Recipe: Parmesan Pepper Cocktail Biscuits

Whip up a double batch of these biscuits to have in the freezer when you need them

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.


  • 6 Tbsp. unsalted butter, at room temperature

  • 2 scant cups grated Parmesan 

  • 3/4 cup unbleached all-purpose flour

  • 1 Tbsp. Dijon mustard

  • 1/2 tsp. fresh ground Tellicherry


  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.