Mini parmesan biscuits are buttery, flaky, and absolutely irresistible, a savory twist to a traditional buttermilk biscuit. Baked on a layer of Parmesan cheese, they have a crispy, cheesy, and toasty bottom. Just the right size to pop in your mouth.
Crispy Bottom Mini Biscuits
These biscuits are always a favorite whether served with a breakfast quiche, bowl of chicken chili or next to a juicy steak. Parmesan cheese is not only mixed into the biscuit dough, but it coats the bottom of the biscuits forming a crispy coating to the bottom of each bite sized biscuit.
Everyone loves a mini biscuit, it’s just enough to satisfy a craving without ruining the rest of your dinner. You see them in fancier restaurants, why not make them at home!
The dough comes together with just a few pulses of a food processor. Cheese biscuits are perfect for adding to a brunch spread or to replace a plain dinner roll. Try them with a slice of ham, who doesn’t love a mini ham biscuit.
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You might not think you could improve on a Southern buttermilk biscuit, but when you want something a little more savory, these are a great option. Perfect on their own or drizzled with honey. No one can turn down homemade biscuits.
For this recipe, use a block of parmesan cheese from the cheese section of the grocery store for the most flavor.
Don’t Have Buttermilk, No Problem
Buttermilk gives flavor to the biscuits, helps them stay tender, and reacts with the baking powder to make them rise up nice and tall. If you don’t have buttermilk on hand, you can still make these biscuits! If you don’t have time to run out to the store, follow this guide for making your own buttermilk at home.
Make Some Mini Biscuits
- Tender and flaky – The buttery layers of this biscuit bake up tall to form perfectly soft layers.
- A twist on a classic – The addition of parmesan cheese improves an already fantastic biscuit.
- Crispy, toasty bottom – the bottom layer of parmesan cheese creates a crispy, toasty shell.
- Easy to put together – these biscuits are quick and easy to make.
Before You Start
- Keep all of your ingredients as cold as possible. If you live in a warm place, consider making these biscuits in a chilled metal bowl to keep everything cold. Keep the buttermilk and butter in the refrigerator until the last possible second.
- For best results, grate the parmesan cheese yourself. Pre-shredded or grated cheeses are often coated to keep them from clumping together. These additives can prevent the cheese from melting nicely.
What You’ll Need
For a full list of ingredients, go to the Recipe Card below.
- Buttermilk – Buttermilk brings richness to the biscuit and reacts with the baking powder to create tall and flaky biscuits.
- Butter – The pieces of butter in the flour make those beautiful layers that everyone loves in a buttermilk biscuit.
- Parmesan Cheese – Parmesan cheese brings a great savory, cheesy flavor to the biscuits and a crispy texture. Any hard cheese will work for this recipe. Gruyere, or pecorino romano are all good options for adding some different flavor to the biscuits. You don’t really want a melty cheese for these.
- Egg – An egg wash on top of the biscuits helps them brown evenly and get a beautiful crust. For an eggless version, you can substitute a little bit of buttermilk or heavy cream.
How To Make Tender, Flaky Parmesan Biscuits
Step 1: Make the biscuit dough.
Place the cheese in the bowl of a food processor and pulse until you have coarse crumbs of cheese. Remove all but a ½ cup and set it aside. To the remaining cheese, add the rest of the dry ingredients.
Step 2: Create layers
Step 3: Cut out the biscuits.
Step 4: Bake the biscuits and serve.
How to Store Parmesan Biscuits
Parmesan biscuits can be kept at room temperature in an airtight bag or container for up to two days. They are best stored for longer than a day or two in the freezer where they will keep up to three months.
To reheat the biscuits, wrap them in foil and place them into a warm oven or toaster oven for about 10 minutes.
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Mini Biscuits with Parmesan Cheese
Ingredients
- 6 ounces Parmesan cheese
- 3 cups flour
- 4 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 1 tablespoon sugar
- ¾ cup butter cubed
- 1 cup buttermilk
- 1 egg beaten
Instructions
- Preheat oven to 425º. Line a rimmed ¼ baking sheet with parchment paper.
- Add the cheese to a food processor and pulse it until it is ground into coarse crumbs. You should have about 1 ¼ cups. Remove all but ½ cup and reserve the rest for later.
- Add flour, baking powder, sugar and salt to the food processor with ½ cup of cheese and process to combine.
- Add cubes of cold butter and process until the butter is incorporated but there are still small pea size chunks.
- Add cold buttermilk and process until just coming together. Place on a lightly floured surface and roll shape into a rectangle. Cut the rectangle into four strips and stack them on top of each other. Use a rolling pin to roll out the stack into a rectangle and repeat 2 more times.
- Roll into a 1 inch rectangle and cut circles with a 1 inch biscuit cutter.
- Place all but 2 tablespoons of the cheese on the parchment paper lined cookie sheet and place the biscuits on top of the cheese with just a little space between each biscuit.
- Freeze for 10 minutes.
- .Brush the tops of the biscuits with a beaten egg and sprinkle with the remaining cheese and black pepper.
- Bake for 12-14 minutes, until golden brown.
Barbara’s Tips + Notes
- Keep all of your ingredients as cold as possible.
- For best results, grate the parmesan cheese yourself. Pre-shredded or grated cheeses are often coated in starch or combined with other ingredients to keep them from clumping together. These additives can prevent the cheese from melting nicely.
Nutrition
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