Parmesan Rosemary Biscuits

Why You’ll Love This Recipe

These biscuits are incredibly flavorful and easy to make. The sharp nuttiness of Parmesan blends beautifully with the fragrant rosemary, creating a biscuit that’s both rustic and refined. They’re a wonderful change of pace from plain biscuits and are ideal for holidays, dinner parties, or elevating a casual weeknight meal. Plus, they come together quickly with simple pantry ingredients.

Ingredients

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

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Fresh rosemary (finely chopped)
• Grated Parmesan cheese (preferably freshly grated)
• Unsalted butter (cold and cubed)
• Buttermilk (cold)
• Optional: melted butter for brushing

Directions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
3. Stir in the chopped rosemary and grated Parmesan.
4. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
5. Pour in the cold buttermilk and stir just until the dough comes together. Do not overmix.
6. Turn the dough out onto a floured surface and gently pat into a rectangle. Fold the dough over itself a few times to create layers, then press it out to about 1-inch thickness.
7. Cut the biscuits using a round cutter or knife and place them on the prepared baking sheet.
8. Bake for 12–15 minutes, or until golden brown and puffed.
9. Optional: Brush tops with melted butter and sprinkle with extra Parmesan or rosemary. Serve warm.

Servings and timing

This recipe makes about 8–10 biscuits, depending on the size of your cutter. The total time is around 30 minutes: 15 minutes of prep and 12–15 minutes of baking.

Variations

• Cheese blend: Mix Parmesan with other cheeses like cheddar or asiago.
• Herb swap: Substitute thyme, oregano, or sage for rosemary.
• Spicy kick: Add a pinch of black pepper or cayenne for heat.
• Garlic flavor: Stir in a little garlic powder for an extra savory touch.
• Mini biscuits: Cut smaller shapes for bite-sized biscuits perfect for appetizers or parties.

Storage/Reheating

Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, warm in a 350°F oven for 5–10 minutes or microwave briefly. Freeze baked biscuits for up to 2 months; reheat directly from frozen in the oven for best results.

FAQs

Can I use dried rosemary instead of fresh?

Yes, but use less—about 1 teaspoon of dried rosemary in place of 1 tablespoon fresh.

Can I substitute the buttermilk?

Yes, mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let sit for 5 minutes as a substitute.

Why are my biscuits not fluffy?

Overmixing the dough or using warm butter can result in dense biscuits. Keep ingredients cold and handle the dough gently.

Can I make the dough ahead of time?

You can prepare the dough and refrigerate it for a few hours before baking. Alternatively, freeze unbaked biscuits and bake straight from frozen.

What’s the best Parmesan to use?

Freshly grated Parmigiano-Reggiano gives the best flavor and melts evenly into the dough.

How can I make the biscuits crispier?

Bake a few minutes longer and space them apart on the baking sheet for crispier edges.

Can I use self-rising flour?

Yes, but omit the baking powder and salt if using self-rising flour.

Do I need a biscuit cutter?

No, you can use a knife to cut squares or rounds from the dough.

What can I serve with these biscuits?

They pair well with roasted meats, soups, stews, or can be enjoyed on their own with butter.

Can I add other herbs?

Absolutely—mix in thyme, chives, or basil for a different flavor profile.

Conclusion

Parmesan Rosemary Biscuits are the perfect combination of cheesy, herby, and buttery flavors in one tender, flaky package. Easy to make and incredibly versatile, these biscuits are sure to become a favorite at your dinner table. Whether served with a hearty meal or enjoyed on their own, they bring comforting, homemade goodness to every bite.

Parmesan Rosemary Biscuits

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Parmesan Rosemary Biscuits are flaky, buttery biscuits infused with the savory richness of Parmesan cheese and the aromatic flavor of fresh rosemary. Perfect as a side for soups, salads, or roasted dishes.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12–15 minutes
• Total Time: 30 minutes
• Yield: 8–10 biscuits
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon fresh rosemary, finely chopped
• 3/4 cup grated Parmesan cheese (preferably freshly grated)
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 3/4 cup cold buttermilk
• Optional: melted butter for brushing
• Optional: extra Parmesan or rosemary for topping

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Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Stir in the chopped rosemary and grated Parmesan cheese.
4. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
5. Pour in the cold buttermilk and stir just until a dough forms. Do not overmix.
6. Turn the dough out onto a floured surface. Gently pat into a rectangle and fold the dough over itself 2–3 times to create layers. Pat or roll to about 1-inch thickness.
7. Cut out biscuits using a biscuit cutter or knife. Place on prepared baking sheet.
8. Bake for 12–15 minutes, until puffed and golden brown.
9. Optional: Brush with melted butter and sprinkle with extra Parmesan or rosemary.
10. Serve warm.

Notes

• Use very cold butter and buttermilk for maximum flakiness.
• Do not overmix the dough to avoid tough biscuits.
• Freshly grated Parmesan provides better flavor and texture than pre-grated.
• Freeze baked or unbaked biscuits for later use.
• Try swapping rosemary for other herbs like thyme or chives.

Nutrition

• Serving Size: 1 biscuit
• Calories: 190
• Sugar: 1g
• Sodium: 260mg
• Fat: 11g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 30mg