Parmesan and Pepper Biscuits
- Level: Easy
- Yield: 192 squares
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 192 servings
- Calories
- 33
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 6
- Sodium
- 16
- Total: 1 hr 15 min
- Active: 35 min
Ingredients
4 sticks unsalted butter (1 pound), at room temperature, plus more for the pan
4 cups all-purpose flour
2 1/2 teaspoons fine salt
1/2 cup sugar
1 1/2 cups coarsely grated Parmigiano-Reggiano
1 tablespoon finely ground black pepper
1 tablespoon finely chopped thyme
2 teaspoons finely grated lemon zest
Chutney, for serving
Directions
Special equipment:
The dough can be pressed into baking sheets and frozen, tightly wrapped, for up to 3 months. The biscuits can be baked directly from the freezer for a great party snack.- 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.