Yield: 6 biscuits
- 2½ cups unbleached, all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. finely ground sea salt
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup grated Parmesan cheese
- 1/2 tsp. orange zest
- 2 tsp. orange rosemary extract
- 1/2 cup plus 1 T. milk
Preheat the oven to 400 degrees F.
In a large bowl, stir together the flour, baking powder and salt. Add the butter, and use a pastry blender or two knives to work the butter into the flour until the butter is evenly distributed in pea-sized pieces.
Stir in the Parmesan cheese and orange zest. Add the extract and the milk. Continue to stir, or use clean hands, to combine all the of the ingredients into a dough. Form the dough into a ball, and turn out onto a floured surface.
Roll the dough into about a 7½-inch circle. Use a 3-inch biscuit cutter to cut four biscuits. Reform and roll the dough again to cut two more biscuits of the same size.
Place the biscuits on an ungreased baking sheet or a baking sheet covered in a silicone mat. Bake for 12 to 14 minutes, until golden brown on the edges. Serve warm or at room temperature.