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Parmesan biscuits

post #1 of 5
Thread Starter 

HELP! I have made these before and the taste is there - problem is they are so brittle (short) I cannot package them. Recipe is equal parts butter and flour with 1 oz parmesan cheese and seasoning. How do I make these firmer and manageable????

post #2 of 5

It may be that your butter to flour ratio is off a bit. Try experimenting with less flour added and less mixing of the dough. Do you roll the dough and cut the biscuits or shape them free-hand?

post #3 of 5

This is an awesome recipe for cheese wafers - you could definitely use parmesean as the cheese, and cut back a bit on the butter if you wanted them not-so-rich.  Hope this helps!

http://www.joepastry.com/category/pastry/cheese-wafers/

post #4 of 5
Thread Starter 
Quote:
Originally Posted by Chefross View Post

It may be that your butter to flour ratio is off a bit. Try experimenting with less flour added and less mixing of the dough. Do you roll the dough and cut the biscuits or shape them free-hand?



Hiya. The dough is rolled between 2 sheets of wax-paper and cut into discs. I also cut the butter into the mix.

post #5 of 5
Thread Starter 
Quote:
Originally Posted by CowtownBrewster View Post

This is an awesome recipe for cheese wafers - you could definitely use parmesean as the cheese, and cut back a bit on the butter if you wanted them not-so-rich.  Hope this helps!

http://www.joepastry.com/category/pastry/cheese-wafers/



Hiya, thank you sooooo much. Will definitely try it.

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