54 DECEMBER 2019
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Two-Bite Parmesan Biscuits
ACTIVE 20 MIN; TOTAL 45 MIN
SERVES 8 TO 10These crave-worthy, frico-footed biscuits
are baked on a bed of Parmesan cheese,
resulting in a crispy, cheesy crust around
the bottom of each biscuit. They are an
easy addition to a festive bread basket.
Keep ingredients extra cold to ensure the
loftiest rise.1 (6^1 / 4 -oz.) Parmesan cheese wedge
3 cups self-rising flour (such as
White Lily) (about 12^3 / 4 oz.), sifted,
plus more for work surface
1 Tbsp. granulated sugar
1 tsp. black pepper, plus more for
sprinkling(^3) / 4 cup cold unsalted butter (6 oz.), cut
into^1 / 2 -inch pieces
1 cup cold buttermilk
1 large egg, beaten
- Preheat oven to 425°F. Line a large
rimmed baking sheet with parchment
paper. Break cheese into large chunks;
transfer to a food processor, and pulse
until coarsely ground, 16 to 20 times. (You
should have a little over 1^2 / 3 cups ground
cheese.) Reserve 2 tablespoons cheese. - Stir together flour, sugar, pepper, and 1
cup ground cheese in a large bowl. Cut
butter into flour mixture using a pastry
blender or your fingers until mixture
resembles coarse crumbs. Stir in butter-
milk until a shaggy dough forms. - Transfer dough to a floured work sur-
face. Pat into a 1-inch-thick rectangle, and
cut into quarters; stack quarters on top of
each other. (Dough will be crumbly at first
but will come together as you work.) Pat
stacked dough back into a rectangle.
Repeat cutting and stacking 2 more
times. Roll or pat dough into a^3 / 4 -inch-
thick rectangle (about 8^1 / 2 x 10 inches).
Cut rounds out of dough using a 1^1 / 2 -inch
round cutter, pressing straight down,
without twisting cutter. (You’ll have about
35 biscuits; discard dough scraps.)- Sprinkle^2 / 3 cup ground cheese in a 12- x
8-inch rectangle on prepared baking
sheet. Arrange biscuits^1 / 2 inch apart on
cheese. Freeze 10 minutes. Remove from
freezer; brush biscuit tops evenly with
egg. Sprinkle lightly with pepper and
reserved 2 tablespoons ground cheese. - Bake in preheated oven until biscuits
are golden brown, 12 to 14 minutes. Serve
warm, or let cool to room temperature,
about 30 minutes. —ANNA THEOKTISTO
MAKE AHEAD Biscuits can be prepared
through step 3 and frozen up to 3 months.
Let thaw 30 minutes; proceed with step 4,
skipping the 10-minute freezing time.
Reynolds KITCHENS™ Parchment Paper
ensures successful holiday baking.
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