Directions:
STEP 1
Combine ingredients in a food processor, and pulse until dough is clumpy but will come together when pressed with your fingers.
STEP 2
Turn dough out onto a piece of plastic wrap, and form it into a log 1 1/2 inches in diameter. Chill until firm, about 2 hours.
STEP 3
Heat oven to 325 degrees. Grease two baking sheets. Cut log into 1/4-inch-thick biscuits, and place them an inch apart on sheets. Bake until firm, about 12 to 13 minutes.
STEP 4
Remove baking sheets from oven, and raise temperature to 500 degrees. When oven comes to temperature, return sheets to oven, and bake for 2 – 4 minutes more, or until crackers are deeply golden brown all over. Let cool on a wire rack.
STARTER
Parmigiano Reggiano® Cheese Biscuits
-
40m
COOK
-
210
CALORIES
-
8
SERVINGS
Description:
Parmigiano Reggiano cheese adds plenty of savory taste to these delicious little biscuits. Great when served on their own, they can also be incorporated into a beautiful cheese and charcutery board.
These cheese biscuits have a lighter bite and a soft yet crunchy quality that makes them a perfect snack for game day. Enjoy!
Ingredients:
1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1cup Parmigiano Reggiano cheese finely grated, aged 24 or 36 months
1 1/2 teaspoon dreid sage
1/4 cup half & half, (more if needed)
Hint:
Make sure you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano cheese.
For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 or 36 months.
STARTER
Parmigiano Reggiano® Cheese Biscuits
-
40m
COOK
-
210
CALORIES
-
8
SERVINGS
Description:
Parmigiano Reggiano cheese adds plenty of savory taste to these delicious little biscuits. Great when served on their own, they can also be incorporated into a beautiful cheese and charcutery board.
These cheese biscuits have a lighter bite and a soft yet crunchy quality that makes them a perfect snack for game day. Enjoy!
Directions:
STEP 1
Combine ingredients in a food processor, and pulse until dough is clumpy but will come together when pressed with your fingers.
STEP 2
Turn dough out onto a piece of plastic wrap, and form it into a log 1 1/2 inches in diameter. Chill until firm, about 2 hours.
STEP 3
Heat oven to 325 degrees. Grease two baking sheets. Cut log into 1/4-inch-thick biscuits, and place them an inch apart on sheets. Bake until firm, about 12 to 13 minutes.
STEP 4
Remove baking sheets from oven, and raise temperature to 500 degrees. When oven comes to temperature, return sheets to oven, and bake for 2 – 4 minutes more, or until crackers are deeply golden brown all over. Let cool on a wire rack.
Ingredients:
1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1cup Parmigiano Reggiano cheese finely grated, aged 24 or 36 months
1 1/2 teaspoon dreid sage
1/4 cup half & half, (more if needed)
Hint:
Make sure you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano cheese.
For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 or 36 months.
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