Herb-Parmesan Biscuits - Carolina Country

Herb-Parmesan Biscuits

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Herb-Parmesan Biscuits

Fresh dill and chives plus a bit of Parmesan cheese make these easy drop biscuits something special. The dough should be wetter than for rolled biscuits, and baking them in a pan with sides, such as an 8- or 9-inch layer cake pan, helps them rise. Don’t worry if they touch as they bake — you can easily separate them when they’re done.


  • 2 cups flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon chopped fresh dill
  • 1½ teaspoons chopped fresh chives
  • 1 tablespoon grated Parmesan cheese
  • ¼ cup shortening, cut into cubes
  • 1–1½ cups buttermilk


  1. Preheat the oven to 450 degrees.

  2. Put the flour, baking powder, salt, herbs and Parmesan in a large bowl. Stir with a whisk to combine. Put the shortening on top and cut it into the dry ingredients with a pastry blender. Work quickly and don’t over-blend. The result should resemble coarse cornmeal. Add enough buttermilk to get a moist dough, stirring just enough to combine the ingredients; don’t overmix.

  3. Scoop heaping spoonfuls of the dough, 2–3 tablespoons per biscuit, into a baking pan with sides. Bake for 15 minutes or until the biscuits are light brown. Serve warm.

Recipe courtesy of

Debbie Moose (debbiemoose.com) has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.

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