Savory Parmesan Cheese Biscuits – Leite’s Culinaria

We love biscuits in any kind and are all the time looking for the flakiest, butteriest model we are able to make. These savory cheese biscuits didn’t disappoint. They’re excellent for slathering with butter, and the leftovers make drool-worthy breakfast sandwiches. 

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

Tailored from John Kanell | Preppy Kitchen | Simon Aspect, 2022

I like reaching for chives to lend a pop of good inexperienced taste (and coloration) to those biscuits. You might, in fact, omit the chives, which would depart you with an in any other case completely basic, flaky buttermilk biscuit that will get a salty tang from the Parmesan. Both approach, these are every thing you might need on a cool day, whether or not you’re having fun with them on their very own or utilizing them to sop up a hearty stew.–John Kanell


Why Our Testers Cherished This

Our recipe testers fortunately devoured these huge selfmade buttermilk biscuits. They discovered them “tender, flavorful, and easy to place collectively.” Deb Lynch was impressed that the instructions have been “very straightforward to know and observe,” even for a novice biscuit maker.

Miriam summed it up when she wrote, “Typically I discover myself daydreaming about biting into the completely crisp exterior of a buttery biscuit, revealing tender, fluffy layers that flake aside. Fortunate for me (and actually for the remainder of the world), these savory Parmesan biscuits with chives supply all that and extra!”

Notes on Substances

Ingredients for Parmesan cheese biscuits -- flour, buttermilk, baking powder, chives, butter, sugar, and cheese.
  • Butter–Use the best-quality butter that you could find. European-style butter works superbly right here.
  • Chives or scallions–The chives or scallions give these biscuits a decidedly savory taste, however you’ll be able to omit them when you favor a extra basic Parmesan cheese buttermilk biscuit.
  • Buttermilk–In the event you don’t have buttermilk, stir collectively 1 1/3 cups entire milk and 4 teaspoons lemon juice or white vinegar. Let stand for five minutes earlier than utilizing.

The way to Make This Recipe

Dry ingredients for biscuits are whisked in a bowl and butter is worked in with a pastry blender.
  1. Freeze the butter till chilly. Line a big baking sheet with parchment paper. Whisk the flour, cheese, baking powder, sugar, salt, pepper, and baking soda collectively in a big bowl.
  2. Rub the butter into the dry ingredient combination till the items of butter are pea-sized.
Biscuit batter mixed in a bowl, then buttermilk poured into the batter.
  1. Stir in the chives.
  2. Fold the buttermilk into the dry substances.
Biscuit dough shaped into a rectangle, then folded, then halved, then stacked.
  1. Pat the dough right into a 1-inch-thick sq. on a floured floor.
  2. Fold the dough in half.
  3. Lower the dough in half.
  4. Stack the 2 halves on high of one another. Pat the dough again right into a 1-inch-thick sq.. Repeat this course of 3 occasions.
A rectangle of biscuit dough with a biscuit cutter beside it and eight biscuits on a baking sheet with a pastry brush adding butter to the top.
  1. Lower the dough into 3 1/2-inch biscuits. Reroll and minimize scraps as wanted. Freeze the biscuits for 10 minutes.
  2. Warmth oven to 425°F. Brush the chilled biscuits with melted butter and sprinkle with salt. Bake till golden.

Recipe FAQs

Can I freeze these biscuits?

Sure, biscuits typically freeze nicely. Cool the baked biscuits utterly, then wrap them in heavy-duty foil or retailer them in a resealable freezer bag, being positive to take away the entire air from the bag. Reheat in a 300°F oven till warmed via.

Why are so many biscuits made with buttermilk?

Buttermilk is ceaselessly used for making biscuits as a result of the acid in buttermilk reacts with baking soda, which makes the biscuits rise increased than in the event that they’d been made with common milk. The buttermilk additionally contributes to a sturdier texture and barely darker edges after baking.

Can I make these with no biscuit cutter?

Sure. To save lots of time, you need to use a bench scraper to divide the dough into eight rectangles. If you’d like spherical biscuits however don’t have a cutter, use an upside-down glass to chop the biscuits.

How ought to I serve these?

A very good biscuit is welcome any time of the day, and the testers discovered that they have been equally welcome when served alongside soups and stews or as a facet to a protein, like a steak or rooster. Additionally they discovered that the biscuits labored splendidly as the bottom for a breakfast sandwich or eggs Florentine. They’re finest loved with a schmear of butter and a sprinkling of flaky salt.

