Easy Parmesan Biscuits Recipes

PARMESAN GARLIC BISCUITS

Steps:

• Start by preheating the oven to 425 degrees. Line a baking sheet with parchment paper, or spritz with cooking spray.
• In a bowl you will add your Bisquick mix, grated parmesan, and garlic powder. Now you will add in your milk and mix it up until no lumps are in the batter.
• Scoop your bscuit batter with a cookie scoop onto a baking sheet. I used 1/4 cup cookie scoop.
• Bake in the oven for 8-12 miinutes or until your biscuits are golden brown on top, and no longer doughy.
• Remove from oven.
• In a small bowl melt your butter for the topping. Stir in the parsley and garlic powder and drizzle the mixture over the cooked biscuits.
• Serve warm parmesan garlic biscuits up for your evening side dish!

PARMESAN SHORTBREAD BISCUITS

Steps:

• Process the butter, flour and parmesan in a food processor until a wet crumbly dough; OR
• Alternative method: Place the flour and butter into a bowl and use your fingers to rub the butter into the flour until a crumble dough forms. Then add the parmesan cheese and use your fingers to rub it into the mixture.
• If you are making rosemary biscuits, add the rosemary at the same time as the parmesan cheese.
• Lightly flour a surface and turn the dough out onto it. Knead to bring together, then shape into two logs with a diameter of around 3 cm / 1.2" and about 15cm/6" in length.
• Wrap with cling wrap and refrigerate for 1 hour or until firm. (Note 2)
• Preheat oven to 180°C/350F. Line 1 large baking tray or 2 ordinary baking trays with baking paper (parchment paper).
• Remove the log from the fridge and use a sharp knife to cut the log into 7mm/ 1/3" thick rounds.
• Place the biscuits onto the baking tray at least 2cm / 1" apart.
• Bake biscuits for 12 minutes or until light golden.
• Stand on trays for 5 minutes then transfer to a wire rack to cool.

EASY PARMESAN BISCUITS

Steps:

• Preheat oven to 400°. Dip both sides of biscuits into melted butter, then into cheese. Place 1 in. apart in a well-greased 9-in. round pan. Bake until golden brown, 8-11 minutes. Serve warm.

PARMESAN HERB DROP BISCUITS

Steps:

• Preheat the oven to 400 degrees F and prepare a baking sheet with parchment paper.
• Put the flour, baking powder, salt and garlic powder in a food processor and pulse a few times to combine. Add the cold butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.)
• Add the Parmesan, parsley, oregano and thyme. Drizzle in the milk and pulse (or stir in with a wooden spoon) until the mixture has just turned into a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
• Using 2 large spoons, drop 1/2-cup sized balls of dough onto the prepared baking sheet. This will make 6 generously sized biscuits.
• Bake until golden brown, about 20 minutes, depending on your oven. Brush the warm biscuits with the melted butter. Enjoy!

3-INGREDIENT PARMESAN COOKIES

Steps:

• In a stand mixer over medium-low speed, mix together the butter, flour and Parmesan cheese, until finely crumbly.
• Add optional fresh chopped herbs and black pepper to taste, and knead until you form a dough.
• Divide the dough in half. Roll each half into an uniform log, about 3 cm (1¼ inches) in diameter.
• Wrap the 2 cylinders into cling film, and refrigerate for 15 minutes.
• Preheat the oven to 180°C ( 350°F) without the fan mode. When using the fan-assisted option, set the oven to 20°C less than conventional oven.
• Cut each log into 1 cm thick rounds, then you can use a cookie cutter to give them a specific cookie form.
• Arrange the cookies on a baking tray lined with parchment paper.
• Brush the surface of each cookie with a bit of warm water or a beaten egg, and sprinkle a tiny amount of extra grated Parmesan or chopped fresh herbs on top.
• Bake for 10 minutes, or until the cookies are golden on top.
• Remove the cookies from the oven, they will still be quite soft. Allow them to cool completely on a baking rack, then serve.
• Store leftovers in an airtight container, and refrigerate for up to 4 days.

