Have them with soup or turn them into sandwiches. Either way, these easy herb parmesan biscuits hit the spot every time. These tender, buttery biscuits are eggless, made with sour cream and lots of parmesan cheese (Parmigiano Reggiano in this case). My favorite herbs to use in savory biscuits are sage and thyme. However you can add parsley or rosemary too, even oregano works!
Few things are as satisfying as still warm and buttery herb parmesan biscuits. With a hint of black pepper on top and a mix of cheese, sage and thyme on the inside. My mouth is watering just thinking about this.
Biscuits are easy because they require a very short list of ingredients. So get the best that you can. One thing that makes a biscuit stand out is good butter. Splurge on the fatty European-style butter and use freshly grated parmesan to really bring out the flavors.
I make these easy herb parmesan biscuits with sour cream, but full fat milk works too. To make life easier, I use dried herbs in my savory biscuits. Both sage and thyme play so well with cheese, that I like to enjoy these biscuits on their own too.
Mix and shape biscuits
To make these, just use your hands, no mixer needed. All you have to do is get a big enough bowl, then just combine everything with your hands. Shape and slice your biscuits with a dough scraper, brush them with more butter and bake. That’s it. If you want to use a mixer though, a simple food processor is great for this.
While biscuits are best fresh, I find that these keep really well for a day, stored in a plastic bag. This recipe makes eight biscuits that are really easy to eat, too easy honestly. But in the event that I do have a biscuit leftover, I like to eat it plain for breakfast the next day with some coffee. But a side of scrambled eggs would be wonderful too. Or a generous amount of cream cheese.
And if you want to pair these easy herb parmesan biscuits with soup, try my winter green soup. Those two make the best pair.
Easy herb parmesan biscuits
- 2 cups (270 g) all-purpose flour
- 1 tablespoon (11 g) baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried sage
- 8 tablespoons (113 g) unsalted butter (chilled)
- 1/2 cup (40 g) freshly grated parmesan cheese (I use Parmigiano Reggiano)
- 3/4 cup (180 g) sour cream
- freshly ground black pepper
- Preheat oven to 400°F (200°C), line a baking sheet with baking paper and set aside.
- Combine flour, baking powder, salt, dried thyme and sage in a large bowl. Stir with a fork so that the herbs are evenly distributed through the flour.
- Take 7 tablespoons (100g) of butter (store 1 tablespoon for later) and slice it into small cubes. Add butter to the flour mixture and mix it in with your hands by squeezing each butter cube with your fingers. Keep doing this until the mixture looks crumbly in texture.
- Fold in sour cream, either with a spatula or your hands and roughly shape a blob of dough. Scrape it out onto a floured surface and shape it into a small rectangle.
- Roll it out to about 1/2 inch (1-cm) thick. Fold the ends to meet in the middle, then fold the dough again at the seam. However you do this, you want 4 layers of dough. Pat it down with your hand or a rolling pin, so you get a rectangle again, at least 1 inch (2.5 cm) thick. Slice it into 8 pieces.
- Place biscuits on the baking sheet, leaving some space around each one. Melt the remaining 1 tablespoon of butter and brush the biscuits with it. Sprinkle with freshly grated pepper and bake in the middle of the oven for about 15 minutes. Just until the biscuits are deep golden brown on top.
- Remove from the oven, allow to cool slightly and enjoy.