Parmesan biscuits

Discussion in 'Professional Pastry Chefs' started by malson, Mar 8, 2012.

  1. malson

    malson

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    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????
     
  2. chefross

    chefross

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    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?
     
  3. cowtownbrewster

    cowtownbrewster

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  4. malson

    malson

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

    malson

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