This easy and delicious recipe for Parmesan Biscuits by Nigella Lawson is the perfect snack or appetizer. Made with just a few simple ingredients, these crispy, golden biscuits are quick to prepare and incredibly tasty. Whether you’re serving them with drinks or enjoying them on their own, they’re sure to impress!
Ingredients Needed
- 150g (1 ¼ cups) plain flour
- 75g (¾ cup) grated Parmesan
- 100g (7 tbsp) soft unsalted butter
- 1 large egg yolk
How To Make Parmesan Biscuits
- Mix the Dough: Combine all ingredients (using a bowl and spoon, electric mixer, or food processor) until a golden dough begins to form and clump together.
- Knead and Shape: Turn the dough out onto a surface and knead for 30 seconds until smooth. Divide the dough into two equal parts.
- Roll and Wrap: Roll the first half of the dough into a cylinder about 3cm (1¼ inches) in diameter. Flatten both ends so the shape resembles a roll of coins. Wrap in clingfilm and twist the ends, then refrigerate. Repeat with the second half.
- Preheat the Oven: Set the oven to 180°C (160°C Fan)/gas mark 4/350ºF. Refrigerate the dough for 45 minutes to firm up.
- Slice and Arrange: After 45 minutes, slice the dough into thick 1cm (½ inch) slices. Arrange the slices on a baking sheet lined with parchment paper.
- Bake: Bake for 15–20 minutes or until the biscuits turn pale gold at the edges.
- Cool and Serve: Let the biscuits cool before serving.
Recipe Tips
- Use cold butter: Make sure the butter is cold when mixing, as this will help create a crispier texture in the biscuits.
- Chill the dough: Don’t skip refrigerating the dough for 45 minutes—this helps the biscuits hold their shape and makes slicing easier.
- Roll evenly: Try to roll the dough into a uniform cylinder for even slicing and consistent biscuit sizes.
- Watch the oven: Check the biscuits closely at the 15-minute mark to avoid overbaking; they should be just starting to turn pale gold at the edges.
- Cool before serving: Let the biscuits cool completely before serving to let the flavor develop and the texture set.
How To Store Leftovers?
- Refrigerate: Let the leftover Parmesan biscuits cool to room temperature. Then, place them in an airtight container in the fridge for up to 3 days.
- Freeze: After the biscuits are cool, wrap them tightly in plastic wrap or store them in an airtight container. They can be frozen for up to 1 month. Thaw at room temperature before serving.
Nutrition Facts
Serving Size: 1 biscuit (45g)
- Calories: 161
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 15mg
- Sodium: 220mg
- Potassium: 30mg
- Total Carbohydrate: 12g
- Dietary Fiber: 1g
- Sugars: 0.5g
- Protein: 4g
Try More Nigella Recipes:
- Nigella White Chocolate And Raspberry Blondies
- Nigella Apple Sponge Cake
- Nigella Meatloaf Recipe
- Nigella Strawberry Cheesecake Recipe
Nigella Parmesan Biscuits
Description
This easy and delicious recipe for Parmesan Biscuits by Nigella Lawson is the perfect snack or appetizer. Made with just a few simple ingredients, these crispy, golden biscuits are quick to prepare and incredibly tasty. Whether you’re serving them with drinks or enjoying them on their own, they’re sure to impress!
Ingredients
Instructions
- Mix the Dough: Combine all ingredients (using a bowl and spoon, electric mixer, or food processor) until a golden dough begins to form and clump together.
- Knead and Shape: Turn the dough out onto a surface and knead for 30 seconds until smooth. Divide the dough into two equal parts.
- Roll and Wrap: Roll the first half of the dough into a cylinder about 3cm (1¼ inches) in diameter. Flatten both ends so the shape resembles a roll of coins. Wrap in clingfilm and twist the ends, then refrigerate. Repeat with the second half.
- Preheat the Oven: Set the oven to 180°C (160°C Fan)/gas mark 4/350ºF. Refrigerate the dough for 45 minutes to firm up.
- Slice and Arrange: After 45 minutes, slice the dough into thick 1cm (½ inch) slices. Arrange the slices on a baking sheet lined with parchment paper.
- Bake: Bake for 15–20 minutes or until the biscuits turn pale gold at the edges.
- Cool and Serve: Let the biscuits cool before serving.
Notes
- Use cold butter: Make sure the butter is cold when mixing, as this will help create a crispier texture in the biscuits.
- Chill the dough: Don’t skip refrigerating the dough for 45 minutes—this helps the biscuits hold their shape and makes slicing easier.
- Roll evenly: Try to roll the dough into a uniform cylinder for even slicing and consistent biscuit sizes.
- Watch the oven: Check the biscuits closely at the 15-minute mark to avoid overbaking; they should be just starting to turn pale gold at the edges.
- Cool before serving: Let the biscuits cool completely before serving to let the flavor develop and the texture set.
Nigella Parmesan Biscuits