Italian Pan Biscuit
Indulge in the rustic charm of an Italian Pan Biscuit, a golden, skillet-baked delight that's as easy to make as it is to savor. This recipe combines pantry staples like all-purpose flour and baking powder with the fragrant flavors of dried oregano and basil, while grated Parmesan cheese lends a savory, cheesy kick. Cold unsalted butter is worked into the dough for a tender, flaky texture, and a drizzle of extra-virgin olive oil adds richness along with a perfectly crisp crust. Baked in a skillet for authentic homestyle appeal, this versatile biscuit comes together in just 35 minutes, making it an ideal accompaniment to hearty soups, fresh salads, or a cozy pasta dinner. Finish it with a sprinkle of fresh parsley for a burst of color and herbaceous aroma. Perfect for six, this recipe will quickly become your go-to savory bread option for weeknight dinners or casual gatherings.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Dried oregano
- 0.5 teaspoon Dried basil
- 0.25 cup Grated Parmesan cheese
- 4 tablespoons Cold unsalted butter
- 0.75 cup Whole milk
- 2 tablespoons Extra-virgin olive oil
- 1 tablespoon Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, dried oregano, and dried basil until evenly combined.
Stir in the grated Parmesan cheese.
Cut the cold unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingertips to blend the butter into the flour until the mixture resembles coarse crumbs.
Gradually pour in the milk while stirring with a fork until the dough just comes together. Be careful not to overmix.
Lightly grease an oven-safe skillet (about 9 inches in diameter) with 1 tablespoon of olive oil.
Transfer the dough to the skillet and gently press it into an even layer with your hands or the back of a spoon.
Drizzle the remaining 1 tablespoon of olive oil over the surface of the dough, spreading it evenly. Optionally, sprinkle a pinch of extra dried herbs or grated Parmesan for added texture and flavor.
Bake in the preheated oven for 18-20 minutes, or until the biscuit is golden brown on top and cooked through.
Remove from the oven and let the biscuit cool slightly in the skillet for 5 minutes. If desired, garnish with fresh parsley before slicing into wedges and serving warm.
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 2609 mg | 113% | |
| Total Carbohydrate | 198.7 g | 72% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 9.4 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 286 mg | 22% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 560 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
