Woah guys it’s been way too long since my last super easy recipe! Are we ready? So like, I absolutely LOVE Crooked Creek’s cheese biscuits, they’re bite sized, crumbly, a tiny bit of bite from the cayenne pepper and most importantly, super cheesy. So when I spotted a parmesan and rosemary biscuit recipe over on Ooh, Look I knew i had to give em a go. I increased the amount of cheese and substituted the rosemary with cayenne pepper and let me tell you, you just won’t be able to stop at 1 biscuit!
Well hello sexy. It is ridiculous how simple this recipe is. And how freaking easy it is to eat them all in one sitting!
100g unsalted butter, chopped and at room temperature
120g grated parmesan cheese
¾ cup plain flour
¼ tsp sea salt
¼ tsp ground black pepper
¼ tsp cayenne pepper
Preheat oven to 180C. Chuck everything into your food processor! If you have a normal sized food processor I would recommend you double the recipe! Hit the blend button and mix away until the dough comes together in a ball.
Turn the dough out onto a piece of cling wrap and press into a disc. Wrap and shove into the freezer while you clean up. Your dough only needs to cool down enough for you to be able to cut your biscuits and pick up without sticking everywhere.
Roll the dough between 2 sheets of baking paper to a ½ cm thickness. If the dough is too thin your biscuits will end up as crisps. Which isn’t a bad thing but well, biscuits are way better.
Grab your fav cookie cutter and cut out away and place on a baking paper lined tray.
Bake for 6-8 mins or until golden brown.
Cool on wire racks and resist from testing until the biscuits firm up. Aaaaaand done! You have yourselves some freaking awesome cheese biscuits! Have a tops week guys!
14 October 2012