Garlic and Herb Parmesan Biscuits Recipe

If you’re on the hunt for a homemade biscuit that bursts with flavor and melts in your mouth, you’ve just struck gold with my Garlic and Herb Parmesan Biscuits Recipe. These biscuits are cheesy, buttery, and packed with fresh herbs that will have you reaching for seconds (and maybe thirds!). I absolutely love this recipe because it turns an everyday biscuit into something truly special without any fuss. Ready to impress your brunch guests or just treat yourself on a lazy weekend? Let me walk you through every step!

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Ingredients You’ll Need

These ingredients blend in a way that delivers that perfect balance of savory, cheesy goodness with a little fresh herb punch. I always recommend using freshly grated Parmesan and good-quality Gruyère for the best flavor — trust me, it makes all the difference.

• All purpose flour: The base for our biscuits, look for unbleached if possible for better texture.
• Baking powder: Essential for that fluffy rise – make sure it’s fresh!
• Kosher salt: Adds just the right saltiness without being overpowering.
• Freshly cracked black pepper: Offers a gentle kick and depth of flavor.
• Baking soda: Helps lighten the texture when combined with baking powder and buttermilk.
• Unsalted butter (chilled): The cold butter creates flaky layers—don’t skip chilling.
• Parmesan cheese (cubed): Sharp and nutty, it melts beautifully for cheesy pockets.
• Gruyère cheese (cubed): Adds a creamy, slightly sweet note – perfect with Parmesan.
• Chopped chives: Fresh and mild oniony flavor that brightens the biscuits.
• Cold buttermilk: Reacts with the baking soda to give the biscuits tenderness and tang.
• Unsalted butter (melted): For brushing on top, creating a golden, shiny crust.
• Flaky salt and freshly cracked black pepper: To sprinkle on top after baking for the perfect finishing touch.
• Soft scrambled eggs and sliced prosciutto: My go-to serving partners, but absolutely optional.
• Butter: For slathering on warm biscuits before serving—pure bliss!

Variations

I love that this Garlic and Herb Parmesan Biscuits Recipe is so adaptable—once you master the basics, it’s easy to tweak things to suit your mood or what’s in the fridge. Here are a few ways I’ve played around with it that you might enjoy too.

• Herb swaps: Instead of chives, try adding rosemary, thyme, or parsley for a different herbal note—I personally adore rosemary in fall.
• Cheese variations: Swap Gruyère for sharp cheddar if you want a punchier flavor, which my family often requests.
• Spicy kick: Add a pinch of red pepper flakes or a dash of smoked paprika for a subtle heat that wakes up the flavors.
• Vegan option: Use vegan butter, a plant-based buttermilk substitute, and omit cheese or use vegan cheese—results will be slightly different but still tasty!

How to Make Garlic and Herb Parmesan Biscuits Recipe

Step 1: Mix the dry ingredients and cut in the cold butter

Start by preheating your oven to 450˚F. In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, freshly cracked black pepper, and baking soda. Here’s where the magic begins—use a pastry cutter or even two forks to cut the chilled butter into the dry ingredients until you get a crumbly, sandy texture. The cold butter bits will create those flaky layers we all crave in biscuits. Don’t overdo it—leave some pea-sized chunks for the best texture.

Step 2: Add the cheeses, chives, and buttermilk

Make a little well in the center of your crumbly mixture, then add the cubed Parmesan, Gruyère, and chopped chives. Pour your cold buttermilk over everything. Gently fold the wet and dry ingredients together just until the dough comes together—it’s okay if it’s a bit shaggy and sticky. Overmixing is a common mistake that leads to tough biscuits, so patience is key here!

Step 3: Shape and cut the dough

Lightly flour your workspace and turn the dough out. With floured hands, give it a quick knead 3 to 4 times—just enough to form a cohesive dough. Pat it into an 8×8-inch square roughly 1-inch thick. Now comes the fun part: cut into 9 equal square biscuits. I find that cutting squares instead of rounds saves time and prevents the dough from warming up too much.

Step 4: Bake until golden and brush with butter

Place your biscuits on a parchment-lined baking sheet or a Silpat, spacing them evenly. Brush generously with melted butter and sprinkle flaky salt and freshly cracked black pepper on top—it adds the perfect finishing touch. Bake in your preheated oven for 15-18 minutes until they’ve puffed up beautifully and the tops are golden brown. The smell at this point is irresistible, so don’t peek too much or you’ll lose heat.

Step 5: Serve warm with your favorite accompaniments

Once out of the oven, slice each biscuit in half and slather on softened butter. I love to dress mine up with soft scrambled eggs and slices of prosciutto for a savory, luxurious brunch that my guests go crazy for. These biscuits are just as amazing on their own or alongside soup or salad.

How to Serve Garlic and Herb Parmesan Biscuits Recipe

Garnishes

I like to keep it simple with fresh chives or a light sprinkle of flaky sea salt and black pepper right before serving. Sometimes I add a small smear of garlic butter for an extra punch—trust me, it’s heavenly. These little add-ons elevate the flavor without overpowering the biscuit.

Side Dishes

My go-to sides are soft scrambled eggs and thinly sliced prosciutto, but these biscuits also pair beautifully with a light salad, creamy tomato soup, or even roasted veggies. One of my favorite brunches is stacking these biscuits with egg, cheese, and greens for a hearty sandwich.

Creative Ways to Present

For a special occasion, I’ve served these biscuits warm in a wooden board surrounded by small bowls of compound butters, honey, and jam. Guests love building their own flavors. Another idea is to top the cut biscuits with smoked salmon, crème fraîche, and fresh dill for a fancy appetizer twist.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing the biscuits in an airtight container at room temperature for up to 2 days. I’ve found that they stay tender but might lose a bit of their original crispness on the top.

Freezing

One of the best things I discovered is that these biscuits freeze beautifully. After baking and cooling, wrap each biscuit tightly in plastic wrap and place them in a freezer bag. They keep well for up to 3 months—perfect for busy mornings when you want a fresh biscuit in minutes.

Reheating

To reheat, pop frozen or room temp biscuits into a preheated oven at 350˚F for about 8-10 minutes, or until warmed through and crisp on the outside. Avoid microwaving if you want to maintain that flaky crust!

FAQs

Final Thoughts

I can’t recommend this Garlic and Herb Parmesan Biscuits Recipe enough—it’s become a weekend staple in my kitchen because it’s so simple yet wonderfully flavorful. Whether you’re feeding family or just treating yourself, these biscuits deliver that perfect flaky texture and savory punch every time. Give them a try on your next brunch and watch everyone’s eyes light up. You’ll love how effortlessly they elevate any meal!

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