Savory Cheese Biscuits
Ingredients
- 2 1/2 c. all-purpose flour ⓘ
- 1 1/2 c. (3 sticks) butter, cut into small pieces and chilled ⓘ
- 1/4 pound Jarlsberg cheese, shredded (1 cup)
- 1/4 c. grated Parmesan cheese ⓘ
- 1 tsp. fresh rosemary, chopped ⓘ
- 1 tsp. fresh thyme, chopped ⓘ
- 1/2 tsp. garlic salt ⓘ
- 1/8 tsp. ground nutmeg ⓘ
- 1/8 tsp. cayenne pepper ⓘ
- 1 large egg yolk ⓘ
- 1 Tbsp. cold water ⓘ
- 1 Tbsp. coarse sea salt ⓘ
- paprika, for garnish (optional) ⓘ
Instructions
- Heat oven to 350°.
- In food processor, pulse together with on-and-off motion flour, butter, Jarlsberg, Parmesan, rosemary, thyme, garlic salt, nutmeg and cayenne pepper until combined and mixture resembles small peas.
- Add egg yolk and water.
- Pulse until ball forms.
- If mixture is too dry, add 1 tsp. water and pulse until dough comes together.
- Turn out onto lightly floured work surface; knead a few times to blend, if necessary.
- Divide dough in half.
- On a floured surface, roll out each half of dough to 1/4-inch thickness.
- Cut into star shapes using 2 1/2-inch star cookie cutter, flouring cutters well to avoid dough sticking to cutter.
- Place stars on ungreased baking sheet.
- Gather scraps together, roll out again and cut out more stars for a total of 48. Sprinkle tops with coarse salt.
- Bake in 350° oven for 18 minutes or until firm and lightly browned around edges.
- Let biscuits cool on baking sheets on wire racks for 2 minutes.
- Transfer biscuits to racks; let cool completely.
- Lightly sprinkle
- paprika over biscuits, if desired.
- Store in airtight container at room temperature for up to 1 week.
Nutrition & Diet Analysis (per serving)
1083
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).