Parmesan potato biscuits recipe
These potato biscuits with parmesan and rosemary are incredibly tender with lots of fluffy layers. They go with everything from holiday dinners to a bowl of soup. This made-from-scratch recipe uses common pantry ingredients and is ready in 40 minutes.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
You may also be interested in my buttermilk biscuits and my potato dill biscuits recipes. For ease of browsing, you can find all of my bread recipes in one place.
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This recipe is sponsored by my friends at Idaho® Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.
Why you should make this recipe
- Fast and easy – Ready in about 40 minutes. If you are cooking potatoes and make extra ahead of time, even faster.
- Versatile – Swap out different herbs to change the flavor of the biscuits.
- Fluffy and tender – The potato gives the biscuits a wonderful tender texture.
Rosemary parmesan potato biscuits
Homemade biscuits are always a welcome treat. We tend to think of them with a sweet jam or honey for breakfast, but add some herbs and a bit of cheese and they are the perfect savory complement to any meal.
However, they would be great with a savory breakfast like this sausage and potato breakfast casserole.
During the holidays, you are likely making your favorite potato recipes. Cook an extra potato and you already have a head start to making these biscuits.
You can cook and rice the potatoes a day or two ahead of time. This will save you from having to wait for the potatoes to cool.
This simple recipe uses common ingredients that you already have in your kitchen.
- Russet potato – The type of potato that you choose matters. You’ll want to avoid waxy potatoes, as those will not give you the same texture. Look for Russets, also labeled as Norkotah or Burbank.
- Unsalted butter – The only way to control the amount of salt in the recipe is to use unsalted butter.
- All-purpose flour – The regular flour that you have in the pantry.
- Baking powder – Look for aluminum-free baking powder.
- Kosher salt – I use Diamond Crystal. If you use Morton’s, reduce the amount by almost half.
- Black pepper
- Rosemary – I used fresh rosemary, you can substitute dry if preferred.
- Parmesan cheese – Finely grated parmesan found near the deli in most stores.
- Milk – I used whole milk, but 2% also works.
How to make
This recipe is easy enough for beginners, but seasoned cooks will also enjoy it.
As with any and all recipes, read it through before you begin. Gather all of your ingredients and measure everything ahead of time. This is your “mise-en-place“. You want to make sure you have everything you need BEFORE you begin.
- Cook the potatoes and press them through a potato ricer. Pressing the potatoes through the ricer gives the biscuits fine pieces of potato that become part of the dough instead of large chunks. *This can be done the day before.
- Whisk dry ingredients together.
- Work cooled potatoes and butter into dry ingredients.
- Pour in milk and mix until a crumbly dough forms.
- Pat out dough and cut biscuits.
- Place on parchment-lined baking sheet. Brush tops with milk and sprinkle with parmesan.
- Bake until tall and golden brown.
- Enjoy them warm from the oven!
Potato biscuits recipe Q&A
Yes! Freeze for up to 3 months in an airtight container.
Biscuits are best served on the day they are made. They will be less impressive the next day.
YES! Cut out the biscuit dough, then place them in a single layer on a parchment-lined baking sheet. Place in the freezer for a few hours until they are solid before storing.
Variations and substitutions
- Swap out herbs for a completely different taste: try thyme, dill, sage or parsley.
- Try a different cheese to change the flavor. Use hard, dry cheeses to retain the same texture. Too much moisture and you run the risk of your biscuits not holding their shape.
Serve these potato biscuits with my porcini-crusted beef tenderloin for your holiday dinner. You can easily make a double batch to feed a larger crowd.
They are terrific with any bowl of soup or stew. You can, of course, serve them with your favorite savory breakfast recipes as well!
Helpful tools and equipment
- I use my set of round cutters to cut out these biscuits. I also use them for shaping warm cookies, cutting out scones, etc. I use the all the time.
- These are the parchment paper sheets that I use. They fit perfectly and no more curling paper from the roll!
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Parmesan potato biscuits
These incredibly tender potato biscuits with parmesan and rosemary are made from scratch with lots of fluffy layers.
- ¾ cup Idaho® Russet potato, cooked and riced, about 2 medium potatoes, or 1 large // about 150 g
- 6 tbsp. unsalted butter, grated and frozen // 86 g
- 2 cups all-purpose flour // 245 g
- 1 ½ tbsp. baking powder (aluminum-free)
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 2 tbsp. fresh rosemary, finely chopped (or 2 tsp. dried rosemary)
- ½ cup grated Parmesan cheese, divided // 50 g
- ½ + 2 tbsp. cup whole milk // 115 g
- Preheat oven to 425°F // 400° with convection fan // 200°C // Gas mark 6.
- Peel Russet potatoes and cut into 2-inch pieces.
- Add potatoes to a medium pot filled with cold water. Bring to a boil and simmer until potatoes are easily pierced with a knife, about 12 minutes.
- While potatoes are cooking, grate butter using a box grater. Use the side with the largest holes. Place grated butter in the freezer.
- Drain potatoes and press through a potato ricer. Lay the potatoes out on a baking sheet to cool. Set aside.
- In a large mixing bowl, whisk together flour, baking powder, salt, pepper and rosemary.
- Add cooled, riced potatoes to flour mixture and using your fingers, lightly toss the mixture until combined.
- Reserve 2 tbsp. of Parmesan for tops of biscuits, set aside. Add remaining cheese to flour mixture.
- Add frozen butter to flour mixture, and using your fingers, lightly toss the mixture until combined. (*work quickly, you don't want the butter to get too soft)
- Make a well in the center of the flour mixture and add 1/2 cup milk. Stir with a fork until a crumbly dough forms.
- Turn the dough out onto a floured surface and pat it out until it is about 1/2" thick. Fold it over (like a book) and pat it out once more until it is roughly 1/2" thick.
- Using a round cutter (cookie cutter, biscuit cutter, drinking glass, etc.), cut biscuits out by pushing straight down, DO NOT TWIST.
- Place biscuits on parchment-lined baking sheet. Brush tops with remaining milk and sprinkle with remaining parmesan,
- Bake for 12 - 14 minutes, rotating pan halfway through baking time.
For extra rosemary flavor, add a bit of rosemary on top of biscuits.
Biscuits are best the day they are made.
To freeze: store in an airtight container for up to 3 months.
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Amount Per Serving: Calories: 287Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 560mgCarbohydrates: 40gFiber: 2gSugar: 2gProtein: 7g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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