Description
These Garlic and Herb Parmesan Biscuits are a savory, cheesy treat perfect for a weekend brunch. Featuring a flaky texture with a blend of Parmesan and Gruyère cheeses, fresh chives, and a hint of garlic flavor, these biscuits are baked to golden perfection and served warm with soft scrambled eggs, prosciutto, and butter for a deliciously satisfying meal.
Ingredients
Scale
Dough
- 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
- 1/4 cup unsalted butter (chilled)
- 1/3 cup cubed Parmesan cheese (1/4 inch)
- 1/3 cup cubed Gruyère cheese (1/4 inch)
- 1/2 cup chopped chives
- 1 cup cold buttermilk
Topping and Serving
- 1/4 cup unsalted butter (melted)
- Flaky salt and freshly cracked black pepper to top
- Soft scrambled eggs (as needed)
- Sliced prosciutto (as needed)
- Butter (to spread on biscuits)
Instructions
- Preheat oven: Preheat your oven to 450˚F (232˚C) to ensure it reaches the right temperature for a golden, flaky biscuit bake.
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, kosher salt, freshly cracked black pepper, and baking soda until well combined to create a consistent base.
- Cut in butter: Using a fork or a pastry cutter, cut the chilled unsalted butter into the flour mixture. Work it until the mixture resembles coarse crumbs, ensuring small bits of butter remain to create flaky layers.
- Add cheese and chives: Make a well in the center of the dry mixture. Place the cubed Parmesan and Gruyère cheeses along with the chopped chives into the well, ready to incorporate.
- Add buttermilk and mix dough: Pour the cold buttermilk over the cheese and chives. Carefully and slowly stir the mixture until the dough just comes together, avoiding overmixing to keep the biscuits tender.
- Knead the dough: Turn the dough out onto a lightly floured surface. With floured hands, gently knead the dough 3 to 4 times to bring it fully together without overworking it.
- Shape and cut biscuits: Pat the dough into an 8×8 inch square about 1 inch thick. Using a sharp knife or bench scraper, cut the dough into 9 equal square biscuits.
- Prepare for baking: Place the biscuit squares onto a baking sheet lined with parchment paper or a Silpat mat for easy removal. Brush the tops with melted butter, then sprinkle with flaky salt and freshly cracked black pepper for added flavor and texture.
- Bake: Bake in the preheated oven for approximately 15 to 18 minutes, or until the biscuits are puffed up, golden brown, and cooked through.
- Serve: Slice each warm biscuit in half and serve with soft scrambled eggs, sliced prosciutto, and softened butter spread generously on top for a rich and satisfying brunch experience.
Notes
- These cheesy, salty, buttery biscuits are easy to make and ideal for a weekend brunch.
- Use cold butter and buttermilk to help achieve a flaky, tender texture.
- Try swapping Gruyère with sharp cheddar for a different flavor profile.
- Biscuits are best enjoyed fresh but can be reheated gently in the oven.
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
