Parmesan Biscuits Food

EASY PARMESAN BISCUITS

Steps:

• Preheat oven to 400°. Dip both sides of biscuits into melted butter, then into cheese. Place 1 in. apart in a well-greased 9-in. round pan. Bake until golden brown, 8-11 minutes. Serve warm.

PARMESAN HERB DROP BISCUITS

Steps:

• Preheat the oven to 400 degrees F and prepare a baking sheet with parchment paper.
• Put the flour, baking powder, salt and garlic powder in a food processor and pulse a few times to combine. Add the cold butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.)
• Add the Parmesan, parsley, oregano and thyme. Drizzle in the milk and pulse (or stir in with a wooden spoon) until the mixture has just turned into a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
• Using 2 large spoons, drop 1/2-cup sized balls of dough onto the prepared baking sheet. This will make 6 generously sized biscuits.
• Bake until golden brown, about 20 minutes, depending on your oven. Brush the warm biscuits with the melted butter. Enjoy!

PARMESAN WAFERS

Steps:

• 4 big ones: Heat a 20cm good-quality non-stick frying pan. Scatter about 20g of the grated cheese over the base of the hot pan. Watch it melt (don't overcook or it will taste bitter) then sprinkle in a teaspoon of chopped chives and some black pepper. When the cheese is bubbly and golden, take the pan off the heat and cool for up to a minute, then the wafer can easily be lifted out with a palette knife. Repeat 3 times.
• 8 little ones: Heat the oven to fan 180C/conventional 200C/gas 6. Line a large baking sheet with non-stick silicone sheet or baking parchment. Sprinkle the grated parmesan in 8 neat rounds using the inside of a 5cm cutter as a guide. Sprinkle some chives and black pepper onto each round. Bake for 5 minutes until the cheese bubbles and turns golden. Lift each round onto a rolling pin, cool until crisp, then lift off.
• The wafers will keep in an airtight tin for up to 3 days.

PARMESAN SHORTBREAD BISCUITS

Steps:

• Process the butter, flour and parmesan in a food processor until a wet crumbly dough; OR
• Alternative method: Place the flour and butter into a bowl and use your fingers to rub the butter into the flour until a crumble dough forms. Then add the parmesan cheese and use your fingers to rub it into the mixture.
• If you are making rosemary biscuits, add the rosemary at the same time as the parmesan cheese.
• Lightly flour a surface and turn the dough out onto it. Knead to bring together, then shape into two logs with a diameter of around 3 cm / 1.2" and about 15cm/6" in length.
• Wrap with cling wrap and refrigerate for 1 hour or until firm. (Note 2)
• Preheat oven to 180°C/350F. Line 1 large baking tray or 2 ordinary baking trays with baking paper (parchment paper).
• Remove the log from the fridge and use a sharp knife to cut the log into 7mm/ 1/3" thick rounds.
• Place the biscuits onto the baking tray at least 2cm / 1" apart.
• Bake biscuits for 12 minutes or until light golden.
• Stand on trays for 5 minutes then transfer to a wire rack to cool.

CRISPY PARMESAN BISCUITS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.
• Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.
• Lemon Butter
• In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
• Yield: 1/2 cup
• Prep Time: 1 minute

ROSEMARY PARMESAN BISCUITS

Steps:

• Preheat oven to 475 degrees (F). Generously grease a 9" pie plate; set aside.
• In a large bowl combine flour, baking powder, sugar, salt, garlic powder, black pepper, and rosemary, and Parmesan cheese, whisk well to combine.
• Add in the butter and toss well to coat. Using a pastry blender, or two forks, work the butter into the dry ingredients until the mixture resembles a coarse meal.
• Pour in the half and half and, using a rubber spatula, stir until ingredients are just combine.
• Sprinkle a generous amount of flour (about 3/4 of a cup) onto a clean work surface. Spray a 1/4 cup measuring cup with nonstick spray and scoop level amounts of the batter onto the floured surface. Sprinkle the tops of the dough lightly with some of the flour. Form each mound of dough into a ball shape, then place them in the prepared pan. It's fine if they're touching each other in the pan.
• Brush the tops and sides of the biscuits with melted butter.
• Bake in preheated oven for 8 minutes, then reduce the temperature to 400 degrees (F) and continue baking for 14 to 15 minutes, or until golden brown.
• Place pan on a cooling rack to cool for 5 minutes. Then sprinkle with additional Parmesan cheese, if desired, and serve! You can cut these apart with a knife, or just pull them apart with your hands!

ROSEMARY PARMESAN BISCUITS

Steps:

• Process butter, parmesan, rosemary, flour and salt and pepper in a food processor until mixture forms a dough.
• Turn dough out onto a lightly floured surface. Knead and press into a 15cm disc. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm.
• Preheat oven to 180°C Line 2 baking trays with baking paper.
• Roll out dough between 2 sheets of baking paper until 0.5cm thick. Using a 5cm round biscuit cutter, cut rounds from dough. Press unused dough together. Repeat until all dough is used.
• Bake biscuits for 6 to 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.

