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Parmesan-Pepper Toasts

Photo: Tina Cornett; Styling: Mary Lyn Hill Jenkins
Yield 2 dozen
These can be prepared a day ahead and stored in an airtight container.


  • 2 cups self-rising soft-wheat flour
  • 1/4 cup refrigerated shredded Parmesan cheese
  • 1 teaspoon coarsely ground pepper
  • 1/4 cup butter or margarine, cut up
  • 2/3 cup buttermilk

How to Make It

  1. Combine first 3 ingredients. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring until dry ingredients are moistened.

  2. Turn dough out onto a lightly floured surface; knead 3 to 4 times.

  3. Roll dough to 1/4-inch thickness; cut with a 2-inch round cutter, and place on a baking sheet. Reroll and cut trimmings, if necessary, to make 2 dozen.

  4. Bake at 425° for 12 to 15 minutes or until lightly browned.

  5. Note: We used Martha White self-rising soft-wheat flour.