CRISPY PARMESAN BISCUITS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.
• Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.
• Lemon Butter
• In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
• Yield: 1/2 cup
• Prep Time: 1 minute

3-INGREDIENT PARMESAN COOKIES

Steps:

• Mix the flour and butter together. Add Parmesan cheese and work into a solid dough. Form into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour, or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Roll out chilled dough between 2 sheets of parchment paper to a thickness of 1/8 to 1/4-inch. Use a small cookie cutter or a glass to cut out circles. Re-roll dough and cut out as many circles as possible. Place on the prepared baking sheet.
• Bake in the preheated oven for 10 to 15 minutes. Transfer to a wire rack and cool before serving.

PARMESAN BASIL BISCUITS

Steps:

• In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper. Stir in buttermilk and oil just until moistened., Turn onto a lightly floured surface; gently knead three times. Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet., Bake at 400° for 16-18 minutes or until lightly browned. Serve warm.

PARMESAN HERB BISCUITS

Steps:

• Heat oven to 425°F. In large bowl, mix flour, parsley, 2 tablespoons of the cheese, the sugar, baking powder, salt and basil. Add 3/4 cup of the whipping cream; stir with fork just until dry ingredients are moistened, adding additional whipping cream 1 tablespoon at a time, if necessary, to form a soft dough.
• On lightly floured work surface, gently roll dough in flour to coat. Knead lightly about 10 times or until dough forms a smooth ball. Pat dough into 1/2-inch-thick square.
• With knife, cut dough into 12 squares. Place about 1 inch apart on ungreased large cookie sheet. Brush with melted butter; sprinkle with remaining 1 tablespoon cheese.
• Bake 8 to 10 minutes or until light golden brown. Serve warm.

PARMESAN BASIL BISCUITS

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray.
• In medium bowl, mix flour, baking powder, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until mixture looks like coarse meal. Stir in grated Parmesan cheese and basil. Add buttermilk, stirring just until moistened.
• Onto cookie sheet, drop dough evenly into 8 mounds. Lightly spray tops of biscuits with cooking spray; sprinkle with shredded Parmesan cheese.
• Bake 10 to 12 minutes or until golden. Serve warm.

EASY PARMESAN BISCUITS

Steps:

• Preheat the oven to 180C/160C FanGas 4.
• Rub the butter into the flour, by hand or in a food processor, until the mixture looks like fine breadcrumbs.
• Stir in the parmesan, seasoning and cayenne pepper.
• Work the mixture together into a ball and then knead briefly on a work surface lightly dusted with flour until smooth.
• Cut the dough in half, flatten each piece slightly, then roll out thinly between 2 large sheets of cling film.
• Lift off the top piece of cling film and cut into 5cm/2in biscuits.
• Carefully lift them onto a lightly buttered baking sheet, then knead together and re-roll the trimmings to make more biscuits. You should make about 30 biscuits in total.
• Bake the biscuits for 8-10 minutes until crisp and golden. Leave to cool on the baking sheets. Store in an airtight tin.

QUICK AND EASY PEPPERONI PARMESAN BISCUITS WITH DIPPING SAUCE

Steps:

• Mix -- Simply mix the Bisquick, milk, butter and then add in the garlic, onion, seasoning, cheese and pepperoni. You want a nice stiff mix so you can drop by a spoon onto a cookie sheet and they will not be too soft and fall apart. So always start with the 3/4 cup milk first, and then add a little more if needed.
• Once mixed, drop heaping spoonfuls of the biscuit mix to a baking sheet lined with parchment paper. No clean up. You can also just spray a baking sheet with non stick spray if you want. Top each biscuit with a sprinkle of grated parmesan and bake in a 400 degree preheated oven on the middle rack until golden brown. They should take anywhere between 12 and 20 minutes depending on how big you make them.
• Sauce -- Just reheat the sauce in the microwave or on the stove stop until warm. Serve on the side with the biscuits. Kids and adults love these. ENJOY!