Name: Garlic and Herb Parmesan Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon kosher salt; 1/2 cup cold unsalted butter, cut into small cubes; 3/4 cup shredded Parmesan cheese; 2 teaspoons garlic powder; 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh parsley; 1 cup buttermilk, plus more if needed; 2 tablespoons melted butter, for brushing

Why You’ll Love Garlic and Herb Parmesan Biscuits Recipe

You’ll love this recipe because the combination of cheeses and herbs elevates a classic biscuit into something special. The croissant‑like layers and melted cheese pockets create immense flavor and texture. Plus, they’re surprisingly simple to make — you’ll have them out of the oven in under 30 minutes — making them ideal for weekend brunches or when you want a comforting side that feels gourmet.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all‑purpose flour
baking powder
kosher salt
freshly cracked black pepper
baking soda
chilled unsalted butter
cubed Parmesan cheese (¼‑inch cubes)
cubed Gruyère cheese (¼‑inch cubes)
chopped chives
cold buttermilk
melted unsalted butter
flaky salt and freshly cracked black pepper (for topping)
To Serve (optional): soft scrambled eggs, sliced prosciutto, butter

Directions

Preheat the oven to 450°F (≈ 232°C).
In a large mixing bowl combine flour, baking powder, salt, black pepper, and baking soda. Whisk to combine.
Using a fork or pastry cutter, cut the chilled butter into the flour mixture until it becomes crumbly.
Make a well in the center of the flour mixture. Place the cubed cheeses and chopped chives into the well, then pour the cold buttermilk over everything. Carefully stir until the dough just comes together.
Turn the dough out onto a lightly floured surface and, with floured hands, knead it lightly 3‑4 times to bring it together.
Pat the dough into an 8 × 8‑inch square, about 1 inch thick. Cut into 9 square biscuits.
Place the biscuits on a baking sheet lined with parchment paper or a silicone baking mat. Brush the tops with the melted butter and sprinkle with flaky salt and freshly cracked black pepper.
Bake in the preheated oven until the biscuits are puffed and golden brown, approximately 15‑18 minutes.
(Optional) Slice each biscuit in half and serve with soft scrambled eggs, prosciutto, and butter spread.

Servings and timing

Servings: ~9 biscuits
Prep time: 10 minutes
Cook time: 18 minutes
Total time: ~28 minutes

Variations

Cheese swap: Use sharp cheddar or Fontina in place of the Gruyère for a slightly different flavor profile.
Herb boost: Add a tablespoon of finely chopped fresh rosemary or thyme along with the chives for more herbaceous depth.
Gluten‑free: Try swapping the all‑purpose flour for a gluten‑free biscuit blend (ensure the baking powder and soda are gluten‑free).
Spicy twist: Add a pinch of red pepper flakes to the dough for a subtle heat.
Sweet side: For a sweet‑savory version, drizzle a little honey over the warm biscuits or add a small amount of honey into the buttermilk mixture.

Storage/Reheating

To store: Let the biscuits cool completely, then place them in an airtight container. They’ll keep at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To freeze: After baking and cooling, wrap each biscuit individually and place them in a freezer‑safe bag. They’ll keep in the freezer for up to 2 months.
To reheat: If frozen, thaw at room temperature for ~30 minutes. Warm in a 350°F (≈ 175°C) oven for 5‑8 minutes until heated through. If refrigerated, simply warm for ~4‑5 minutes in the oven. A toaster oven works too.
Tip: For extra crispiness, reheat uncovered so the tops stay golden and flaky.

FAQs

How important is it to use cold butter?

Using cold butter helps create those flaky layers as the pockets of butter melt during baking and produce steam. If the butter is too soft or warm, the biscuits may turn out dense and less flaky.

Can I use shredded cheese instead of cubed?

Yes — shredded cheese works fine. The recipe originally calls for ¼‑inch cubes of Parmesan and Gruyère, but shredded versions yield similar flavor and melt well.

Can I make the dough ahead of time?

Yes — you can prepare the dough, shape it into the square, cover it tightly, and refrigerate for up to 24 hours. When ready, brush the top with melted butter and bake as directed (you may need an extra minute or two).

What if I don’t have buttermilk?

You can make a quick substitute by mixing 1 cup of milk (whole or 2%) with 1 tablespoon of white vinegar or lemon juice. Let it sit 5 minutes before using.

Can I roll the dough instead of patting it and cutting squares?

Yes, you can roll the dough to about 1‑inch thickness and use a round biscuit cutter or even a glass to cut rounds. The baking time may vary by a minute or so.

What can I serve these biscuits with?

They go beautifully alongside brunch items like scrambled eggs and prosciutto, with soups or stews for dinner, or simply with butter or jam for a snack.

Will they taste good the next day?

Yes — they retain good flavor the next day, though they’re best when freshly baked and still warm. Reheating helps restore texture.

Can I increase the yield?

Certainly — you can easily double the recipe to make 18 biscuits. Just ensure you use a larger surface (e.g., 10 × 10 inch) or roll thinner if you want more pieces.

How do I get them extra golden and crispy on top?

Brushing the tops with melted butter before baking adds richness and helps achieve a golden top. Also ensure your oven is fully preheated to 450°F so the exterior browns quickly.

Is there a vegan or dairy‑free version?

Yes, you could experiment with dairy‑free butter and vegan “cheese” alternatives, though the texture and flavor will differ. Also substitute the buttermilk with a plant‑based milk plus vinegar mix to replicate tang.

Conclusion

These garlic‑and‑herb‑Parmesan biscuits are a standout recipe that deliver big on flavor with minimal fuss. Whether you’re serving them for a leisurely brunch or pairing them with dinner, they bring cheesy, herb‑filled comfort that will have everyone coming back for seconds. Once you’ve baked them, you’ll find yourself looking for any excuse to make them again.