Parmesan Shortbread Biscuits Recipes

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PARMESAN SHORTBREAD



Parmesan Shortbread image

Make and share this Parmesan Shortbread recipe from Food.com.

Provided by lindseylcw

Categories     Scottish

Time 33m

Yield 20 biscuits, 10 serving(s)

Number Of Ingredients 5

3 ounces parmesan cheese, finely grated
3 ounces plain flour, sifted
1/4 teaspoon salt
2 1/2 ounces unsalted butter
2 teaspoons olive oil

Steps:

  • preheat oven to 300F.
  • cream the butter until very soft and mix in the rest of ingredients until they all come together.
  • roll out into a sausage shape 9 inches long.
  • rest in fridge for 30 mins or more.
  • slice thinly and cook on greased tray for 20-25 mins until light golden brown.

EASY PARMESAN BISCUITS



Easy Parmesan Biscuits image

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

1 tube (6 ounces) refrigerated buttermilk biscuits, separated into 5 biscuits
3 tablespoons butter, melted
1/2 cup grated Parmesan cheese

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, ROSEMARY, AND WALNUT SHORTBREAD



Parmesan, Rosemary, and Walnut Shortbread image

Provided by Serena Bass

Categories     Cookies     Cheese     Herb     Nut     Appetizer     Bake     Cocktail Party     Parmesan     Rosemary     Walnut     Fall     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 30 pieces

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces freshly grated
Parmesan cheese
1 cup Heckers or King Arthur all-purpose flour
1 tablespoon minced fresh rosemary
1/2 cup walnuts, toasted at 350°F for 10 minutes, then chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper

Steps:

  • Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
  • When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.

PARMESAN SHORTBREAD



Parmesan Shortbread image

The sugar has been omitted from these butter-rich savory shortbread cookies and replaced with tangy Parmesan cheese! What a yummy snack! We like to eat a few of these lightly salty biscuits with a ripe juicy pear. These would also be good alongside a nice bowl of minestrone. Get authentic Parmigiano-Reggiano cheese if you can.

Provided by SaraFish

Categories     Dessert

Time 30m

Yield 16 savory cookies

Number Of Ingredients 6

1/2 cup unsalted butter, softened
1 tablespoon sugar
1/2 cup fresh grated parmesan cheese (no, not the sandy stuff that comes in a can)
1/4 teaspoon black pepper or 1/8 teaspoon cayenne pepper
1/2 teaspoon chopped fresh rosemary (or thyme) (optional)
1 1/4 cups flour

Steps:

  • Preheat oven to 325.
  • Line an 8 inch square pan with buttered foil.
  • Beat all ingredients except flour in a mixing bowl with an electric mixer until light and creamy, 3-4 minutes.
  • Add flour and continue to mix at lowest speed until smooth dough forms.
  • Scrape dough into pan and press evenly with the back of a spoon.
  • Pierce dough randomly with a floured fork.
  • Bake 35 minutes until firm.
  • Let cool slightly then invert pan over your cutting board.
  • Remove the foil and cut the shortbread into 2 inch squares.

Nutrition Facts : Calories 103, Fat 6.7, SaturatedFat 4.2, Cholesterol 18, Sodium 48.8, Carbohydrate 8.4, Fiber 0.3, Sugar 0.8, Protein 2.3

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