With fresh rosemary and a touch of honey, these sweet and savoury Parmesan biscuits make a delicious side for any soup, stew, and more. These biscuits are made with room temperature butter, using a less common method of freezing the bowl with the biscuit dough after mixing. If you don't often have cold butter on hand, it's a great way to make biscuits! You can also use a more traditional method with cold butter if preferred.
For more cheesy biscuits, try Kelly's east coast one-bowl cheese tea biscuits, prosciutto blue cheese scones, and cheese skillet biscuits.
Ingredients
Ingredient Notes and Substitutions
- Flour: use plain all-purpose white flour for this recipe.
- Parmesan cheese: any comparable cheese can be used, like Pecorino or Grana Padano. For the best flavour, we recommend grating it yourself rather than buying pre-shredded cheese.
- Butter: room temperature butter is called for but you can use cold (see Tips below). We've tested this with both salted and unsalted and the difference is negligible as the cheese is so salty in any case.
- Herbs: other herbs can be used instead of rosemary. Thyme is the best alternative.
- Honey: if preferred, you can omit the honey, but the biscuits will be a bit bland. If you want less sweet biscuits reduce the amount to 2 teaspoons rather than omitting altogether.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Method
Step 1: mix the dry ingredients in a large bowl, then cut the butter in.
Step 2: freeze for 30 minutes, then mix in the cheese and rosemary.
Step 3: add the milk and honey mixture, and mix until just combined.
Step 4: roll the dough out into a rectangle, slice and layer, roll out again, then cut into squares.
Step 5: place the biscuits on a lined baking sheet and brush with milk.
Step 6: bake until golden, about 10 minutes.
Top Tips
- Cut into squares: it's so much easier than rounds, and you don't need to worry about warming up the dough too much or getting tough biscuits from rolling the dough out more than once.
- Don't skip the layering: slicing the biscuit dough into thirds, stacking, and rolling it helps create flaky layers in the dough.
- To use cold butter: if you prefer to use cold butter or don't have room temperature butter on hand, you can simply use the more typical method of rubbing cold butter into the flour mixture. Do this if you don't have enough freezer space for a bowl, too.
How to Store
Storage: keep baked biscuits in a sealed container at room temperature for up to 3 days. They are best fresh.
Freezing: transfer your fully cooled Parmesan biscuits to an airtight container and freeze for up to 2 months. They do dry out a bit in the freezer. Thaw at room temperature and then toast or refresh in the oven before serving with butter.
Freeze Unbaked: roll out and cut the biscuits, then place onto a lined baking sheet. Freeze solid, then transfer to an airtight container to store in the freezer for up to 3 months. Bake from frozen as instructed, adding a few minutes onto the baking time.
Recipe Notes
Cheese that comes pre-grated in a bag includes starches or another kind of coating to prevent it from sticking together when stored. It doesn't taste as good and it's less value for money. Definitely don't use the dried shake-style fake Parmesan for this recipe.
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Rosemary Parmesan Biscuits
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Mixing bowl
- Pastry blender or fork
- Whisk
- Bench scraper
- Rolling Pin
- Wire rack
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup butter, room temperature
- ¾ cup milk, plus 1 tablespoon for brushing
- 2 tablespoons honey
- ½ cup Parmesan cheese, finely grated
- 1 tablespoon rosemary, fresh, finely chopped
Instructions
- In a large mixing bowl whisk together the flour, baking powder, baking soda, salt, and pepper.2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon ground black pepper
- With a pastry blender or fork, cut the butter into the dry ingredients until the mixture is coarse and crumbly.½ cup butter
- Place the flour mixture in the freezer for 30 minutes.
- While the dough is in the freezer, preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper. (If using cold butter, start by preheating the oven.)
- In another bowl, whisk together the milk and honey.¾ cup milk, 2 tablespoons honey
- Remove the flour from the freezer. Add the grated Parmesan and chopped rosemary to the bowl. Mix well to combine.½ cup Parmesan cheese, 1 tablespoon rosemary
- Make a well in the centre of the flour mixture. Pour in the milk and honey and mix everything together with a fork until just incorporated into a shaggy dough.
- Turn out the biscuit dough onto a work surface.
- Lightly dust a rolling pin with flour and roll the dough into a 6×9-inch (15x23-cm) rectangle shape.
- Use a bench scraper or the edge of a butter knife to shore up and straighten the edges of the rectangle as you go.
- Use a sharp knife to carefully slice the rectangle into thirds across the width.
- Stack the three strips of biscuit dough on top of one another, turn the dough lengthwise, and roll it out again into a 6×9-inch (15x23-cm) rectangle.
- Carefully slice the dough rectangle into 12 even squares and place the biscuits on the parchment-lined baking sheet.
- Using a pastry brush, brush the top of each biscuit with milk, about 1 tablespoon total.
- Place the biscuits in the oven and bake for 10 to 12 minutes or until golden brown on the tops and bottoms.
- Cool 10 minutes on a wire rack before serving.
Notes
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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