Best 19 Parmesan Biscuits Recipes

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Indulge in the delectable world of parmesan biscuits, a culinary delight that tantalizes taste buds and elevates meal experiences. Parmesan cheese, known for its distinctive nutty flavor, is the shining star of these delectable morsels. Whether served as a delightful appetizer, a comforting side dish, or a satisfying snack, parmesan biscuits promise an unforgettable gustatory adventure. With parmesan cheese as the prominent flavor, these biscuits offer a delightful contrast of textures, ranging from a crispy golden-brown exterior to a soft and fluffy interior. The journey to crafting the perfect parmesan biscuit begins with selecting premium ingredients and understanding the precise techniques involved. Discover the secrets behind creating these delectable treats and embark on a culinary journey that celebrates the harmonious blend of flavors and textures.

Let's cook with our recipes!

EASY PARMESAN BISCUITS



Easy Parmesan Biscuits image

This recipe is simple but a delicious addition to any meal. The children love to dip the ready-made biscuits in butter and coat it with the cheese. Warm from the oven, one biscuit per person usually isn't enough. -Linda Becker, Olympia, Washington

Provided by Taste of Home

Time 15m

Yield 5 biscuits.

Number Of Ingredients 3

1 tube (6 ounces) refrigerated buttermilk biscuits, separated into 5 biscuits
3 tablespoons butter, melted
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 400°. Dip both sides of biscuits into melted butter, then into cheese. Place 1 in. apart in a well-greased 9-in. round pan. Bake until golden brown, 8-11 minutes. Serve warm.

Nutrition Facts : Calories 177 calories, Fat 10g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 462mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.

CRISPY PARMESAN BISCUITS



Crispy Parmesan Biscuits image

Provided by Giada De Laurentiis

Categories     side-dish

Time 32m

Yield 12 biscuits

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1/2 cup stone-ground cornmeal
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1 teaspoon baking soda
2 ounces (1/2 stick) unsalted butter, cut into 1/2-inch cubes
2 cups (5 1/2 ounces) grated Parmesan
1/2 cup finely chopped green onions
3/4 cup buttermilk
1/3 cup olive oil
1/2 cup Lemon Butter, at room temperature, recipe follows
3 cups baby arugula
10 ounces smoked salmon or prosciutto
1/2 cup (1 stick) unsalted butter, at room temperature
1 lemon, zested

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.
  • Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.
  • Lemon Butter
  • In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
  • Yield: 1/2 cup
  • Prep Time: 1 minute

PARMESAN BASIL BISCUITS



Parmesan Basil Biscuits image

Rise to the occasion and serve these light flavorful biscuits the next time you invite guests to dinner. The olive oil, Parmesan cheese and basil make the golden gems so tasty, they don't even need butter! The recipe comes from our Test Kitchen.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 9

2-1/2 cups all-purpose flour
1/4 cup shredded Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup buttermilk
3 tablespoons olive oil

Steps:

  • In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper. Stir in buttermilk and oil just until moistened., Turn onto a lightly floured surface; gently knead three times. Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet., Bake at 400° for 16-18 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 129 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 301mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 4g protein.

ROSEMARY PARMESAN BISCUITS



Rosemary Parmesan Biscuits image

I love savory biscuits so i thought i would put this in to try at a later date. Biscuits will keep for up to 4 days stored in a foil-lined airtight container. Prep time includes 1hr refrigeration time

Provided by Sonya01

Categories     Lunch/Snacks

Time 1h16m

Yield 36 biscuits

Number Of Ingredients 4

100 g butter, chopped
100 g parmesan cheese, grated
1 tablespoon rosemary, roughly chopped
3/4 cup plain flour

Steps:

  • Process butter, parmesan, rosemary, flour and salt and pepper in a food processor until mixture forms a dough.
  • Turn dough out onto a lightly floured surface. Knead and press into a 15cm disc. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm.
  • Preheat oven to 180°C Line 2 baking trays with baking paper.
  • Roll out dough between 2 sheets of baking paper until 0.5cm thick. Using a 5cm round biscuit cutter, cut rounds from dough. Press unused dough together. Repeat until all dough is used.
  • Bake biscuits for 6 to 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.

