Olive Oil and Parmesan Biscuits

Total Time
Prep 10 mins
Cook 10 mins

From Recipes+ looks like a lovely savoury scone/biscuit that would go well with soups or just on their own as a savoury snack. Have not included 1 hour chilling time.

Ingredients Nutrition


  1. In a food processor process flour, polenta, 1/2 cup parmesan, rosemary and salt until well combinted.
  2. Add oil in a thin stream processing until a soft dough forms.
  3. Turn dough out onto a lightly floured surface and knead until smooth.
  4. Shap into a 3cm thick log and wrap in baking paper and chill for 1 hour or until firm.
  5. Preheat oven to 160C (140C fan forced).
  6. Grease and line a baking tray with baking paper.
  7. Cut log into 1cm thick slices and place on prepared tray (biscuits don't spread, but leave a little room).
  8. Press remaining parmesan into top of biscuits.
  9. Bake for 10-15 minutes or until lightly coloured.
  10. Remove from oven and cool completely on trays (biscuits will firm).
Most Helpful

These are very tasty biscuits. Love the parmesan flavor. The cornmeal texture is a nice change. Thanks for sharing.

Lainey6605 October 18, 2010

Very nice! Savory biscuit is a good description. Was not sure what to expect when I tagged these as it said biscuit but reading the recipe sound more like a cracker. Mine turned out more like a savory short bread. The cornmeal adds a lot to the texture and is a wonderful complement to the olive oil and rosemary. Made one slight mistake in make, added all the Parmesan cheese at the time of mixing and did not sprinkle any on top. Also increased the olive oil to a full 6 ounces and baked for 20 to 25 minutes. Would recommend checking after baking for 15 minutes as my oven may be a little off, but they should be firm to the touch.
We enjoyed as a snack and thought they would be great with either soup or salad. If you are like use and enjoy the flavor combo of olive oil and rosemary in a shortbread type of biscuit you will enjoy these tasty little bites. Will make again. Thanks for the post.

Debbwl September 19, 2010