Garlic and Herb Parmesan Biscuits

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You guys… it’s happening again… brunch season is upon us. There’s no rhyme or reason for when it starts, but it’s here and Garlic & Herb Parmesan Biscuits need to be front and center for the moment. 

Garlic and Herb Parmesan Biscuits from (@whatsgabycookin)


Have you cracked the code for the most perfect biscuits yet? If not, I’m here to rock your world. These Garlic & Herb Parmesan Biscuits are perfection. Perfection on their own, and perfection when made into an easy little breakfast sandwich.  

We made a version of these Garlic & Herb Parmesan Biscuits a few years ago on a group trip to Palm Springs and I break them out from time to time to re-live that trip!! Here’s the situation! First you need some amazing butter spread, Land O Lakes® Garlic & Herb Butter Spread in this case!! Then you need chives and cheese and some other pantry staples…. Easy. Once you combine everything, then just portion, bake and enjoy.

Or if you’re feeling extra, make it into a breakfast sandwich with an extra spread of the Land O Lakes® Garlic & Herb Butter Spread, some soft scrambled eggs, prosciutto and perhaps even a slice of cheese on top. IT IS TRULY PERFECTION! 

This makes approx 9 biscuits, so go ahead and freeze the extras if you want!  

Garlic and Herb Parmesan Biscuits from (@whatsgabycookin)

Garlic and Herb Parmesan Biscuits

Author: Gaby Dalkin
5 from 8 votes
These cheesy salty buttery biscuits are the perfect DIY brunch recipe for a weekend!
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast
Cuisine American
Servings 9 people


To Serve

  • soft scrambled eggs
  • sliced prosciutto
  • extra Land O Lakes® Garlic & Herb Butter Spread


  • Preheat oven to 450˚F.
  • In a large mixing bowl combine the flour, baking powder, salt, pepper and baking soda and whisk to combine. Using a fork or a pastry cutter, cut the cold Land O Lakes® Garlic & Herb Butter Spread into the flour mixture until crumbly. Make a well in the center, place cheese and chives in the well and pour buttermilk over. Carefully and slowly stir until it comes together and makes dough
  • Turn the dough out onto lightly floured surface and, with floured hands, give it a quick knead 3-4 times to bring it together. Pat the dough into an 8×8 square, about 1 inch thick, and cut into 9 square biscuits
  • Place on a baking sheet lined with parchment or a silpat, brush with melted butter spread, sprinkle with salt and pepper and place in a hot oven until puffed up and golden brown, around 15-18 minutes
  • Slice each biscuit in half and serve with prosciutto, scrambled eggs and softened butter spread slathered on top


Serve with eggs and your favorite bacon. You could also whip up some sausage gravy!

Nutrition Information

Calories: 199kcal | Carbohydrates: 23g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 511mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 237mg | Iron: 2mg
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  1. Can I use shredded cheese? Or does it need to be cubed? I have shredded currently, but willing to run to the store if you feel it makes a difference.

  2. We unfortunately can't get any land o lakes products where we are (posted overseas). Can we sub for regular unsalted butter?

    1. Me too! And I'm curious what portions of garlic/herbs we could add to the butter to give it flavor?


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