Parmesan Basil Biscuits Recipe
Parmesan Basil Biscuits Recipe photo by Taste of Home
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Parmesan Basil Biscuits Recipe

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Rise to the occasion and serve these light flavorful biscuits the next time you invite guests to dinner. The olive oil, Parmesan cheese and basil make the golden gems so tasty, they don't even need butter! The recipe comes from our Test Kitchen.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings


  • 2-1/2 cups all-purpose flour
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup buttermilk
  • 3 tablespoons olive oil

Nutritional Facts

1 each: 129 calories, 4g fat (1g saturated fat), 2mg cholesterol, 301mg sodium, 19g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper. Stir in buttermilk and oil just until moistened.
  2. Turn onto a lightly floured surface; gently knead three times. Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet.
  3. Bake at 400° for 16-18 minutes or until lightly browned. Serve warm. Yield: 1 dozen.
Originally published as Parmesan Basil Biscuits in Light & Tasty February/March 2002, p33

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PeppermintBay User ID: 6459275 34253
Reviewed Jan. 16, 2012

"These biscuits are delicious! They were part of our comfort food Sunday dinner, and I couldn't have been happier with how they turned out. Perfect with a touch of butter :)"

anitka1 User ID: 4290631 83074
Reviewed Jul. 21, 2009

"Just pulled these out of the oven and took a bite. They are delicious! I used fresh basil from the garden and left out the salt because I used a salty Parmesan."

mel7445 User ID: 3057977 204717
Reviewed Aug. 24, 2008

"Wow, these are excellent! I substituted fat-free yogurt for the buttermilk and had to add a bit of skim milk to get the right consistency."

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