Parmesan Herb Shortbread Biscuits
Let’s be honest, all of us, no matter our skill level in the kitchen, want to impress our friends, family, and coworkers with our culinary creations. That means taste, but also presentation-- because as humans we eat with our eyes first and mouths second. It can be a challenge to make things that will have your friends bugging you for the recipe, but also doesn’t require you to be in the kitchen for half the day. Delicious enough for every day, and delicate enough for a dinner party, these flaky biscuits are your solution!
What you’ll need:
- Cutting board
- Food processor
- Fine cheese grater
- Parchment paper
- Dry measuring cups and spoons
- Rolling pin
- 2-inch round biscuit or cookie cutter
- Baking sheet
- Cooling rack
- 1 ¼ cup flour
- 1 cup parmesan or pecorino romano cheese, finely grated, fresh
- 2 tbsp finely minced sage, rosemary, or thyme (or combination), chopped
- ½ tsp fine salt
- ¼ tsp black pepper, fresh ground
- 1 stick (½ cup) unsalted butter, room temperature, chunked
- ⅛+ cup milk, divided
- A handful of small herb leaves for lamination on top of dough (thyme, sage, parsley, dill, scallion tips, and cilantro all work well)
*Makes about two dozen small biscuits.
- Place flour, cheese, sage (or other), salt and pepper, and butter into food processor and pulse until combined into a crumbly mixture. If it does not come together easily, add milk, one tablespoon at a time until dough sticks together but is still slightly crumbly.
- Turn dough onto parchment paper and form into a disk, ensuring the dough is well mixed without excess flour or milky areas. Wrap with plastic wrap and refrigerate for one to two hours.
- Preheat oven to 350°F and remove dough from refrigerator.
- Unwrap dough and place between two sheets of parchment paper. Roll the dough out to about ¼ inch thickness.
- Peel back the top layer of paper and place small herb leaves around the dough, leaving space between for cutting. Replace the paper and lightly re-roll the dough to press leaves to surface.
- Gently remove paper and cut out biscuits using a 2-inch round glass, or cookie cutter.
- Trim off any excess dough around biscuit and place on a parchment paper-layered baking sheet.
- Re-form dough and repeat process until dough is spent.
- Bake shortbread for 10-12 minutes, or until they are just turning golden brown around the edges.
- Remove from sheet, cool on a rack and serve.
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