Week 13 - Parmesan Biscuits

These savoury little biscuits were an unplanned item, chosen because they looked simple to make and I had all the ingredients in my pantry.

They were indeed very easy to make, with very little baking skill needed. The dough rolled nicely and they baked evenly in my oven. If I make these again I think the only thing I would change is to put a little more parmesan on top.

As for taste, they are a nice accompaniment to tomato soup or by themselves. My husband was not a huge fan, but on the other end of the scale my friend scarfed up an entire bag of them in an evening, so mixed reviews on this one.

Final rating: 7/10

Ingredients

2/3 cup unsalted butter, softened
1 cup finely grated  parmesan cheese
1 cup finely grated cheddar cheese
1 1/4 cup all purpose flour
1/4 parmesan cheese, extra
2 tsp sesame seeds

Preheat the oven to 350℉. Line 2 large baking trays with parchment paper.

Use an electric mixer to beat the butter in a medium bowl until pale and creamy. Add the cheeses and beat until combined. Add the flour and use a flat bladed knife in a cutting action to mix to a rough dough. Turn out onto a lightly floured work surface and press together until smooth.

Use a rolling pin to roll the dough between 2 sheets of wax paper to 1/4 inch thick. Use a round cutter to cut out biscuits and place them on the prepared trays. Re-roll and cut any remaining dough. Sprinkle with the extra parmesan combined with sesame seeds.

Bake the biscuits for 12 minutes until golden. Leave on the trays to cool completely.