Butter, flour and parmesan. That’s all you need to make buttery parmesan shortbread biscuits. And you’ll be amazed how fast these are to make – no cookie cutter required! Watch the 15 second video here to see how easy these are to make!
PARMESAN BISCUITS
My mother makes these incredible parmesan biscuits that I frequently beg her to make. Until recently, I had no idea they were made with just 3 ingredients: butter, flour and parmesan. Nor that they took all of 2 minutes to make the dough.
“Why didn’t you tell me before?!” I exclaimed. “If I’d known they were that easy, I would have been making them myself!”
“I don’t know,” she said calmly. “I just never thought of it. They aren’t that special.”
“Aren’t that special?” I gasped, flabbergasted. “These are my favourite biscuits.”
“That’s so typical of you,” she said. “Just because it’s got cheese in it.”
OK, well that’s true. I couldn’t argue with that. And of course, having discovered they were made with only 3 ingredients, I declared them to be so fabulous that I had to share them on my blog.
These biscuits are savoury shortbread biscuits, which means they are buttery and crumbly, just like the sweet ones.
Except these are cheesy. Parmesan cheesy.
You barely need the recipe for this. Butter, flour and parmesan, whizz until crumbs form, form a log, wrap in cling wrap, refrigerate, slice, bake for 12 minutes.
3 ingredient magic. That’s what this is. Honestly, these exact biscuits are sold in a certain up market grocery store in Sydney (which shall remain unnamed!) for close to $10. And you get less than one batch of this!
I have 2 words of caution about these:
1. Making as a gift: If you make these with the intention of gifting them, please just make a double batch. Don’t kid yourself into believing that you won’t “taste test” so many that you end up with a dismal scant pile for your friend, so small that you can’t possibly give that as a gift so you end up doing an emergency present run énroute to the birthday lunch; and
2. To nibble with wine: These are brilliant to have as nibbles. But they go a little too well with wine. What happens is that that the cheesy buttery biscuits make you thirsty, so you drink more, and the more you drink the more you nibble. An endless viscous cycle. So as with #1, just make a double batch. ๐
OK, so #1 may have happened to me last weekend. And come to think of it, #2 as well. Oops.
Happy weekend! – Nagi x
PS Please do not count the biscuits in the photos below. I can tell you now, there are 5 missing!!!
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Parmesan Shortbread Biscuits
Ingredients
- 3.5 oz / 100g salted butter , chopped (Note 1)
- 3.5 oz / 100g parmesan cheese , grated (Note 2)
- 3.3 oz / 95g plain flour
For rosemary flavoured biscuits
- 1 tbsp rosemary leaves , roughly chopped (or 2 1/2 tsp dried rosemary)
Instructions
Two Ways To Make The Dough
- Process the butter, flour and parmesan in a food processor until a wet crumbly dough; OR
- Alternative method: Place the flour and butter into a bowl and use your fingers to rub the butter into the flour until a crumble dough forms. Then add the parmesan cheese and use your fingers to rub it into the mixture.
- If you are making rosemary biscuits, add the rosemary at the same time as the parmesan cheese.
Make the biscuits
- Lightly flour a surface and turn the dough out onto it. Knead to bring together, then shape into two logs with a diameter of around 3 cm / 1.2" and about 15cm/6" in length.
- Wrap with cling wrap and refrigerate for 1 hour or until firm. (Note 2)
- Preheat oven to 180°C/350F. Line 1 large baking tray or 2 ordinary baking trays with baking paper (parchment paper).
- Remove the log from the fridge and use a sharp knife to cut the log into 7mm/ 1/3" thick rounds.
- Place the biscuits onto the baking tray at least 2cm / 1" apart.
- Bake biscuits for 12 minutes or until light golden.
- Stand on trays for 5 minutes then transfer to a wire rack to cool.
Recipe Notes:
Nutrition Information:
Roger says
Hi Nagi – you just love that Cuisinart mini-prep food processor don’t you?!
I spied it in your Chicken Salad with Avocado Dressing a couple of weeks ago too.
I love mine too – great for pesto!
Roger
๐ x
Nagi says
I am obsessed with mine!!! The variety of things I use it for is extensive!!! Curry pastes, gremolatas, grating chocolate and parmesan, crushing nuts – stop me, I will go on and on forever! ๐
Maz P says
When I make biscuits like these that are what I call ‘fridge rolls’, I like to wrap the mixture in a freezer bag and then place in a discarded foil or baking paper cardboard roll and then refrigerate or freeze. The only problem I see is the small size. The other ‘frame’ I use is a baguette bread tin to give a good shape for larger rolls
Wanda B says
Try using gift wrap cardboard rolls…many of them are larger so if you want the biscuits larger, that would be a good size.
Nagi says
Love that tip Wanda! N x
Nagi says
I KNOW! I wish they were bigger too ๐ I tried to make choc chip cookies bigger once using “fridge rolls” but found it a big difficult to cut neatly ๐ Hope you had a fab weekend Maz! N x
Bhavna says
I had this irresistible urge to grab out to the screen and pick these shortbreads up. They look delicious and your blog is lovely.
Nagi says
Don’t break your screen Bhavna!!!! ๐
Tania| My Kitchen Stories says
They are a good bikkie aren’t they./ your Mum is funny!
Nagi says
She is SASSY!!!
lisa redding says
What a great addition to a cheese board these wood make. Picturing it my head now. Looks perfect. Going to make these for poker night…they will be a hit.
Nagi says
Oh boy YES!!! Perfect for a cheese board!!! N x PS I wouldn’t be able to concentrate on poker if these were present!!!!
