NEW CASTLE — Parmesan Supper Bread
- 11⁄2 cups buttermilk baking mix
- 1 tbsp. sugar
- 1 tbsp. instant minced onion
- 1 egg
- 1⁄4 cup milk
- 1⁄4 cup white wine
- 1⁄2 tsp. oregano
- 1⁄4 cup grated Parmesan cheese
Heat oven to 400. Grease layer pan, 8x11⁄2 inches. Mix all ingredients except cheese with fork until a soft dough forms. Spread in pan; sprinkle with cheese. Bake 20 to 25 minutes. Cut into wedges.
*For instant onion, 3 tbsps. finely chopped onion can be substituted and 1⁄4 cup apple juice may be used instead of wine.
1, 17.5-oz. package frozen puff pastry
Thaw the two folded sheets at room temperature on paper towels until pliable.
Roll the sheets to 12x15-inch rectangles on a lightly floured surface.
Brush with 1 large egg, beaten. Onto one sheet, sprinkle 1⁄4 tsp. salt and 1⁄4 tsp. cayenne pepper, then 2 oz. each of grated Asagio and Parmesan cheeses. Lay other sheet on top; roll with rolling pin to 13x16-inch rectangles. Cut into 13x1⁄2-inch strips; place 1-inch apart on 151⁄2x101⁄2-inch jelly roll pans that have been lined with parchment paper. Twist each strip several times. Bake 18 to 20 minutes or until golden at 400. Cool.
- 2 cups all-purpose flour
- 1 tbsp. baking powder
- 1⁄4 tsp. baking soda
- 11⁄2 tsps. sugar
- 1⁄2 tsp. salt
- 6 tbsps. cold butter, cut into 12 pieces
- 3⁄4 cup cold buttermilk
Preheat oven to 425. Whisk flour, baking powder, soda, sugar and salt together in a bowl. Drop in the butter and rub it into the flour until it’s very crumbly — some the size of flakes and some like baby peas. Add the buttermilk and stir; it will be very sticky.
Knead the dough gently 3 or 4 times, Turn it onto a floured surface and roll or pat it into a circle about 1⁄2-inch thick. Use a 2-inch biscuit cutter to cut out as many biscuits as you can; gather the scraps and reroll and cut out more biscuits.
Transfer biscuits to a foil-lined baking sheet and bake for 15 to 18 minutes.