Useful Suggestions

  • If you begin shaping and folding the biscuit dough, the combination will nonetheless be very crumbly and should not absolutely maintain collectively. Don’t be tempted so as to add extra liquid – the dough will come collectively as you proceed folding, stacking, and patting it out.         
  • For finest outcomes, preserve your substances and instruments chilly.
  • To attain flaky edges in your biscuits, don’t twist the cutter as you chop the biscuits.
  • Retailer leftover biscuits in a resealable bag at room temperature for as much as 1 day. Rewarm in a low oven till heated via.
A savory Parmesan cheese biscuit with butter on a plate and a bowl of biscuits in the background.

Extra nice savory biscuit recipes

☞ In the event you make this recipe, or any dish on LC, think about leaving a evaluation, a star ranking, and your finest picture within the feedback under. I like listening to from you.–David

Savory Parmesan Cheese Biscuits

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

There are various issues to like about this savory model of the basic buttermilk biscuit. They’re flaky, and tender, with a refined tang from Parmesan cheese. They’re additionally preferrred any time of the day, whether or not alongside soup or stew, or full of a fried egg for breakfast.

Prep 20 minutes

Cook dinner 20 minutes

Complete 1 hour 10 minutes

  • Place the cubed butter within the freezer for 10 minutes to sit back. Line a rimmed baking sheet with parchment paper.

  • In a big bowl, whisk collectively the flour, cheese, baking powder, sugar, salt, pepper, and baking soda.

  • Add the chilly butter and toss to coat the items with flour. Utilizing a pastry blender or briefly squeezing the items of butter between your thumb and forefinger, minimize the butter into the flour combination till the butter items are between the scale of peas and almonds.

  • Stir within the chives.

  • Add the buttermilk and fold the combination along with a silicone spatula till the dough is generally mixed however nonetheless crumbly. End up the dough on a clear work floor and pat it right into a 1-inch-thick (25 mm) sq..

  • Utilizing a bench scraper or massive knife, fold the dough in half like a e-book. (It might nonetheless be very crumbly, and that’s okay.) Lower the dough in half and stack the 2 halves on high of one another. Pat the dough again right into a 1-inch-thick (25 mm) sq.. Repeat this course of three extra occasions, folding, stacking, and patting again down.

  • Use a 3 1/2-inch (10 cm) spherical cookie cutter dipped in flour to chop out the biscuits. Reroll and minimize any scraps as wanted.

    Utilizing a 3 1/2-inch cutter makes very massive biscuits. In the event you favor smaller biscuits, use a smaller cutter or an upside-down glass.

  • Place the biscuits on the ready baking sheet 1 inch (25 mm) aside and freeze for 10 minutes or refrigerate for half-hour.

  • Preheat the oven to 425ºF (220°C).

  • Brush the chilled biscuits with the melted butter and sprinkle with the flaky salt, if desired. Bake till the tops are golden brown and the edges are very flaky, 18 to 23 minutes.

  • Serve heat with butter.

  1. Don’t add additional liquid–If you begin shaping and folding the biscuit dough, the combination will nonetheless be very crumbly and should not absolutely maintain collectively. Don’t be tempted so as to add extra liquid–the dough will come collectively as you proceed folding, stacking, and patting it out.
  2. Preserve it chilly–For finest outcomes, preserve your substances and instruments chilly. If the dough turns into too comfortable and sticky, pop it into the fridge for 10 minutes earlier than engaged on it.
  3. Don’t twist the biscuit cutter–To attain flaky edges in your biscuits, don’t twist the cutter as you chop the biscuits.
  4. Make your personal buttermilk–In the event you don’t have buttermilk, stir collectively 1 1/3 cups entire milk and 4 teaspoons lemon juice or white vinegar. Let stand for five minutes earlier than utilizing.
  5. Storage–Retailer leftover biscuits in a resealable bag at room temperature for as much as 1 day. Rewarm in a low oven till heated via.

Serving: 1biscuitEnergy: 493kcal (25%)Carbohydrates: 54g (18%)Protein: 12g (24%)Fats: 26g (40%)Saturated Fats: 16g (100%)Polyunsaturated Fats: 1gMonounsaturated Fats: 6gTrans Fats: 1gLdl cholesterol: 69mg (23%)Sodium: 742mg (32%)Potassium: 315mg (9%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 856IU (17%)Vitamin C: 1mg (1%)Calcium: 245mg (25%)Iron: 3mg (17%)

#leitesculinaria on Instagram In the event you make this recipe, snap a photograph and hashtag it #LeitesCulinaria. We’d like to see your creations on Instagram, Fb, and Twitter.

Recipe Testers’ Evaluations

Recipe © 2022 John Kanell. Pictures © 2022 David Leite. All rights reserved. All supplies used with permission.

#leitesculinaria on Instagram In the event you make this recipe, snap a photograph and hashtag it #LeitesCulinaria. We might like to see your creations on Instagram, Fb, and Twitter.


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