Sarah says
These look so good and sooo addictive! I can just imagine how good they’d be with Champagne!
I’ve made something similar before, but rolled the dough out and cut them into star shapes. I bet this would be much faster and easier! Love it ๐
Nagi says
Star shapes are fancier! ๐ Think you just gave me an idea for Christmas presents!!!
Amanda (@lambsearshoney) says
I make a very similar version of these myself.
People love them and think I’m very clever, but they are just so simple to make. And so delicious!
Nagi says
Oh but you ARE so clever Amanda!!! ๐ N x
Muna Kenny says
Hey Nagi! I love these biscuits, look so elegant although simple to make. I love your clicks and food styling ๐
Nagi says
Awww, thank you Muna you are so sweet! N x
Nancy Pearson says
You absolutely crack me up! I love your sense of humor! I am running out to the store today to make these!!! Thanks so much for all your amazing recipes!!!!
Nagi says
Ooooh, hope you love them Nancy!!! N x
Thalia @ butter and brioche says
I LOVE parmesan and herbed sables like these Nagi! And 3 ingredients too? So good!
Nagi says
I know, right?? Though in hindsight I should not have been surprised given a basic shortbread is only 3 ingredients too!! ๐
Dhanya Samuel says
The last time I tried out this, it was a disaster. Guess my technique was wrong; so definitely trying out your version this time.
Nagi says
I am guessing the ingredient ratios were quite out? I actually find this recipe rather forgiving which is why I found it came out the same whether I used Australian or US cups. I think the key is weighing the parmesan rather than using cups because the volume of fresh grated parmesan is about 3 times that of store bought grated parmesan. That makes a HUGE difference to the recipe – both in flavour and how to dough holds together!
Kaye says
I make the these with lemon thyme leaves. The lemon and Parmesan is amazing.
Nagi says
No, lemon thyme is one I have not tried! I must try it – you’re right, lemon and parmesan is a brilliant flavour combo! ๐
norma says
O M G…………………….can’t wait to make these. Can it be more simple? Thanks Nagi, I’m so excited.
Nagi says
I hope you do try them Norma!!! I am in LOVE with these!!! N x
Natalia Richer says
Umm so I heeded none of your words of caution and ran to the supermarket for Parmesan. They didn’t have rosemary but I have some oregano and basil in my garden so I might try a variation, cause greens make this definitely healthy;) Making them right now! Will try and instagram you a pic if there’s any light left in the day to get some shots! Weekend here I come!:D
Nagi says
No!!! You’ve already made them? I CAN’T WAIT TO HEAR WHAT YOU THINK!!!! I will find you on Insta! ๐ N x
Marisa Franca @ All Our Way says
Oh Nagi!! I have called you a temptress a few times before but this is beyond temptation — this would be out and out addiction! I don’t think the biscuits would make it out of the kitchen as a gift ๐ Oh I can’t wait to get home and make these. Wow!! We’re having a family reunion– we’ve been gone for months — and this will be perfect to take. Thank you and have a wonderful weekend. BTW, what do mothers know when it comes to cheese — Simply Irresistible — I’ll have to play that song as I serve. xxxooo
Nagi says
Woah! You really think these are that good?? Honestly, I was quite hesitate about sharing these, thought they were too simple, wasn’t sure if it was the sort of thing many others would like!!! Oooh – where did you go, where did you go?? N x
Janet says
Have made these for years. They never fail to please. I sometimes put in a sun dried oil packed tomatoe. Chop it finely first. Have also used other herbs. Even olives can be added. Roll them out if you like. I do and use seasonal cookie cutters. A bottle of wine, cheese board, biscuits and fresh fruit. Our favorite Sat. afternoon snack.
Nagi says
Awww Janet! I’m so pleased to hear that! I wondered what people would think of this – was it a bit strange?? Being cheese rather than sweet biscuits. Glad to hear we have the same idea of a perfect Saturday afternoon snack!! N x
Ronnie B. says
LOVE Parmesan
LOVE Shortbread
LOVE Bar snacks
What an absolutely awesome recipe Nagi!!
I’ll definitely be baking these very soon…
Nagi says
I love that we are in agreement on 3 such earth shattering matters… ๐ N x
Barbara Carpenter says
I love your recipes, but, I think I might like your narratives and photos even more. And that is saying a lot.
Nagi says
Awww Barbara, I think you made my day! I work hard on all of them so I really love hearing that you appreciate the narrative too! Hope you have a wonderful weekend – N x
Yvonne says
These look delicious! I’m usually cooking Fr Bly one r two people. Can the dough be frozen (before baking)? Or is it better to cut the recipe in half? What about freezing biscuits after baking?
I save all your recipes on Pinterest and have tried a bunch of them. I haven’t been disappointed with any. I usually have to cut the recipes in half, which works out okay for savory dishes, but baking isn’t quite as successful for me.
Nagi says
Hi Yvonne! That’s such a great question, I should update the recipe. I haven’t frozen the dough but the biscuits freeze great! I like to defrost then bake for 5 minutes just to freshen them up ๐ But even straight thawed ones are yum! I know what you mean about baking dishes not working out as well when you cut them in half. ๐ Oh – I just did a quick Google and normal shortbread cookie dough freezes but I am still not sure if that would be the same for these because these are savoury rather than sweet so quite different. ๐
Shashi @ RunninSrilankan says
Haha – I love your words of caution! Sometimes -as in this case- sharing can be overrated right? ๐ These look so buttery and delicious Nagi – thanks for sharing your mom’s recipe with us!
Nagi says
BA HA HA!!! I love your way with words Shashi, you crack me up! ๐