Parsley Biscuits
These parsley biscuits are flaky, and the parsley adds flavor and color. Add some chopped chives, sage, or thyme to the dough if you like.
Parsley biscuits are a nice change from classic buttermilk biscuits, especially when you want something savory and a little lighter. Olive oil adds flavor and tenderness, while fresh parsley gives these biscuits a subtle herb note that works well with soups, stews, and roasted meats.
They’re easy to make, don’t require any special equipment, and bake up tall and flaky. Serve them warm with butter, or use them as a base for sandwiches or breakfast biscuits. They are excellent biscuits to serve with a hearty stew, and they make a fabulous topping for a casserole or pot pie.
What You’ll Like About This Recipe
Light, savory flavor. Olive oil and fresh parsley give these biscuits a subtle herb-forward taste.
Tender texture. A mix of butter and olive oil keeps the biscuits soft inside with lightly crisp edges.
Versatile side. These pair well with soups, salads, and hearty main dishes.
Ingredient Notes
- All-purpose flour: Provides structure while keeping the biscuits tender.
- Baking powder and baking soda: Work together with the buttermilk for good rise.
- Butter: Chilled butter creates flaky layers.
- Olive oil: Adds moisture and a mild, savory richness.
- Fresh parsley: Finely chopped parsley distributes flavor evenly throughout the dough.
- Buttermilk: Adds tenderness and a slight tang; shake well before measuring.
Steps to Make Parsley Biscuits
- Preheat the oven and prepare a baking sheet.
- Combine the dry ingredients in a large bowl.
- Cut the butter into the flour mixture until it resembles fine crumbs.
- Stir in the parsley.
- Add the olive oil and buttermilk, mixing just until the dough comes together.
- Turn the dough out onto a floured surface and knead briefly.
- Pat the dough to an even thickness and cut into rounds.
- Arrange on the baking sheet and bake until lightly browned.
Tips
- Handle the dough gently to keep the biscuits tender.
- Cut biscuits straight down without twisting so they rise evenly.
- If the dough feels sticky, dust lightly with flour rather than overmixing.
- Brush with melted butter right after baking for extra flavor.
Recipe Variations
- Add cheese. Stir in grated Parmesan or sharp cheddar for a richer biscuit.
- Use different herbs. Chives, thyme, or rosemary can replace or supplement the parsley.
- Make them garlic-forward. Add a small amount of minced garlic or garlic powder.
- Swap the fat. Use all butter for a more classic biscuit flavor.
Serving Suggestions
- Serve warm with soups, stews, or chili.
- Add butter or honey for a simple finish.
- Pair with eggs and bacon for a savory breakfast.
- Choose these biscuits as a base for breakfast sandwiches.
How to Store
Refrigerate: Store cooled biscuits in an airtight container for up to 3 days.
Freeze: Freeze baked biscuits for up to 2 months; thaw at room temperature.
Refresh: Warm briefly in the oven to restore their texture before serving.
Frequently Asked Questions
Parsley Biscuits
Ingredients
- 2 1/4 cups all-purpose flour, 10 ounces
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons granulated sugar
- 4 tablespoons butter, chilled
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh chopped parsley
- 3/4 cup buttermilk
Instructions
- Preheat the oven to 425 F.
- Line a baking sheet with parchment paper or a silicone baking mat or spray the pan lightly with nonstick baking spray.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Whisk to blend thoroughly.
- With a pastry blender or fingers, work the butter into the dry ingredients until the mixture is crumbly and quite fine.
- Stir the parsley into the mixture.
- Add the olive oil and buttermilk and stir with a fork just until moistened.
- Turn the dough out onto a floured surface and knead 3 or 4 times, just until you have a soft but cohesive dough. Don’t overwork the dough.
- Pat the dough into a circle about 3/4-inch in thickness and cut out with biscuit cutters. Cut straight up and down — if you twist, the biscuits could rise unevenly.
- Arrange the biscuits on the prepared baking sheet; bake for 12 to 16 minutes, until lightly browned.
- If desired, brush the tops with some melted butter while they’re still hot.
- Makes 10 to 14 biscuits, depending on size.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
