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Oxmoor House Photo by: Oxmoor House

Parmesan-Basil Biscuits

These quick and easy biscuits received rave reviews in our Test Kitchens. We preferred the appearance of finely shredded fresh Parmesan cheese on top of the biscuits, even though grated Parmesan is used in the biscuit dough. If you don't have fresh Parmesan, it's fine to top the biscuits with grated cheese.

Oxmoor House JANUARY 2008

  • Yield: 8 biscuits (serving size: 1 biscuit)
  • Cook time:10 Minutes
  • Prep time:12 Minutes


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons chilled butter, cut into small pieces
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • 1/2 cup low-fat buttermilk
  • Cooking spray
  • 1 tablespoon finely shredded fresh Parmesan cheese


Preheat oven to 425°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in grated Parmesan cheese and basil. Add buttermilk, stirring just until moist.

Spoon dough evenly into 8 mounds on a baking sheet coated with cooking spray. Lightly coat tops of biscuits with cooking spray, and sprinkle with finely shredded Parmesan cheese.

Bake at 425° for 10 to 12 minutes or until golden. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 114
  • Fat: 5.4g
  • Saturated fat: 3.4g
  • Protein: 3.4g
  • Carbohydrate: 12.8g
  • Cholesterol: 15mg
  • Iron: 0.8mg
  • Sodium: 259mg
  • Calories from fat: 43%
  • Fiber: 0.5g
  • Calcium: 88mg

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Parmesan-Basil Biscuits recipe