It’s a Scone, it’s a Biscuit, it’s a Parmesan Bite!

March 25, 2011 6 comments
Parmesan Bites 300x200 Its a Scone, its a Biscuit, its a Parmesan Bite!

Parmesan Bites

Karin with Chef James Dumas 300x225 Its a Scone, its a Biscuit, its a Parmesan Bite!

Karin with Chef James Dumas

Yet another visit to the High West Distillery during a ski trip to Park City yielded
an introduction to Executive Chef, James Dumas, and his generous sharing of the recipe
for the yummy morsels that are served while you await the schnitzel or other whiskey-infused
entrée.

I tried the recipe at home last night and had to halve it because I didn’t have the
commercial mixer required for the mega quantity recipe.  Below is the recipe with my
modifications in quantities.

Chive Parmesan Scones
1 lb. 9.5 oz. flour
1 oz. baking powder
1 oz. Kosher salt
1 1/2 cups grated Parmesan
9 oz. butter, cut into pieces
1/2 cup chives, minced
2 cups sour cream
melted butter
grated Parmesan
cracked pepper

Combine flour, baking powder, salt and cheese in bowl of mixer.
Add butter and mix until the consistency of fine meal.
Add chives and sour cream, mix until dough holds together.
Roll out dough to 3/4 inch or 1 inch.
Cut with 1 1/2 inch cookie cutter and place on baking sheet (parchment paper helps so you
don’t have to clean up the melted parmesan from the pan).
Brush with melted butter, sprinkle with parmesan cheese and pepper.

Bake for approx 12 minutes or until nicely browned in 375 degree pre-heated oven.

 http://www.highwest.com/index.php/saloon-a-restaurant/our-location-and-hours

New York born and Swiss trained, James specializes in combining regional and seasonal
ingredients, innovative approaches and classic cooking techniques. James’ hospitality
mantra is to offer unique food from the freshest ingredients, exceptional service, and
comfortable ambiance paired with great wine and spirits.

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6 Responses to “It’s a Scone, it’s a Biscuit, it’s a Parmesan Bite!”

  1. Jacki Thau says:

    Oh dear, first I am enticed with the talk of Kieflies and now this….thanks, jacki

  2. james says:

    karin-
    we are so thrilled about your post as well as addiction to these biscuits. These are one of many of my wife’s bakery specialities. I am hoping your post will lure her back as my Number 1 pastry chef again!..

    james

  3. Rhonda Rhyne says:

    Sounds incredible! Can’t wait to try. Keep the recipes coming!

  4. Rhonda Rhyne says:

    So today I had the awesome opportunity of savoring the “Parmesan bite” made with the talented hands of the famous chef and cook book author, Karin Eastham! My Oh My!! Not sure if it’s a biscuit, scone or bite…it doesn’t matter. It’s incredible! Healthier than a scone and light, smooth and luxuriously melts in your mouth…you must try this recipe! Thank you Karin and High West Distillery Executive Chef, James Dumas! Keep the recipes coming!

  5. Rondi Grey says:

    I made these biscuits yesterday. They are absolutely delicious — very light and flaky. A bit too salty for our family (we don’t generally cook with a lot of salt), so I will cut back on the salt a bit next time I make them. These would go really well with chile or a spicy soup.

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