2 and 1/2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/3 cup brown sugar, packed
1 stick (4 ounces) unsalted butter (you want it cold, maybe freeze a few min)
1 large egg, at room temperature
3/4 cup plus 2 tablespoons whole milk
4 ounces Parmesan cheese
1/4 cup fresh rosemary, chopped
Pastry Cutter OR Two Forks OR Your Hands
NOTE: When I made these I added in ham. It didn’t add anything tasty so I modified the recipe to remove it. But that is why the photos have random pink specs – just ignore them – I didn’t want to remake them just to take new pictures.
- Chop rosemary (smaller than I did). Grate cheese. Cut cold butter into small pieces.
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper.
- In a large bowl add the flour, salt, baking powder, baking soda, and brown sugar. Mix well to combine.
- Cut the butter into small cubes then quickly work it into the mixture (using your fingers, two forks, or a pastry cutter) until it resembles a coarse meal. To be 100% honestly I always end up using my fingers in the end, but I don’t own a pastry cutter.
- In a small bowl whisk together the egg and milk, beating well to combine.
- Add the liquid mixture to dry and use a fork to stir everything together until just moistened.
- Add in the Parmesan cheese and rosemary and gently fold them into dough with a spatula. Normally I would do this with my hands, but you are trying to keep the butter from getting too warm.
- Pour the dough out onto the baking sheet and shape into a circle.
- Cut the dough into 8 wedges and separate them on the baking sheet. They will grow some, but not a ton.
- Bake for 20ish minutes, or until the tops are lightly golden brown. Every oven is different so also check the bottoms to make sure they are not burning.
- Cool for a few minutes.
- Eat! Or freeze.
NOTE #2: These taste their best warm (out of the oven) or heated up with some butter melted over them. I would not eat them room temp they get a little stodgy.