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Black Pepper Parmesan  Rosemary Buttermilk Biscuits
  • Prep
  • Total
  • Serving
    24 biscuits

Black Pepper, Parmesan & Rosemary Buttermilk Biscuits

Main Ingredients: Flour

Yield: 24 biscuits

Photo and Recipe courtesy of Chef Louise Mellor


  • 3 cups all-purpose flour
  • 2 tablespoons  baking powder
  • 3/4 tsp.  kosher salt
  • 1/2 tsp.  freshly cracked black pepper
  • 1 tbsp.  fresh rosemary, finely chopped
  • 1-1/2 sticks (6 oz.) unsalted butter, cold and cut into small pieces
  • 1 c.  (divided) loosely measured grated Stella® Parmesan about 2 oz. total (Note, do not use the shakable, canned parmesan cheese. It is too salty and will not produce a tender biscuit)
  • 1-1/2 cups  cold buttermilk


  1. Preheat the oven to 400° F, adjusting racks to center and lower third of oven. Prepare two baking sheets by lining with parchment paper or lightly spray with nonstick cooking spray.
  2. Attach blade to food processor and then to bowl. Add flour, baking powder, salt, pepper and rosemary; pulse to combine.
  3. Add butter pieces and 3/4 cup grated Parmesan or Italian-style cheese to bowl over flour mixture. Lock lid in place and pulse until butter is completely cut into flour mixture (about 25 to 30 pulses). Mixture will look like lumpy sand.
  4. While pulsing, drizzle in buttermilk. Continue to pulse until dough just comes together (about 55 pulses). Mixture will be lumpy at first and then come together. Do not over mix. The dough will be a bit sticky.
  5. Use spoon to drop biscuits onto prepared baking sheets, about size of small golf ball. If you are making larger biscuits, adjust cooking time accordingly. Leave about 1 inch between each biscuit. Place into preheated oven for 12 to 15 minutes, or until golden brown.
  6. Remove biscuits from oven and sprinkle with remaining 1/4 cup Parmesan cheese. Serve warm or at room temperature.