Parmesan Buttermilk Biscuits

Vegetarian, Breakfast, Brunch, Savory


After trying these you'll never want canned biscuits again.


4 C (480g) War Eagle Mill all-purpose flour

¾ C Organic Valley shredded parmesan cheese

4 tsp. Rumford baking powder

1 tsp. kosher salt

1 tsp. Bob’s Red Mill baking soda

½ tsp. freshly ground black pepper

½ tsp. Frontier Co-op garlic granules

¾ C Organic Valley unsalted butter, frozen

1 ¾ C Organic Valley buttermilk

¼ C Organic Valley unsalted butter, melted

Kosher salt & pepper for topping


Step 1

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a large bowl, combine flour, Parmesan, baking powder, salt, baking soda, pepper, and garlic granules.

Step 3

Grate butter using the large holes of a box grater. Stir into the flour mixture.

Step 4

Add buttermilk and stir using a rubber spatula until a soft dough forms.

Step 5

Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into 1 1/4-inch thick. Using a pastry cutter, lift the top portion of the dough down to the middle, and do the same with the bottom. It should look like a letter. Turn the dough a quarter to the left, repeat this process 3 more times. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter, straight down, do not twist the cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.

Step 6

Remove biscuits from freezer. Brush with melted butter, top with kosher salt and pepper. Place into oven and bake for 15-18 minutes, or until golden brown.