Cream Biscuits with Ham, Parmesan & Fresh Rosemary

This is a favorite savory biscuit our friend Leslie has been making for many years in her cafes. With this recipe, she adapted the original formula and added Organic Edison and a touch of Organic Whole Grain Expresso flour. The earthiness of these two flours makes the flavors of other ingredients really pop. With a fried egg and arugula greens, this makes a fantastic breakfast sandwich!

Prep Time

20 minutes

Bake Time

20 minutes

Total Time

40 minutes


12 biscuits


3½ cups (494g) Organic Edison flour

½ cups (72g) Organic Whole Grain Expresso flour

4 teaspoons (16g) baking powder

1teaspoon (4g) salt

1½ cups (160g) Parmesan cheese, grated, divided

1 cup (135g) your favorite ham, diced ½"

1 tablespoon (3.5g) fresh rosemary, stemmed

4 cups (920g) heavy cream, cold (39°F), divided


Baker's Notes:

As with any biscuits or scones, it is important to not overwork the dough.


  1. Preheat the oven to 375°F with a baking rack positioned in the center of the oven.
  2. Line a sheet pan with parchment paper and set aside.
  3. In a medium bowl, whisk together Edison and Expresso flours, baking powder, and salt. Toss in 1 cup of Parmesan cheese, diced ham and rosemary. Mix well to combine.
  4. Make a well in the middle of the bowl and add the 3¾ cups heavy cream, setting aside the remaining ¼ cup of the cream.
  5. With a spoon, mix the cream into the flour mix, pulling the dough together. Quickly and lightly knead just until the dough comes together (see Baker's Notes).
  6. Transfer the dough onto a floured work surface.
  7. Roll into a log about 15" long. Cut into 12 equal-size pieces.
  8. Place the biscuits 3 x 4 on a parchment-lined sheet pan, brush the tops with the remaining heavy cream and sprinkle with the remaining ½ cup Parmesan.
  9. Bake for approximately 10 minutes, rotate the baking pan 180° and bake for another 10 minutes, until the biscuits are golden-brown on top and the base.
  10. Transfer to a cooling rack and let cool slightly before serving.

Baker's Notes:

As with any biscuits or scones, it is important to not overwork the dough.

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