Imagine biting into a perfectly golden, flaky biscuit that's packed with the rich, luxurious flavors of prosciutto and Parmesan cheese. These aren't your ordinary breakfast biscuits - they're a gourmet experience that will transform your morning routine from mundane to magnificent. With a crispy exterior, tender interior, and a burst of sophisticated flavors, these cream biscuits are about to become your new obsession that will have everyone at the breakfast table begging for more!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1 cup heavy cream
- 4 slices prosciutto, chopped
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
- Finely chop the prosciutto into small pieces and grate the Parmesan cheese. Set aside.
- Gently fold the chopped prosciutto and grated Parmesan cheese into the flour mixture, distributing evenly.
- Pour the cold heavy cream into the bowl and stir with a fork or wooden spoon until the dough just comes together. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
- Using a 2-inch round biscuit cutter, cut out biscuits and place them on the prepared baking sheet, leaving about 1 inch of space between each biscuit.
- Gather the remaining dough scraps, gently re-pat, and cut out additional biscuits until all dough is used.
- Optional: Brush the tops of the biscuits with a little extra heavy cream for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and risen.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm and enjoy the savory prosciutto and Parmesan cream biscuits.
Tips
- Keep your ingredients cold: Cold butter and cream are crucial for achieving those signature flaky layers.
- Don't overwork the dough: Mix just until the ingredients come together to ensure tender biscuits.
- Use a sharp biscuit cutter and press straight down without twisting to help the biscuits rise evenly.
- For extra richness, brush the tops with heavy cream before baking for a beautiful golden finish.
- Serve immediately for the best texture - these biscuits are most delicious when they're fresh and warm.
- If you want to prep ahead, you can cut the biscuits and refrigerate them before baking for up to 2 hours.
- For a variation, experiment with different hard cheeses like Pecorino or add fresh herbs like thyme or rosemary.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 18g
Protein: 8g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 50mg
