I’ve been on a biscuit kick lately and wanted to try a variation of the classic buttermilk biscuit. I recently purchased some black truffle butter from D’Artagnan and figured a little truffle never hurt anything! I have to admit, I am one of those people that love truffle and it will never get old to me. Try these biscuits on there own or for brunch with a mimosa.
Truffle Parmesan Buttermilk Biscuits
- 1 cup AP flour
- 1 cup cake flour
- 1/2 tsp baking soda
- 1 1/2 baking powder
- 1/2 tsp salt
- 6 tbs cold black/white truffle butter
- 2 tbs unsalted butter
- 3/4 cup cold buttermilk
- 6 tbs grated parmesan cheesePreheat oven to 500 degrees. Add flour, baking soda, baking powder, and salt to a bowl. Cube cold butter and add it to the flour mixture. Using your hands or a pastry cutter, blend butter into flour until the flour is crumbly with small chunks of butter remaining.
Make a well in the center of the flour mixture and add the buttermilk. Add about half first and begin to combine with your hands or a wooden spoon.
You want the mixture to just come together without being too sticky. When mixture comes together, place on a floured board and knead slightly, no longer than a minute. Flatten mixture about 1/2 thick. Using a biscuit cutter, or glass, cut out biscuits to your desired size. I used a 3 1/2 cutter and was able to get six biscuits from it. After you cut your first couple of biscuits, combine scraps and rework dough so that you may cut additional biscuits.
Place biscuits in a buttered cast iron skillet and top each biscuit with a tablespoon of grated parmesan. Bake 10 minutes or until tops are golden brown. Serve hot and enjoy.