PARMESAN & CHIVE BISCUITS



Parmesan & Chive Biscuits image

"I'm an emergency room doctor, and in my free time, I love to create new recipes like this one," says Sonali Ruder of New York, New York. "I hope you enjoy these tender, flaky biscuits as much as my husband and I do!"

Provided by Taste of Home

Time 30m

Yield 8 biscuits.

Number Of Ingredients 10

1/4 cup 2% milk
3 tablespoons beaten egg, divided
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
6 tablespoons cold butter, cubed
2 tablespoons minced chives
1 teaspoon water
1 tablespoon shredded Parmesan cheese

Steps:

  • In a small bowl, combine milk and 2 tablespoons egg; set aside. In another bowl, combine the flour, baking powder, salt and pepper. Cut in butter until mixture resembles coarse crumbs. Stir in milk mixture just until moistened. Stir in chives. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a baking sheet coated with cooking spray. Combine remaining egg and water; brush over biscuits. Sprinkle with cheese. , Bake at 425° for 8-12 minutes or until golden brown. Serve warm.

Nutrition Facts :

ROASTED RED PEPPER AND PARMESAN BISCUITS



Roasted Red Pepper and Parmesan Biscuits image

Categories     Bread     Pepper     Bake     Vegetarian     Quick & Easy     Parmesan     Gourmet

Yield Makes 6 biscuits

Number Of Ingredients 8

3/4 cup all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/4 teaspoon salt
a pinch of cayenne
3 tablespoons cold unsalted butter, cut into bits
1/3 cup finely chopped drained bottled roasted red peppers, patted dry
1/4 cup freshly grated Parmesan cheese
3 tablespoons milk

Steps:

  • In a bowl whisk together the flour, the baking powder, the salt, the cayenne, and a pinch of black pepper, add the butter, and blend the mixture until it resembles coarse meal. Add the roasted peppers, the Parmesan, and the milk and stir the mixture until it just forms a dough. Drop the dough in 6 mounds about 2 inches apart onto a buttered baking sheet and bake the biscuits in the middle of a preheated 425°F. oven for 15 to 18 minutes, or until they are golden and cooked through.

PARMESAN SWEET CREAM BISCUITS



Parmesan Sweet Cream Biscuits image

Sweet cream biscuits were the first kind I mastered. Since the ingredients are so simple, I can scale the recipe up or down. In fact, I've actually memorized it! -Helen Nelander, Boulder Creek, California

Provided by Taste of Home

Time 25m

Yield about 1 dozen

Number Of Ingredients 5

2 cups all-purpose flour
1/3 cup grated Parmesan cheese
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups heavy whipping cream

Steps:

  • Preheat oven to 400°. Whisk together the first 4 ingredients. Add cream; stir just until moistened. , Turn dough onto a lightly floured surface; knead gently 6-8 times. Roll or pat dough to 1/2-in. thickness; cut with a floured 2-3/4-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet., Bake until light golden brown, 12-15 minutes. Serve warm.

Nutrition Facts : Calories 187 calories, Fat 12g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 227mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

EASY PARMESAN CHIVE DROP BISCUITS



Easy Parmesan Chive Drop Biscuits image

I had some fresh chives left over that I wanted to use, and just threw this together. I was pleasantly surprised by the result, these little biscuits are very moist and flavorful. I made mine with fresh chives, but I'm fairly certain that the dried ones would be just as good. They would be good with a variety of main dishes, but I've been eating them as a snack. They're good with butter, but better with a dab of mayo.

