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Simple Parmesan Herb Biscuits

  • 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.