85+ Outstanding Breakfast Ideas: Garlic and Herb Parmesan Biscuits

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5 from 3 votes

85+ Outstanding Breakfast Ideas: Garlic and Herb Parmesan Biscuits

These cheesy salty buttery biscuits are the perfect breakfast idea for a weekend!

Prep Time10

Cook Time18

Total Time28

Course: Breakfast

Cuisine: American

Servings: people

Author: Gaby Dalkin

Ingredients

2 cups all purpose flour
4 teaspoons baking powder
½ teaspoons kosher salt
½ teaspoon freshly cracked black pepper
¼ teaspoon baking soda
¼ cup Garlic & Herb Butter Spread, plus 2 tablespoons melted Garlic & Herb Butter Spread
⅓ cup cubed Parmesan cheese (¼ inch)
⅓ cup cubed Gruyère cheese (¼ inch)
½ cup chopped chives
1 cup cold buttermilk
Flaky salt and freshly cracked black pepper to top

To Serve

soft scrambled eggs
sliced prosciutto
extra Garlic & Herb Butter Spread

Instructions

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 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

Notes

If you don't preheat the oven, your biscuits will likely be doughy and won't rise properly. The oven should be preheated to 400 degrees Fahrenheit before you start making the biscuits.

Cut the butter into small pieces. This will help the butter to incorporate into the flour more easily and will also help to prevent the dough from being too sticky. You can use a knife or a pastry cutter to cut the butter into small pieces.

Add the milk gradually. You don't want to add too much milk at once, as this will make the dough too wet and sticky. Add the milk a little bit at a time until the dough is wet but not too sticky.

Use a biscuit cutter to cut out the biscuits. A biscuit cutter is a small, round cutter that is used to cut out biscuits (and other pastries). Be sure to flour the cutter before cutting out the biscuits so that they don't stick.

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