PARMESAN BISCUITS

Steps:

• Preheat the oven to 350F.
• Rub the butter into the flour, by hand or in a food processor, until the mixture looks like fine breadcrumbs.
• Stir in the parmesan, seasoning and cayenne pepper.
• Work the mixture together into a ball and then knead briefly on a work surface lightly dusted with flour until smooth.
• Cut the dough in half, flatten each piece slightly, then roll out thinly between 2 large sheets of Saran.
• Lift off the top piece of Saran and cut into 2in biscuits.
• Carefully lift them onto a lightly buttered baking sheet, then knead together and re-roll the trimmings to make more biscuits. You should make about 30 biscuits in total.
• Bake the biscuits for 8-10 minutes until crisp and golden. Leave to cool on the baking sheets. Store in an airtight container.

PARMESAN & CHIVE BISCUITS

Steps:

• In a small bowl, combine milk and 2 tablespoons egg; set aside. In another bowl, combine the flour, baking powder, salt and pepper. Cut in butter until mixture resembles coarse crumbs. Stir in milk mixture just until moistened. Stir in chives. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a baking sheet coated with cooking spray. Combine remaining egg and water; brush over biscuits. Sprinkle with cheese. , Bake at 425° for 8-12 minutes or until golden brown. Serve warm.

PARMESAN HERB DROP BISCUITS

Steps:

• Preheat oven to 400. Spray a baking sheet with cooking spray and set aside.
• In a large bowl, combine flour, Parmesan cheese, baking powder, thyme and salt.
• Cut in butter using a pastry cutter or two knives, until the mixture resembles small peas. (See detailed notes below if needed.)
• Stir in the milk until batter is just combined.
• Drop large spoonfuls of batter onto the baking sheet to form 12 roughly even biscuits.
• Sprinkle the tops of each biscuit with cracked black pepper and Parmesan cheese.
• Bake at 400 for 12-15 minutes until golden brown and cooked through.

PEPPER-PARMESAN BISCUITS

Steps:

• Preheat the oven to 425 ̊. Line 2 rimmed baking sheets with parchment paper.
• Combine the flour, parmesan, baking powder, pepper and salt in a food processor and pulse until blended. Add the butter and pulse until mostly incorporated with a few chunks.
• Slowly pour in the buttermilk, pulsing as you go; stop just when the dough comes together.
• Drop the dough in about 1⁄4 cup scoops on the prepared baking sheets. Bake until golden on the top and bottom, 15 to 20 minutes. Brush with melted butter.

PARMESAN BISCUITS

Steps:

• Heat oven to 450°F.
• Mix first 5 ingredients.
• Place biscuits in 9-inch round baking pan sprayed with cooking spray; spread tops of biscuits with Parmesan mixture.
• Bake 8 to 10 min. or until golden brown.

EASY PARMESAN BISCUITS

Steps:

• Preheat the oven to 180C/160C FanGas 4.
• Rub the butter into the flour, by hand or in a food processor, until the mixture looks like fine breadcrumbs.
• Stir in the parmesan, seasoning and cayenne pepper.
• Work the mixture together into a ball and then knead briefly on a work surface lightly dusted with flour until smooth.
• Cut the dough in half, flatten each piece slightly, then roll out thinly between 2 large sheets of cling film.
• Lift off the top piece of cling film and cut into 5cm/2in biscuits.
• Carefully lift them onto a lightly buttered baking sheet, then knead together and re-roll the trimmings to make more biscuits. You should make about 30 biscuits in total.
• Bake the biscuits for 8-10 minutes until crisp and golden. Leave to cool on the baking sheets. Store in an airtight tin.

3-INGREDIENT PARMESAN COOKIES

Steps:

• In a stand mixer over medium-low speed, mix together the butter, flour and Parmesan cheese, until finely crumbly.
• Add optional fresh chopped herbs and black pepper to taste, and knead until you form a dough.
• Divide the dough in half. Roll each half into an uniform log, about 3 cm (1¼ inches) in diameter.
• Wrap the 2 cylinders into cling film, and refrigerate for 15 minutes.
• Preheat the oven to 180°C ( 350°F) without the fan mode. When using the fan-assisted option, set the oven to 20°C less than conventional oven.
• Cut each log into 1 cm thick rounds, then you can use a cookie cutter to give them a specific cookie form.
• Arrange the cookies on a baking tray lined with parchment paper.
• Brush the surface of each cookie with a bit of warm water or a beaten egg, and sprinkle a tiny amount of extra grated Parmesan or chopped fresh herbs on top.
• Bake for 10 minutes, or until the cookies are golden on top.
• Remove the cookies from the oven, they will still be quite soft. Allow them to cool completely on a baking rack, then serve.
• Store leftovers in an airtight container, and refrigerate for up to 4 days.