Provided by Bayoaksprincess

Categories     Breads

Time 15m

Yield 12-18 biscuits, 12-18 serving(s)

Number Of Ingredients 5

2 1/4 cups Bisquick
2/3 cup 2% low-fat milk
1 tablespoon chives, chopped
1/4 cup parmesan cheese, shredded
1/4 cup mayonnaise

Steps:

  • Mix all ingredients in a medium sized bowl.
  • Use a cookie baller or spoon to drop onto a greased cookie sheet (I just spray with Pam).
  • Bake at 450 degrees for 8 to 10 minutes.

RED POTATO PARMESAN AND CHIVE DROP BISCUITS #RSC



Red Potato Parmesan and Chive Drop Biscuits #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Savory Dinner Biscuits, loaded with favor and made with a hint of sweetness. The recipe is an original creation using Hidden Valley Original Ranch Seasoning Mix, red potatoes, Parmesan cheese, Greek yogurt and dried chives.

Provided by Jean G

Categories     Weeknight

Time 40m

Yield 12 biscuits, 6-12 serving(s)

Number Of Ingredients 10

1 lb red potatoes, cut into 1/2-inch cubes (about 2 medium)
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking soda
1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
5 tablespoons grated parmesan cheese, divided
4 tablespoons dried chives, divided
2 eggs
1/3 cup vegetable oil
1/4 cup plain Greek yogurt

Steps:

  • Place potatoes in medium sauce pan, cover with water, bring to a boil, and cook 10 to 12 minutes or until potatoes are soft; drain. Cover potatoes with cold water, drain again, then mash slightly using a potato masher. Measure 2-cups mashed potatoes. Set aside to completely cool.
  • Heat oven to 450°F Spray large cookie sheet with cooking oil spray.
  • In a large bowl whisk flour, sugar, baking soda, Ranch seasoning mix, 4 tablespoons parmesan cheese and 3 tablespoons dried chives. Add mashed potatoes and mix gently.
  • In a separate large bowl beat eggs, oil and yogurt with a wire whisk; mix dry ingredients into egg mixture in two batches. Do not over stir.
  • Drop 1/4 cup dough 1-inch apart onto cookie sheet. In a small dish mix remaining 1 tablespoon each parmesan cheese and chives; sprinkle on biscuits. Bake at 450F for 10 to 11 minutes or until lightly browned.

ROASTED RED PEPPER AND PARMESAN BISCUITS



Roasted Red Pepper and Parmesan Biscuits image

This recipe is from the May 1991 issue of Gourmet Magazine. It is a nice twist on plain old biscuits.

Provided by Chef Regina V. Smith

Categories     Quick Breads

Time 48m

Yield 6 biscuits

Number Of Ingredients 9

3/4 cup all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/4 teaspoon salt
1 pinch cayenne pepper
1 pinch black pepper
3 tablespoons unsalted butter, cold, cut into bits
1/3 cup roasted red pepper, drained, patted dry and finely chopped
1/4 cup parmesan cheese, grated
3 tablespoons milk

Steps:

  • Preheat oven to 425°F.
  • In a bowl, whisk together the flour, the baking powder, the salt, the cayenne and a pinch of black pepper.
  • Add the butter and blend the mixture until it resembles a coarse meal.
  • Add the roasted peppers, the Parmesan and the milk and stir the mixture until it just forms a dough.
  • Drop the dough in 6 mounds about 2 inches apart onto buttered baking sheet and bake the biscuits in the middle of the oven for 15 to 18 minutes, or until they are cooked through and slightly golden.

PARMESAN AND PEPPER BISCUITS



Parmesan and Pepper Biscuits image

Flaky mini biscuits flavored with Parmesan, black pepper, thyme and lemon.

