Cheesy Biscuits With A Crunch

It is snowing outside. Brrr! I was fortunate enough to be back in Portland the last few days, and it was sunny and warm. A return is inevitable, however, and so today I am back to my usual activities, grocery shopping, laundry, house cleaning, kid wrangling, and meal preparations. My husband isn't feeling well, so I am making a classic chicken soup to help him combat the impending sinus infection and some warm, cheesy biscuits to go alongside. My house smells heavenly!

Parmesan-Pine Nut Biscuits

Toast 2-4 tbsp pine nuts in a skillet over medium heat. Turn out onto a cutting board, chop coarsely, and let cool.

Preheat oven to 400 degrees.

Stir together:

2 cups white whole wheat flour

1/2 cup all-purpose flour

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

Cut in 4 tbsp cold unsalted butter until mixture resembles coarse crumbs.

Stir in cooled pine nuts, 1 tsp crumbled dried rosemary, and 3/4 cup grated parmesan cheese.

In a measuring cup or small bowl, mix together:

1/2 cup milk

1/2 cup sour cream

1 egg

Pour into dry mixture and stir until thick. Turn out onto a clean counter top and knead gently until all crumbs have been incorporated. Shape into a rectangle and cut into squares with a bench knife (or use a biscuit cutter).* Place on a greased baking sheet.

Because the wet ingredients are so thick, your measuring cup should be well coated. Using your fingers, lightly brush the remaining milk mixture over the tops of the biscuits. (Or, just brush with more milk.) Sprinkle with a little parmesan.

Bake 20-25 min, or until the tops are beginning to brown. Cool slightly, then serve while warm.

*I like to cut biscuits into squares or rectangles with a knife instead of using a round cutter. When a cutter is used, it seals the edges and the dough doesn't rise quite as high. They are still tasty, however, and rounds are certainly a more traditional way of doing things, so do what makes you happiest!