My Garlic and Herb Parmesan Biscuits are buttery, flaky and absolutely irresistable. My easy recipe delivers fluffy homemade biscuits that are the perfect side for brunch, dinner or as a base for a delicious sandwich.
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These buttermilk biscuits get a major flavor upgrade thanks to Parmesan cheese, garlic powder and fresh herbs. I prefer to use buttermilk when making homemade biscuits as it provides extra lift when it interacts with the baking powder though you can substitute whole milk as well. For another delicious recipe take a look at my Jalapeno Cheddar Biscuits!
Serve these buttery biscuits as side with roasted chicken, glazed ham or steak. These biscuits are especially delicious with hearty soups and stews like my Chicken and Rice Soup, Spicy Cauliflower Soup or Irish Stout Beef Soup. They would also make a great base for a breakfast sandwich and are also perfect with a dab of salted butter and a drizzle of honey.
Ingredients
- All purpose flour
- Fresh rosemary
- Baking powder
- Kosher salt
- Garlic powder
- Baking soda
- Unsalted butter (chilled and grated)
- Parmesan cheese
- Buttermilk
- Unsalted butter (melted)
Baking Tips
- I like to use buttermilk for a bit more lift in the biscuits but you can use whole milk if that’s what you have on hand
- Ensuring you have cold butter is imperative in making homemade biscuits. In addition to the freezing/grating trick noted in the recipe if the dough becomes too warm.
- In place of the rosemary feel free to substitute your favorite fresh herbs like thyme, chives or parsley.
- Don’t have free herbs? Use 1 teaspoon of dried herbs in place of fresh.
- I always recommend taking the time to freshly grate your cheese. It’s more economical, tastes better and storebought shredded cheese usually has anti-caking agents that can interfere with melting (Do not even consider using the Parmesan in the green can!)
How to Make Garlic Parmesan Biscuits
These homemade biscuits are easy to make.Preheat the oven to 400 degrees F. Place the butter in the freezer for at least 10-15 minutes minutes and then grate it with a box grater.
In a large bowl whisk together the flour, rosemary, baking powder, baking soda, garlic powder and salt. Add in the grated butter to the dry ingredients and toss to combine. Stir in the grated parmesan cheese.Slowly add the buttermilk to the flour and stir with a fork until just combined with a crumbly texture, then gently knead the dough until it just starts to come together.
Transfer the dough to a lightly floured surface and shape into a small rectangle with the dough is roughly 1 inch thick. Fold 1/3 third of the dough toward the center and repeat with the other side. Pat the dough down, turn is 90 degrees and repeat the folding process (folding the dough in thirds again), then pat the dough into a rectangle approximately 1 inch thick.
Slice the dough into 8 pieces with a pastry cutter and place them onto a baking sheet lined with parchment paper. Brush each biscuit with melted butter. Bake for 18-20 minutes or until fluffy and golden brown. Remove from the oven and allow to rest for at least 5 minutes before serving.
Storage
Store leftover biscuits in an airtight container for 1-2 days at room temperature or up to 5 days in the fridge. To freeze biscuits wrap each one individually with plastic wrap and the place in a ziptop freezer bag, they will last for up to 3 months.
If you like these Garlic and Herb Parmesan Biscuits be sure to take a look at some of my other recipes!
Garlic Parmesan Roasted Potatoes
If you make these Parmesan Biscuits please be sure to leave a comment and/or give this recipe a 5 star rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Garlic and Herb Parmesan Biscuits
Equipment
- box grater
- Rolling Pin
- Baking Sheet
- Parchment Paper
Ingredients
- 2 cups all purpose flour
- 1 tablespoon fresh rosemary chopped
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/4 teaspoon baking soda
- 1 cup unsalted butter chilled and grated
- 1/2 cup parmesan cheese grated
- 1 cup buttermilk
- 1/4 cup unsalted butter melted
Instructions
- Preheat the oven to 400 degrees F.
- Place the butter in the freezer for at least 10-15 minutes minutes and then grate it with a box grater.
- In a large bowl whisk together the flour, rosemary, baking powder, baking soda, garlic powder and salt. Add in the grated butter and toss to combine. Stir in the grated parmesan cheese.
- Slowly add the buttermilk to the flour and stir with a fork until just combined, then gently knead the dough until it just starts to come together.
- Transfer the dough to a lightly floured surface and shape into a small rectangle with the dough is roughly 1 inch thick. Fold 1/3 third of the dough toward the center and repeat with the other side. Pat the dough down, turn is 90 degrees and repeat the folding process (folding the dough in thirds again), then pat the dough into a rectangle approximately 1 inch thick.
- Slice the dough into 8 pieces and place them onto a baking sheet lined with parchment paper. Brush each biscuit with melted butter.
- Bake for 18-20 minutes or until fluffy and golden brown. Remove from the oven and allow to rest for at least 5 minutes before serving.
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