Provided by Food Network Kitchen

Time 1h15m

Yield 192 squares

Number Of Ingredients 9

4 sticks unsalted butter (1 pound), at room temperature, plus more for the pan
4 cups all-purpose flour
2 1/2 teaspoons fine salt
1/2 cup sugar
1 1/2 cups coarsely grated Parmigiano-Reggiano
1 tablespoon finely ground black pepper
1 tablespoon finely chopped thyme
2 teaspoons finely grated lemon zest
Chutney, for serving

Steps:

  • Preheat a convection oven to 300 degrees F. Butter a baking sheet.
  • Whisk together the flour and salt in a large bowl. Beat the butter and sugar in a stand mixer on medium-high speed until light and fluffy, about 8 minutes. Add the cheese, pepper, thyme and lemon zest and continue beating until evenly incorporated, about 2 minutes. Add the flour mixture and beat until just combined. Add just enough ice water to bring the mixture together (about 4 tablespoons).
  • Press the dough into the prepared baking sheet. Place a sheet of parchment paper over the top and smooth the surface with your hands. Remove the parchment and bake until the edges are lightly golden, 25 to 30 minutes. Let cool for about 15 minutes, then turn out onto a cutting board. Using a serrated knife, cut the biscuit into 1-inch squares (12 lines horizontally and 16 lines vertically).
  • Using a squeeze bottle, place a dab of chutney on each biscuit and serve.

PARMESAN AND PARSLEY BISCUITS



Parmesan and Parsley Biscuits image

Provided by Lorraine Stevenski

Categories     Bread     Bake     Parmesan     Parsley     Bon Appétit     Florida

Yield Makes about 12

Number Of Ingredients 9

3 cups all purpose flour
3/4 cup grated Parmesan cheese
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup chopped fresh parsley or chives
1 cup (or more) chilled whole milk

Steps:

  • Preheat oven to 400°F. Lightly sprinkle heavy large baking sheet with flour. Combine 3 cups flour, 1/2 cup cheese, sugar, baking powder, salt, and pepper in large bowl; whisk until well blended. Add butter and rub in with fingertips until coarse meal forms. Mix in parsley. Gradually add 1 cup milk, tossing with fork until moist clumps form and adding more milk by tablespoonfuls if mixture is dry. Gather dough into ball. Press out on lightly floured work surface to 8-inch round, about 1 inch thick. Using 2-inch-diameter cutter, cut out biscuits. Repeat, gathering and pressing out dough and cutting biscuits until all dough is used. Arrange biscuits on prepared baking sheet. Sprinkle with remaining 1/4 cup cheese.
  • Bake until biscuits are puffed and light golden and tester inserted into centers comes out clean, about 15 minutes. Transfer biscuits to towel-lined basket and serve warm.

PARMESAN-CORNMEAL BISCUITS



Parmesan-Cornmeal Biscuits image

This is a scrumptious biscuit recipe, moist with a bit of crunch from the cornmeal. Add green chile or chopped jalapenos and substitute shredded sharp cheddar cheese for a southwestern twist.

Provided by Annz Recipez

Categories     Breads

Time 30m

Yield 24 biscuits, 24 serving(s)

Number Of Ingredients 11

1 cup white flour
1/2 cup whole wheat flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons chilled butter
1/4 cup parmesan cheese
1 large egg
1 cup plain low-fat yogurt

Steps:

  • Preheat oven to 400 degrees F.
  • Mix first 7 ingredients (flour through baking soda) in a large bowl.
  • Cut butter into small bits and mix in with 2 knives or use your fingers to blend until butter is blended in and mixture is a coarse meal.
  • Add parmesan cheese and mix until blended.
  • In a small bowl, whisk egg and yogurt until smooth.
  • Add egg/yogurt mixture to flour mixture. Stir well to mix into a moist, thick batter.
  • Turn batter onto a well-floured surface and sprinkle with flour.
  • Roll to 1/2 to 3/4 inch thick and cut into shapes.
  • Bake at 400 for 15 - 20 minutes or until nicely browned on top.

