These Parmesan biscuits are wonderfully flaky with a cheesy, golden crust that makes them irresistibly delicious. They’re easy to make with basic pantry ingredients, come together quickly, and can be customized with herbs or spices. Whether you’re hosting a brunch, preparing a holiday spread, or just craving a cheesy bite, these biscuits won’t disappoint.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Optional: garlic powder, black pepper, fresh herbs (like chives or thyme)
Directions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Add garlic powder or herbs if using.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the grated Parmesan cheese.
Pour in the buttermilk and stir gently until a dough forms. Do not overmix.
Turn the dough onto a floured surface and gently knead it just a few times. Pat it into a ¾-inch thick rectangle.
Use a round biscuit cutter to cut out biscuits, gathering and re-rolling scraps as needed.
Place biscuits on the prepared baking sheet, slightly touching for softer sides or spaced apart for crisp edges.
Bake for 12–15 minutes, or until golden brown and puffed.
Serve warm, optionally brushed with melted butter and a sprinkle of extra Parmesan.
Servings and timing
This recipe makes about 10–12 biscuits. Prep time: 15 minutes Bake time: 15 minutes Total time: 30 minutes
Variations
Herb Parmesan biscuits: Add chopped rosemary, thyme, or parsley for added flavor.
Spicy version: Mix in a pinch of cayenne pepper or crushed red pepper flakes.
Garlic-Parmesan biscuits: Add minced garlic or garlic powder to the dough.
Cheese blend: Use a combination of Parmesan and sharp cheddar for extra cheesy flavor.
Mini biscuits: Cut the dough smaller for bite-sized appetizers or snacks.
Parmesan drop biscuits: Skip rolling and cutting—just drop spoonfuls of dough onto the baking sheet.
Storage/Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm in a 300°F (150°C) oven for 5–7 minutes or microwave for about 15 seconds. Biscuits can also be frozen (baked or unbaked) for up to 2 months. Thaw and reheat before serving.
FAQs
Can I use pre-grated Parmesan?
Yes, but freshly grated Parmesan melts better and gives a more intense flavor. Avoid powdered Parmesan from a canister.
Can I make these without buttermilk?
Yes, you can substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar to create a buttermilk alternative.
Why is cold butter important in biscuits?
Cold butter creates steam as it melts during baking, resulting in light, flaky layers.
Can I use whole wheat flour?
You can substitute up to half the flour with whole wheat, but the biscuits may be denser.
How do I make these biscuits taller and fluffier?
Don’t overwork the dough, and make sure your baking powder is fresh. Cutting the biscuits with a sharp, straight-down motion also helps them rise better.
Can I freeze the biscuit dough?
Yes, cut the biscuits, freeze them on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Can I add other cheeses?
Yes, try mixing in cheddar, Asiago, or Gruyère along with Parmesan for a richer flavor.
Can I make them in advance?
Yes, prepare the dough and refrigerate it for up to 24 hours before baking.
Do I need to brush the tops before baking?
It’s optional, but brushing with melted butter or cream can add a beautiful golden finish.
Conclusion
Parmesan biscuits are a savory, cheesy delight that’s as versatile as it is delicious. Whether you’re baking them for a cozy dinner, a special occasion, or just to satisfy a craving, these biscuits are sure to become a go-to recipe. Quick to make and even quicker to disappear, they’re everything a good biscuit should be—flaky, flavorful, and full of homemade charm.
Parmesan biscuits are light, flaky, and buttery with the rich, savory flavor of aged Parmesan cheese. Perfect as a side for soups and salads or served warm with butter, these easy-to-make biscuits are a delicious twist on a classic.
Author:Catherine
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:10–12 biscuits
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp garlic powder (optional)
1/4 tsp black pepper (optional)
1/2 cup cold unsalted butter, cubed
1 cup freshly grated Parmesan cheese
3/4 cup buttermilk
1 tbsp chopped fresh herbs like chives or thyme (optional)
2 tbsp melted butter (for brushing, optional)
Extra Parmesan for topping (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and black pepper if using.
Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
Stir in the grated Parmesan cheese and chopped herbs if using.
Pour in the buttermilk and stir gently until a dough forms. Do not overmix.
Turn dough onto a floured surface and gently knead just a few times. Pat into a 3/4-inch thick rectangle.
Cut out biscuits using a round cutter, gathering and re-rolling scraps as needed.
Place biscuits on the prepared baking sheet, touching for soft sides or spaced apart for crisp edges.
Bake for 12–15 minutes until golden brown and puffed.
Optional: Brush with melted butter and sprinkle with extra Parmesan before serving.
Notes
Use freshly grated Parmesan for best flavor and texture.Cold butter is key to flaky layers—keep ingredients chilled.Don’t overwork the dough to avoid tough biscuits.Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.Freeze baked or unbaked biscuits for up to 2 months.
