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Parmesan Biscuits

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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.

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

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and black pepper if using.
  3. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
  4. Stir in the grated Parmesan cheese and chopped herbs if using.
  5. Pour in the buttermilk and stir gently until a dough forms. Do not overmix.
  6. Turn dough onto a floured surface and gently knead just a few times. Pat into a 3/4-inch thick rectangle.
  7. Cut out biscuits using a round cutter, gathering and re-rolling scraps as needed.
  8. Place biscuits on the prepared baking sheet, touching for soft sides or spaced apart for crisp edges.
  9. Bake for 12–15 minutes until golden brown and puffed.
  10. 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.

Nutrition

Find it online: https://cookibly.com/parmesan-biscuits/