Walnut Parmesan Biscuits
Chef Christina Tosi
Momofuku Milk Bar
New York City
The addition of a house-baked hot bread can quickly elevate breakfast, lunch or dinner service. These easy-to-make drop biscuits go from mixing bowl to oven in about 10 minutes and require no kneading or rolling. The addition of walnuts, sun-dried tomatoes, herbs and cheese to the whole-wheat flour mixture gives them an earthy, savory flavor profile.
1 cup chopped walnuts, divided
1 1/3 cups all-purpose flour
½ cup whole-wheat flour
2½ tsp. baking powder
2 tsp. granulated sugar
2 tsp. dried basil, crushed
¼ cup cold butter, cut into small pieces
½ cup shredded Parmesan cheese
2 tbsp. oil-packed sun-dried tomatoes, drained and chopped
¾ cup low-fat cottage cheese
2/3 cup low-fat milk.
- Preheat oven to 400 F. Line a baking sheet with parchment paper or coat with cooking spray. Chop 1/2 cup walnuts very fine, about the size of rice grains.
- In large bowl, combine finely chopped walnuts, flours, baking powder, sugar and basil. Cut in butter using a pastry blender or two knives, until mixture resembles coarse meal. Stir in Parmesan, sun-dried tomatoes and remaining 1/2 cup walnuts.
- Make a well in center of dry mixture; add cottage cheese and milk to well. Stir with a fork just until dough is evenly moistened.
- Scoop twelve mounds of dough, about 1/2 cup each, onto prepared pan. Bake 18-20 minutes until brown on bottom and tops are golden. Serve warm.
Photo courtesy of California Walnuts