Walnut and Parmesan Biscuits
- Makes20 biscuits
- Cook Time2¾ hours
- Active time plus cooling25 minutes active, plus cooling
These savory cookie-like biscuits are our adaptation of the ones Oana Udrea, chef at Meșendorf 65 in the Transylvania region of Romania, made to serve with her caraway soup. The dough, which comes together easily by hand, is formed into a log, then chilled and sliced into coins, like classic refrigerator cookies. We prefer to crush the seeds using a mortar and pestle, as it allows greater control over their texture, but they can also be pulsed in an electric spice grinder. Either way, all three type of seeds can be combined before processing. The biscuits also are great on a cheese or charcuterie board.
Don’t over-mix the dough after turning it out of the bowl. Use a light kneading action just until all the bits have been incorporated and the dough is fully cohesive.
Step 1
In a medium bowl, stir together the Parmesan, flour, walnuts, paprika, turmeric, the caraway, mustard and celery seeds, pepper and salt. Add the butter and, using your fingers, rub it into the dry ingredients until evenly dispersed and the mixture resembles damp sand. Add the yogurt and mix with a silicone spatula to form a clumpy but not cohesive dough.
Step 2
Turn the mixture out onto the counter and gently knead, incorporating any dry bits, just until cohesive. Form the dough into an 8-by-1-inch log by rolling it back and forth against the counter. Wrap the log in plastic wrap and twist the ends to seal. Refrigerate until well chilled, at least 2 hours or up to 1 week.
Step 3
When you are ready to bake, heat the oven to 375°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. Unwrap the chilled dough and place on a cutting board. Using a chef’s knife, slice the log into ¼- to ⅜-inch-thick rounds. As they are cut, place the rounds, evenly spaced, on the prepared baking sheet.
Step 4
Bake until golden brown, 13 to 16 minutes. Cool on the baking sheet on a wire rack for 10 minutes. Using a wide metal spatula, transfer the biscuits directly to the rack; cool completely.
