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Are you looking for a simple thing to make for a knockout aperitif? These parmesan and bacon biscuits are pure happiness, I tell you. I admit that the first time, I fumbled a bit with the dough, but after that, it became an automatic gesture. And honestly, it’s so rewarding when they crunch right out of the oven.
I like to make them when I have friends over unexpectedly, because they are quick to prepare, and they are always a hit. These aren’t biscuits complicated with 12 rare ingredients, no no, just the right amount to enjoy. And besides, they smell so good you’ll have a hard time not nibbling right away.
A little tip, I always add a bit of olive oil to the dough. It gives a softness and a scent that I love, but well, it’s personal. You can also play around with herbs, I stick to the classic, but there’s room to vary.
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Come on, I’m telling you everything, step by step. You’ll see it’s easier than it looks, and even if you miss a step, it still tastes great.
The ingredients for successful homemade parmesan and bacon biscuits
- 150 g of flour – I use T55, but a slightly whole wheat flour can also work
- 100 g of grated parmesan – don’t skimp on this, a good parmesan makes all the difference
- 70 g of softened butter – I tried with cold butter, but honestly, it doesn’t work as well
- 1 egg – to bind the dough
- 80 g of bacon bits – smoked or plain, I’ve tried both, it’s great either way
- A pinch of baking powder – for a bit of lightness
- 2 tablespoons of olive oil – I insist, it adds a nice touch
- Freshly ground pepper – because it gently enhances without overpowering the taste
Preparing delicious parmesan and bacon biscuits: steps not to miss
- In a bowl, mix the flour, parmesan, baking powder, and a good pinch of pepper. Nothing too complicated, just a mix to make everything homogeneous.
- Add the softened butter and start crushing with a fork. Personally, I do this with my fingers at some point, it smells so good with the butter, hard to resist.
- Incorporate the egg and start kneading gently. Take it easy, the dough shouldn’t be too sticky.
- Pour in the olive oil then mix well; it gives that slightly supple texture that spreads easily afterward.
- Finally add the bacon bits – I like to fry them for 2-3 minutes beforehand, to remove some fat and get some crunch.
- Form small balls of dough and flatten them on a baking tray lined with parchment paper. For size, go for whatever you like: small for nibbling, bigger to satisfy a small hunger.
- Bake for 15-20 minutes at 180°C, the oven must be hot otherwise the cooking will be long and you’ll lose this great crunch.
- Watch the baking closely: they should barely brown to keep that softness inside.
Essential utensils for the recipe
- A bowl to make the dough
- A fork (or your fingers, up to you)
- A baking tray lined with parchment paper
- A rolling pin if you prefer to roll out instead of shaping by hand
- A pan to sear the bacon bits
Tips and tricks to always succeed with your parmesan and bacon biscuits
I admit, sometimes I miss the texture when I put too much oil, it gets a bit soft, so be cautious. Otherwise, I like my bacon nice and crispy, but if you prefer soft, you can add them raw.
To vary, I’ve tried a bit of rosemary or thyme in the dough, it’s not bad at all. And one of my friends even throws in some Espelette pepper to spice things up.
Last advice, if you make these biscuits for an impromptu aperitif, prepare the dough the night before and leave it in the fridge. It will be easier to work with and the flavors will have had time to marry. There you go, you’re ready!
Can smoked bacon be used for this recipe?
Yes, smoked bacon adds a more pronounced flavor, but plain bacon works very well too. It’s up to you to choose according to your preferences.
How to store biscuits after baking?
Biscuits keep well in an airtight container at room temperature for 2 to 3 days. For more crunchiness, avoid leaving them in humidity.
Can this recipe be made without egg?
It’s possible, but the egg helps bind the dough. Alternatively, you can try using an egg substitute like applesauce or yogurt, adjusting the texture slightly.
Which cheeses can replace parmesan?
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Grated gruyère or comté are good substitutes if you don’t have parmesan. The taste will be different, less intense, but still tasty.
Can the dough be frozen?
Yes, the dough freezes very well. Take it out of the freezer the day before and let it thaw in the fridge for easy use the next day.
