Tapenade Cocktail Biscuits
Yield: 6 Dozen 2” Biscuits
1 Cup Spanish Olive Tapenade
½ Teaspoon Cracked Green Peppercorns
1 Stick Room Temperature Unsalted Butter
2 Cups Grated Manchego Cheese
2 ½ Cups All Purpose Flour
Like the Green Olive Tapenade from which these light and chewy biscuits are made, this recipe has become one of our signature dishes at the farm. We freeze some of the dough to have on hand when friends stop by unannounced. Sometimes we serve them by themselves; other times we serve fresh lemon ricotta alongside to spread on the biscuits. Chef’s Note: We like the ‘bite’ we get from using Manchego cheese in our biscuits. But if you don’t have any available, go ahead and use grated Parmigiano-Reggiano instead.
Combine all ingredients in bowl of stand mixer equipped with paddle attachment. Mix on low until a dough has formed. Remove from bowl and form into 3 logs. Refrigerate for a few hours or freeze to have on hand when needed.
When ready to use, preheat oven to 350 degrees. Slice logs into 1/3” rounds and place 1” apart on baking sheet. Bake for 18-20 minutes until golden brown. Remove from oven and allow to cool on baking rack before serving.