Tuesday, March 18, 2014

Herbed Parmesan Buttermilk Biscuits

Homemade biscuits are one of my favorite goodies to bake. When I was young, whenever we were having biscuits with our dinner, my mom enlisted my help to make them. Lucky me! Back then I got my start baking biscuits with Bisquick, so making biscuits then involved fewer steps than making them from scratch, but still, my love of baking biscuits began many years ago and hasn't faded since!

I posted a delicious recipe for garlic cheddar beer biscuits a few weeks ago, and this recipe isn't too different. It simply uses buttermilk instead of beer and parmesan instead of cheddar! Otherwise, the recipes are fairly similar.

These herbed parmesan buttermilk biscuits are everything I love in a biscuit. Fluffy, flaky, and flavorful - the three fundamental f's of biscuits, apparently. :)

The recipe is adapted from these parmesan chive buttermilk biscuits from Good Life Eats. I halved the recipe, and the half proportions are below. This makes about 8 to 10 biscuits. If you are feeding a crowd, feel free to double (or triple!) the recipe.


-2 cups all-purpose flour
-2 tsp. baking powder
-1/2 tsp. baking soda
-1/4 tsp. salt
-1 tsp. sugar
-1 stick (8 Tbsp.) very cold butter
-3/4 cup cold buttermilk
-1/2 cup grated parmesan cheese
-2 tsp. dried herbs de provence


Preheat oven to 450 degrees and line two baking sheets with parchment paper. In a large bowl, combine the flour, baking powder, baking soda, salt and sugar. Using two knives, a pastry blender, or a cheese grater, cut the butter into small bits and work it into the dry ingredients. Stir in the parmesan and herbs. Form a well in the center, and add the buttermilk, stirring until moistened. On a well-floured surface, knead the dough until it comes together well and you can easily form it into a disc (it should not be sticky). Roll the dough (you can use your hands for this) to 1/2 to 3/4-inch thickness. Using a biscuit cutter or the top of a round drinking glass, cut the dough onto biscuits. Combine the dough scraps and form more biscuits, continuing until all the dough is used. Place biscuits on prepared baking sheets, and bake for 10 to 15 minutes, checking after 10 minutes. The tops should be a light-medium golden brown. Enjoy!

If you'd like, you could use half whole wheat flour and half all-purpose. Also, you're welcome to use your favorite type of cheese instead of parmesan, and the types of herbs can easily be changed up as well.

One night we enjoyed these biscuits with some beef stew I'd made in the crock pot. They go perfectly with soup or stew! And then we saved a few for the weekend to eat with our eggs. These biscuits are perfect for breakfast too. Oh my goodness. So good. The biscuits I made with the omelettes Mike made were the perfect pairing! We toasted the biscuits too - I highly recommend that!

My husband makes the BEST omelettes. As I'm writing this post, I'm getting hungry for one! And of course, I'm getting hungry for more biscuits too. I might have to make some more pretty soon. ;)

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