Description
These Garlic and Herb Parmesan Biscuits are buttery, cheesy, and packed with fresh herbs. Perfectly golden and fluffy, they make a delicious start to any brunch when served warm with prosciutto and soft scrambled eggs.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon baking soda
Dairy & Cheese
- 1/4 cup unsalted butter (chilled)
- 1/3 cup cubed Parmesan cheese (1/4 inch)
- 1/3 cup cubed Gruyère cheese (1/4 inch)
- 1 cup cold buttermilk
- 1/4 cup unsalted butter (melted, for brushing)
Herbs
- 1/2 cup chopped chives
For Serving
- Flaky salt and freshly cracked black pepper (to top)
- Soft scrambled eggs
- Sliced prosciutto
- Butter (for spreading)
Instructions
- Preheat Oven: Preheat your oven to 450˚F to ensure it’s hot enough for the biscuits to rise beautifully and get golden brown.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, kosher salt, black pepper, and baking soda until evenly combined.
- Cut in Butter: Using a fork or pastry cutter, cut the chilled unsalted butter into the flour mixture until it resembles coarse crumbs.
- Add Cheese and Herbs: Make a well in the center of the mixture, then add the cubed Parmesan and Gruyère cheeses along with the chopped chives.
- Combine with Buttermilk: Pour the cold buttermilk into the well. Slowly and gently stir the mixture until the dough just comes together without overmixing.
- Knead Dough: Turn the dough out onto a lightly floured surface. With floured hands, knead it gently 3-4 times to bring the dough together.
- Shape and Cut Biscuits: Pat the dough into an 8×8 inch square, about 1 inch thick. Cut into 9 square biscuits of equal size.
- Prepare for Baking: Place biscuits on a baking sheet lined with parchment paper or a Silpat mat. Brush the tops with melted butter, then sprinkle with flaky salt and freshly cracked black pepper.
- Bake Biscuits: Bake in the preheated oven for 15-18 minutes until puffed up and golden brown.
- Serve: Slice each biscuit in half and serve warm with sliced prosciutto, soft scrambled eggs, and softened butter spread on top for a perfect brunch experience.
Notes
- For best results, keep the butter and buttermilk cold to ensure the biscuits remain flaky and tender.
- You can substitute Gruyère with sharp white cheddar if preferred.
- These biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days and reheated gently in the oven.
- Add a touch of garlic powder to the dough for an extra garlic punch.
- Serve with a side of fresh fruit or salad for a balanced brunch.
Nutrition
- Serving Size: 1 biscuit
- Calories: 199 kcal
- Sugar: 1 g
- Sodium: 511 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 24 mg