Nutrition Facts : Calories 76.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 16.7, Sodium 180.9, Carbohydrate 9.7, Fiber 0.6, Sugar 1.8, Protein 2.3

PARMESAN BUTTER PAN BISCUITS



Parmesan Butter Pan Biscuits image

These are more of a breadstick than a biscuit although I guess you could roll them out and cut them into biscuit shapes. I got this recipe from a Land-O-Lakes cookbook that I received pages from every month. These are great with pasta or soup. A favorite in our house. Very flavorful :-)

Provided by afghanmom

Categories     Breads

Time 35m

Yield 12 biscuits

Number Of Ingredients 8

1/3 cup butter or 1/3 cup margarine
2 1/4 cups all-purpose flour
2 tablespoons grated parmesan cheese
1 tablespoon sugar
3 1/2 teaspoons baking powder
1 teaspoon dried basil leaves
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
1 cup milk

Steps:

  • Heat oven to 400'.
  • In 9" square baking pan melt butter in oven (3 to 5 minutes).
  • Meanwhile, in medium bowl combine remaining ingredients except milk.
  • Stir in milk just until moistened.
  • Turn dough onto lightly floured surface; knead 10 times or until smooth.
  • Roll dough into 12x4"rectangle.
  • Cut into 12 (1") strips.
  • Dip each strip into melted butter; place in same pan.
  • Bake for 20 to 25 minutes or until lightly browned.

PROSCIUTTO PARMESAN BISCUITS



Prosciutto Parmesan Biscuits image

Provided by Sandra Lee

Categories     appetizer

Time 25m

Yield 12 biscuits

Number Of Ingredients 6

2 1/4 cups baking mix (recommended: Bisquick)
3 ounces prosciutto, finely chopped
2/3 cup cream
1/2 teaspoon black pepper
Extra-virgin olive oil
Grated Parmesan

Steps:

  • Preheat over to 450 degrees F.
  • In a large mixing bowl, combine baking mix, prosciutto, cream and black pepper; stir until just combined.
  • Knead dough 10 times on lightly floured surface and form into ball. Roll dough out into 1/2-inch thick. Cut with a 2 1/4-inch round cutter, pressing straight down; do not twist cutter.
  • Place biscuits on ungreased baking sheet. Lightly brush tops with oil and sprinkle with grated Parmesan. Bake for 10 minutes or until golden brown.

PARMESAN-BLACK PEPPER DROP BISCUITS



Parmesan-Black Pepper Drop Biscuits image

Categories     Side     Cheese

Number Of Ingredients 10

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons sugar
1 salt
1 pepper, freshly and coarsely ground
1 cup buttermilk, cold
6 tablespoons unsalted butter, melted and cooled
1 neutral oil or baking spray
1 1/4 cups Parmesan, finely grated

Steps:

  • With the rack in the middle position, heat the oven to 450. Line a large baking sheet with parchment paper or a nonstick liner and set aside.
  • In a large bowl, whisk the flour, baking powder, baking soda, sugar, grated Parmesan, 1 t salt, and 1 1/2 t pepper to combine well.
  • In another bowl, whisk the buttermilk and melted butter (the butter will clump, which is fine). Add the wet mixture to the dry mixture and, using a flexible spatula, fold and stir until wet and dry ingredients are just incorporated. Do not overmix.
  • Using a large cookie scoop, scoop portions of dough onto the prepared baking sheet, about 1 1/2 inches apart.
  • Bake until the tops are golden brown and crisp, about 10 minutes, rotating the baking sheet halfway through the baking time. Transfer biscuits to a wire rack, cool for about 5 minutes, and serve.

PARMESAN BISCUITS



Parmesan Biscuits image

Great recipe and a little different to serve with drinks. I have listed cooking time as chilling time.

