Quick Parmesan Biscuits Recipe – Made without Eggs and Butter

Quick and easy parmesan biscuits which are flavoured with garlic, parsley and lots of cheese. These savoury cheese biscuits are eggless and are made without butter. And I can assure you that they are no-spread biscuits, so you can cut them in any shape you like and they will hold their form while baking.

To make these cheese biscuits/cookies I have used parmesan cheese, all-purpose flour, a spoonful of cornflour, baking powder and salt. I substituted the butter with clarified butter or ghee. To flavour the biscuits I have used garlic powder and dried parsley. But I will say fresh parsley is always better than dried ones. I didn’t have that so I used the dried herb instead. To give the biscuits a little colour, I added a small amount of turmeric powder. It’s totally optional, you can leave that one out if you want. And for kneading the dough, I used milk. You can use any kind of milk.

Then mix all the ingredients and make a firm dough. Cover it with cling wrap and keep it in the refrigerator for a few minutes. After that take it out and roll it. Using a cookie cutter, cut the biscuits. If you don’t have a cookie cutter, then before wrapping and placing the dough in the refrigerator, shape it into a log. Then unwrap and cut it into thick slices, with a knife. Bake them until they become golden. Delicious parmesan biscuits are ready to serve. It will go really well with both tea and coffee. And you can also store them for 4-5 days, just don’t forget to place them in an airtight container.

Watch how to make Parmesan Biscuits:

Prep Time: 15 min | Bake Time: 30 min (for 2 batches) | Total Time: 45 min (excluding resting time)

Resting Time: 30 min

Serves: 18 biscuits (diameter- 2 inches )

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp cornflour
• 3/4 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 tsp turmeric powder
• 1/2 tbsp dried parsley
• Salt to taste
• 2 tbsp ghee or clarified butter
• 1/2 cup parmesan cheese, grated
• 5-6 tbsp milk
• Additional flour, for rolling the dough

Directions:

In a large bowl, add all-purpose flour, cornflour, baking powder, garlic powder, turmeric powder, parsley and salt. Mix well.

Then pour ghee into the bowl and mix thoroughly. Keep mixing until it looks like sand.

Add grated parmesan cheese and pour in a little milk. Mix well. Then again pour milk and continue mixing and kneading the dough.

Don’t add all the milk at once but add it in small batches. Keep kneading until the dough comes together. Avoid over-kneading.

Wrap the dough with cling film and place it in the refrigerator for 30 minutes.

Preheat the oven at 180-degree Celsius for 10 minutes.

After 30 minutes, take the dough out of the refrigerator and unwrap it.

Dust the rolling surface with flour. Place the dough over it and roll it out into a circle which should be around 1/2 inch thick. While rolling it, sprinkle dry flour over the dough to prevent it from sticking.

Then dip the cookie cutter in dry flour and cut the biscuits. Carefully take them out and place them aside.

Take the rest of the dough and roll it out again. Repeat the same process.

Line a baking tray with parchment/baking paper. Carefully place the biscuits on the tray 1 inch apart.

Using a toothpick, prick the biscuits.

Bake them at 180-degree Celsius for 15-20 minutes. The biscuits should become slightly golden in colour.

Then take them out and allow them to cool down.

Serve or store in an airtight container.

For more biscuit and cookie recipes, click here.

Quick Parmesan Biscuits Recipe

Sneha Paul

Quick and easy parmesan biscuits which are flavoured with garlic, parsley and lots of cheese. These savoury cheese biscuits are eggless and are made without butter.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Bake Time 30 minutes mins

Total Time 45 minutes mins

Course Snack

Servings 18 biscuits

Ingredients

  

• 1 cup all-purpose flour
• 1 tbsp cornflour
• 3/4 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 tsp turmeric powder
• 1/2 tbsp dried parsley
• Salt to taste
• 2 tbsp ghee or clarified butter
• 1/2 cup parmesan cheese grated
• 5-6 tbsp milk
• Additional flour for rolling the dough

Instructions

 

• In a large bowl, add all-purpose flour, cornflour, baking powder, garlic powder, turmeric powder, parsley and salt. Mix well.
• Then pour ghee into the bowl and mix thoroughly. Keep mixing until it looks like sand.
• Add grated parmesan cheese and pour in a little milk. Mix well. Then again pour milk and continue mixing and kneading the dough.
• Don’t add all the milk at once but add it in small batches. Keep kneading until the dough comes together. Avoid over kneading.
• Wrap the dough with cling film and place it in the refrigerator for 30 minutes.
• Preheat the oven at 180-degree Celsius for 10 minutes.
• After 30 minutes, take the dough out of the refrigerator and unwrap it.
• Dust the rolling surface with flour. Place the dough over it and roll it out into a circle which should be around 1/2 inch thick. While rolling it, sprinkle dry flour over the dough to prevent it from sticking.
• Then dip the cookie cutter in dry flour and cut the biscuits. Carefully take them out and place them aside.
• Take the rest of the dough and roll it out again. Repeat the same process.
• Line a baking tray with parchment/baking paper. Carefully place the biscuits on the tray 1 inch apart.
• Using a toothpick, prick the biscuits.
• Bake them at 180-degree Celsius for 15-20 minutes. The biscuits should become slightly golden in colour.
• Then take them out and allow them to cool down.
• Serve or store in an airtight container.

Video

Keyword biscuit recipe without butter, eggless baking

If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!