An Easy, Excellent & Reliable Biscuit Recipe

October  4, 2015

Biscuits are, to me, one of the best gifts that the world has bestowed upon home cooks. Once you get the hang of the technique, it's so easy to riff on a basic recipe to satisfy your mood. Add cinnamon and sugar: Dessert! Toss in some cheese and bacon: Breakfast! 


More: Make yogurt biscuits without a recipe.

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The real beauty of a biscuit recipe lies in the drama of the transformation from ingredients to finished baked good. Most baking recipes undergo a metamorphosis, but biscuits are more surprising given the simplicity of the initial ingredients: butter, flour, liquid.

You start off with this wet mess of a dough, lumpy with butter and shaggy with loose bits of flour, and inevitably you feel like you must have gone wrong somewhere. A few steps (and deep, confidence-inspiring breaths) later, you pull a tray of gorgeous, puffed biscuits from the oven.

Those errant lumps of butter melt into flakes, expanding and rising into lofty, impressive-looking layers. This sort of magicaccomplished by mere minutes in a hot ovenis one of the best things about baking. That and eating warm biscuits, obviously.

This particular recipe doesn't reinvent the wheel, but it relies on an inspired flavor combination of toasted pine nuts, Parmesan cheese, and rosemary. You can find the recipe printed on the back of some King Arthur Flour bags; my sister sent it to me years ago and I've since passed it along to friends looking for a reliable, memorable recipe.

I think you'll love these if you try them. Tell me how it goes if you do! Do keep a careful eye on the pine nuts as they toast, as they quickly go from browned to burnt.

Parmesan, Pine Nut, and Rosemary Biscuits

Adapted from King Arthur Flour

Makes 12 biscuits

cup pine nuts
2 1/2 cups all-purpose flour
3/4 teaspoon salt
teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) very cold unsalted butter, cut into small chunks
cup freshly grated Parmesan cheese, plus more for sprinkling
1 1/2 tablespoons dried rosemary
cup cold buttermilk, plus more for brushing

See the full recipe (and save and print it) here.

Photos by Posie Harwood

See what other Food52 readers are saying.

  • Sylvia Akin
    Sylvia Akin
  • heatheranne
  • Bella B
    Bella B
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.


Sylvia A. October 13, 2015
Cut the Parmesan into tiny chunks instead of grating. That way there will be flavorful little pockets of cheese when you bite into the biscuits.
heatheranne October 5, 2015
Very close to the recipe I use. I finally this weekend I seemed to master it - two batches of beautifully risen biscuits! So good with soup and stew. While sad to see summer go, fall has it's advantages :)
Bella B. October 5, 2015
This looks like something I need to try!

xoxoBella |