Rosemary Parmesan Biscuits

Total Time
1hr 16mins
Prep 1 hr 10 mins
Cook 6 mins

I love savory biscuits so i thought i would put this in to try at a later date. Biscuits will keep for up to 4 days stored in a foil-lined airtight container. Prep time includes 1hr refrigeration time


  1. Process butter, parmesan, rosemary, flour and salt and pepper in a food processor until mixture forms a dough.
  2. Turn dough out onto a lightly floured surface. Knead and press into a 15cm disc. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm.
  3. Preheat oven to 180°C Line 2 baking trays with baking paper.
  4. Roll out dough between 2 sheets of baking paper until 0.5cm thick. Using a 5cm round biscuit cutter, cut rounds from dough. Press unused dough together. Repeat until all dough is used.
  5. Bake biscuits for 6 to 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.
Most Helpful

5 5

These cookies are soooo good and so addictive! They melt in your mouth and have such a great salty herby flavour! Love the combination of rosemary and parmesan cheese. YUM!
My sis and me made these as nibbles for New Year's Eve and everyone raved about them!
I was in a bit of a rush when making these, so I skipped the chilling part and they still came out lovely with only a tiny bit of spreading.
Also, since I dont own a food processor, I just kneaded the dough by hand, which worked out nicely.
THANK YOU SO MUCH for posting this awesome recipe, Sonya!

5 5

These are very good to serve as nibblies with wine or even beer. I made them according to the recipe - very butter/cheesy. Make the effort and use fresh rosemary - I think it makes all the difference. Baked for Aus/NZ Recipe Swap #39

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