Cream Biscuits with Prosciutto & Parmesan Cheese

These cream biscuits with prosciutto and Parmesan cheese are fantastic for dipping into soup, stews or chili.

In many homes, Halloween is the kick-off for the holiday season. Actually, it is more like the eccentric, oddly-dressed cousin of Thanksgiving and Christmas. From decking out our house with hanging styrofoam spiders and cobwebs to taking the liberty of dressing up as any character that strikes our fancy, Halloween has become one of our favorite holidays. It is also the time of year when we pull out our favorite soup and chili recipes. And what are soup and chili without corn muffins or biscuits to dip into them?

These cream biscuits are filled with salty prosciutto, Parmesan cheese, and savory scallions. They freeze well, so think about making a double batch so that you have extras on hand for your next comfort meal.

Of course, Halloween is not just about dressing up in crazy costumes and eating candy and comfort foods. Rather, it is a time to be together as a family, engaging in holiday activities as well as fun chores around the house. The enormous cottonwood tree in our backyard has an affinity for dropping most of its leaves right around Halloween, as though it senses it is the appropriate time to expose its gnarled and barren branches. Raking marathons and leaf fights prompt the annual game of "rising from the grave".

Carving pumpkins leads to great delight as my boys revel in gut-squishing while they are separating the pumpkin innards from the seeds in preparation for our Roasted Pumpkin Seeds.

I always like to hear about other families' Halloween and autumn traditions, so please feel free to share yours in the comment section. Happy Halloween!

How to make cream biscuits:

Preheat oven to 450 degrees F, with the rack set in the lower-middle position. Line two large baking sheets with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in chopped prosciutto, finely grated Parmesan cheese, and sliced scallions.

Stir in cream until dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and knead the dough briefly, about 30 seconds, until smooth. With your hands, press the dough into a ¾-inch thick round. Dip a 2 ½-inch round biscuit or cookie cutter into flour. Cut out 16 to 20 biscuits, patting the scraps together as necessary.

Place the biscuits, upside down, on the prepared baking sheets, with about 1 inch between biscuits. If there are more than 16 biscuits, it may be necessary to bake some of the biscuits on a third baking sheet.

Bake the biscuits, one sheet at a time, until lightly browned, about 15 minutes, turning the baking sheet halfway through baking. Transfer the biscuits to a wire rack. They are best served warm, but can also be served at room temperature.

Other biscuit recipes:

Mini Sweet Potato Biscuits
Mini Pepper Biscuits with Creamy Blue Cheese Spread

Cream Biscuits with Prosciutto & Parmesan

These cream biscuits with prosciutto and Parmesan cheese are fantastic for dipping into soup, stews or chili.

5 from 1 vote

Print Pin Rate

Course: Bread

Cuisine: American

Keyword: Biscuits, Cream Biscuits

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Servings: 16 Servings

Calories: 315kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

• 4 cups all-purpose flour
• 1 tablespoon sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 3 cups heavy cream
• 4 ounces prosciutto chopped
• ½ cup finely grated Parmesan cheese
• 2 green onions green & white sections thinly sliced

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Instructions

• Preheat oven to 450 degrees F, with the rack set in the lower-middle position. Line two large baking sheets with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder and salt. Stir in chopped prosciutto, finely grated Parmesan cheese, and sliced scallions.
• Stir in cream until dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and knead the dough briefly, about 30seconds, until smooth.
• With your hands, press the dough into a ¾-inch thick round. Dip a 2 ½-inch round biscuit or cookie cutter into flour. Cut out 16 to 20 biscuits, patting the scraps together as necessary.
• Place the biscuits, upside down, on the prepared baking sheets, with about 1 inch between biscuits. If there are more than 16 biscuits, it may be necessary to bake some of the biscuits on a third baking sheet.
• Bake the biscuits, one sheet at a time, until lightly browned, about 15 minutes, turning the baking sheet halfway through baking.Transfer the biscuits to a wire rack. They are best served warm, but can also be served at room temperature.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 1biscuit | Calories: 315kcal | Carbohydrates: 27g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 259mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 701IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 2mg

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Cream Biscuits with Prosciutto & Parmesan

4 cups all-purpose flour
3 teaspoon sugar
4 teaspoon baking powder
1 teaspoon salt
3 cups heavy cream
4 oz. prosciutto, chopped
½ cup finely grated Parmesan cheese
2 scallions, green and white sections thinly sliced

Preheat oven to 450 degrees F, with the rack set in the lower-middle position. Line two large baking sheets with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in chopped prosciutto, finely grated Parmesan cheese, and sliced scallions.

Stir in cream until dough forms, about 30 seconds. Turn the dough out onto a lightly floured surface and knead the dough briefly, about 30 seconds, until smooth. With your hands, press the dough into a ¾-inch thick round. Dip a 2 ½-inch round biscuit or cookie cutter into flour. Cut out 16 to 20 biscuits, patting the scraps together as necessary. Place the biscuits, upside down, on the prepared baking sheets, with about 1 inch between biscuits. If there are more than 16 biscuits, it may be necessary to bake some of the biscuits on a third baking sheet.

Bake the biscuits, one sheet at a time, until lightly browned, about 15 minutes, turning the baking sheet halfway through baking. Transfer the biscuits to a wire rack. They are best served warm, but can also be served at room temperature.

Makes 16 to 20 biscuits.

Printable recipe

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