Parmesan Biscuits

by Andrew Barrow, Posted Dec 14th 2005 @ 7:13PM

Baking With Passion You may recall last week that I was half-way through a recipe before I remembered that it wasn't the one I had planned to make! Nothing is ever easy in Gladstone Terrace! The Lemon Biscuits were a hit though - my mother walked off with half-a-dozen which is praise indeed.

Again though half way through this recipe I read the line 'chill overnight' which means this post will have to be in two halves - told you nothing came easily.

This recipe is adapted from Baking With Passion by Lepard and Whittington. I halved the quantities they list to make 20-25 biscuits rather than their 50 odd. They describe these as the 'ultimate, rich cheese biscuit.' Anything ultimate is good for me! The recipe also calls for Parmesan only but does mention that a good Cheddar can be used instead. I have enough cheese by combining Parmesan and Manchego together but of course I am going to have to wait until tomorrow to find out if it works; although I can't see why not. Anyway the recipe - quantities are halved from the recipe as printed.

Parmesan Biscuits

165g Plain Flour
150g Parmesan grated
150g unsalted butter
1/4 teaspoon Cayenne Pepper (recipe calls for 1/3 teaspoon)
3/4 teaspoon Salt (recipe calls for 1 1/2 teaspoons)
1/2 teaspoon black pepper
1 tablespoon cold water

Flour, Cheese, Cayenne Pepper, Salt and Pepper plus chilled diced butter in a food processor (I don't own one so did all this by hand) and whiz to a crumb, slowly add water until dough forms into a ball. Roll into a cylinder - you will cut the biscuits from this so size the roll accordingly. Wrap tightly in cling-film and chill over night....

(Incidentally I see this book is just £6.39 on Amazon.co.uk - a bargain)

Filed Under: Methods
Tags: baking, british isles

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Reader comments (Page 1 of 1)

12-14-2005 @9:31PM kitchenmage said... Andrew, I was just looking about for a new dinner roll recipe to take to a Saturnalia bash next week and these look promising. I'm looking forward to hearing how they turn out. Living in the land of Tillamook means I'll have to try them with good cheddar.
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