Ingredients:

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

Instructions:

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.