Rosemary Parmesan Biscuits |
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Prep Time: 1 Minutes Cook Time: 6 Minutes |
Ready In: 7 Minutes Servings: 8 |
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I love savory biscuits so i thought i would put this in to try at a later date. Biscuits will keep for up to 4 days stored in a foil-lined airtight container. Prep time includes 1hr refrigeration time Ingredients:
100 g butter, chopped |
100 g parmesan cheese, grated |
1 tablespoon rosemary, roughly chopped |
3/4 cup plain flour |
Directions:
1. Process butter, parmesan, rosemary, flour and salt and pepper in a food processor until mixture forms a dough.
2. Turn dough out onto a lightly floured surface. Knead and press into a 15cm disc. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm.
3. Preheat oven to 180°C Line 2 baking trays with baking paper.
4. Roll out dough between 2 sheets of baking paper until 0.5cm thick. Using a 5cm round biscuit cutter, cut rounds from dough. Press unused dough together. Repeat until all dough is used.
5. Bake biscuits for 6 to 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.
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