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A savory Parmesan cheese biscuit with butter on a plate and a bowl of biscuits in the background.
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5 / 3 votes

Savory Parmesan Cheese Biscuits

There are many things to love about this savory version of the classic buttermilk biscuit. They're flaky, and tender, with a subtle tang from Parmesan cheese. They're also ideal any time of the day, whether alongside soup or stew, or stuffed with a fried egg for breakfast.
Prep Time20 minutes
Cook Time20 minutes
Total Time1 hour 10 minutes
Course: Sides
Cuisine: American
Servings: 8 biscuits
Calories: 493

Ingredients

  • 1 1/2 sticks (6 oz) cold unsalted butter, cubed
  • 4 cups all-purpose flour, plus more for the biscuit cutter
  • 1 cup grated Parmesan cheese
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black or white pepper
  • 1/4 teaspoon baking soda
  • 1/4 cup minced fresh chives or scallions
  • 1 1/2 cups cold whole-milk buttermilk
  • 2 tablespoons (1 oz) unsalted butter, melted
US - Metric

Instructions

  • Place the cubed butter in the freezer for 10 minutes to chill. Line a rimmed baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, cheese, baking powder, sugar, salt, pepper, and baking soda.
  • Add the cold butter and toss to coat the pieces with flour. Using a pastry blender or briefly squeezing the pieces of butter between your thumb and forefinger, cut the butter into the flour mixture until the butter pieces are between the size of peas and almonds.
  • Stir in the chives.
  • Add the buttermilk and fold the mixture together with a silicone spatula until the dough is mostly combined but still crumbly. Turn out the dough on a clean work surface and pat it into a 1-inch-thick (25 mm) square.
  • Using a bench scraper or large knife, fold the dough in half like a book. (It may still be very crumbly, and that’s okay.) Cut the dough in half and stack the two halves on top of each other. Pat the dough back into a 1-inch-thick (25 mm) square. Repeat this process three more times, folding, stacking, and patting back down.
  • Use a 3 1/2-inch (10 cm) round cookie cutter dipped in flour to cut out the biscuits. Reroll and cut any scraps as needed.

    ☞ TESTER TIP: Using a 3 1/2-inch cutter makes very large biscuits. If you prefer smaller biscuits, use a smaller cutter or an upside-down glass.

  • Place the biscuits on the prepared baking sheet 1 inch (25 mm) apart and freeze for 10 minutes or refrigerate for 30 minutes.
  • Preheat the oven to 425ºF (220°C).
  • Brush the chilled biscuits with the melted butter and sprinkle with the flaky salt, if desired. Bake until the tops are golden brown and the sides are very flaky, 18 to 23 minutes.
  • Serve warm with butter.

Notes

  1. Don't add extra liquid--When you start shaping and folding the biscuit dough, the mixture will still be very crumbly and may not fully hold together. Don’t be tempted to add more liquid–the dough will come together as you continue folding, stacking, and patting it out.
  2. Keep it cold--For best results, keep your ingredients and tools cold. If the dough becomes too soft and sticky, pop it into the fridge for 10 minutes before working on it.
  3. Don't twist the biscuit cutter--To achieve flaky edges on your biscuits, don't twist the cutter as you cut the biscuits.
  4. Make your own buttermilk--If you don’t have buttermilk, stir together 1 1/3 cups whole milk and 4 teaspoons lemon juice or white vinegar. Let stand for 5 minutes before using.
  5. Storage--Store leftover biscuits in a resealable bag at room temperature for up to 1 day. Rewarm in a low oven until heated through.

Nutrition

Serving: 1biscuit | Calories: 493kcal | Carbohydrates: 54g | Protein: 12g | Fat: 26g | Saturated Fat: 16g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 742mg | Fiber: 2g | Sugar: 4g