Parmesan and Pepper Biscuits

If you like cheese and crackers, these rich, savory biscuits with a floral hint of thyme make a quick snack for any wine party.
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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 80 small or 30 large biscuits
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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

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.
  1. Preheat a convection oven to 300 degrees F and line 2 baking sheets with parchment paper.
  2. Sift the flour and 1 teaspoon salt in a large bowl.
  3. 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.
  4. 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.