Pepper Parmesan Biscuits Food

PARMESAN AND PEPPER BISCUITS

Steps:

• Preheat a convection oven to 300 degrees F and line 2 baking sheets with parchment paper.
• Sift the flour and 1 teaspoon salt in a large bowl.
• Beat the butter and sugar together in a stand mixer on medium-high speed until light and fluffy, about 8 minutes. Add the Parmesan, thyme, zest, and 2 teaspoons pepper and continue mixing until evenly incorporated, about 2 more minutes. Add the flour mixture to the butter mixture just to combine.
• Form into balls, small (1/4-ounce) or large (3/4-ounce), and place 1 inch apart on the prepared baking sheets. Bake until lightly golden on the bottoms, about 15 minutes.

PARMESAN AND PEPPER BISCUITS

Steps:

• Preheat a convection oven to 300 degrees F. Butter a baking sheet.
• Whisk together the flour and salt in a large bowl. Beat the butter and sugar in a stand mixer on medium-high speed until light and fluffy, about 8 minutes. Add the cheese, pepper, thyme and lemon zest and continue beating until evenly incorporated, about 2 minutes. Add the flour mixture and beat until just combined. Add just enough ice water to bring the mixture together (about 4 tablespoons).
• Press the dough into the prepared baking sheet. Place a sheet of parchment paper over the top and smooth the surface with your hands. Remove the parchment and bake until the edges are lightly golden, 25 to 30 minutes. Let cool for about 15 minutes, then turn out onto a cutting board. Using a serrated knife, cut the biscuit into 1-inch squares (12 lines horizontally and 16 lines vertically).
• Using a squeeze bottle, place a dab of chutney on each biscuit and serve.

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, PEPPER & LEMON BISCUITS

Steps:

• Position a rack in the center of the oven and preheat to 450 degrees F. Line a baking sheet with parchment paper.
• Whisk the flour with the sugar, baking powder, lemon zest, black pepper, and salt in a large bowl.
• Cut butter into tablspoon size pieces. Rub in 2 tablespoons of the butter with your fingers until no visible pieces remain. Rub in the remaining 4 tablespoons of butter just until it is in even, pea-size pieces.
• Scatter grated and diced cheese over the top and toss with a rubber spatula. Using a wooden spoon, stir in the milk to make a loose dough.
• Turn dough onto a lightly floured surface and pat into a rectangle about 1/2 inch thick. Fold dough into thirds, like a business letter, and pat lightly into an 8x5-inch rectangle - about 3/4 inch thick.
• Using a 2-3 inch round biscuit cutter, cut 6 biscuits and place on baking sheet. Press dough scraps together and cut 2 more biscuits.
• Bake until tops are lightly browned, about 15 minutes. Cool slightly on a wire rack and serve warm.

PARMESAN-PEPPER BISCUITS

Steps:

• Pulse cheese with butter in a food processor until combined. Add flour, yolk, and 1/2 teaspoon pepper, then pulse until a dough forms. Roll into a 6-inch log (1 1/2 inches thick). Wrap in parchment paper and chill until firm, at least 1 hour.
• Preheat oven to 350°F with rack in middle.
• Cut log into 1/4-inch-thick slices and arrange 1 inch apart on a baking sheet. Sprinkle with remaining 1/2 teaspoon pepper. Bake until golden, about 15 minutes. Cool to warm on a rack.

ROASTED RED PEPPER AND PARMESAN BISCUITS

Steps:

• Preheat oven to 425°F.
• In a bowl, whisk together the flour, the baking powder, the salt, the cayenne and a pinch of black pepper.
• Add the butter and blend the mixture until it resembles a coarse meal.
• Add the roasted peppers, the Parmesan and the milk and stir the mixture until it just forms a dough.
• Drop the dough in 6 mounds about 2 inches apart onto buttered baking sheet and bake the biscuits in the middle of the oven for 15 to 18 minutes, or until they are cooked through and slightly golden.

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.

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.

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