A summertime favorite at Sunny Point Café, when fresh heirloom tomatoes and garden basil are readily available. The rosemary biscuit dough needs to refrigerate overnight, but bakes up quickly making this an easy to assemble flavorful and beautiful dish.
- 1 cup grated sharp cheddar cheese
- 1 ½ cups grated parmesan cheese
- 1 cup grated smoked gouda cheese
- 1 medium size red pepper roasted, peeled, seeded and cut in ¼ inch dice
- 2 jalapeno peppers finely minced
- 1 cup mayonnaise
- 1 ½ Tablespoons cider vinegar
- 1 Tablespoon honey
- freshly ground black pepper and salt to taste
Place all ingredients in a large mixing bowl and gently combine by hand.
Parmesan Rosemary Biscuits
- 4 cups all purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 2 Tablespoons granulated sugar
- 1 teaspoon salt
- 1 Tablespoon instant dry yeast
- 1 cup grated parmesan cheese
- 2 Tablespoons chopped fresh rosemary
- 1 Tablespoon fresh ground black pepper
- ¼ cup chopped fresh parsley
- 1 cup unsalted butter
- 2 cups buttermilk
Place flour, baking powder, soda, sugar, salt, and yeast in a large mixing bowl and toss all ingredients together until just combined. Add parmesan, rosemary, pepper, and parsley and again mix to combine.
Cube butter into 1 Tablespoon size pieces and using a pastry cutter mix into flour mixture. Once butter is cut in and is about pea size add the buttermilk and mix by hand until dough gathers together into a wet ball. Place in a covered container and refrigerate overnight.
The next day turn dough onto a lightly floured surface and roll out to 1 inch thick. Cut into 2” x 4” rectangles and place on a parchment lined baking sheet. Brush lightly with melted butter and sprinkle with extra parmesan cheese. Bake at 400 degrees about 18 minutes until golden brown.
To make the napoleons split prepared biscuits in thirds, toast and layer with fresh heirloom tomatoes, pimento cheese, garden basil pesto and crisp crumbled bacon.