Parmesan and Black Pepper Biscuits

Biscuit/Crackers Have Chilled in Fridge and Ready for the Oven

You're gonna need plenty of cocktail nibbles close at hand now the holidays are upon us. Lucky for you - and all those friends and family who drop by last minute for seasonal cheer - these tiny biscuits can be made ahead, frozen and then reheated quickly in the oven. By the time you're finishing stirring that pitcher of martinis the biscuits will be warm and crispy! Further bonus points include their diminutive size; individual plates not required. 

Begin by letting 1 stick of unsalted butter (or 1/2 cup) come to room temperature, generally about 2-3 hours on the counter. When softened, mix the butter well with 1/2 cup finely grated Parmesan cheese, 1 t. salt and lots and lots of coarsely ground black pepper. Seriously, make it rain. If you like things spicier add up to 1/2 t. cayenne pepper and mix again. Knead in 1 cup unbleached white flour and work the dough until it forms a large ball. Take tiny portions from the dough and roll into balls about 1/2" only in diameter. Flatten gently with your hand and place on an ungreased baking sheet. Sprinkle all with a bit more grated Parmesan and some paprika if you like. Chill in the fridge for 1 hour before baking in a preheated 400 degree F oven for 12-15 minutes. Remove when the crackers/biscuits are browned lightly.