Buttery 3-Ingredient Parmesan Shortbread Biscuits

You can bake a batch of Buttery 3-Ingredient Parmesan Shortbread Biscuits in a 350°F (180°C) oven with just flour, butter, and cheese. Equal amounts of butter and freshly grated parmesan keep the dough tender. The mixture chills into a firm log that slices into neat rounds.

The ingredients

The base dough requires only three components. You need plain flour, salted butter, and parmesan cheese. You can swap the salted butter for unsalted butter if you add half a teaspoon of salt to the flour.

Freshly grated parmesan from the refrigerated section gives these biscuits the best texture and flavor. You will want to steer clear of the shelf-stable, dehydrated cheeses that sit out with the dry goods.

You must weigh the grated cheese on a kitchen scale. Do not measure the parmesan by volume. Different grating tools create different shred sizes. This changes how much cheese fits into a standard cup. Weighing the ingredients keeps the ratios accurate.

If you want a flavored variation, you can add herbs. One tablespoon of roughly chopped fresh rosemary leaves mixes right into the dough. You can use two and a half teaspoons of dried rosemary in place of the fresh leaves.

Mixing the Dough

You have two easy options for combining the ingredients. A food processor makes quick work of the butter and flour. Add the chopped butter, plain flour, and grated parmesan to the bowl. Pulse the machine until the dough looks damp and crumbles easily.

You can easily make this dough by hand. Place the flour and butter in a large bowl. Rub the two ingredients together with your fingers until a crumbly dough forms. Add the freshly grated parmesan cheese and the rosemary leaves to the bowl. Rub the mixture again to distribute the cheese and herbs evenly.

Shaping and Baking

Turn the mixture out onto a clean work surface, gathering it into a loose pile about an inch and a quarter (3 cm) wide. Lightly knead the mass just enough to bring the separate crumbly pieces together.

Divide the mixture and shape the dough into two uniform cylinders. Roll each piece on the counter until it measures 1.2 inches (3 cm) wide and 6 inches (15 cm) long.

Wrap both cylinders tightly in cling film. Place the wrapped dough in the refrigerator for one hour. The cold environment firms up the butter so the logs slice cleanly.

Preheat the oven to 350°F (180°C). Prepare for baking by lining either a single large baking tray or two regular trays with parchment paper.

Take the firm dough out of the fridge. Slice each cylinder into thick rounds about a third of an inch (7 mm) wide. Place the unbaked slices onto the prepared pans. Leave exactly 1 inch (2 cm) of empty space between each piece.

Press each round gently with a flat-bottomed glass. This simple action flattens any ridges and leaves an even surface on top.

Bake the trays for 12 minutes. The edges will turn a light golden color when they are done.

Take the pans out of the oven. Let the biscuits stand on the hot trays for five minutes.

Transfer the baked pieces onto a wire cooling rack so they can finish cooling.

Serving the shortbread

Serve these savory shortbread biscuits as an afternoon snack or pair them with a glass of white wine before a meal.