Go Back
+ servings
a few buttermilk parmesan biscuits on a black plate with one cut in half and spread with butter.
Print Recipe
5 from 3 votes

Buttermilk Parmesan Biscuits

Hold onto your taste buds, because these Buttermilk Parmesan Biscuits are about to take you on a flavor rollercoaster! Imagine biting into a fluffy, golden biscuit that’s packed with freshly grated Parmesan and laced with buttery goodness. These biscuits are so flaky and delicious, they'll make you question why you ever settled for store-bought.
Prep Time20 minutes
Cook Time15 minutes
Freezer time15 minutes
Total Time35 minutes
Course: Bread, Side Dish
Cuisine: American
Servings: 12
Calories: 183kcal

Ingredients

  • 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

Instructions

  • 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.
    process shots showing how to make buttermilk parmesan biscuits.
  • Grate the butter using the large holes of a box grater. Stir into the flour mixture.
    process shots showing how to make buttermilk parmesan biscuits.
  • 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.
    process shots showing how to make buttermilk parmesan 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 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.
    process shots showing how to make buttermilk parmesan biscuits.
  • Place into oven and bake for 15-18 minutes, or until golden brown.
    process shots showing how to make buttermilk parmesan biscuits.

Notes

  1. Grating cold butter into the dry mix ensures the fat is evenly distributed, leading to ultra-flaky biscuits.
  2. 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.
  3. The 15-minute freezer trick firms up the butter, making sure your biscuits rise tall and proud in the oven.
  4. 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!
  5. For that picture-perfect golden top, brush the biscuits with a little buttermilk or melted butter before baking.

Nutrition

Serving: 1biscuit | Calories: 183kcal | Carbohydrates: 22g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 310mg | Potassium: 163mg | Fiber: 1g | Sugar: 1g | Vitamin A: 257IU | Calcium: 146mg | Iron: 1mg