Parmesan Biscuits
Soft and buttery parmesan biscuits made with pantry ingredients, brushed with garlic butter, and finished with parmesan cheese for the ultimate savory biscuits!
Servings: 8 biscuits
Calories: 147kcal
Ingredients
Biscuits
- 2 cups all-purpose flour 240 grams
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon dried parsley or 1 tablespoon fresh, finely chopped
- 1/8 cup grated parmesan cheese 15 grams
- 1/2 cup cold butter cubed 113 grams
- 3/4 cup milk 180 ml + 2 teaspoons lemon juice or vinegar (faux buttermilk)
Garlic Butter Parmesan Topping
- 3 tablespoons melted butter 42 grams
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley or 1 tablespoon fresh, finely chopped
- 2-e tablespoons grated parmesan cheese for dusting
Instructions
- Preheat oven to 450°F (232°C). Line a baking sheet with parchment.
- Make faux buttermilk: Stir lemon juice or vinegar into the milk and let sit 5 minutes.
- Whisk together flour, baking powder, salt, sugar, parsley, and parmesan in a bowl.
- Cut in cold butter until mixture looks like coarse crumbs.
- Stir in faux buttermilk just until dough comes together. Do not overmix.
- Divide dough into 8 portions, shape into rounds, and place on baking sheet.
- Bake 12–15 minutes, until puffed and golden.
- Stir melted butter with garlic powder and parsley. Brush over hot biscuits and dust with parmesan.
- Serve warm.
Notes
Storage: Keep in an airtight container up to 3 days.
Freeze: Freeze baked biscuits up to 2 months. Warm before serving.
Reheat: Warm in a 325°F oven for 5–7 minutes.
Freeze: Freeze baked biscuits up to 2 months. Warm before serving.
Reheat: Warm in a 325°F oven for 5–7 minutes.
Nutrition
Serving: 1biscuit | Calories: 147kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 288mg | Potassium: 143mg | Sugar: 1g | Vitamin A: 220IU | Calcium: 90mg | Iron: 1mg