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Parmesan Biscuits Recipe
These biscuits should be made so they are thick. They are then a good 'carrier' for Italian-style bruschetta-type toppings such as roasted pepper with feta or mozzarella; or piled with smoked salmon.
They are quick to make and the dough freezes well.
For about 20 biscuits:
85g Plain Flour
1 teaspoon (5ml) Baking Powder
½ teaspoon Salt
60g finely-grated Parmesan
1 large Eggs
2 tablespoons (30ml) Olive Oil
1 tablespoon (15ml) Milk
1. Sift the flour into a big bowl (to aerate), then add all the other ingredients, except the milk.
2. Mix well to form a soft dough, then roll it into a ball.
3. Pre-heat the oven to 190°C/Gas 5.
4. Chill the dough in the fridge for 15-20 minutes to make it more manageable.
5. Lightly flour a board or work surface and roll the dough out to a thickness of 3mm, then cut into rounds with a 5cm cutter – keep any trimmings to roll out again for further biscuits.
6. Place the discs on a baking sheet and brush each one with a little milk.
7. Bake for 12-12 minutes, until they’re golden brown.
The biscuits can be used warm, kept in an air-tight tin or frozen – just defrost and crisp up in a hot oven when needed.