You’ve had biscuits, but you haven’t had THE biscuit until you’ve sunk your teeth into these Buttermilk Parmesan Biscuits. Fluffy, buttery delights, packed with real Parmesan flavor, and practically begging to be devoured—get ready to meet your new go-to side dish!
Listen up, you biscuit aficionados and carb-crusaders! If you’ve been searching for the ultimate biscuit recipe that’s so flaky and buttery it could win awards—or at least win over your in-laws—then look no further. Trust me, these Buttermilk Parmesan Biscuits are about to elevate your biscuit game to rockstar status.
Oh, and let’s not skim over the Parmesan, the cheese that brings the ‘oomph’ to any party, or in this case, to your biscuits. This isn’t just a side dish, my friends; this is the showstopper your dinner table has been waiting for. You’ll be tempted to build an entire meal around these bad boys, and honestly, no one would blame you. Welcome to the high life of home baking!
Why You Need To Make These Biscuits
- Level-Up Your Bread Game: Let’s be real, those store-bought rolls have nothing on homemade biscuits, especially when they’re spiked with freshly grated Parmesan.
- Foolproof & Quick: You don’t need to be a seasoned baker to whip these up. In less time than it takes to binge an episode of your latest Netflix obsession, you’ll have warm, fluffy biscuits gracing your table. And guess what? No yeast, no wait, and certainly no fuss!
- Versatility Queen: Whether you’re mopping up the sauce from a hearty stew or serving them alongside a Sunday roast, these Parmesan biscuits are the culinary chameleons you didn’t know you needed.
Ingredients You’ll Need
- All-Purpose Flour: The backbone of our biscuits, giving them structure. If you’re feeling wild, you could try half whole-wheat flour for a nuttier flavor.
- Freshly Grated Parmesan Cheese: The secret sauce that elevates these biscuits to rock-star status. No Parm? Use Asiago or Pecorino Romano for a zesty kick.
- Baking Powder: This is the puff-daddy, the leavening agent that makes your biscuits rise like they’re reaching for the stars.
- Baking Soda: A pinch of this also helps in the rising department, while neutralizing the acidity from the buttermilk. No baking soda? Just up the baking powder a tad.
- Salt: The unsung hero that balances flavors and seasons your biscuits. Don’t skip it; trust me.
- Cold Unsalted Butter: This is where the “melt in your mouth” magic happens. If you only have salted butter, just reduce the added salt. And keep it cold, people!
- Buttermilk: Adds that soft, tender crumb and slight tanginess. No buttermilk? A splash of lemon juice or white vinegar in regular milk will do the trick.
How To Make Buttermilk Parmesan Biscuits
Making these buttermilk Parmesan biscuits is so easy, you’ll wonder why you haven’t been making them your entire life. Seriously, they’re foolproof—let’s dive in!
Preheat That Oven
First off, get that oven roaring up to 450°F. While it’s doing its thing, grab a baking sheet and line it with parchment paper or a silicone mat. This ensures your biscuits slide off without a hitch.
Mix It Up
Next, in a large bowl, toss in the flour, baking powder, baking soda, Parmesan, and salt. Give it a good whisk so all those flavors get a chance to mingle. We’re talking about a party in a bowl here.
Here comes the fun part. Grate your cold butter right into the dry mix. Stir it in until you get a crumbly texture. Cold butter is your ticket to flaky biscuit heaven, so don’t let it melt!
Get That Dough
Time to make some dough! Pour in the buttermilk and mix it up with a spatula until you see a soft dough forming. If it looks like a hot mess, you’re doing it right.
Shape Those Beauties
Lightly flour your countertop and plop that dough down. Give it a few kneads, like 3 or 4, just so it comes together. Roll it out into about a 1 1/4-inch thick rectangle and use a 2-inch biscuit cutter to punch out those biscuit shapes. Line ’em up on your prepared baking sheet and then pop them into the freezer for about 15 minutes. Trust me, this makes them rise better.
The Grand Finale
Last but not least, slide that baking sheet into the oven and set a timer for 15-18 minutes. You’re looking for a golden-brown finish that says, “I’m delicious, eat me!”
