Parmesan Herb Biscuits Recipe

Flour: The base of the biscuits, providing structure and texture.

Baking powder: Helps the biscuits rise and become fluffy.

Salt: Enhances the overall flavor of the biscuits.

Garlic powder: Adds a subtle garlic flavor that complements the parmesan.

Butter: Adds richness and creates a flaky texture.

Buttermilk: Provides moisture and a slight tang, crucial for the right biscuit consistency.

Parmesan cheese: Adds a savory, cheesy flavor to the biscuits.

Herbs: Fresh parsley, chives, and thyme add a burst of fresh flavor.

When cutting in the cold butter, use a pastry cutter or two knives to ensure the butter is evenly distributed throughout the flour mixture. This technique helps create a flaky texture in the biscuits. Make sure the butter remains cold to prevent it from melting into the dough, which can result in a denser biscuit.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral taste and texture.

• garlic powder - Substitute with fresh minced garlic: Use 1 clove of fresh minced garlic for a more intense and fresh garlic flavor.

• cold butter - Substitute with cold margarine: Margarine can be used as a non-dairy alternative, though it may slightly alter the flavor.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar to mimic the acidity of buttermilk.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly stronger, saltier flavor.

• chopped fresh herbs (parsley, chives, thyme) - Substitute with dried herbs: Use 1 tablespoon of dried herbs instead of 2 tablespoon fresh, as dried herbs are more concentrated in flavor.

• Allow the biscuits to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the biscuits soggy.

• Place the cooled biscuits in an airtight container or a resealable plastic bag. If stacking them, separate layers with parchment paper to avoid sticking.

• Store the biscuits at room temperature for up to 2 days. For longer storage, place them in the refrigerator, where they will keep for up to a week.

• To freeze, arrange the biscuits in a single layer on a baking sheet and place in the freezer until they are solid. This prevents them from sticking together.

• Once frozen, transfer the biscuits to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 3 months.

• When ready to enjoy, thaw the biscuits at room temperature or reheat directly from frozen. To reheat, preheat your oven to 350°F (175°C), place the biscuits on a baking sheet, and bake for 10-15 minutes until warmed through.

• For a quick reheat, you can also use a microwave. Place a biscuit on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 20-30 seconds, checking for desired warmth.

• To maintain the biscuits's texture, avoid reheating in a microwave for too long, as this can make them chewy. The oven method is preferable for a crisp exterior and soft interior.

• If you want to add a touch of freshness, brush the reheated biscuits with a bit of melted butter and sprinkle with additional parmesan cheese or fresh herbs before serving.

• Preheat your oven to 350°F (175°C). Place the Parmesan Herb Biscuits on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through.

• For a quick reheat, use a microwave. Place a damp paper towel over the biscuits to keep them moist. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be cautious to avoid making them rubbery.

• If you have an air fryer, preheat it to 320°F (160°C). Place the biscuits in the basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they are warming evenly.

• To reheat on the stovetop, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through.

• For a toaster oven, preheat to 350°F (175°C). Place the biscuits on the rack or a baking sheet. Heat for about 5-7 minutes, or until they are warmed through and slightly crispy on the outside.

• Oven: Preheat to 425°F (220°C) to bake the biscuits until golden brown.

• Mixing bowl: Combine the dry ingredients and later mix in the wet ingredients.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, buttermilk, and grated parmesan cheese accurately.

• Measuring spoons: Measure the baking powder, salt, and garlic powder precisely.

• Baking sheet: Place spoonfuls of dough on this to bake the biscuits.

• Spoon: Drop spoonfuls of dough onto the baking sheet.

• Grater: Grate the parmesan cheese to the required amount.

• Chopping board: Chop the fresh herbs like parsley, chives, and thyme.

• Knife: Use to chop the fresh herbs finely.

• Cooling rack: Place the baked biscuits on this to cool slightly before serving.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This ensures a smooth cooking process.

Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor.

Preheat oven early: Start preheating your oven before you begin mixing to save time.

Chop herbs in advance: Chop the fresh herbs ahead of time and store them in the fridge.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and quick transfer.