Delia’s Parmesan Biscuits are made with cold unsalted butter, plain flour, salt, cayenne pepper, mustard powder, finely grated mature cheddar, finely grated parmesan, and an egg. This delicious biscuit recipe creates a tasty snack that takes about 55 minutes to prepare and can serve up to 20 people.
Delia Parmesan Biscuits Ingredients
- 100g/3½ oz cold unsalted butter, cut into chunks
- 100g/3½ oz plain flour, plus extra for flouring
- Pinch salt
- Pinch cayenne pepper
- 1 heaped tsp mustard powder
- 50g/1¾ oz finely grated mature cheddar
- 50g/1¾ oz finely grated parmesan, or similar vegetarian hard cheese, plus a little extra
- 1 egg, beaten
How To Make Delia Parmesan Biscuits
- Preheat the oven to 180°C/350°F/Gas 4.
- Mix ingredients: Put the butter, flour, salt, cayenne pepper, mustard powder, and cheeses in a food processor. Blend until the mixture starts to come together. It will form a dough without needing an egg or water.
- Chill the dough: Wrap the dough in cling film and chill in the fridge for at least 30 minutes.
- Roll out the dough: Lightly flour a work surface. Roll out the dough to about the thickness of two pound coins. Cut the dough into biscuit shapes, between 3cm/1¼in and 5cm/2in.
- Prepare the biscuits: Place the biscuits on a greased baking tray about 2cm/¾in apart. Brush the top of each biscuit with beaten egg and sprinkle with a little extra grated parmesan.
- Bake the biscuits: Bake for 10 minutes, or until they are golden brown and smell delicious.
- Cool the biscuits: Use a palette knife to move the biscuits onto a cooling rack. They will be kept in a sealed container for a few days, but they usually get devoured!
Recipe Tips
- Use Cold Butter: Make sure the butter is cold before mixing. This helps create a flaky texture in the biscuits.
- Chill the Dough: Don’t skip chilling the dough for at least 30 minutes. This makes it easier to roll out and helps the biscuits hold their shape.
- Roll Evenly: Roll the dough to an even thickness of two-pound coins. This ensures all biscuits are baked evenly.
- Don’t Overbake: Keep an eye on the biscuits and remove them when they turn golden brown. Overbaking can make them too hard.
What To Serve With Parmesan Biscuits?
These crispy Parmesan Biscuits pair well with tomato soup, a fresh green salad, roasted vegetables, or a charcuterie board. They can also be served alongside creamy dips, olives, smoked salmon, or antipasto for a delicious snack.
How To Store Leftovers Parmesan Biscuits?
- Refrigerate: Let the Parmesan Biscuits cool to room temperature. Store them in an airtight container in the fridge. They will stay fresh for 3-4 days.
- Freeze: Let the biscuits cool to room temperature. Freeze them in a single layer on a baking sheet until solid. Transfer to a freezer-safe bag or container. They can be frozen for up to 1 month. Thaw at room temperature for a few hours before serving.
Delia Smith Parmesan Biscuits Nutrition Facts
Serving Size: 1 biscuit (of 20 biscuits)
- Calories: 79
- Total Fat: 5.95g
- Saturated Fat: 3.54g
- Cholesterol: 24.88mg
- Sodium: 54.44mg
- Potassium: 15.96mg
- Total Carbohydrate: 4g
- Dietary Fiber: 0.15g
- Sugars: 0.07g
- Protein: 2.47g
Try More Delia Smith Recipes:
- Delia Spinach And Ricotta Lasagne
- Delia Smith Marzipan Recipe
- Delia Lemon And Poppy Seed Cake
- Delia Smith Victoria Sponge
Delia Parmesan Biscuits
Description
Delia’s Parmesan Biscuits are made with cold unsalted butter, plain flour, salt, cayenne pepper, mustard powder, finely grated mature cheddar, finely grated parmesan, and an egg. This delicious biscuit recipe creates a tasty snack that takes about 55 minutes to prepare and can serve up to 20 people.
Ingredients
Instructions
- Preheat the oven to 180°C/350°F/Gas 4.
- Mix ingredients: Put the butter, flour, salt, cayenne pepper, mustard powder, and cheeses in a food processor. Blend until the mixture starts to come together. It will form a dough without needing an egg or water.
- Chill the dough: Wrap the dough in cling film and chill in the fridge for at least 30 minutes.
- Roll out the dough: Lightly flour a work surface. Roll out the dough to about the thickness of two-pound coins. Cut the dough into biscuit shapes, between 3cm/1¼in and 5cm/2in.
- Prepare the biscuits: Place the biscuits on a greased baking tray about 2cm/¾in apart. Brush the top of each biscuit with beaten egg and sprinkle with a little extra grated parmesan.
- Bake the biscuits: Bake for 10 minutes, or until they are golden brown and smell delicious.
- Cool the biscuits: Use a palette knife to move the biscuits onto a cooling rack. They will be kept in a sealed container for a few days, but they usually get devoured!
Notes
- Use Cold Butter: Make sure the butter is cold before mixing. This helps create a flaky texture in the biscuits.
- Chill the Dough: Don’t skip chilling the dough for at least 30 minutes. This makes it easier to roll out and helps the biscuits hold their shape.
- Roll Evenly: Roll the dough to an even thickness of two-pound coins. This ensures all biscuits are baked evenly.
- Don’t Overbake: Keep an eye on the biscuits and remove them when they turn golden brown. Overbaking can make them too hard.
Delia Parmesan Biscuits