Parmesan-Thyme Shortbread Biscuits
MAKES 24 biscuits
Directions
In the bowl of a food processor with the stainless-steel blade, add the butter, cheese, thyme, rosemary, salt, and pepper. Pulse several times and then process for 1 minute, stopping as needed to scrape down the side of the bowl. Add the flour and pulse until the mixture forms a crumbly dough, about 1 minute. Empty the dough onto a sheet of plastic wrap and roll it into an even log 9 inches long.. Refrigerate for 1 hour.
Preheat the oven to 350°F.
Remove and unwrap the dough log and, with a sharp knife, cut it crosswise into slices 3/8 inch thick, transferring them to a large cookie sheet covered with parchment paper or a silicone baking mat. Bake until golden brown, about 22 minutes. Remove from oven, cool, and serve at room temperature.
One afternoon not long ago, I came home to find myself overwhelmed by the most amazing aroma—a combination of fresh-baked bread and Parmesan cheese. Christa had just finished baking these amazing biscuits, a recipe she had adapted from an Ina Garten recipe and made very much her own. The biscuits burst with a buttery, nutty Parmesan flavor like I’d never experienced before.
Ingredients
1½ sticks unsalted butter, at room temperature
1 cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon minced fresh thyme leaves
¼ teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1¼ cups all-purpose flour