Parmesan and Sesame Buttermilk Biscuits

Serving of parmesan sesame buttermilk biscuits with butter and buttermilk.

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.
 

Buttermilk biscuits with parmesan and sesame seeds in a basket, served with butter.
 

When you don’t need a mixer, yeast, or much time to bake biscuits, why would you ever buy boxed mix? 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.
 

Sadly, it’ll take quite some time before I can make these buttermilk biscuits again. They were the last thing I made a week ago and the only thing since. Oh, friends, I’m heartbroken! 💔 Exactly a week ago, my girl Baylie somehow broke her knee. I took her to the emergency vet the night I baked these biscuits.
 

The prognosis was grim: a 14-yo dog with kidney disease wouldn’t survive the surgery or the long recovery. I took Baylie home, hoping the pain pills and anti-inflammatory meds will help, and she’d learn to limp and come around, but by the next day, we knew there was no helping her.
 

We decided to take her out of her misery, and we said our goodbyes (only six weeks after we lost our other dog, Lacey). It was the hardest thing I had to do in my life, and I don’t say that lightly. Escaping the war seems like a piece of cake in comparison.
 

I don’t want this post to be sad. Baylie was the best, most gentle dog in the whole world, contrary to popular belief that pits are vicious, and I want to celebrate her life. I picked myself up today to share this savory biscuit recipe with you. Talking about her helps me healing. Tomorrow, I might even go back to my kitchen. 
 

I will forever miss this sweet face and never forget her mellow personality, the best features of the pit-bull and American bulldog that she was. May you always rest in peace, my Baya! Until we meet again…❤
 

Pit-bull and American bulldog mix, tan and white in color.
 

These #easy buttermilk #biscuits are loaded with parmesan cheese and sesame seeds, a perfect addition to any meal. #baking Click to Tweet
 

Basket with homemade buttermilk biscuits.

 

CAN I FREEZE THESE PARMESAN AND SESAME BUTTERMILK BISCUITS?

 

Of course! There are two different routes you can take. Freeze them before or after baking.
 

Before baking: Place the cut, unbaked biscuits to 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.
 

Buttermilk biscuit with butter.

 

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 are using baking powder and not yeast and they’ll lose a lot of the leavening power. You can, however, mix the dry ingredients and cut the butter into them, and then add the buttermilk right before you want to bake them.

 

HOW LONG WILL BUTTERMILK 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.
 

Butter and biscuits made with buttermilk, parmesan, and sesame seeds.

 

HOW TO MAKE PARMESAN SESAME BUTTERMILK BISCUITS?

 

You easily can make these flavorful biscuits in about 30 minutes. *Details and printable recipe card below. 

 

  1. Sift together the flour and baking powder.
  2. Rub in the cold butter and add the cheese and sesame seeds. Stir in the buttermilk and mix until moist.
  3. Gently knead the dough until just combined, roll it out and cut with a drinking glass or cookie cutter.
  4. Bake in the preheated oven for 12 to 15 minutes. Serve hot or at room temperature.

 

Four stages of making the buttermilk biscuits.

 

RECIPE NOTES/PRO TIPS:

 

  • 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 1/4 cup milk into 3/4 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.

 

Five homemade biscuits stacked on top of each other.

 
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Serving of parmesan sesame buttermilk biscuits with butter and buttermilk.
Print Recipe

Parmesan and Sesame Buttermilk Biscuits

These easy Parmesan and Sesame Buttermilk Biscuits are perfect hot out of the oven as an accompaniment to any meal, or to eat on their own!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 12 biscuits
Author: Jas

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 1/4 cups buttermilk

DIRECTIONS:

  • 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 1/4 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 1/2-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 1/2-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!

RECIPE 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 1/4 cup milk into 3/4 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.
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
Parmesan and Sesame Buttermilk Biscuits
Amount Per Serving
Calories 148 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 155mg 6%
Potassium 170mg 5%
Total Carbohydrates 18g 6%
Sugars 1g
Protein 6g 12%
Vitamin A 3.4%
Calcium 17.4%
Iron 6.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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