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Parmesan and Parsley Biscuits

Parmesan and Parsley Biscuits

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  • 3/4 cup grated Parmesan cheese
  • 2 tablespoons baking powder
  • 1/2 teaspoon ground black pepper
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/4 cup chopped fresh parsley or chives
  • 1 cup (or more) chilled whole milk

Recipe Preparation

  • Preheat oven to 400°F. Lightly sprinkle heavy large baking sheet with flour. Combine 3 cups flour, 1/2 cup cheese, sugar, baking powder, salt, and pepper in large bowl; whisk until well blended. Add butter and rub in with fingertips until coarse meal forms. Mix in parsley. Gradually add 1 cup milk, tossing with fork until moist clumps form and adding more milk by tablespoonfuls if mixture is dry. Gather dough into ball. Press out on lightly floured work surface to 8-inch round, about 1 inch thick. Using 2-inch-diameter cutter, cut out biscuits. Repeat, gathering and pressing out dough and cutting biscuits until all dough is used. Arrange biscuits on prepared baking sheet. Sprinkle with remaining 1/4 cup cheese.

  • Bake until biscuits are puffed and light golden and tester inserted into centers comes out clean, about 15 minutes. Transfer biscuits to towel-lined basket and serve warm.

Recipe by Lorraine Stevenski,Reviews Section


Let’s dress up some ready made biscuits. You take butter. You melt butter. Add in garlic powder. Pour butter into base of a pan with cheeses and fresh parsley. You face the pop of a can of biscuit dough. You have nice biscuits. The rest of the details below. The store-bought rolls of biscuits are good don’t get me wrong. But, this little recipe takes them to the next level.

Parmesan & Parsley Biscuits (With Refrigerated Biscuit Dough!)
Makes eight biscuits

3 tablespoons butter, melted
1 teaspoon garlic powder
1/4 cup grated parmesan
1/4 cup shredded mozzarella
2 tablespoon chopped fresh parsley
1 can refrigerated jumbo biscuit dough (16.3 ounces)

Preheat oven to 425 degrees.

In a small bowl, stir melted butter with garlic powder. Pour butter into base of a 9吉 baking dish to coat the bottom. Sprinkle over parmesan, mozzarella, and parsley.

Quick Parmesan Biscuits Recipe – Made without Eggs and Butter

Quick and easy parmesan biscuits which are flavoured with garlic, parsley and lots of cheese. These savoury cheese biscuits are eggless and are made without butter. And I can assure you that they are no-spread biscuits, so you can cut them in any shape you like and they will hold their form while baking.

To make these cheese biscuits/cookies I have used parmesan cheese, all-purpose flour, a spoonful of cornflour, baking powder and salt. I have substituted the butter with clarified butter or ghee. To flavour the biscuits I have used garlic powder and dried parsley. But I will say fresh parsley is always better than the dried ones. I didn’t have that so I used the dried herb instead. To give the biscuits a little colour, I have added a small amount of turmeric powder. It’s totally optional, you can leave that one out if you want. And for kneading the dough, I have used milk. You can use any kind of milk.

Then mix all the ingredients and make a firm dough. Cover it with cling wrap and keep it in the refrigerator for a few minutes. After that take it out and roll it. Using a cookie cutter, cut the biscuits. If you don’t have a cookie-cutter, then before wrapping and placing the dough in the refrigerator, shape it into a log. Then unwrap and cut it into thick slices, with a knife. Bake them until they become golden. Delicious parmesan biscuits are ready to serve. It will go really well with both tea and coffee. And you can also store them for 4-5 days, just don’t forget to place them in an airtight container.

To watch the recipe video, scroll down or visit my YouTube channel.

Prep Time: 15 min | Bake Time: 30 min (for 2 batches) | Total Time: 45 min (excluding resting time)

Resting Time: 30 min

Serves: 18 biscuits (diameter- 2 inches )


  • 1 cup all-purpose flour
  • 1 tbsp cornflour
  • 3/4 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/4 tsp turmeric powder
  • 1/2 tbsp dried parsley
  • Salt to taste
  • 2 tbsp ghee or clarified butter
  • 1/2 cup parmesan cheese, grated
  • 5-6 tbsp milk
  • Additional flour, for rolling the dough


In a large bowl, add all-purpose flour, cornflour, baking powder, garlic powder, turmeric powder, parsley and salt. Mix well.

