Parmesan Biscuits
Recipe: #19224
May 23, 2015
Categories: Dairy, Cheese, Parmesan, Budget-Friendly, Cooking For A Crowd, Baby Shower, Birthday, Christmas, Easter, Entertaining, Father's Day, Picnic, Food Processor, Oven Bake, Refrigerator, Sugar-Free, Vegetarian more
"A great little biscuit to serve with drinks. I have listed prep time as chilling time."
Original recipe yields 36 servings
Ingredients
Nutritional
- Serving Size: 1 (8.7 g)
- Calories 38.8
- Total Fat - 2.9 g
- Saturated Fat - 1.8 g
- Cholesterol - 12.7 mg
- Sodium - 40.6 mg
- Total Carbohydrate - 2.1 g
- Dietary Fiber - 0.1 g
- Sugars - 0 g
- Protein - 1.1 g
- Calcium - 26.8 mg
- Iron - 0 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Put the butter, flour, mustard and cheese into a food processor and pulse/blend until the mix clumps into a dough.
Step 2
Remove the dough and form into a log/sausage shape about 3cm wide &
Step 3
Wrap the dough in cling wrap, twist the ends and refrigerate/freeze until firm.
Step 4
Line an oven tray with baking paper. Cut the log into thin slices and arrange on tray.
Step 5
Whisk the egg yolk with a little cold water and brush over the tops of the biscuits.
Step 6
Sprinkle the biscuits with desired amounts/variety of seeds, and then cayenne and or a little paprika. (This is your own preference).
Step 7
Bake biscuits for 4-5 minutes until golden brown in colour. (Baking time, will depend on the thickness of the biscuits.).
Step 8
Transfer the biscuits to a wire rack and cool.
Step 9
When cool store biscuits can be stored in an airtight container for about 1 week.
Tips & Variations
No special items needed.
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