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Simple Parmesan Herb Biscuits | The Recipe ReDux

Simple Parmesan Herb Biscuits | The Recipe ReDux

The perfect way to use up packets of fresh ‘poultry herbs.’ Biscuits pretty enough to serve for a special holiday meal, but easy enough to whip together on a weeknight.


It’s easy to pick up pretty packets of fresh thyme, rosemary, and sage – AKA ‘poultry herbs‘ this time of year. You use a few for the turkey, then what? These cheesy, green herb-flecked Simple Parmesan Herb Biscuits a delicious way to use up herbs. The bonus? Your kitchen will smell amazing, thanks to the aroma of herbs + melty cheese + baking bread.


Thyme, rosemary, and sage are quite hearty. So they last a while in the fridge, especially when you use Deanna’s Healthy Kitchen Hacks for Keeping Herbs Fresh. But the herbs are also boldly flavored, so they really shine in these cheesy biscuits.

And please, lay the pretty sage leaves (or sprigs of rosemary or thyme) on top. It’s so pretty!

I put the leaves on top, because I wanted to make the biscuits a bit ‘greener’ for this month’s Recipe ReDux theme: Naturally Colored Treats and Trimmings.


Plus, you use up more sage leaves if you decorate the biscuit tops. Speaking of decorating, don’t skip the egg wash step. It makes the biscuit-tops shiny for your holiday table – and it helps the sage leaves stick to the top.


Now a little side story: I was baking up a couple batches of these and my brother-in-law was visiting from out of town. He’s a homemade-bread-baker. But he’s a white-flour-only-homemade-bread-baker. But after tasting these, he promptly went out and bought a bag of Bob’s Red Mill Whole Wheat Pastry Flour (affiliate link) to take home. #truestory If you think your baked goods are only good with white all-purpose flour, I urge you to try Bob’s Whole Wheat Pastry Flour. This stuff makes every baked good better IMHO. Nutty, yet not heavy, like lots of whole wheat flours. I now sub it in 1:1 in almost all my baked good recipes.  Use up those fresh herbs from the 'poultry herb bundle' - rosemary, thyme, sage - SIMPLE PARMESAN HERB BISCUITS via @TspCurry #TheRecipeReDux Click To Tweet

Here are a few photos of the folding process. This dough is actually really easy to work with, just be sure to sprinkle enough flour beneath the dough before you start. And then have fun! These biscuits will be ready for dinner hours before you’d have yeast rolls.

Sprinkle with herbs + cheese mixture



Using a pancake flipper, scrape, lift, and fold like a letter



Fold the cheese side over, then fold the non-cheese side over that

For more ways to use up thyme and rosemary, check out these recipes:

Savory Rosemary Goat Cheese Bread – Great with soups and stews

Rosemary Shrimp Sweet Potato Grits

Rosemary & Thyme Shortbread – Spice up your holiday cookie tray

Figgy Bacon, Ricotta & Thyme Pizza

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Simple Parmesan Herb Biscuits

5 from 1 review

  • Author: Serena Ball
  • Yield: 25 biscuits 1x


Use up the fresh poultry herbs you bought for a Thanksgiving turkey. These cheesy biscuits are pretty enough to serve for a holiday dinner, but fast enough to serve on a weeknight


  • 1 cup coarsely grated Parmesan cheese (about 3 ounces)
  • 2 teaspoons minced fresh thyme
  • 1 teaspoons minced fresh rosemary
  • 1 teaspoon minced fresh sage + 16 whole sage leaves
  • 1/4 teaspoon freshly ground black pepper
  • 2 3/4 cups whole wheat pastry flour plus 1/2 cup (or more) for dusting and rolling
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup (1/2 stick) unsalted butter, frozen
  • 1 (6 ounce) container plain, low-fat (2%) Greek yogurt
  • 1 egg


  1. Line 2 large rimmed baking sheets with parchment paper. Mix cheese and next 5 ingredients in medium bowl.

  2. Whisk 2 3/4 cups flour, baking powder, sugar, salt, and baking soda in another medium bowl. Using large holes of box grater, grate frozen butter onto plate. Add grated butter to flour mixture and rub in with fingertips until evenly distributed. Stir in buttermilk just until incorporated (dough will be sticky).

