Recipe: Parmesan Pepper Biscuits

• By
• Caren McSherry

Image by Flickr/Laura Taylor
Delicious warm parmesan biscuits go great with soup or a little butter

These parmesan pepper biscuits are a great way to use up any parmesan cheese left over from this butternut squash and parmesan soup, and would go great along with it!

Ingredients

• 6 Tbsp. unsalted butter 
 (at room temperature)

• 2 heaping cups grated 
 Parmesan cheese

• 3/4 cup unbleached all-purpose flour

• 1/2 tsp. fresh ground Tellicherry pepper



Instructions

1. Place the butter and cheese in a bowl and beat until creamy.
2. Add the flour and pepper and continue to beat until the mixture is combined.
3. Divide the dough into 4 equal portions.
4. Tear off 4 (10-inch-long) pieces of waxed paper and roll each portion of dough into a log.
5. Shape and wrap in the waxed paper. Squeeze the ends so that you get a nice even log.
6. Freeze for 2 to 3 hours.
7. Preheat the oven to 400°F.
8. Line a cookie sheet with parchment paper or a silpat sheet.
9. Slice the dough into 1/8-inch slices.
10. Place the disks on the prepared cookie sheet about 1 inch apart and bake until golden brown, about 5 minutes.
11. Remove from oven, let cool and stack into a parchment-lined box for gift-giving, or dig in 
and enjoy!

Recipe courtesy Caren McSherry from the Gourmet Warehouse
.

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.