Sun-Dried Tomato and Rosemary Biscuits With Prosciutto

Name: Sun-Dried Tomato and Rosemary Biscuits With Prosciutto
Prep time: 15 min
Total time: 35 min
Yield: Makes 36
Ingredients: 2 cups all-purpose flour; 1 cup plus 2 tablespoons grated Parmesan cheese, divided; 1 tablespoon baking powder; 1 teaspoon granulated sugar; 1 teaspoon freshly ground black pepper; u00bd teaspoon kosher salt; 1 cup buttermilk; u00bd cup (1 stick) unsalted butter, melted and cooled; u00be cup oil-packed sun-dried tomatoes, drained and finely chopped; 2 tablespoons plus 1u00bd teaspoons finely chopped fresh rosemary; u00bc pound thinly sliced Prosciutto, cut into 36 pieces

By Leslie Blythe appetizers, Hors d'oeuvres Baking

December 26, 2016

These Sun-Dried Tomato and Rosemary Biscuits With Prosciutto are a great make-ahead hors d'oeuvres for any party.

Prep: 15 mins
Cook: 20 mins
Yields: Makes 36

Ingredients

2 cups all-purpose flour

1 cup plus 2 tablespoons grated Parmesan cheese, divided

1 tablespoon baking powder

1 teaspoon granulated sugar

1 teaspoon freshly ground black pepper

½ teaspoon kosher salt

1 cup buttermilk

½ cup (1 stick) unsalted butter, melted and cooled

¾ cup oil-packed sun-dried tomatoes, drained and finely chopped

2 tablespoons plus 1½ teaspoons finely chopped fresh rosemary

¼ pound thinly sliced Prosciutto, cut into 36 pieces

Directions

1Heat oven to 450° F. Combine the flour, 1 cup Parmesan, baking powder, sugar, pepper, and salt in a large bowl. Add the buttermilk, butter, tomatoes, and rosemary and stir until just combined.

2Spoon two tablespoons of the dough into 1½ nonstick muffin pans (about 36 cavities, total). Sprinkle the tops with the remaining Parmesan cheese. Bake the biscuits until lightly golden and set, about 10 minutes. Let cool slightly in the pan, then transfer to a serving platter and top each muffin with a piece of folded prosciutto. Serve at room temperature.

Recipe from REAL SIMPLE magazine

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