Ingredients
14 cup grated parmesan cheese
23 cup buttermilk
13 cup vegetable oil
2 teaspoons baking powder
Method
Sources
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Recipe1M+
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Recipe1M+
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Ultra-fine weave for Greek yogurt, labneh, soft cheese
Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
Aluminum-free baking powder — no metallic taste in baked goods
Stand mixer for bread dough, pastry, meringues, butter churning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Ultra-fine weave for Greek yogurt, labneh, soft cheese
Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
Aluminum-free baking powder — no metallic taste in baked goods
Stand mixer for bread dough, pastry, meringues, butter churning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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pre-heat oven to 450f. in a large bowl shift together the first 5 ingredients then. add both cheeses. in a small bowl combine buttermilk and oil. add to dry ingredients just until moist. drop about 1/4 cup full of batter on to a greased baking sheet. (sprinkle with additional parmesan cheese if desired). bake at 450f for about 10-12 minutes or until golden brown. serve warm (taste best that way) refrigerate any left-over biscuits.