There’s something magical about the way a warm, freshly baked biscuit can transform any meal into a special occasion. Growing up, my family’s weekend gatherings were always a highlight of my week, filled with laughter, stories, and of course, delicious food. One of the cornerstones of our brunch table was my grandmother’s homemade biscuits. Her recipe, passed down through generations, was a cherished family secret—until now.
I remember the first time I tried to replicate her biscuits on my own. It was a crisp fall morning, and I was in my tiny apartment kitchen, surrounded by flour and butter, trying to get the perfect rise and flaky texture. The scent of baking biscuits filled the air, mingling with the aroma of fresh coffee brewing. As I pulled the biscuits from the oven, I couldn’t help but feel a pang of nostalgia. They weren’t quite like Grandma’s, but they were close enough to make me smile.
That memory inspired me to create a new twist on the classic biscuit—Parmesan Herb Biscuit Bombs. These are no ordinary biscuits; they are little pockets of savory goodness, bursting with the rich flavors of freshly grated Parmesan cheese and a fragrant blend of thyme and rosemary. I envisioned them as a perfect addition to any meal, whether it’s a festive brunch or a cozy dinner with loved ones.
The beauty of these Parmesan Herb Biscuit Bombs lies in their simplicity and versatility. They are incredibly easy to make, with a total prep and cooking time of just 27 minutes. The dough comes together quickly, and the result is a batch of golden brown biscuits that are crispy on the outside and tender on the inside. The addition of garlic butter and extra Parmesan on top adds an irresistible finish that will have everyone reaching for seconds.
Imagine these biscuit bombs served warm from the oven, their cheesy, herb-infused aroma filling your kitchen. They’re perfect alongside a hearty soup, or as a stand-alone treat with a bit of honey or jam. They also make a fantastic appetizer for holiday gatherings, offering a delightful burst of flavor that will impress your guests.
As you bake these biscuits, I hope they bring a touch of the same warmth and joy to your home that they have to mine. Every bite is a reminder of those cherished moments spent with family, and I’m excited for you to experience that same feeling.
Preparing Parmesan Herb Biscuit Bombs
Ingredients
- 1 cup cold buttermilk
- 2 cups all-purpose flour
- 1 tsp sugar
- 1/4 tsp baking soda
- 1 tsp coarse salt
- 6 tbsp cold unsalted butter
- 2 tbsp melted unsalted butter (for topping)
- 1 clove garlic (pressed, for topping)
- 1 tbsp baking powder
- 1/2 cup freshly grated Parmesan cheese
- 2 tsp finely chopped fresh thyme
- 2 tsp finely chopped fresh rosemary
- 2 tbsp grated Parmesan cheese (for topping)
Directions
- Begin by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. Combine the melted butter with the pressed garlic in a small bowl and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Add the grated Parmesan cheese and chopped herbs, and mix lightly.
- Cut the cold butter into small cubes and mix it into the flour mixture until it resembles coarse crumbs.
- Pour the cold buttermilk into the mixture and stir gently until just combined. The dough will be slightly sticky.
- Transfer the dough to a floured surface. Lightly knead it 5-6 times, then flatten it to a 1/2-inch thickness. Minimize handling.
- Use a 2 to 2 1/2-inch cookie cutter to cut out biscuits. Recombine and gently handle the leftover dough to cut additional biscuits.
- Place the biscuits on the prepared baking sheet, spacing them about an inch apart. Brush with the garlic butter and sprinkle with extra herbs and Parmesan cheese. Bake for 10-13 minutes or until golden brown.
- Once baked, drizzle any remaining garlic butter over the warm biscuits.
Storing Suggestion
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Reheat in a preheated oven at 350°F (175°C) for about 5 minutes before serving.
Cooking Tips
For the best texture, use cold butter and buttermilk. If you don’t have fresh herbs, you can use dried herbs in a pinch. Adding a bit of extra cheese to the tops of the biscuits can give them a delightful crust.
Serving Suggestions
These biscuits are perfect as a side for soups and salads or enjoyed on their own. Serve them with a pat of butter or your favorite dipping sauce for an extra treat.
Ingredient Substitutions
If you don’t have buttermilk, you can use milk mixed with a tablespoon of lemon juice or vinegar. You can also substitute the Parmesan with cheddar or any other cheese you prefer.
Seasonal Variations
In spring, try adding finely chopped green onions or chives. During the holidays, incorporate a bit of cranberry sauce on the side for a festive touch.
Allergen Information
This recipe contains dairy. For a dairy-free version, use a non-dairy milk and a dairy-free butter substitute. Ensure that the cheese used is also dairy-free.
FAQ:
Can I use a different type of cheese?
Yes, you can substitute Parmesan with cheddar, gouda, or your favorite cheese. Just ensure the cheese is finely grated for best results.
How do I make these biscuits ahead of time?
You can prepare the biscuits up to a day in advance. Store them in an airtight container at room temperature, and reheat in the oven before serving.
Can I freeze the biscuit dough?
Absolutely. Freeze the biscuit dough before baking. Cut out the biscuits, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and bake directly from frozen, adding a few extra minutes to the baking time.
What’s the best way to reheat these biscuits?
The best way to reheat biscuits is in a preheated oven at 350°F (175°C) for 5 minutes. This helps to restore their crispness without drying them out.
Can I make these biscuits without baking powder?
Baking powder is essential for the biscuits to rise properly. If you don’t have baking powder, you can use a combination of baking soda and an acid like lemon juice or vinegar, though the results might vary slightly.
Why are my biscuits dense?
Dense biscuits can result from overworking the dough or using warm ingredients. Make sure to handle the dough minimally and keep ingredients cold for light, fluffy biscuits.
Parmesan Herb Biscuit Bombs
Ingredients
- 1 cup cold buttermilk
- 2 cups all-purpose flour
- 1 tsp sugar
- 1/4 tsp baking soda
- 1 tsp coarse salt
- 6 tbsp cold unsalted butter
- 2 tbsp melted unsalted butter for topping
- 1 clove garlic pressed, for topping
- 1 tbsp baking powder
- 1/2 cup freshly grated Parmesan cheese
- 2 tsp finely chopped fresh thyme
- 2 tsp finely chopped fresh rosemary
- 2 tbsp grated Parmesan cheese for topping
Instructions
- Preheat your oven to 425°F and prepare a baking sheet with parchment paper. In a small bowl, mix the melted butter with the pressed garlic and set it aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the grated Parmesan cheese and the chopped herbs, mixing briefly to combine.
- Cut the cold butter into small chunks and incorporate it into the flour mixture. Blend on low speed until the mixture looks like coarse crumbs.
- Pour the cold buttermilk into the center of the mixture and stir gently until just combined. The dough will be sticky.
- Transfer the dough to a lightly floured surface, adding a bit more flour on top. Knead the dough lightly 5-6 times, folding it over itself, then pat it into a 1/2-inch thick circle. Handle the dough minimally.
- Use a 2 to 2 1/2-inch diameter cookie cutter to cut out the biscuits. Recombine the scraps of dough into a ball, handle it gently, and cut out additional biscuits.
- Arrange the biscuits on the prepared baking sheet with about an inch of space between each. Brush each biscuit with the garlic butter mixture and sprinkle with additional herbs and Parmesan cheese. Bake for 10-13 minutes or until golden brown.
- After removing from the oven, drizzle the remaining garlic butter over the warm biscuits.
