Name: Rosemary Parmesan Buttermilk Biscuits
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 12 Servings
Cuisine: American
Ingredients: 4 tablespoons unsalted butter; 2 cups self-rising flour; 0.5 tsp baking powder; 0.25 tsp salt; 0.25 tsp black pepper; 0.25 cup Parmesan cheese; 1.5 teaspoons fresh Rosemary; 0.75 cup cold buttermilk

Rosemary Parmesan Buttermilk Biscuits cover

From the Cook

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Rosemary Parmesan Buttermilk Biscuits

Food with Feeling Verified

Ingredients

Warning0 allergens identified

Rosemary Parmesan Buttermilk Biscuits

4 tablespoons unsalted buttercut into half inch chunks

2 cups self-rising flourplus more for dusting

½ tsp baking powder

¼ tsp salt

¼ tsp black pepperfreshly ground

¼ cup Parmesan cheesegrated

1 ½ teaspoons fresh Rosemaryfinely chopped

¾ cup cold buttermilkplus a couple tablespoons more if needed

Instructions

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Instructions

Pre-heat the oven to 450 degrees F and generously grease a baking sheet.

Place the cut up pieces of butter in the freezer for about 15 minutes while you prepare the flour mixture.

In a large bowl, whisk together the flour, baking powder, salt, pepper, Parmesan, and rosemary.

Once the butter is done in the freezer, pour it into the flour mixture and incorporate fully using a hand blender. If using a food processor, just processor for a few quick pulses.

Place the whole bowl of flour + butter back into the freezer for 5 minutes.

Flour a work surface and have extra flour nearby for your hands and dusting the dough.

Once out of the freezer, make a well in the middle of the flour mixture and pour in the buttermilk. Using your hands or a wooden spoon, gently stir until the buttermilk is fully incorporated. You want the dough to be rather wet and sticky so add an additional tablespoon of buttermilk if needed.

With floured hands, take the dough out of the bowl and place it on a floured surface. Knead gently a few times to bring it all together.

Using your fingers (not a rolling pin) pat the dough out into a circle until it's about 1/2 an inch thick. For thicker biscuits, you can pat it out to 3/4 inch thick if you desire.

Using a 2 inch round biscuit cutter (or mason jar if you don't have one), cut the biscuits out of the dough. Be careful not to twist your cutter. Just press down firmly and then release. Once you can cut no more out, roll the dough into a ball, pat it out again, and cut out more biscuits. Keep repeating this until all the dough is gone.

Optional: dust the tops of the biscuits with a bit extra parmesan and a bit more rosemary.

Place the biscuits on your baking sheet and bake for 10-12 minutes.

Let cool slightly and ENJOY!!

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Tips & Tricks (5)

Keep Butter Ice-Cold 🧈
Cube your unsalted butter and freeze it for at least 30 minutes before mixing into the dry ingredients—this creates steam pockets that produce tall, flaky layers instead of dense biscuits.
Bloom Your Rosemary 🌿
Finely mince fresh rosemary and briefly toast it in a dry pan for 30 seconds before adding to the dough to intensify its piney flavor and prevent it from tasting bitter or woody.
Don't Overwork the Dough ⏱️
Mix just until the dough comes together—overworking develops gluten and creates tough, heavy biscuits instead of tender, tender ones with a tender crumb.
Reserve Parmesan for Topping ✨
Sprinkle half your grated Parmesan on top of biscuits before baking so it crisps into a golden crust, while mixing the remainder into the dough for layered cheese flavor throughout.
Brush with Brown Butter Before Honey 🍯
After baking, brush warm biscuits with brown butter instead of plain butter—the nutty depth complements both the savory rosemary-Parmesan and the honey drizzle perfectly.