These savory Parmesan Biscuits are a drinks party essential as well as being incredibly moreish! Rubbing the butter into the flour creates a melt-in-the-mouth texture, which along with the sharp Parmesan cheese adds a salty, nutty richness to these biscuits that is so perfect with a glass of champagne.
Mary Berry Parmesan Cheese Biscuits Recipe Ingredients
- The Dough:
- 100g (4 oz) plain flour
- 50g (2 oz) butter, chilled and cubed
- 50g (2 oz) Parmesan cheese, freshly grated (or Grana Padano)
- 1/4 tsp mustard powder (or a pinch of cayenne pepper)
- 1 large egg yolk
- The Topping:
- 1 egg, beaten (for glazing)
- 2 tsp poppy seeds (or sesame seeds/extra Parmesan)
How To Make Mary Berry Parmesan Cheese Biscuits Recipe
- Prep the oven: Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Lightly grease two baking trays or line them with baking parchment.
- Rub the fat: Sift the plain flour and mustard powder into a large mixing bowl. Add the chilled, cubed butter. Use your fingertips to rub the butter into the flour until the mixture looks like fine breadcrumbs.
- Add cheese: Stir in the freshly grated Parmesan cheese. Mix well to ensure the cheese is evenly distributed through the crumbs.
- Bind: Add the egg yolk. Mix with a round-bladed knife, then use your hands to bring the mixture together into a firm dough. If it is too crumbly, add 1 teaspoon of cold water, but try to avoid it if possible for a shorter texture.
- Roll and cut: Turn the dough onto a lightly floured surface. Roll it out thinly to about 3-5mm thickness. Using a 5cm (2 inch) plain or fluted round cutter, stamp out as many biscuits as you can. Gather the trimmings, re-roll, and cut again.
- Glaze: Place the rounds on the baking trays. Brush the tops with the beaten egg.
- Sprinkle: Sprinkle the poppy seeds (or extra cheese) over the glazed tops.
- Bake: Bake in the preheated oven for 10–12 minutes. They should be golden brown and crisp.
- Cool: Leave them on the trays for a few minutes to harden, then transfer to a wire rack to cool completely.
Recipe Tips!
- Freshly Grated: You must grate your own Parmesan from a block. Pre-grated tub parmesan is too dry and powdery; fresh Parmesan has the moisture and fat needed to bind the biscuit and melt correctly.
- Mustard Kick: The mustard powder enhances the cheese flavor without adding heat. If you want a spicy kick, swap it for a generous pinch of cayenne pepper or chili powder.
- Chill the Dough: If the dough feels soft or sticky after mixing (usually if the kitchen is warm), wrap it in cling film and chill for 15 minutes before rolling. This prevents the biscuits from shrinking or spreading in the oven.
- Thin & Crispy: For a crispier “cracker” style biscuit, roll the dough thinner (3mm). For a softer, shortbread-style bite, roll it to 5mm.
What To Serve With Mary Berry Parmesan Cheese Biscuits Recipe?
This Mary Berry Parmesan Cheese Biscuits Recipe is the ultimate canapé! Serve them warm or cold alongside a chilled glass of Prosecco or a dry Gin & Tonic to kick off a party. They also work brilliantly as a sophisticated crouton; float one on top of a bowl of French Onion Soup or Cream of Tomato Soup for a cheesy crunch!
How To Store Mary Berry Parmesan Cheese Biscuits Recipe
- Room Temp: Store the cooled biscuits in an airtight tin. They will stay crisp for up to 3 days.
- Refresh: If they lose their crunch, place them on a baking tray in a warm oven (150°C) for 3-4 minutes to crisp them up again.
- Freeze: These biscuits freeze exceptionally well! Freeze them raw (cut out) or baked. If raw, bake from frozen adding 2 minutes. If baked, thaw at room temperature.
Mary Berry Parmesan Cheese Biscuits Recipe Nutrition Facts
- Calories: 45 kcal
- Fat: 3g
- Carbohydrates: 4g
- Protein: 1g
Nutrition information is estimated per biscuit (makes approx. 24).
FAQs
Yes, but Cheddar contains more moisture and fat than Parmesan. You might need slightly more flour, and the biscuit will be softer and less “snappy.”
Absolutely! A teaspoon of chopped fresh rosemary or thyme kneaded into the dough pairs beautifully with the Parmesan.
Over-kneading the dough develops the gluten in the flour, making the biscuits tough. Handle the dough as little as possible—just enough to bring it together.
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Mary Berry Parmesan Cheese Biscuits Recipe
Description
Elegant, savory biscuits packed with sharp Parmesan cheese and topped with crunchy poppy seeds. A classic British nibble that is perfect for entertaining.
Ingredients
Instructions
- Rub butter into flour and mustard.
- Stir in Parmesan.
- Bind with yolk to form dough.
- Roll out and cut rounds.
- Brush with egg; sprinkle poppy seeds.
- Bake at 200°C for 10-12 mins.
- Cool on rack.
Notes
- Use fresh Parmesan for the best texture.
- Poppy seeds add a lovely visual crunch.
- Don’t overwork the dough or it gets tough.
