Go Back
5 from 1 vote
  • 1/2 Cup Grated Parmesan Cheese
  • 2 1/2 Cup All-Purpose Flour plus more for dusting
  • 2 Tablespoon Baking Powder
  • 1 Teaspoon Sugar
  • 1/2 Teaspoon Salt
  • 1 Cup Buttermilk
  • 8 Tablespoon Unsalted Butter
  1. Preheat oven to 425. 

    Grate the frozen butter. Store in the fridge or freezer until the very last minute. Sift flour, baking powder, sugar, cheese and salt into a large mixing bowl. Cut butter into the flour until the mixture resembles rough crumbs. Return dough to bowl, add buttermilk and stir with a fork until it forms a rough ball (don’t worry if it is a little sticky).

    Turn the dough out onto a floured surface and roll it into a rough rectangle, about an inch thick. Fold it over and gently roll it down again. Repeat 6 times.

    Gently roll out the dough some more, so that it forms a rectangle. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this will crimps the edges of the biscuit causing it not to rise. If you have scraps just reform a rectangle and cut additional biscuits.

    Place biscuits on a baking sheet and bake until golden brown, approximately 10 to 15 minutes. Serves 6 to 8.

    If you like a extra buttery top:

    Melt 2 table spoons butter and brush the top of the biscuits 2 minutes before they come out the oven. 

    These flaky buttermilk parmesan biscuits are so fluffy and light with the perfect hint of freshly grated parmesan cheese and tangy buttermilk.