These are excellent with baked ham—split the biscuits and fill each one with a small piece of ham. They’re also very good with a hearty soup, such as minestrone.
Keep the biscuits loosely covered with plastic wrap on the day they are baked. Double wrap in plastic and freeze for longer storage. Defrost and reheat at 375°F (190°C) for about 5 minutes before serving.
Parmigiano-Reggiano Biscuits: Substitute Parmigiano-Reggiano for the Pecorino Romano. Decrease the pepper to
Gruyère Biscuits: These are a personal favorite. Substitute real Swiss Gruyère for the Pecorino Romano. Pepper or not, as you wish; they’re excellent either way. If you use these for ham sandwiches, add a thin smear of Dijon mustard.
Old-Fashioned, Baking-Powder Biscuits: Omit the cheese and pepper and increase the salt to
© 2008 Nick Malgieri. All rights reserved.