Savory biscuits make the best dinner rolls, and these biscuits, made with a special blend of herbs found in our propriety Ranch Revolution herb blend, are baked with Parmesan cheese to make them extra delicious! We also love to add crumbled feta, because we are pretty much feta freaks, but the key player here is the herb blend! However you make them, you’re probably going to want to make a double batch!
We use our favorite basic biscuit recipe and add herbs and cheese to create these delicious biscuits. Use them as burger buns, dinner rolls, or for appetizers — they are great for all of these things! Just pick the size biscuit cutter that is appropriate for how you plan to serve them. A large 3 1/2-inch round cutter for bun size, a 2-inch for dinner rolls and a 1 to 1 1/4-inch for appetizer size biscuits. These are really good with smoked salmon for an hors d’œuvres.
What makes the biscuits so flaky is using very cold butter before cutting it into the flour mixture, and then, one the biscuits are cut to the size you want, put them in the refrigerator for at least 20 minutes before you bake them. This allows the butter to hold its shape, which creates pockets of steam, pushing the layers apart and resulting in flaky biscuits. If the butter is too warm, it loses it shape and seeps into the flour, and you will lose the yummy flaky layers.
Ranch Revolution Parmesan Biscuits
- One 2 or 3-inch biscuit cutter
- 2 cups all-purpose flour
- 1 1/2 tsp. baking powder (aluminum-free is the best)
- 1/4 tsp. salt
- 2 tsp. Ranch Revolution (our proprietary herb blend) (divided – 1 1/2 tsp. in biscuit dough; 1/2 tsp. sprinkled on top of biscuits before baking.)
- 1 tbsp. granulated sugar
- 1/2 cup chilled butter, cut into small cubes 1 stick or 4 oz.
- 1/2 cup Parmesan, grated (divided for some in and some on top of biscuits)
- 1/3 cup crumbled feta cheese optional
- 3/4 cups buttermilk
- Line a baking sheet with parchment paper and set aside.
- Place flour, baking powder, 1 1/2 tsp. Ranch Revolution, salt and sugar in a large mixing bowl.
- Using a pastry cutter, or your cold fingertips, cut butter and goat cheese into the dries until the butter and cheese are about the size of tiny peas.
- Stir in 1/4 cup grated Parmesan (and the feta if you are using it)
- Stir in buttermilk with a fork or wooden spoon and mix until all dries and milk are incorporated into a dough.
- Roll dough out onto a floured cloth or cutting board to about 1-inch thick.
- Fold dough in half and roll out again.
- Cut the biscuits and sprinkle remaining Parmesan and a small sprinkle of Ranch Revolution on top. Place onto the prepared baking sheet. Refrigerate for at least 15 minutes.
- While the dough is chilling, preheat the oven to 400° F.
- Remove chilled biscuits from the refrigerator and bake for approximately 14-16 minutes, or until the cheese and tops are golden-brown.
- These biscuits freeze very well for several weeks, too. Just thaw for about 10 minutes before reheating to serve.