Then pour ghee into the bowl and mix thoroughly. Keep mixing until it looks like sand.

Add grated parmesan cheese and pour in a little milk. Mix well. Then again pour milk and continue mixing and kneading the dough.

Don’t add all the milk at once but add it in small batches. Keep kneading until the dough comes together. Avoid over kneading.

Wrap the dough with cling film and place it in the refrigerator for 30 minutes.

Preheat the oven at 180-degree Celsius for 10 minutes.

After 30 minutes, take the dough out of the refrigerator and unwrap it.

Dust the rolling surface with flour. Place the dough over it and roll it out into a circle which should be around 1/2 inch thick. While rolling it, sprinkle dry flour over the dough to prevent it from sticking.

Then dip the cookie cutter in dry flour and cut the biscuits. Carefully take them out and place them aside.

Take the rest of the dough and roll it out again. Repeat the same process.

Line a baking tray with parchment/baking paper. Carefully place the biscuits on the tray 1 inch apart.

Using a toothpick, prick the biscuits.

Bake them at 180-degree Celsius for 15-20 minutes. The biscuits should become slightly golden in colour.

Then take them out and allow them to cool down.

Serve or store in an airtight container.

For more biscuit and cookie recipes, click here.

How to Make These Biscuit Rolls

The dough is only 2 ingredients…just self-rising flour and heavy cream…

Mix that up and it will form a dough.

Press that down on a floured surface into a rectangle…

I slightly deviated from her recipe and melted the garlic with the butter, instead of sprinkling minced garlic on top. Either way would work.

I just brushed the garlic butter on the dough…

Then sprinkled on the Parmesan Cheese…

Roll that up carefully. If you have any issues with the dough sticking or ripping, just pinch it back together. You can’t mess up, I promise!

Carefully slice the dough. The recipe says you get 12 rolls, but I got 10. I probably cut mine a little thick.

Place them carefully in an oiled skillet…

I highly suggest you enjoy these warm…they are so good that way!

Again, Add A Pinch in online and in bookstores now!

Our 10 Most Popular Biscuit Recipes

Sweet potato biscuits. Parmesan and parsley biscuits. Cornmeal biscuits. (Even dog biscuits, though those probably belong in a different story.) Of all those recipes, we wanted to know which ones Epi readers love—and trust—most. So we did a little digging, and compiled our 10 most popular biscuit recipes from the past year:

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Southern cooks swear by low-protein flour like White Lily to make these light and airy biscuits, but all-purpose flour can be substituted. The dough is made with yeast, which gives the biscuits a pillowy texture, and a little sugar for a touch of sweetness.

Angel Biscuits

Readers describe these biscuits as "exceptionally good" and "buttery." Don't have any buttermilk? Here are some substitutes.

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Described by one reader as "a cross between a biscuit and a scone," this lightly sweetened biscuit is hailed for being "easy and fool-proof."

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If you're looking for the savory biscuit of your dreams, look no further. Packed with cheese and bacon, these hearty biscuits can be served with a bowl of chili or piled with eggs and transformed into an otherworldly breakfast sandwich.

Cheddar, Bacon, and Fresh Chive Biscuits

This biscuit from renowned Southern chef John Currence can go sweet or savory: Slather it with butter and marmalade and eat it for breakfast, or serve it alongside a soup or stew.

Cream Biscuits

My Epi colleague Adina Steiman refers to this recipe from renowned Southern cook Scott Peacock as "the Most Perfect of All Biscuit Recipes." Among her many tips to achieving biscuit greatness: Use your hands to work in the butter, don't twist the biscuit cutter, and nestle the biscuits against each other when baking (it helps them rise).

Crusty Buttermilk Biscuits

What's better than a warm, fluffy, homemade biscuit? A warm, fluffy, homemade biscuit slathered in honey butter and finished with a sprinkling of sea salt.

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A mixture of cake flour and all-purpose flour keep these peppery, pull-apart biscuits extra light.

