Name: Parmesan and Pepper Biscuits
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 80 small or 30 large biscuits
Ingredients: 2 cups all-purpose flour; Fine salt; 2 sticks unsalted butter, at room temperature; 1/4 cup sugar; 3/4 cup coarsely grated Parmigiano-Reggiano; 1 1/2 teaspoons finely chopped thyme; 1 teaspoon finely grated fresh lemon zest; Finely ground black pepper

Level: Easy

Total: 35 min
Active: 25 min

Yield: 80 small or 30 large biscuits

Ingredients

Deselect All

2 cups all-purpose flour

Fine salt

2 sticks unsalted butter, at room temperature

1/4 cup sugar

3/4 cup coarsely grated Parmigiano-Reggiano

1 1/2 teaspoons finely chopped thyme

1 teaspoon finely grated fresh lemon zest

Finely ground black pepper

Directions

Special equipment:

Dough can be made and formed into balls and frozen in a tightly sealed container for up to 3 months. Biscuits can be baked directly from the freezer for a great party snack.

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.