Buttermilk Parmesan Biscuits are everything you never knew you needed in a biscuit. Full of sharp, cheesy flavor, with lots of fluffy, flaky layers – these biscuits are a delicacy all of their own!
These homemade buttermilk biscuits are soft and buttery with hundreds of flaky layers! This biscuit recipe only requires 7 simple ingredients and they’re ready in about 35 minutes. What more could you possibly want?
Did I mention all of that sharp, tangy, and completely cravable Parmesan cheese that is liberally sprinkled into our biscuit dough? Well if I haven’t then forgive me, because it is a special ingredient – one that will give our biscuits so much savory flavor.
What Are Biscuits?
A biscuit in the United States and parts of Canada, is a variety of small baked goods with a firm browned crust and a soft interior. They are made with baking powder or baking soda as a chemical leavening agent rather than yeast.
Ingredients
- Flour – all purpose flour is all you need.
- Parmesan cheese – freshly grated is how I like to do it, it will give you the best results.
- Baking soda and baking powder – you need both to help the bread rise while baking
- Salt – we just need a little bit to bring all the flavors together and allow them to shine.
- Butter – cold and unsalted. We’re going to grate our butter to ensure easier incorporation into our dish so be sure it’s nice and cold.
- Buttermilk – creates the most tender biscuit!
How To Make Buttermilk Parmesan Biscuits
- Prepare the oven and pan: Preheat your oven to 450 F degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the dry ingredients: In a large bowl combine the flour, baking powder, baking soda, Parmesan and salt.
- Add the Butter: Grate the butter using the large holes of a box grater. Stir into the flour mixture.
- Add the butter milk: Stir using a rubber spatula until it forms into a soft dough.
- Form your biscuits: 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 1 1/4-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.
- Bake: Place into oven and bake for 15-18 minutes, or until golden brown.
Some Tips
- Frozen Butter: For flaky biscuits use frozen butter. When little pieces of butter melt as the biscuits bake, they release steam and create little pockets of air– this makes the biscuits airy and flaky on the inside while remaining crisp on the outside. Partially frozen butter is the BEST for biscuits.
- Use real Buttermilk: Real buttermilk creates the most tender biscuit!
- Use fresh ingredients: Specifically your baking powder. The baking powder is what helps the biscuit layers puff up. To test the freshness of your baking powder, mix a spoonful of baking powder with 1/4 cup of hot water. If the baking powder is fresh, it will bubble vigorously.
- Don’t Over Mix: Never overwork biscuit dough. Overworking and over-handling biscuit dough will result in tough, hard, and flat biscuits. Mix the ingredients together just until combined. Dough will be crumbly; that’s normal. The key to making these biscuits light and flaky is working the dough as little as possible.
No Buttermilk On Hand?
If you can’t find any at the store, or you didn’t feel like buying some just for this recipe – fear not! You can make your own buttermilk quite easily with just regular milk and something acidic. Just take 1 cup of regular milk and mix in either 1 tablespoon of white vinegar or fresh lemon juice. Let stand for 15 minutes before incorporating. However, as mentioned above real buttermilk works best in this recipe.
Why These Biscuits Are The Best
These are nice light and fluffy buttermilk biscuits with parmesan. Easy to make, and never fail, you’ll love these! Want to make more? Just use the serving’s slider to adjust the amounts.
These biscuits are very versatile, I’ve used them for biscuits with gravy, I used them to top chicken pot pies, or simple just eat them with some honey!
This is a tried, tested and no-fail recipe. Here’s why this recipe is the best:
- Quick prep time!
- Easy every day ingredients that you likely have in your pantry or fridge.
- Perfect on its own or as a side dish!
- Perfect for freezing – and reheats great!
Leftovers
Store biscuits in an airtight container at room temperature for up to 3 days.
Freezer
To freeze you can either freeze them before or after baking. If you bake them first, let them cool completely, then transfer them to a freezer plastic bag or airtight container and freeze for up to 1 month.
More Must Try Recipes:
- Honey Rolls
- Cheddar Cheese Buttermilk Biscuits
- Copycat Red Lobster Cheddar Bay Biscuits
- Feta Cheese And Chives Biscuits
- Bacon Cheddar Biscuits
- Cheddar Beef Skillet Pull Apart Bread
- Chocolate Chip Scones
- Blueberry Biscuits
Craving More? Follow Along:
Buttermilk Parmesan Biscuits
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup Parmesan cheese freshly grated
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoon butter unsalted, cold
- 1 cup buttermilk
Instructions
- Prepare the oven and pan: Preheat your oven to 450 F degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the dry ingredients: In a large bowl combine the flour, baking powder, baking soda, Parmesan and salt.
- Add the Butter: Grate the butter using the large holes of a box grater. Stir into the flour mixture.
- Add the butter milk: Stir using a rubber spatula until it forms into a soft dough.
- Form your biscuits: 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 1 1/4-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.
- Bake: Place into oven and bake for 15-18 minutes, or until golden brown.
Tips & Notes:
- Store biscuits in an airtight container at room temperature for up to 3 days.
- To freeze you can either freeze them before or after baking. If you bake them first, let them cool completely, then transfer them to a freezer plastic bag or airtight container and freeze for up to 1 month.
