Skip to main content
Epicurious
Gourmet

Parmesan-Pepper Biscuits

By Ian Knauer

4.1

(4)

Recipe information

  • Total Time

    1 3/4 hr

  • Yield

    Makes about 20 crackers

Ingredients

1 cup grated Parmigiano-Reggiano or Pecorino Romano (2 ounces)
1/2 stick unsalted butter, softened
2/3 cup all-purpose flour
1 large egg yolk
1 teaspoon coarsely ground black pepper, divided

Preparation

  1. Step 1

    Pulse cheese with butter in a food processor until combined. Add flour, yolk, and 1/2 teaspoon pepper, then pulse until a dough forms. Roll into a 6-inch log (1 1/2 inches thick). Wrap in parchment paper and chill until firm, at least 1 hour.

    Step 2

    Preheat oven to 350°F with rack in middle.

    Step 3

    Cut log into 1/4-inch-thick slices and arrange 1 inch apart on a baking sheet. Sprinkle with remaining 1/2 teaspoon pepper. Bake until golden, about 15 minutes. Cool to warm on a rack.

TagsCrackerParmesanCheeseDairySnackStarterDinnerNut FreeVegetarianEasy5 Ingredients or FewerBakingFood ProcessorGourmet
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.