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.
Provided by Food Network Kitchen
Time 35m
Yield 80 small or 30 large biscuits
Number Of Ingredients 8
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.
PEPPER-PARMESAN BISCUITS
Steps:
- Preheat the oven to 425 ̊. Line 2 rimmed baking sheets with parchment paper.
- Combine the flour, parmesan, baking powder, pepper and salt in a food processor and pulse until blended. Add the butter and pulse until mostly incorporated with a few chunks.
- Slowly pour in the buttermilk, pulsing as you go; stop just when the dough comes together.
- Drop the dough in about 1⁄4 cup scoops on the prepared baking sheets. Bake until golden on the top and bottom, 15 to 20 minutes. Brush with melted butter.
PARMESAN AND PEPPER BISCUITS
Flaky mini biscuits flavored with Parmesan, black pepper, thyme and lemon.
Provided by Food Network Kitchen
Time 1h15m
Yield 192 squares
Number Of Ingredients 9
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-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.
EASY PARMESAN BISCUITS
This recipe is simple but a delicious addition to any meal. The children love to dip the ready-made biscuits in butter and coat it with the cheese. Warm from the oven, one biscuit per person usually isn't enough. -Linda Becker, Olympia, Washington
Provided by Taste of Home
Time 15m
Yield 5 biscuits.
Number Of Ingredients 3
Steps:
- Preheat oven to 400°. Dip both sides of biscuits into melted butter, then into cheese. Place 1 in. apart in a well-greased 9-in. round pan. Bake until golden brown, 8-11 minutes. Serve warm.
Nutrition Facts : Calories 177 calories, Fat 10g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 462mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
PARMESAN BASIL BISCUITS
Rise to the occasion and serve these light flavorful biscuits the next time you invite guests to dinner. The olive oil, Parmesan cheese and basil make the golden gems so tasty, they don't even need butter! The recipe comes from our Test Kitchen.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper. Stir in buttermilk and oil just until moistened., Turn onto a lightly floured surface; gently knead three times. Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet., Bake at 400° for 16-18 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 129 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 301mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 4g protein.
ROASTED RED PEPPER AND PARMESAN BISCUITS
Categories Bread Pepper Bake Vegetarian Quick & Easy Parmesan Gourmet
Yield Makes 6 biscuits
Number Of Ingredients 8
Steps:
- 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 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 a buttered baking sheet and bake the biscuits in the middle of a preheated 425°F. oven for 15 to 18 minutes, or until they are golden and cooked through.
ROASTED RED PEPPER AND PARMESAN BISCUITS
This recipe is from the May 1991 issue of Gourmet Magazine. It is a nice twist on plain old biscuits.
Provided by Chef Regina V. Smith
Categories Quick Breads
Time 48m
Yield 6 biscuits
Number Of Ingredients 9
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, PEPPER & LEMON BISCUITS
Fantastic biscuit recipe from the Food Network's test kitchen! Makes awesome sandwiches (especially arugula and prosciutto
Provided by anonymous
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 243.9, Fat 11.8, SaturatedFat 7.3, Cholesterol 31.5, Sodium 421.9, Carbohydrate 27.4, Fiber 1, Sugar 1.7, Protein 7
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