A tasty addition to any dinner, these homemade buttermilk biscuits are delicious on their own or with a smear of butter. Loaded with parmesan cheese and sesame seeds, they are tangy in taste, flaky, and tender.
Why would you ever buy boxed mixes when you don't need a mixer, yeast, or much time to bake biscuits?
Besides, you can play with different flavors, adding herbs and cheeses you like for a fraction of the cost. I adapted this delicious recipe from the More Home Cooking book by Laurie Colwin.
📃 Why it Works
- It’s so easy to make and tastes amazing.
- The buttermilk adds such great flavor, you won’t believe it! Plus, they are simple enough to whip up on busy weeknights.
- You can also freeze them for later use if needed. They are perfect with butter or jam too!
🛒 Ingredients and Notes
- Parmesan: Fresh grated parmesan is always the best choice, but you can definitely use dried.
- Buttermilk: No buttermilk? Replace with plain yogurt and milk.
🔪 Instructions
You can easily make these flavorful biscuits in about 30 minutes. *Details and printable recipe card below.
- Sift together the flour and baking powder.
- Rub in the cold butter and add the cheese and sesame seeds. Stir in the buttermilk and mix until moist.
- Gently knead the dough until just combined, roll it out and cut with a drinking glass or cookie cutter.
- Bake in the preheated oven for 12 to 15 minutes. Serve hot or at room temperature.
- You can add a dash of cayenne pepper to the biscuits (as per Laurie's original recipe) if you like a little kick (I wasn't fond of it though).
- Replace parmesan with shredded cheddar cheese for a milder flavor.
- To toast sesame seeds, place them in a dry skillet over medium heat for 3-5 minutes or until lightly browned, stirring occasionally.
- Make sure your baking powder is fresh as it is essential to get a good rise in the biscuits.
- You can make the biscuits big and flat or small and puffy. It's up to you and the size of the cutter you have.
- Substitute buttermilk with a mix of milk and yogurt. For one cup buttermilk, stir ¼ cup milk into ¾ cup plain yogurt.
- Work gently with your dough, don't overwork it.
- Fold the dough at least three times and up to six times to ensure they are super flaky.
- Don't make the same mistake I did and twist your cutter when cutting the biscuits. It seals off the edges, and they won't rise as high. You can flour the cutter, so the dough doesn't stick to it.
How to freeze buttermilk biscuits?
There are two different routes you can take. Freeze them before or after baking.
- Before baking: Place the cut, unbaked biscuits on a parchment-lined cookie sheet. Cover lightly with plastic wrap and place the cookie sheet in the freezer until the biscuits are frozen solid. Place them in a resealable freezer bag and keep frozen until needed, or for up to 3 months.
- After baking: Let cool baked biscuits on a wire rack completely. Wrap them tightly in heavy-duty aluminum foil or plastic wrap, and pack in freezer bags.
Can I make buttermilk biscuits ahead of time?
The biscuits are easy and quick to make. I do not recommend mixing all the ingredients ahead of time because we use baking powder and not yeast, and they'll lose a lot of the leavening power.
However, you can mix the dry ingredients, cut the butter into them, and add the buttermilk right before baking them.
How long will biscuits last?
Freshly baked biscuits will keep well for about one week in the fridge covered with plastic wrap or placed in a plastic bag to prevent drying out.
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Parmesan and Sesame Buttermilk Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons cold unsalted butter, cubed
- 1 cup grated parmesan cheese
- 1 tablespoon lightly toasted sesame seeds, cooled
- 1 ¼ cups buttermilk
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper or a silicone mat and set aside.
- In a large mixing bowl, sift together 2 cups of flour with a tablespoon of baking powder.
- Add in the 2 tablespoons of cubed cold butter and rub, or cut into the flour using a pastry cutter or a food processor until the mixture resembles large crumbs. Mix in 1 cup grated parmesan and a tablespoon of toasted sesame seeds.
- Add 1 ¼ cups buttermilk and stir until moistened and the mixture forms a dough. Transfer dough onto a lightly floured clean surface and gently knead it with your hands just until dough holds together.
- Pat the dough and fold over a few times. Pat or roll out the dough to about ½-inch thick and cut, using a biscuit/cookie cutter or a drinking glass. Continue to gather any scrap pieces of dough, patting it back down to ½-inch thickness, and cutting it until you have 12 biscuits.
- Arrange on the prepared cookie sheet and bake for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush with melted butter and sprinkle with parmesan cheese if desired. Enjoy!
Notes
- You can add a dash of cayenne pepper to the biscuits (as per Laurie's original recipe) if you like a little kick (I wasn't fond of it though).
- Replace parmesan with shredded cheddar cheese for a milder flavor.
- To toast sesame seeds, place them in a dry skillet over medium heat for 3-5 minutes or until lightly browned, stirring occasionally.
- Make sure your baking powder is fresh as it is essential to get a good rise in the biscuits.
- You can make the biscuits big and flat or small and puffy. It's up to you and the size of the cutter you have.
- Substitute buttermilk with a mix of milk and yogurt. For one cup buttermilk, stir ¼ cup milk into ¾ cup plain yogurt.
- Work gently with your dough, don't overwork it.
- Fold the dough at least three times and up to six times to ensure they are super flaky.
- Don't make the same mistake I did and twist your cutter when cutting the biscuits. It seals off the edges, and they won't rise as high. You can flour the cutter, so the dough doesn't stick to it.
Marie says
Hi Jas, I popped over from the Morning Cup Of Joe party to get the recipe for your delicious looking biscuits and pin it. So sorry for your loss and sending hugs from Canada. xo Having lost my beloved Rex a year ago, I understand the pain.
Jas says
Thank you so much, Marie! I'm so sorry about your Rex. My heart goes out to you. Hugs!
acraftymix says
Oh Jas, you've been in my thoughts all week. Baylie will always be with you my friend. Hold on to the beautiful memories you both shared and the joy you gave to each other. There is a beautiful poem by Ellen Brenneman called "Her Journey’s Just Begun" that says it so much better than I can
Don’t think of her as gone away –
her journey’s just begun,
life holds so many facets –
this earth is only one.
Just think of her as resting
from the sorrows and the tears
in a place of warmth and comfort
where there are no days and years.
Think how she must be wishing
that we could know today
how nothing but our sadness
can really pass away.
And think of her as living
In the hearts of those she touched
For nothing loved is ever lost –
And she was loved so much.
Sending you much love Jas
Jas says
Oh, my dearest friend! Thank you for your comforting words and this beautiful poem! ❤
Ron says
Jas, I've cooked my way though more than one loss so I sure think your on the right track. Rejoice in those wonderful times with Baylie and cook and blog when it's right.
Oh and your biscuits look amazing, it's pinned for an upcoming chicken fried steak dinner we're planning for our Swedish dinner group.
Jas says
Ron, you always know just what to say! I cherish your friendship! ❤