and pasta casserole from my last post, but didn’t want to spend a lot of time making it. So I decided to make biscuits and to make it even simpler I made drop biscuits. Really these are super simple to make and they turned out to be nice and light.
I wanted the biscuits to have a bit of an Italian flair to them, so I took this basic recipe and added some Italian seasoning and Parmesan cheese. The seasoning and cheese made a big difference on the flavor; the biscuits went perfect with the casserole.
Parmesan Italian Buttermilk Biscuits (Source: adapted from crisco.com)
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 cup Parmesan cheese
1/2 cup vegetable shortening
1 1/4 cups buttermilk
1. Heat oven to 450 degrees F. Combine flour, baking powder, baking soda, salt, Parmesan cheese, and Italian seasoning in a large bowl and mix until well blended. With a pastry blender or a fork, cut in the shortening until mixture resembles coarse crumbs. Stirring with a knife, add buttermilk and stir until blended and mixture leaves sides of bowl and forms a soft moist dough.
2. With a tablespoon drop dough onto a greased cookie sheets.
3. Bake in a preheated oven for 8 to 12 minutes or until light golden brown. Serve warm, great with a bit of