  3. Sprinkle work surface with 1/4 cup flour. Transfer dough to work surface; sprinkle dough with flour. Using hands, press dough into 8-inch square, about 1/2 inch thick; sprinkle more flour on work surface as needed to prevent sticking.

  4. Sprinkle 1/2 cup cheese-herb mixture over 2/3 of surface of dough, leaving remaining 1/3 of dough surface uncovered. To fold as for business letter: Using dough scraper or metal spatula as aid, lift uncovered dough portion from work surface and fold over half of cheese-covered portion; still using dough scraper or metal spatula as aid, lift folded portion over remaining cheese-covered portion.

  5. Sprinkle dough with flour to prevent sticking. Press dough out again to 8-inch square. Spread 1/2 cup cheese-herb mixture over 2/3 of dough; repeat folding as for business letter, then pressing dough out to 8-inch square. Repeat 1 more time with dough and cheese-herb mixture. Roll out dough on floured surface to 10-inch square; cut into 25 biscuits.

  6. Position rack in center of oven; preheat to 450°F. Bake biscuits, 1 sheet at a time, until golden on top and tester inserted into center comes out clean, about 10 minutes. Cool biscuits on baking sheet at least 5 minutes. To rewarm biscuits, place in 400°F oven 3 minutes before serving.


You could use any combination of herbs. For more delicate herbs like parsley or basil or cilantro, use 1 tablespoon of each.

To make ahead: Place biscuits in single layer on baking sheets; freeze about 1 hour. Wrap biscuits in plastic wrap or foil, then drop in zip-top freezer bags. Place frozen biscuits 1 inch apart on parchment-lined baking sheets; thaw in refrigerator overnight. Let biscuits stand at room temperature 20 minutes before baking.


Make your kitchen smell amazing with the aroma of baking bread. But this recipe is so simple it can be made on weeknights : SIMPLE PARMESAN HERB BISCUITS | @TspCurry - More healthy recipes at


Sunday 25th of February 2018

These recipes look awesome but I wonder if you might have any which include high altitude adjustments. Thank you.

Serena Ball

Sunday 25th of February 2018

Thanks for visiting Rita! I grew up in Montana, but we didn't live high in the mountains, so I don't have much experience with high-altitude baking. However, this is an excellent high-altitude baking chart from King Arthur. My recipe already uses a flour that's higher in protein than all-purpose flour: whole wheat pastry flour. Higher protein flours are less-affected by altitude in baking. If you'd like, you could sub in regular whole wheat flour (as it has an even higher protein content than whole wheat pastry flour.) If you still want to use whole wheat pastry flour, use these recommendations from King Arthur: At 3,500 feet, add 1 more tablespoon of flour. For each additional 1,500 feet, add one more tablespoon flour. Increase liquid by 1 to 2 tablespoons at 3,000 feet. Increase by 1 1/2 teaspoons liquid for each additional 1,000 feet. Increase oven temp by 25-degrees.

Please let me know how they turn out. These biscuits were one of my absolute favorite recipes made last year. And remember, they are made with whole wheat flour, so they will naturally be heartier - and never be as light and fluffy as 'Southern-style' white flour biscuits. :) But if you like whole wheat baked goods, I think you'll love these!

Karman | The Nutrition Adventure

Wednesday 6th of December 2017

Love this creative way of reducing food waste!

Serena Ball

Thursday 7th of December 2017

Yep! Sage is always a hard sell in anything but stuffing in my house. So these biscuits were a big hit - even with the sage.

Tara | Treble in the Kitchen

Tuesday 21st of November 2017

I LOVE a good's like my kryptonite!!! And with those fresh herbs?! Absolutely perfect for Thanksgiving!

Serena Ball

Tuesday 21st of November 2017

Yes! Biscuits ARE kryptonite. And you'll love how fluffy these are thanks to the layers. (: Enjoy, Tara!


Tuesday 21st of November 2017

These look AMAZING! You hooked me at melty cheese and bread baking... Must make these!

Serena Ball

Tuesday 21st of November 2017

And they are so much quicker than herb rolls made with yeast! Enjoy your holiday baking Marisa!

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