Truffle Parmesan Biscuits With Pesto And Prosciutto

Name: Truffle Parmesan Biscuits With Pesto And Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Light All-purpose Flour (white Lily); 1-1/2 Tablespoon Baking Powder; 1/2 teaspoons Cream Of Tartar; 1 teaspoon Salt, Plus More To Sprinkle On Top; 4 Tablespoons Chilled Unsalted Butter, Cut Into Cubes.; 4 Tablespoons Vegetable Shortening, Cut Into Cubes; 3/4 cups Buttermilk; 1 Tablespoon Shaved Truffle (or 1 Teaspoon Truffle Oil); 1/3 cups Parmesan Cheese; 2 Tablespoons Melted Butter, Or Egg Wash; 1 cup Fresh Pesto; 12 slices Prosciutto

Servings: persons

2 cups Light All-purpose Flour (white Lily)
1-1/2 Tablespoon Baking Powder
1/2 teaspoons Cream Of Tartar
1 teaspoon Salt, Plus More To Sprinkle On Top
4 Tablespoons Chilled Unsalted Butter, Cut Into Cubes.
4 Tablespoons Vegetable Shortening, Cut Into Cubes
3/4 cups Buttermilk
1 Tablespoon Shaved Truffle (or 1 Teaspoon Truffle Oil)
1/3 cups Parmesan Cheese
2 Tablespoons Melted Butter, Or Egg Wash
1 cup Fresh Pesto
12 slices Prosciutto

1
Heat oven to 450u00b0F with the rack in the center.
2
Using a food processor, pulse all the dry ingredients together. Add the butter and shortening, then pulse until it resembles course chopped nuts. Add the buttermilk, truffles and Parmesan, then pulse again until it forms moist clumps.
3
Dump the wet dough onto a well floured surface. Flour your hands and press the dough into an even rectangle 1 1/4 inch high. Use a 2-inch cutter to cut the biscuits. Gather the scraps, press and cut again; you should have 12 biscuits all together. (Try to cut as many in the first round as possible. The second batch will be slightly tougher.)
4
Using the melted butter or egg wash, brush the top of each biscuits and place them on a parchment paper lined cookie sheet. Lightly sprinkle them with salt and bake for 10-12 minutes.
5
While the biscuits are warm, crack them open and smear them with pesto. Then layer a piece of prosciutto on each biscuit and place the top back on.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups Light All-purpose Flour (white Lily), 1-1/2 Tablespoon Baking Powder, 1/2 teaspoons Cream Of Tartar, 1 teaspoon Salt, Plus More To Sprinkle On Top, and more.

Yes, Truffle Parmesan Biscuits With Pesto And Prosciutto falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!