Garlic and Herb Parmesan Biscuits Recipe

If you’re craving something irresistibly flaky, cheesy, and packed with flavor, you absolutely need to try this Garlic and Herb Parmesan Biscuits Recipe. Trust me, these buttery biscuits studded with fresh herbs and two kinds of cheese will elevate your brunch game to a whole new level. Plus, they’re surprisingly easy to make, and I’m going to walk you through every step so your biscuits turn out perfect every time.

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Ingredients You’ll Need

The ingredients in this Garlic and Herb Parmesan Biscuits Recipe are simple, but each one plays a crucial role. I always recommend using fresh Parmesan and Gruyère for the best flavor, and cold butter is your secret to achieving that amazing flakiness.

• All purpose flour: This is the backbone of your biscuits. You want to measure it properly — spoon and level to avoid dense dough.
• Baking powder: It gives those biscuits the lovely rise and fluffiness you want.
• Kosher salt: Enhances all the flavors without overpowering.
• Freshly cracked black pepper: Adds a gentle heat and depth.
• Baking soda: Helps with tenderness, especially combined with buttermilk’s acidity.
• Unsalted butter (chilled): This is your flaky magic ingredient; keep it cold so it creates those layers.
• Parmesan cheese (cubed): Sharp and savory, it melts beautifully inside the biscuits.
• Gruyère cheese (cubed): Slightly sweet and nutty, it balances the Parmesan perfectly.
• Chopped chives: Fresh herbs bring brightness and color.
• Cold buttermilk: Adds moisture and tang, making the biscuits tender and flavorful.
• Unsalted butter (melted): Used for brushing on top to get a golden, buttery crust.
• Flaky salt and freshly cracked black pepper (to top): A finishing touch that brings extra texture and flavor.

Variations

I love experimenting with biscuits, and this Garlic and Herb Parmesan Biscuits Recipe is so flexible! Feel free to swap out herbs or cheese depending on your mood or pantry. The base is forgiving and just waiting for your personal twist.

• Herb Swap: Once, I swapped chives for fresh thyme, and it gave the biscuits a lovely earthy aroma that my family couldn’t get enough of.
• Cheese Alternatives: If Gruyère isn’t your thing, sharp cheddar or a smoked cheese adds a different dimension.
• Spicy Kick: Add some finely chopped jalapeños or a dash of cayenne pepper for a little heat.
• Gluten-Free Version: I’ve tried a gluten-free flour blend here, and while the texture changes a bit, the biscuits still come out deliciously cheesy.

How to Make Garlic and Herb Parmesan Biscuits Recipe

Step 1: Mix the Dry Ingredients and Cut In the Butter

Start by preheating your oven to 450˚F — hot ovens are key for biscuits that rise beautifully. In a large bowl, whisk together the flour, baking powder, kosher salt, black pepper, and baking soda. Then, using a fork or pastry cutter, cut the chilled butter into the dry mixture until you get that crumbly, pea-sized texture. I like to keep the butter cold because it ensures those flaky layers when baked.

Step 2: Add Cheese, Herbs, and Buttermilk

Make a well in the center of your crumbly mix and tuck in the Parmesan, Gruyère, and chopped chives. Pour the cold buttermilk over the cheese and herbs, then carefully stir everything together. You want to be gentle — overmixing can make the biscuits tough, so stir just until the dough comes together.

Step 3: Knead and Cut the Dough

Turn the dough onto a lightly floured surface, and with floured hands, gently knead it 3 to 4 times — just enough to bring it together. Then pat it into an 8×8 inch square about 1 inch thick. I like using a sharp knife or a pizza cutter to slice it into 9 equal square biscuits — it’s much easier than fiddling with biscuit cutters, and you get these nice, rustic edges.

Step 4: Bake and Finish

Place your biscuits on a baking sheet lined with parchment paper or a silicone mat. Brush the tops generously with melted butter, then sprinkle some flaky salt and freshly cracked black pepper over them for that final pop of flavor. Pop them into the hot oven and bake for about 15-18 minutes until puffed and golden brown. The smell as they bake? Absolutely heavenly!

Step 5: Serve and Enjoy

Slice the biscuits in half and spread softened butter inside. I like to pile mine with soft scrambled eggs and slices of salty prosciutto — it’s comfort food that feels elevated. My family goes crazy for these, especially when the cheese inside is all melty and warm.

How to Serve Garlic and Herb Parmesan Biscuits Recipe

Garnishes

I usually keep it simple—softened butter and a sprinkle of flaky salt highlight that buttery, cheesy goodness perfectly. Sometimes, I add a little fresh minced chive or a light smear of garlic butter if I really want to treat myself. A touch of cracked black pepper on top finishes it nicely, adding just a hint of spice.

Side Dishes

My favorite pairing includes soft scrambled eggs and prosciutto, but these biscuits also hold their own alongside a fresh arugula salad or a rich bowl of roasted tomato soup. For brunch, sliced avocado or crispy bacon are winners too. Honestly, they’re such a crowd-pleaser, you can really get creative.

Creative Ways to Present

For special occasions, I like serving these biscuits stacked with layers of greens, smoked salmon, and a dollop of crème fraîche. Another time, I made mini biscuit sliders with chicken salad for a party, and they were gone in minutes. Wrapping warm biscuits in a linen napkin always adds a cozy touch that guests appreciate.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), store them in an airtight container at room temperature for up to two days. I prefer keeping them wrapped in foil to retain moisture without getting soggy. When you want to enjoy them again, just warm them up gently.

Freezing

I always make a double batch and freeze half before baking. Simply cut the dough squares, place them on a baking sheet lined with parchment, and freeze until solid. Then transfer to a freezer bag. When you’re ready, bake them straight from frozen—just add a few extra minutes to the bake time.

Reheating

To reheat, I pop the biscuits in a 350˚F oven for about 10 minutes until warm and crisp on the outside. Avoid the microwave if you want to keep that signature flakiness intact—microwaving tends to make them chewy.

FAQs

Final Thoughts

I absolutely love how this Garlic and Herb Parmesan Biscuits Recipe turns out every time — it’s become one of those go-to recipes I rely on for an impressive but easy brunch. I remember the first time I made them, my family was hooked immediately, and now they’re a staple at weekend breakfasts. Once you try these, I think you’ll be pleasantly surprised at how simple it is to get that bakery-quality biscuit right in your own kitchen. Go ahead and make a batch today—you won’t regret it!

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