Mary Berry Parmesan Biscuits are tasty spicy treats made with cold unsalted butter, plain flour, mustard powder, mature cheddar, and grated parmesan. They are crisp and taste deliciously like cheese. They are tasty and got their name from the famous cook Mary Berry.
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💗 Why This Recipe Will Impress Your Guests
- Irresistible Cheese Flavor. The rich and savory flavor of mature cheddar and parmesan cheese makes these biscuits irresistible.
- Quick And Easy Preparation. This recipe is great for individuals who want a tasty snack without spending hours in the kitchen because it uses simple ingredients and takes only 30 minutes to prepare.
- Versatile Snack Option. These Parmesan Biscuits are a great snack or addition to soups, salads, and dips.
- Perfect Texture. The crisp and crumbly quality of these biscuits comes from cold, unsalted butter and precise ingredient ratios.
📜 Mary Berry Parmesan Biscuits Ingredients
- 100 g (312 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 Prepare Mary Berry Parmesan Biscuits?
- Preheat the oven to 180C/350F/Gas 4.
- Place the butter and flour in the bowl of a food processor with the salt, cayenne, mustard powder, and cheese. Process together, to begin with, and then finely pulse the mixture in short spurts as you notice the mixture coming together – it will eventually bind without the need for egg or water. Wrap in cling film and leave to chill in the fridge for at least 30 minutes.
- Lightly flour a work surface and gently roll out the pastry to about the thickness of two-pound coins. Cut out the biscuits to the size and shape you wish – anything between 3 cm (114 inches) and 5cm/2in, depending on the occasion. Lay them out on a greased baking tray about 2cm/¾in apart – it may take two lots of baking to use up the entire mixture.
- Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan. Bake for 10 minutes, or until they are a gorgeous golden-brown color; the superb smell will also inform you that they are ready.
- Carefully lift the biscuits off the tray using a palette knife and place them on a rack to cool. Although the biscuits will keep well in a sealed container for a few days, I have never known this to happen!
💭 Recipe Tips
- Use cold, Unsalted Butter. Keep the butter cool to get the right texture and prevent the biscuits from spreading.
- Don’t Skip The Cayenne Pepper. It gives biscuits a little kick, increasing their flavor.
- Grate The Cheese Finely. Finely grated cheese ensures equal distribution and a constant cheesy taste in biscuits.
- Watch Baking Time. Don’t overbake biscuits to avoid dry or burned edges.
- Keep Thickness Consistent. Make sure the dough is the same thickness to bake the biscuits evenly. Use a rolling pin or measuring guide.
🍲 What To Serve With Parmesan Biscuits?
Mary Berry Parmesan Biscuits can be served alongside soups, salads, or dips for a delightful accompaniment they also pair well with charcuterie boards or are a tasty snack on their own.
🎚 How To Store Parmesan Biscuits?
- In The Fridge. Traditional Mary Berry Parmesan Biscuits can be kept for up to 3 days at room temperature in an airtight container after they have cooled fully.
- In The Freezer. To freeze cookies, put them in a freezer-safe bag or container after they have cooled. You can keep them frozen for up to 3 months.
🥵 How To Reheat Parmesan Biscuits?
- In The Oven. Set your oven to 350°F (175°C) and turn it on. Put the biscuits on a baking sheet and heat them in the oven for about 5 minutes, or until they are completely warm don’t let them get too hot, because they can dry out.
- In The Toaster Oven. You can warm up the biscuits in a toaster oven if you have one put them on the rack of the toaster oven or a baking sheet and heat them for a few minutes, or until they are warm.
- In The Microwave. Even though it’s not the best way, you can quickly heat up the biscuits in the microwave put them on a plate that can go in the microwave and heat them for 10-15 seconds at a time until they are warm. Be careful, because they might get a little softer.
FAQs
How can I prevent Parmesan Biscuits from becoming too dry?
To prevent dryness, avoid overbaking the biscuits and ensure the dough is not overmixed, as this can lead to a tougher texture.
How can I adjust the level of spiciness in the biscuits?
Adjust spiciness by increasing or decreasing the amount of cayenne pepper or omitting it altogether, based on personal preference.
How can I tell when the biscuits are done baking?
Biscuits are done when they turn golden brown on the edges and feel firm to the touch. Avoid overbaking to maintain a tender texture.
Can I make these biscuits ahead of time?
Yes, these biscuits can be made ahead of time and stored in an airtight container for a few days. Reheat them briefly before serving, if desired.
Try More Mary Berry Recipes:
- Mary Berry Cocktail Sausages Mango Chutney
- Mary Berry Chicken Supreme Recipe
- Mary Berry Chicken Noodle Soup
Mary Berry Parmesan Biscuits Nutrition Facts
Amount Per Serving
- Calories: 150
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 150mg
- Total Carbohydrates: 9g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 4g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Parmesan Biscuits
Description
Mary Berry’s Parmesan Biscuits are tasty treats made with cold unsalted butter, plain flour, mustard powder, and a mix of mature cheese and parmesan. With a pinch of salt and a kick from cayenne pepper, these biscuits are ready in 30 minutes and make enough for about 12 people.
Ingredients
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- Place the butter and flour into the bowl of a food processor with the salt, cayenne, mustard powder, and cheese. Process together, to begin with, and then finely pulse the mixture in short spurts as you notice the mixture coming together – it will eventually bind without the need for egg or water. Wrap in cling film and leave to chill in the fridge for at least 30 minutes.
- Lightly flour a work surface and gently roll out the pastry to about the thickness of two-pound coins. Cut out the biscuits to the size and shape you wish – anything between 3cm/1¼in and 5cm/2in, depending on the occasion. Lay them out on a greased baking tray about 2cm/¾in apart – it may take two lots of baking to use up the entire mixture.
- Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan. Bake for 10 minutes, or until they are a gorgeous golden-brown colour; the superb smell will also inform you that they are ready.
- Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool. Although the biscuits will keep well in a sealed container for a few days, I have never known this to happen!
Notes
- Use Cold Unsalted Butter. Keep the butter cool to get the right texture and prevent the biscuits from spreading.
- Don’T Skip The Cayenne Pepper. It gives biscuits a little kick, increasing their flavor.
- Grate The Cheese Finely. Finely grated cheese ensures equal distribution and a constant cheesy taste in biscuits.
- Watch The Baking Time. Don’t overbake biscuits to avoid dry or burnt edges.
- Keep Thickness Consistent. Make sure the dough is the same thickness to bake biscuits evenly. Use a rolling pin or measuring guide.
Mary Berry Parmesan Biscuits