Mini Biscuits with Parmesan Cheese

Mini Biscuits with Parmesan Cheese

Mini parmesan biscuits are buttery, flaky, and absolutely irresistible, a savory twist to a traditional buttermilk biscuit. Baked on a layer of Parmesan cheese, they have a crispy, cheesy, and toasty bottom. Just the right size to pop in your mouth.

Course: bread

Cuisine: American

Servings: mini biscuits

Prep Time: 20

Cook Time: 12

Total Time: 32

Ingredients

Instructions

Preheat oven to 425º. Line a rimmed ¼ baking sheet with parchment paper.
Add the cheese to a food processor and pulse it until it is ground into coarse crumbs. You should have about 1 ¼ cups. Remove all but ½ cup and reserve the rest for later.
Add flour, baking powder, sugar and salt to the food processor with ½ cup of cheese and process to combine.
Add cubes of cold butter and process until the butter is incorporated but there are still small pea size chunks.
Add cold buttermilk and process until just coming together. Place on a lightly floured surface and roll shape into a rectangle. Cut the rectangle into four strips and stack them on top of each other. Use a rolling pin to roll out the stack into a rectangle and repeat 2 more times.
Roll into a 1 inch rectangle and cut circles with a 1 inch biscuit cutter.
Place all but 2 tablespoons of the cheese on the parchment paper lined cookie sheet and place the biscuits on top of the cheese with just a little space between each biscuit.
Freeze for 10 minutes.
.Brush the tops of the biscuits with a beaten egg and sprinkle with the remaining cheese and black pepper.
Bake for 12-14 minutes, until golden brown.

Barbara's Notes + Tips

Keep all of your ingredients as cold as possible.
For best results, grate the parmesan cheese yourself. Pre-shredded or grated cheeses are often coated in starch or combined with other ingredients to keep them from clumping together. These additives can prevent the cheese from melting nicely.

Nutrition