Provided by Tisme

Categories     Cheese

Time 50m

Yield 30-36 biscuits

Number Of Ingredients 9

100 g butter
3/4 cup plain flour
100 g parmesan cheese, grated
1/4 teaspoon Dijon mustard
1 egg yolk
fennel seed
cayenne pepper
caraway seeds (own preference) or cumin seed (own preference)
paprika

Steps:

  • Put the butter, flour, mustard and cheese into a food processor and pulse/blend until the mix clumps into a dough.
  • Remove the dough and form into a log/sausage shape about 3cm wide &.
  • wrap the dough in cling wrap, twist the ends and refrigerate/freeze until firm.
  • Line an oven tray with baking paper. Cut the log into thin slices and arrange on tray.
  • Whisk the egg yolk with a little cold water and brush over the tops of the biscuits.
  • Sprinkle the bisuits with desired amounts/variety of seeds, cayenne and or a little paprika. (This is your own preference).
  • Bake biscuits for 4-5 minutes until golden brown in colour. (Baking time, will depend on the thickness of the biscuits.).
  • Transfer the biscuits to a wire rack and cool.
  • When cool store biscuits can be stored in an airtight container for about 1 week.

Nutrition Facts : Calories 51.2, Fat 3.8, SaturatedFat 2.3, Cholesterol 15.6, Sodium 75.4, Carbohydrate 2.5, Fiber 0.1, Protein 1.7

PARMESAN HERB BISCUITS



PARMESAN HERB BISCUITS image

Categories     Cheese

Yield 12 biscuits

Number Of Ingredients 12

1 1/2 cups flour
1/2 cup cornmeal
1/2 tsp sea salt
2 tsp baking powder
1 tsp baking soda
4 tbsp butter
2 cups grated Parmesan
1/2 cup green onions, chopped
3/4 cup buttermilk
1/3 cup olive oil
arugula
smoked salmon

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside. In a medium bowl, combine the flour, cornmeal, salt, baking powder, baking soda (and other desired herbs/spices). Add the butter. Cut the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 pieces. Bake 20 minutes until golden. Cool 10 minutes then transfer to a rack to cool completely. Slice each biscuit in half to make little sandwiches of lemon butter, arugula, and salmon. Lemon Butter 1 stick butter, room temperature zest of 1 lemon

PARMESAN HERB BISCUITS



Parmesan Herb Biscuits image

Warm cheesy herb biscuits are made with rich whipping cream instead of the usual butter. Mmm!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 12

Number Of Ingredients 9

2 cups Gold Medal™ all-purpose flour
1/4 cup chopped fresh parsley or 4 teaspoons parsley flakes
3 tablespoons grated Parmesan cheese
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1 to 1 1/4 cups whipping cream
1 tablespoon butter or margarine, melted

Steps:

  • Heat oven to 425°F. In large bowl, mix flour, parsley, 2 tablespoons of the cheese, the sugar, baking powder, salt and basil. Add 3/4 cup of the whipping cream; stir with fork just until dry ingredients are moistened, adding additional whipping cream 1 tablespoon at a time, if necessary, to form a soft dough.
  • On lightly floured work surface, gently roll dough in flour to coat. Knead lightly about 10 times or until dough forms a smooth ball. Pat dough into 1/2-inch-thick square.
  • With knife, cut dough into 12 squares. Place about 1 inch apart on ungreased large cookie sheet. Brush with melted butter; sprinkle with remaining 1 tablespoon cheese.
  • Bake 8 to 10 minutes or until light golden brown. Serve warm.

Nutrition Facts : Calories 150, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Biscuit, Sodium 260 mg, Sugar 2 g, TransFat 0 g

Tips:

  • Use cold butter: This will help the biscuits rise and be flaky.
  • Grate your own Parmesan cheese: Freshly grated Parmesan cheese will give the biscuits the best flavor.
  • Don't overwork the dough: Overworking the dough will make the biscuits tough.
  • Chill the dough for at least 30 minutes before baking: This will help the biscuits hold their shape in the oven.
  • Bake the biscuits until they are golden brown: This will ensure that they are cooked through.

Conclusion:

Parmesan biscuits are a delicious and easy-to-make side dish that can be served with a variety of meals. They are perfect for potlucks, parties, or simply as a snack. With just a few simple ingredients, you can make these biscuits in no time. So next time you are looking for a quick and easy side dish, give Parmesan biscuits a try.

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