Since weekends at the 3 Snugbugs house mean studio time, that also means weekends at our house mean quick meals and slow cookers. Our favorite go-to meal is a thick beef and barley soup that is great as leftovers with dumplings. But I’m always at a loss as to what to serve on the first day — anyone who’s ever tried to cook dumplings in a slow cooker know that it’s definitely NOT a quick make!
This evening I remembered a recipe I found in Cooks Illustrated years ago – it’s actually meant to be the crumble crust for pot pie, but really, it’s a simple biscuit recipe made in the same way as pie dough – there’s a pastry blender involved! But there’s no rolling pin needed – once the dough is made, just drop by spoonsful onto a sheet and bake… the little browned and crispy bits are super tasty! The star ingredients are parmesan cheese and plenty of group black and cayenne pepper to give the biscuits a bit of a kick.
Serve with a tasty soup or stew – if your main course is think enough, just toss these tasty guys right on top or else serve in a basket on the side.
- 2 Cups all-purpose flower
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon black powder
- 1/8 teaspoon cayenne pepper
- 6 tablespoons butter
- 1/2 cup shredded parmesan cheese
- 3/4 cup + 2 tablespoons cream
- Set oven to 450 degrees.
- Combine flour, baking powder, salt, black pepper and cayenne pepper in large bowl.
- Cut butter into 1/2" chunks and sprinkle over the flour.
- Cut butter into flour mixture with pastry blender until it resembles cornmeal.
- Stir in parmesan.
- Add cream and stir until combined.
- Crumble mixture in chunks over parchment lined baking sheet. Aim for 1/2 to 3/4 inch chunks.
- Sprinkle with ground pepper.
- Bake until starting to brown, 10-13 minutes.
- Serve with: Serve with hearty soups and stews as a 'crouton'