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From Scratch Parmesan Buttermilk Drop Biscuits

I come from an Italian, bread-loving family. Then I moved to South Carolina. Here I have learned the true meaning of comfort food. And here I have come to love biscuits.

At first I thought I’d never learn how to make a really good biscuit. But when I started cooking from scratch I discovered that they only require five simple ingredients (considerably less than store bought) and a light hand when mixing. If you own a pastry cutter or even better a food processor, cutting in the butter is a cinch. Quick cooking lesson: “cutting in” is the process of combining dry ingredients with cold butter, creating a mixture with a mealy texture. This is how you get flakey, buttery biscuits because the butter chunks melt as they bake!

These simple drop biscuits don’t even have to be rolled out or cut. Just gently form them in your hand and drop them onto the baking sheet. They have a few add in ingredients that you can play around with. Leave them out for plain biscuits (good with sausage gravy), try a different cheese (I use sharp cheddar a lot), or add some herbs. Finally, they are a delicious side for a holiday meal, the perfect topping for a casserole, or a delicious way to soak up the last few spoons of soup or stew. Like I said, comfort food at its finest.

Perfect with chili, soup, or as a topping for your favorite casseroles. Comfort food at its finest.

Parmesan Buttermilk Biscuits


Kim @ onceamonthmeals.com


  • 1 cup white whole wheat flour
  • 1 cup unbleached, all purpose flour
  • 1 Tablespoon baking powder
  • 0.25 teaspoons garlic powder
  • 0.5 teaspoons salt
  • 5 Tablespoons cold butter, cut into 1-inch pieces
  • 0.5 cups grated Parmesan cheese
  • 1 cup buttermilk
  • 1 Tablespoons melted butter (to brush on top of biscuits)

I dare you not to take a bite.


In a large bowl, whisk together white whole wheat flour, all purpose flour, baking powder, garlic powder, and salt. Using two forks or a pastry cutter, cut in cold butter until the mixture resembles a coarse meal. You can alternately pulse mixture in a food processor to cut in butter, then return to them mixing bowl. Gently stir in Parmesan cheese. Stir in buttermilk until just combined. The mixture will look a bit dry. Scoop rounded tablespoons full onto a baking sheet and bake at 425 degrees for 12-14 minutes, until golden brown. Or use in recipes as directed. Brush with melted butter and serve.

Freezing Directions:

Bake as directed above. Cool biscuits completely on a wire rack. Store in freezer bags. To serve: Thaw and serve. Warm if desired.

Servings: 15-18 biscuits

**conversion chart image provided by Erik Spiekermann

3 Responses to “From Scratch Parmesan Buttermilk Drop Biscuits”

  1. Rita says:

    I am so impressed with the recipe. it looks so delightful. I am going to make this meal for a coworker and friend who just had a back operation. Thanks!

  2. Julieann says:

    Will these biscuits be hard biscuits if not eaten right away or will they stay soft?

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