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Our top biscuit recipe received more viewers than any other by a landslide. And I, for one, am not at all surprised that these are the biscuits our readers keep coming back to—I've been using this very Epi recipe for years and it's a guaranteed hit. Not too sweet, not too fussy, no special ingredients. Just golden, fluffy, biscuit-y goodness, every time.

Buttermilk Biscuits

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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Parsley pecorino biscuits

This was my first summer having a garden and it coincided with the summer I hatched a new human and the themes of both keep blurring together: The goofy pride in growing things from seed. The occasionally overwhelming feeling that there are so many things and they’re all very hungry and counting on you to fix this. The twinge of sadness as they look less sprout-y and more robust. The urgency to not squander any of this.

With that in mind, there’s the fact that a very warm fall has meant that instead of this garden looking near collapse, it’s going strong and the four billowing pots of herbs that remain are pressuring me to do something great with them before they meet their imminent frosty demise. Fried sage leaves on everything! Crisp rosemary flatbread all the time! Minced chives on every dish! Parsley… I mean, I like tabbouleh and all, but there’s no way I’m going to get through this. Let’s not pretend this made a huge dent, but 5 sprigs down is a respectable effort, right?

Look, I know all of our cooking dance cards are full right now, beyond capacity, even. You’ve probably got your menus sorted. But this was too cute to save for a less frenetic week. Basically, I figured out that you could take any old biscuit and make it rather festive by egg-washing a flat parsley leaf on top before you bake it. I mean, that’s it, that’s all there is to it. The biscuit recipe I used is an old reliable I’ve made it with cheddar and blue cheese both before. This time I used pecorino but parmesan is more likely what you have around right now and works, or certainly better than going back to any grocery store anywhere two days before Thanksgiving. I held back on the minced scallion I usually put it, but missed it. You could also use a little bit of onion or garlic powder for a more full flavor. You could also use whatever biscuit recipe you were going to, anyway and just do this to it because it turns out biscuits like to dress up for dinner parties too sometimes.

And for the other side of the world:
Six Months Ago: Swirled Berry Yogurt Popsicles
1.5 Years Ago: Soft Pretzel Buns and Knots
2.5 Years Ago: Two Classic Sangrias
3.5 Years Ago: Tzatziki Potato Salad
4.5 Years Ago: Strawberry Summer Cake

Parsley Pecorino Biscuits

Yield: 16 2-inch (tiny) biscuits

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
6 tablespoons cold unsalted butter, diced
1 1/4 cups (2 7/8 ounces) finely grated aged pecorino or parmesan cheese
2 slim scallions, minced (optional)
2 tablespoons flat-leaf parsley, chopped small plus 16 extra leaves for garnish
1 cup well-shaken buttermilk
1 large egg, lightly beaten with 1 teaspoon water for wash

Heat oven to 425 degrees F. Stir together flour, baking powder, baking soda, and salt in the bottom of a large bowl, then use your fingertips or a pastry blender to work the butter into the dry mixture, until the largest chunks are the size of tiny peas. Stir in cheese, scallions and chopped parsley, then buttermilk, stirring just until combined. Knead once or twice right inside the bowl to form into a rough dough.

Pat or roll it out to a 1/2-inch thickness on a floured counter. Cut into 2-inch rounds, pressing straight down and not twisting the cutter. Place on an parchment-lined baking sheet. Brush the tops of each with egg wash, then place one leaf at the center of each biscuit top. Use brush to dab leaf with egg wash.

Bake biscuits for 11 to 13 minutes, until golden brown. Eat right away, or at least before the day is out.

Because biscuits are best on the first day, if planning ahead, I like to make the dough, cut in into rounds and freeze it until needed. Biscuits can be baked right from the freezer and will only require about 2 minutes extra. Brush egg wash and leaf on right before baking.

Serving Suggestions

These garlic knots make a perfect addition to many different recipes. Here are some suggestions:

Before you begin making these, here are some items that will come in handy in the kitchen and make preparation and serving easier.

If you’re looking for some more doughy goodness, check out these Easy Cheesy Garlic Pull Apart Biscuits!

Parmesan Parsley Biscuits

Pass the butter please. You can’t possibly not have some butter with a hot biscuit right out of the oven.

