ROSEMARY-CHEESE BISCUITS
Steps:
- Bring all ingredients to room temperature. Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream. Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough. Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets leaving about 1-inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes. Preheat oven to 325 degrees F. Bake cookies, rotating pans half ways through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month. Cook's Notes: These freeze beautifully. Press the cookies out into desired shapes on cookie sheets and freeze. Transfer frozen cookies to a plastic bag, seal, and keep frozen for up to 1 month. When ready to bake, lay out frozen cookies on cookie trays and bake from frozen for 25 minutes. Some disk shapes work better than others. Since this is savory cookie, we liked the cutters that result in a cracker shape cookie, like the ribbon, clover, and stars and snowflakes work, too.
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Mike Muyunda
[email protected]These biscuits were a bit too dry for my taste. I think I would add more butter next time.
manzu giri
[email protected]Easy to make and oh so tasty! The rosemary and cheese flavor is the perfect savory combination.
Lwebuga Fred
[email protected]These biscuits were delicious! I used a gluten-free flour blend and they turned out great. The rosemary and cheese flavor was spot on. I will definitely be making these again.
Driver Munda2
[email protected]I've tried many rosemary cheese biscuit recipes, but this one is by far the best. The dough was so soft and easy to work with, and the biscuits baked up light and fluffy. The rosemary and cheese flavor was perfect, not too overpowering. I will defini
Livoni Tupou
[email protected]These rosemary cheese biscuits were a hit at my last dinner party! They were so easy to make and turned out perfectly golden brown and flaky. Everyone loved the savory flavor of the rosemary and cheese. I will definitely be making these again soon!