Rosemary Parmesan Biscuits

A little fresh rosemary makes these Thanksgiving biscuits pop!

Serves: 22Prep: 20 minutesCook: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 22


  • 2 cups all-purpose flour
  • 1⁄2 tablespoon fresh rosemary, chopped
  • 1⁄4 cup shredded Parmesan cheese
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 6 tablespoons cold butter, cubed
  • 3⁄4 cup buttermilk
  • 1⁄4 cup heavy cream


  • Preheat oven to 450°F.
  • In a large bowl whisk together flour, chopped rosemary, Parmesan cheese, baking powder, baking soda and salt. Add cubed butter and use a pastry blender to incorporate the butter to the flour mixture.
  • Add the buttermilk and stir until fully combined.
  • Lay dough onto a lightly floured surface and toss with more flour until it is no longer sticky. Push dough out until it is ½” thick. Cut out biscuits with a 2” cutter and place on a baking sheet.
  • Brush the heavy cream on each biscuit.
  • Bake for 10-15 minutes, until biscuits are tall and light gold on top.
  • Serve and store leftovers in an airtight container.