Olive Oil and Parmesan Biscuits: A Taste of Italy in Every Bite

The aroma of freshly baked biscuits always transports me back to my nonna’s kitchen in Tuscany. Though her specialty was biscotti, she sometimes surprised us with savory treats like these olive oil and parmesan biscuits. The earthy scent of rosemary mingled with the sharp, salty parmesan created a symphony of flavors that even the simplest meal felt like a celebration. These biscuits are more than just a recipe; they’re a reminder of family, love, and the simple joys of Italian cooking.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10-15 minutes
• Total Time: 30-35 minutes (plus 1 hour chilling)
• Servings: 20
• Yields: 20 biscuits
• Dietary Type: Vegetarian

Ingredients

• 1 2⁄3 cups plain flour
• 1⁄2 cup instant polenta (cornmeal)
• 2⁄3 cup parmesan cheese (shredded, divided)
• 2 tablespoons rosemary (leaves coarsely chopped)
• 1⁄2 teaspoon salt
• 2⁄3 cup extra virgin olive oil

Equipment Needed

• Food Processor
• Lightly Floured Surface
• Baking Paper
• Baking Tray

Instructions

1. Begin by combining the flour, polenta, 1/2 cup of the parmesan cheese, rosemary, and salt in a food processor. Process until the ingredients are thoroughly combined. This ensures that the dry components are evenly distributed, contributing to a consistent texture in the final product.
2. With the food processor running, gradually add the olive oil in a thin, steady stream. Continue processing until a soft dough begins to form. The slow addition of oil helps to emulsify it with the dry ingredients, creating a cohesive and tender dough.
3. Turn the dough out onto a lightly floured surface. Gently knead the dough until it becomes smooth and elastic. This develops the gluten in the flour, giving the biscuits a slightly chewy texture.
4. Shape the dough into a log approximately 3cm (a little over an inch) thick. Wrap the log tightly in baking paper.
5. Chill the wrapped dough in the refrigerator for at least 1 hour, or until it becomes firm. Chilling is crucial as it allows the gluten to relax, resulting in a more tender biscuit. It also makes the dough easier to slice.
6. Preheat your oven to 160°C (320°F) or 140°C (284°F) if using a fan-forced oven. Make sure your oven is fully preheated for consistent baking.
7. Grease a baking tray and line it with baking paper. This prevents the biscuits from sticking and ensures easy removal.
8. Remove the chilled dough from the refrigerator and unwrap it. Using a sharp knife, cut the log into slices approximately 1cm (about 1/2 inch) thick.
9. Arrange the slices on the prepared baking tray, leaving a small amount of space between each biscuit. While these biscuits don’t spread much during baking, a little space ensures even browning.
10. Press the remaining parmesan cheese into the top of each biscuit. This adds a salty, cheesy crust that enhances both the flavor and visual appeal.
11. Bake for 10-15 minutes, or until the biscuits are lightly colored. Keep a close eye on them to prevent burning. The baking time may vary slightly depending on your oven.
12. Remove the baking tray from the oven and allow the biscuits to cool completely on the tray. They will firm up as they cool, achieving their final texture.

Expert Tips & Tricks

• For a more intense rosemary flavor: Infuse the olive oil with rosemary before adding it to the dough. Simply heat the olive oil with a few sprigs of fresh rosemary in a saucepan over low heat for about 10 minutes. Let it cool completely before using.
• Achieve a crisper texture: After slicing the biscuits, brush them lightly with a mixture of olive oil and water before adding the parmesan.
• Make-Ahead Tip: The dough log can be made several days in advance and stored in the refrigerator. Just be sure to wrap it tightly in baking paper to prevent it from drying out. You can also freeze the dough for longer storage.
• Parmesan Variations: Experiment with different types of parmesan cheese, such as Parmigiano-Reggiano for a bolder flavor or Grana Padano for a slightly milder taste.
• If the dough is too sticky: Add a little more flour, one tablespoon at a time, until it reaches the desired consistency.

Serving & Storage Suggestions

These olive oil and parmesan biscuits are delightful served warm or at room temperature. They make an excellent accompaniment to soups, salads, and cheese boards. They are also delicious on their own as a savory snack.

To store leftover biscuits, place them in an airtight container at room temperature. They will stay fresh for up to 3 days. For longer storage, freeze the biscuits in a freezer-safe container. Reheat them in a preheated oven at 175°C (350°F) for a few minutes to restore their crispness.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	116.2 kcal	N/A
Calories from Fat	74 kcal	N/A
Total Fat	8.3 g	12%
Saturated Fat	1.6 g	7%
Cholesterol	2.9 mg	0%
Sodium	109.5 mg	4%
Total Carbohydrate	8.1 g	2%
Dietary Fiber	0.3 g	1%
Sugars	0.1 g	0%
Protein	2.4 g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free Biscuits: Substitute the plain flour with a gluten-free all-purpose flour blend. You may need to add a little extra oil or liquid to achieve the right dough consistency.
• Herb Variations: Experiment with different herbs such as thyme, oregano, or sage in place of rosemary.
• Vegan Option: While parmesan cheese is not vegan, you can substitute it with a vegan parmesan alternative or nutritional yeast for a cheesy flavor.
• Spice it up: Add a pinch of red pepper flakes to the dough for a subtle kick.
• Lemon Zest: Add the zest of one lemon for a bright, citrusy note.

FAQs (Frequently Asked Questions)

Q: Can I use regular polenta instead of instant polenta?
A: While you can use regular polenta, you’ll need to cook it first and let it cool completely before adding it to the dough. Instant polenta works best as it’s already pre-cooked and has a finer texture.

Q: Can I freeze the baked biscuits?
A: Yes, you can freeze the baked biscuits. Allow them to cool completely, then wrap them individually or in small batches and store them in a freezer-safe container for up to 2 months.

Q: What if my dough is too dry?
A: If your dough seems too dry and crumbly, add a tablespoon or two of olive oil or water until it comes together.

Q: Can I make these biscuits without a food processor?
A: Yes, you can make these biscuits by hand. Simply combine the dry ingredients in a bowl, then cut in the olive oil using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Then, knead to form the dough.

Q: How do I prevent the biscuits from getting too brown on the bottom?
A: To prevent the biscuits from browning too quickly on the bottom, place a second baking sheet underneath the first one. This will help to insulate the biscuits from the direct heat.

Final Thoughts

I hope you’re inspired to bake a batch of these Olive Oil and Parmesan Biscuits! Whether you’re looking for a simple snack or a flavorful addition to your next meal, these biscuits are sure to please. Don’t hesitate to experiment with different herbs and cheeses to create your own signature version. And please, share your baking adventures and feedback – I’d love to hear how they turn out! Pair these with a hearty tomato soup or a crisp glass of Pinot Grigio for a truly delightful experience.