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
Printable Recipe
Cream Biscuits with Prosciutto & Parmesan
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
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
Nutrition
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.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Michelle @ Brown Eyed Baker
This Italian girl can never get enough prosciutto! I need to make these biscuits ASAP!
Tracy
These look so good! Thanks for including those other recipes, too - now I have a nice collection of biscuit recipes!
A Canadian Foodie
I have always called these baking powder biscuits or tea biscuits. Cream biscuits is a completely new term to me... we love them at our house, and this addition would send anyone over the moon!
🙂
Valerie
(The newspaper on the table with the pumpkin innards and your little fella reminded me of my childhood Hallowe'ens!)
marla {family fresh cooking}
These biscuits look delicious. Funny how Halloween is the kick off to the more "serious" fall/winter holidays. Glad to see how much fun you guys had over there. Your boys are adorable frolicking in those fall leaves! xo
Angie
Your boys are too cute, looks like they had a blast, and I love this recipe, yummy!
Amy
Cute photos!
And yummy biscuits. I'm going on a ladies retreat soon and these would be perfect to accompany breakfast!
doughmesstic
Of course these biscuits look great - but I really enjoyed seeing you and your family photos. Can't wait to see you again - for real!
Pretend Chef
My kind of biscuits! The salty-ness from the proscuitto did it for me. I have such a savory tooth and this would be just what I need! With just starting our own little family we have yet to establish any real traditions. This year we did the pumpkin patch, craving, roasting the seeds, apple cider, and trick-or-treating. Hopefully we'll just keep adding to the list.
Devaki
Such a great recipe Dara - I could live on a diet of biscuits/scones/cornish splits if I didn't have to worry about the size of my hips!
I adore how you combine the most marvellous flavors.
Ciao, Devaki @ weavethousandflavors
PS - Love how you coined Halloween the 'oddly-dressed-cousin'....what a great term!
Jenny
Whoa, these are sooo going on my list of things to make this week! Yum Dara!
Maria
I love the photos! Jumping in leaves is always fun. Great recipe too!
casey
how much cream do you add?
Peggasus
These look delicious and I will make them, but you forgot to note the amount of cream needed. Thanks!
warmvanillasugar
Great combination for a biscuit! I love this.
Kalyn
Cute pictures of the kids having fun! As for the biscuits, oh my. Maybe it's a *good* thing I don't live next door to you. I could never resist biscuits like this.
Barbara Bakes
So fun to see your beautiful family. The biscuits look scrumptious.
Catherine
Oh my these look wonderful and delicious! Perfect accompanimant to any fall dinner!
Cheers~
Fromagette
Wow, this is just the way I want to start this cold rainy Sunday! Perfect with soup!
Frieda
Traditions are so much fun and so important~ I just figured out how to make flakey, tender biscuits, and your recipe looks like I can take biscuit making to a whole 'nother level! Thanks!
Tara
They look great, Dara!
We're not big into traditions. This year we scrapped pumpkin carving and went to pumpkin painting instead.