Parmesan herb drop biscuits are a quick and easy savory biscuit that’s perfectly fluffy and tender and requires no kneading or rolling! Great for breakfast, brunch, or with soups or chili.

I am really excited about this weekend!

First, it’s Cinco de Mayo and it’s on a Saturday so helloooo margaritas!

Second, some friends are having a brunch party that morning and it’ll be good to catch up with lots of people I haven’t seen in a while.

Third, we’re going to the PGA golf tournament here in Charlotte and have a babysitter booked all day during the day on Saturday. Helloooo adult time!

Now to get through today and tomorrow…

Today though, I’m bringing you what I hope to be the first of MANY drop biscuit recipes.

These are my Parmesan herb drop biscuits and they are a lovely, light and delicate version of drop biscuits that are perfect when you want something a little more on the sophisticated side.

I also have so many other drop biscuit flavors that I want to bring you. Like now. Except I have hundreds of other recipes also competing in the “share now” category and well, it’s so hard to choose!

Update: Check out these jalapeno cheddar drop biscuits that I’ve added to the blog.

But, back to today and these glorious beauties.

So, drop biscuits are kind-of like the cheater’s version of homemade biscuits, except you are still making a completely from-scratch biscuit that you can feel good about. No tubes here.

Especially since these use all wholesome ingredients. 🙌

But still, you’ll feel sneaky in the best of ways when you serve up these gorgeously tender, soft, puffy biscuits that required zero kneading, zero rolling and zero fuss.

Just mix them up, plop them on the pan and put them in the oven.

Voila! You are a biscuit maker!

But in case you want some more tips and info, especially if this is your first time, I’ve got you covered.

Notes on Parmesan herb drop biscuits:

• I generally use white whole wheat flour for a whole wheat biscuit, but regular all-purpose flour works just as well here too. You could also use a combination of whole wheat and all-purpose flour.
• Skim milk, 2% or whole milk are all fine here. You could also try these with buttermilk.
• A milk substitute should work too, just make sure it’s not flavored or sweetened.
• Freshly grated Parmesan cheese is important here for the flavor. None of the canned stuff, please.
• Do be sure you don’t overwork the dough so it doesn’t get too tough before you bake the biscuits. You want the dough to just come together. 👍

OK, and now the only step in this recipe that may seem scary – cutting in the butter.

It’s really very easy once you’ve done it but here’s a few tips if you are a first timer.

How to cut in butter:

– Cutting In butter just means you are incorporating cold butter chunks into the batter so that they break down but do not melt.

– Having some little lumps of butter throughout the dough is what makes the biscuits flaky.

– Your butter should be very cold. I like to cut it into small 1/4-inch cubes and then put it back in the refrigerator while I’m preparing the dough. This helps keep the butter pieces cold.

– I also like cutting it that small because then I don’t have to work as hard to cut it into the flour mixture. #lazylikethat

– You can cut butter into flour using a pastry cutter or with two butter knives. I have my grandmother’s pastry cutter but one like this would be perfect and it’s affordable.

– If you don’t want to buy one, you can use two regular knives. Place the cold butter chunks in the bowl with the flour mixture. Hold one knife in each hand and just go to town cutting across the butter down into the flour so that you’re breaking up the butter pieces slightly and getting them mixed in. It should only take a couple minutes.

– Your butter mixture should end up resembling small peas.

And if you are thinking these are just for breakfast or brunch, oh no. They can be used in so many ways!

Serving ideas for Parmesan herb drop biscuits:

These herby, cheesy drop biscuits lend themselves fantastically to a sophisticated brunch — such as Mother’s Day coming up — but they are also great for Easter or any holiday.

The leftovers pair beautifully with some bacon/Prosciutto/ham, maybe a bit of spinach or baby greens and a fried egg for a glorious breakfast sandwich. ❤️ It’s OK, you can go on and drool.

Or, you could pair them with a soup or chili for a savory biscuit to dip and dunk and devour at dinnertime. (We did that recently with my healthy slow cooker chicken chili.)