Frequently Asked Questions
Technically, yes, you can use regular milk. However, the buttermilk adds that extra tang and fluffiness we’re all after. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to a cup of regular milk. Stir and let it sit for about 5 minutes before using.
No worries, my friend! You can use the rim of a glass or even an empty tuna can if you’re feeling extra resourceful. The shape may not be “catalog-perfect,” but hey, we’re going for taste here, not a beauty pageant.
While freshly grated Parmesan is the king of cheeses in this recipe, pre-grated will do in a pinch. Just be wary that pre-grated might be a bit drier, so you may end up with a slightly different texture.
Freezing the biscuits for those 15 minutes helps the butter solidify, which makes for ultra-flaky layers when baking. Trust me; it’s a game-changer.
Absolutely, you can! Just prepare them up to the point of cutting out the shapes, and then freeze them. When you’re ready to bake, you can go straight from freezer to oven. Just add a couple of extra minutes to the baking time.
- Grate Your Butter – Yes, you heard me right—grate that cold butter like it’s a block of cheese. This evenly distributes the butter throughout the dough, leading to that flaky, irresistible texture. Your future self will thank you.
- Don’t Overmix – When combining the wet and dry ingredients, mix just until you’ve incorporated everything. Overmixing is the enemy of fluffiness in biscuits! You’re not making bread, so you don’t want to activate too much gluten, which would make the biscuits tough.
- Height Matters – Roll your dough to about 1 1/4-inch thickness for that tall, “reach for the sky” biscuit. Anything thinner, and you’ll miss out on the layers of flakiness that are pretty much the hallmark of a great biscake… I mean, biscuit.
- Cold Is Gold – If you have the time, chill your flour and even your mixing bowl before starting. Cold ingredients make for better layers and, ultimately, a better biscuit. If you’ve gone as far as freezing your biscuits pre-baking, you’re already winning at life!
Ah, you’ve got leftover biscuits, you savvy baker, you! First off, let’s high-five for thinking ahead. Now, listen up: To keep these cheesy wonders fresh, store them in an airtight container at room temperature for up to 2 days.
But let’s talk freezer, the VIP lounge for your biscuits. You can definitely freeze these bad boys! Just wrap each biscuit individually in plastic wrap and then stash them in a zip-top freezer bag. They’ll keep for up to 3 months. When you’re ready to rekindle the biscuit magic, either thaw them at room temperature or warm them in the oven. It’s like meal-prepping, but way, way tastier.
Discover More Recipes
- Honey Rolls
- Biscuit Mix
- Butter Biscuits
- Bacon Cheddar Biscuits
- Chocolate Chip Scones
- Blueberry Biscuits
Craving More? Follow Along:
Buttermilk Parmesan Biscuits
- 2½ cups all-purpose flour
- ¾ cup Parmesan cheese freshly grated
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons butter unsalted, cold
- 1 cup buttermilk
- Preheat your oven to 450℉. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl combine the flour, baking powder, baking soda, Parmesan and salt.
- Grate the butter using the large holes of a box grater. Stir into the flour mixture.
- Pour in the buttermilk and mix it up with a spatula until you see a soft dough forming. Stir using a rubber spatula until it forms into a soft dough.
- Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1¼-inch thick rectangle. Cut into biscuits using a 2-inch biscuit or cookie cutter. Place the biscuits onto the prepared baking sheet; place in the freezer for 15 minutes. Remove biscuits from freezer.
- Place into oven and bake for 15-18 minutes, or until golden brown.
Tips & Notes:
- Grating cold butter into the dry mix ensures the fat is evenly distributed, leading to ultra-flaky biscuits.
- If you don’t have buttermilk on hand, you can easily make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for about 10 minutes before using.
- The 15-minute freezer trick firms up the butter, making sure your biscuits rise tall and proud in the oven.
- If you’re looking to switch it up, try adding some herbs like rosemary or thyme to the mix. These biscuits are a blank canvas waiting for your culinary creativity!
- For that picture-perfect golden top, brush the biscuits with a little buttermilk or melted butter before baking.