I made these biscuits one craft circle morning for my table ladies. There are about 12-14 of us at the “projects” table. Normally, I take something to share with the whole group of 60-80 ladies but this day I made my Pumpkin Tomato Soup for my group’s lunch and these biscuits all came our way. I wished they could have been hot out of the oven (the best way to eat any biscuit) but I had to bake them right before I left that morning still good though.

Do you ever make homemade biscuits? Yes, I hope is the answer because they are so much better than those that come in the cans you pop open the ones that make me jump everytime they pop open. I do use canned biscuits when I make sausage roll-ups for the kids/grans but that is the only time. I don’t remember my mother or grandmother ever using canned biscuits. There was a little love in each biscuit they formed, cut and baked for us.

My husband loves the biscuits I make and then I fill them with sausage patty and freeze so he can grab one on his way out to golf every morning. Hope if you aren’t making homemade biscuits occasionally then you will try one of my biscuit recipes.

BLAST FROM THE PAST: With cool/cold weather just weeks away here’s a recipe for my Cornbread Buttermilk Soup that will warm your tummy.

Yes I do use lard in my biscuits.

Cut the lard and butter into the flour with pastry blender or fingertips. Add in the cheese than buttermilk.

Chop parsley and add to the biscuit mix.

Roll biscuits to 3/4″-1″ thick and using a 2″ cookie cutter cut as many biscuits as you can and then reroll dough and cut more.

Put 3-4 tablespoons of bacon fat on rimmed cookie sheet. Put biscuits on sheet about 1″ apart. Brush tops with melted butter and top with the extra 1/4 cup of parmesan cheese.

  • 7 tablespoons cold unsalted butter, cubed, plus more for greasing the pan
  • 1 cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup grated cheddar cheese
  • 2 tablespoons finely chopped fresh parsley
  • ¼ cup ice cold water

Preheat the oven to 400°F. Butter the cups of a standard 12 muffin tin and set aside.

In a large bowl, combine the flour, baking powder and salt. Add 4 tablespoons of the cubed butter and, using your hands or a pastry cutter, combine the butter with the dry ingredients until a coarse crumbly mixture forms. Add the cheese and parsley and toss to combine. Add the water and use a fork to stir just until the dough comes together. (If the dough is too dry to hold its shape, add more water, 1 tablespoon at a time, as necessary).

Divide the dough evenly between the muffin cups and top each biscuit with a cube of butter. Bake in the oven for approximately 15 minutes, or until the biscuits are cooked through and golden on top.

Allow to cool in the tin for 5 minutes and then remove each biscuit carefully. Transfer the biscuits to a wire rack or a serving basket if enjoying immediately.


For the tomato sauce

Put the tomatoes, 2 sprigs of the basil, and the onion in a large heavy-bottomed saucepan over medium heat. Cover the pan with a lid and cook, shaking the pan frequently, until the tomatoes have released their juices and softened, for about 45 minutes. Remove the basil sprigs.

Remove the pan from the heat and pass the sauce through a food mill or sieve to remove the tomato skins and most of the seeds. Alternatively, use a hand blender and purée the tomatoes, skins and all.

Heat the oil in a pan and add the garlic. After 2 minutes. add the tomatoes and the remaining basil. Season with salt and pepper, to taste, and if necessary, the sugar (if the tomatoes are very sweet, you might not need this). Bring to a boil, then reduce the heat and simmer gently, uncovered, until the mixture has reduced and the flavor has become more concentrated, for 30-45 minutes.

For the fritters

Soak the bread in water for a few minutes until soft. Squeeze out and crumble. If necessary, put in the bowl of a food processor and process for a few seconds to break up larger lumps of bread. Finely chop the parsley and garlic together then mix with the eggs, Parmesan, and salt and pepper, to taste, in a large bowl, adding about three-fourths of the bread first, more if needed.

Fill a large pot 1/3 full with oil and heat until hot.

Test 1 ball first. Roll one 1 ½-inch ball from the mixture and fry in the hot oil. If the mixture seems wet, add more breadcrumbs, as necessary. If too dry, add more egg.

Roll out the rest of the mixture and fry the balls in hot oil until golden brown all round. Drain on paper towels and serve with tomato sauce.

Watch the video: Φτιάχνουμε Πέστο Μαϊντανού σε 2 λεπτά. συνταγή (July 2022).


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