Parmesan Cheese Biscuits

    (7)
    1 hour 50 minutes

    A savoury snack for everyone. You should try adding some herbs to this recipe such as thyme, sage and oregano.

    oOoOLivOoOo

    New South Wales, Australia
    61 people made this

    Ingredients
    Serves: 30 

    • 125 grams chilled butter, cubed
    • 60 grams (½ cup) cheddar cheese
    • 50 grams (½ cup) grated Parmesan cheese
    • 150 grams (1¼ cups) plain flour
    • 1 teaspoon paprika
    • ¼ teaspoon salt

    Directions
    Preparation:1hour30min  ›  Cook:20min  ›  Ready in:1hour50min 

    1. Place the butter, cheddar, parmesan, flour, paprika and salt in a food processor.
    2. Using the pulse action, process until the ingredients just come together. Remove the dough and form it into a ball.
    3. Divide in half, then roll and shape each portion into a sausage 23 cm long x 3 cm wide.
    4. Roll in baking paper and chill for 1 hour. The dough can be frozen at this point until ready to use.
    5. Preheat the oven to 180C. Line a baking tray with baking paper. Unwrap the dough rolls and cut into 5 mm slices. Spread slices on the baking tray and bake for 12-15 minutes or until pale gold. Transfer the biscuits to a wire rack to cool.
    6. Store in an airtight container untill ready to serve.

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    Reviews and Ratings
    Global Ratings:
    (7)

    Reviews in English (7)

    by
    10

    This is my go-to cheese biscuit recipe. Foolproof, simple and great to make-up a lot beforehand, freeze it and then just whip-out a batch from the freezer and bake as-needed.  -  04 Oct 2013

    5

    Brilliant recipe! Couldn't be simpler or quicker to prepare and bake. I double the amounts, so that I always have a couple of spare batches in the freezer .  -  24 Oct 2013

    JenYoung
    2

    So yummy! I add in a sprinkle of cayenne pepper to add a bit of spice. I whip it up in the thermomix easily and you don't have to be exact with the cheese amounts I press the dough in desiccated coconut before cooking and they are super delicious!!  -  30 Jan 2016

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