Recipe: Parmesan Pepper Cocktail Biscuits

• By
• Caren McSherry

Image by Steve Mohundro
Biscuits are the best straight out of the oven

Perfect for entertaining, these parmesan biscuits bake up quickly when company pops in

Make a double batch, freeze them and anytime you’re short on time, or when unexpected guests drop in, just pull the dough logs from the freezer, slice and bake.


Ingredients

• 6 Tbsp. unsalted butter, at room temperature

• 2 scant cups grated Parmesan 
cheese

• 3/4 cup unbleached all-purpose flour

• 1 Tbsp. Dijon mustard

• 1/2 tsp. fresh ground Tellicherry
 pepper



Instructions

1. Combine the butter and cheese in a mixing bowl.
2. Beat the mixture until soft and creamy.
3. Add the flour, mustard and pepper.
4. Beat until ingredients are well combined.
5. Divide the dough into 4 equal portions.
6. Prepare 4 (10-inch) pieces of parchment paper.
7. Roll the dough into a log shape, wrap in the parchment paper and twist the ends squeezing to create a nice even log.
8. Chill for 2 hours before baking, or freeze for future baking.
9. Preheat oven to 400°F.
10. Line a baking pan with parchment paper or silpat.
11. Slice the dough into 1/8-inch rounds.
12. Place the rounds at least 1 inch apart on the baking sheet and bake until golden brown, about 5 to 7 minutes.
13. Remove, cool and stack into boxes for gift-giving, or simply dig in and enjoy.

Makes 4 dozen.

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