Happy smiles will be beaming back to you from all around the table. 😊

As for storing any leftovers…

Storage tips for Parmesan herb drop biscuits:

• Extra biscuits can be stored in a covered container at room temperature for 2-3 days and in the fridge for an additional 2-3 days.
• These biscuits also freeze well if you want to save some for another time. Just put them in a plastic ziptop bag (that’s labeled!) and keep them in the freezer for up to 6 months.
• Defrost in the fridge overnight or pop into the microwave if you’re in a hurry. Or if you just need a biscuit fix pronto. I get it, no judgement here. 😉

I hope you give these Parmesan herb drop biscuits a try for your next brunch gathering, soup night or just anytime you need a little biscuit fix.

I’m from the South. I understand needing biscuit fixes, so just go on and make you some.

Have a fabulous weekend!

XO,

Kathryn

Looking for some other lovely brunch dishes? Check these out:

• Mixed greens salad with fruit (Family Food on the Table)
• Individual breakfast casseroles (Family Food on the Table)
• Bubble up ham and cheese biscuit breakfast casserole (Neighbor Food)
• Lemon donut holes (The Bitter Side of Sweet)
• Tomato breakfast tart (Family Food on the Table)

Continue to Content

Yield: 12 biscuits

Parmesan herb drop biscuits

Print

Parmesan herb drop biscuits are a quick and easy savory biscuit that’s fluffy, tender, and requires no kneading or rolling!

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 2 cups white whole wheat flour (see notes)
• 1/3 cup grated Parmesan cheese
• 4 teaspoons baking powder
• 2 teaspoons finely chopped fresh thyme
• 3/4 teaspoon kosher salt
• 1/4 cup unsalted butter, cold and cut into small cubes
• 1 1/2 cup skim milk (or milk of choice)
• Freshly cracked black pepper and extra grated Parmesan cheese for sprinkling

Instructions

1. Preheat oven to 400. Spray a baking sheet with cooking spray and set aside.
2. In a large bowl, combine flour, Parmesan cheese, baking powder, thyme and salt.
3. Cut in butter using a pastry cutter or two knives, until the mixture resembles small peas. (See detailed notes below if needed.)
4. Stir in the milk until batter is just combined.
5. Drop large spoonfuls of batter onto the baking sheet to form 12 roughly even biscuits.
6. Sprinkle the tops of each biscuit with cracked black pepper and Parmesan cheese.
7. Bake at 400 for 12-15 minutes until golden brown and cooked through.

Notes

I generally use white whole wheat flour for a whole wheat biscuit, but regular all-purpose flour works just as well here too. You could also use a combination of whole wheat and all-purpose flour.

Skim milk, 2% or whole milk are all fine here. You could also try these with buttermilk. A milk substitute will work too, just make sure it’s not flavored or sweetened.

Freshly grated Parmesan cheese is important here for the flavor. None of the canned stuff, please.

Do be sure you don’t overwork the dough so it doesn’t get too tough before you bake the biscuits. You want the dough to just come together. 👍

How to cut in butter:

– Cutting In butter just means you are incorporating cold butter chunks into the batter so that they break down but do not melt.

– Having some little lumps of butter throughout the dough is what makes the biscuits flaky.

– Your butter should be very cold.

– I like to cut it into small 1/4-inch cubes and then put it back in the refrigerator while I’m preparing the dough. This helps keep the butter pieces cold. I also like cutting it that small because then I don’t have to work as hard to cut it into the flour mixture.

– You can cut butter into flour using a pastry cutter or with two butter knives. To use two knives, hold one knife in each hand and just go to town cutting across the butter down into the flour so that you’re breaking up the butter pieces slightly and getting them mixed in. It should only take a couple minutes.

– Your butter mixture should end up resembling small peas.

Nutrition Information:

Yield:

12

Serving Size:

1 biscuit
Amount Per Serving: Calories: 127Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 366mgCarbohydrates: 17gFiber: 2gSugar: 2gProtein: 5g