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Manchego Biscuits

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“These 'biscuits' should be called 'crackers'. Lovely as is, or spread with quince (membrillo) paste and serve these with almonds and olives for a lovely tapas. Time indicated DOES NOT include 30 minute rest time for the dough. Taken from Gourmet December '02. Cooks' notes: -If your kitchen is warm, roll out dough between 2 sheets of wax paper. -Dough can be chilled, wrapped well, up to 2 days. -Biscuits keep, layered between sheets of wax paper, in an airtight container at room temperature 4 days.”
30 2 inch biscuits

Ingredients Nutrition


  1. Pulse butter, flour, salt, cayenne, and cheese in a food processor just until a dough forms. (Do not overwork dough, or biscuits will be tough.) Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
  2. Preheat oven to 400°F.
  3. Roll out dough into a roughly 14-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin.
  4. Working quickly, cut out rounds with a 2 inch floured cookie cutter and arrange 1/2 inch apart on a buttered large baking sheet.
  5. Reroll scraps (but only once; chill first if soft) and cut out more rounds, arranging them on same baking sheet.
  6. Prick each round 2 or 3 times with a fork.
  7. Bake in middle of oven until golden, about 10 minutes. Transfer biscuits to a rack to cool.

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