Mini Italian Biscuits
Delight your taste buds with these Mini Italian Biscuits, a savory treat bursting with Mediterranean flavors! Made with a perfectly balanced blend of Parmesan cheese, dried herbs like oregano and basil, and a hint of fresh rosemary, these golden, bite-sized biscuits are tender and buttery with just the right amount of crunch. The simplicity of cold, cubed butter and wholesome all-purpose flour ensures a flaky texture, while a light brush of olive oil adds a golden finish. Quick to prepare and ready in just 35 minutes, these versatile biscuits are a delicious addition to your antipasto platter, the perfect partner for hearty soups, or a satisfying snack on their own. Ideal for entertaining or everyday indulgence, these aromatic, herb-infused biscuits bring a touch of Italian charm to any occasion.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Parmesan cheese, finely grated
- 100 grams Unsalted butter, cold and cubed
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Fresh rosemary, finely chopped
- 1 piece Egg, lightly beaten
- 60 milliliters Whole milk
- 1 tablespoon Extra virgin olive oil (for brushing)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, Parmesan cheese, dried oregano, dried basil, and chopped rosemary.
Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the beaten egg and milk.
Slowly pour the wet mixture into the dry ingredients. Mix with a fork or wooden spoon until the dough begins to come together.
Turn the dough out onto a lightly floured surface. Knead gently for about a minute, just until the dough is smooth and cohesive. Do not overwork the dough.
Roll the dough out to approximately 1.5 cm (about 1/2 inch) thickness. Using a small round cookie cutter (about 4 cm or 1.5 inches in diameter), cut out your mini biscuits and place them on the prepared baking sheet.
Brush the tops of the biscuits lightly with olive oil for a golden finish while baking.
Bake in the preheated oven for 12–15 minutes, or until the biscuits are puffed and golden brown.
Remove the biscuits from the oven and let them cool on a wire rack for 5–10 minutes before serving.
Enjoy these Mini Italian Biscuits warm or at room temperature. They pair wonderfully with soups, dips, or antipasto platters.
Nutrition Facts
Calories |
88 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.2 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 20 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
