This is a riff on a 
(5 / 5) buttermilk biscuit recipe from Spiced. You will not believe how Cheez-Ity and herbiforlicious these biscuits smell, even before they go in the oven. What they promise in aroma, they deliver in taste and texture.
Ingredients for 12 biscuits
6 oz. bread flour (1 cup + 2 Tbs)
5¼ oz. cake (1 cup + 2 Tbs)
1 Tbs baking powder
1 tsp salt
5 oz. cold unsalted butter (1½ sticks), divided 4+1+1
1½ oz. shredded Parmesan (1/2 cup)
1/2 oz. minced parsley (a scant 1/4 cup, loosely packed)
8 oz. buttermilk (1 cup)
How to do it:
- Preheat oven to 425°F, with 12” cast iron skillet inside.
- In a medium bowl, whisk flour, baking powder, and salt until well combined, about 100 strokes in various directions. Cut 4 oz. of the butter into 1/2″ cubes; add to dry ingredients. Cut the butter into the dry ingredients until pea-sized. Add Parmesan and parsley; toss to combine. Stir in buttermilk to create a somewhat sticky dough.
- Turn out onto a generously floured surface; shape into a rough 8”x8” square, no less than 1/2″ thick. Cut into 2½” rounds, reforming the dough as needed.
- Remove hot skillet from oven. Add 1 Tbs butter and coat bottom of skillet with it until fully melted. Place biscuits into skillet. Bake until tops are golden brown, 20-22 minutes.
- Remove skillet from oven. Melt the remaining 1 Tbs of butter; brush top of biscuits.
Best hot, but pretty damn good room temp. Store airtight at room temp, refrigerated, or frozen. Leftover biscuits loose eventually loose their crunch, but they’re still rather outstanding. Pop one in the toaster on setting 5 (of 9).
Notes:
This recipe comes from one of my favorite blogs, Spiced. If you like the herb-and-cheese variation I’ve created, you should check out the original recipe, the Spiced site in general, and the other Spiced recipes that I’ve posted about. David’s recipe has a lot of helpful information on it that I didn’t include here.
David’s not kidding when he says these biscuits are crispy … in fact, I like the crispiness so much, that I would consider cutting the biscuits much smaller – 1” maybe – and serving them with a cheese plate in lieu of crackers.
Instead of a mixture of cake and bread flour, substitute 2¼ cups all-purpose flour.
I bought store-brand butter, thinking that butter is butter (with the exception of the Euro-types), and discovered that a single stick weighed 3 7/8 oz. instead a full four. Isn’t that interesting?
Following the directions as I’ve presented them, I wound up with 13 biscuits that weren’t uniformly thick – even though I’d been aiming for a dozen. Rather than re-cutting them and risk overworking the dough, I tore the 13th biscuit into pieces and filled in a few of the holes that remained after putting the first 12 into the skillet. I wonder if it might be better instead to use your hands to make the dough come most of the way together in the bowl, then divide the dough into 12 equal portions, and finally push individual biscuits gently into the cutter to form them.
David’s Cast-Iron Buttermilk Biscuits, Herb and Cheese Style
Credit for images on this page: Make It Like a Man! Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything. David did not promise to bake me biscuits for life in exchange for this post.
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That’s a great cheesy biscuit you got there. David does a great job over at Spiced. I’ve made these and can highly recommend them. We had them with a bowl of bean soup and it was a perfect match. I bet they’re good with your Navy gravy as well.
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I did like them with the gravy, but it was my husband who slathered them with mango-peach jam, and I have to say, THAT was great.
I’ve never been a biscuit person, probably cause I’m not from the south. And I’d never ever heard of biscuits and gravy till I met my husband. But I have to say I do love the goodies in these. Who would say no to Parmesan and parsley?!!!
I’m right there with you. I didn’t grow up with biscuits, let alone with gravy. These are standout, though, I must say.
Oh, these look good- especially served with Milk Gravy! I’m currently touring the old gold mining district in Bendigo, Victoria (Australia). These biscuits look like something the old miners would have cooked up over the camp fire, years ago!
Fran @ G’day Souffle’ recently posted…Tomato and Fennel Tart
Well, if they did, they had some good eating! I hope you stumble upon a gold nugget!
The biscuits look wonderful. It’s interesting that 4-ounce sticks of butter don’t always contain 4 ounces. I always just use the measures printed on the butter stick packaging, maybe I’ve been too trusting.
They are wonderful. My husband wasn’t home when I made them, and had them leftover, and thought they were the best biscuits ever. Leftover!
They look totally irresistible, Jeff. We love biscuits and scones. Parmesan and parsley are amazing together.
angiesrecipes recently posted…Kefir Scones with Goji Berries and Beef Tallow
Thanks, Angie!
This “riff” on David’s recipe looks equally as tasty. Parm and parsley is a great combination, and anything made in a cast iron skillet is extra delicious!
Thanks, Valentina!
Mmmm, biscuits! Don’t make them often, because when we do — the entire batch disappears in an hour or so! This looks terrific — really good recipe. Thanks!
John / Kitchen Riffs recently posted…The Turf Cocktail
I know what you mean!
Biscuits have always been at the top of ” to do ” for any gathering in my family and as I read your list of ingredients, one batch would hardly be enough for us. Thank you for sharing the recipe !
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You’re welcome.
David’s version led you to your own delicious biscuits. With gravy or that mango peach jam you mentioned, both sound wonderful.
Karen (Back Road Journal) recently posted…Shrimp and Black Bean Hummus Tostadas
Yeah, David is consistently inspirational.
I make all kinds of biscuits but I really like your idea of making them smaller for a cheese plate instead of crackers. I’m into “platters” for entertaining and your recipe is perfect – I will be trying for this reason 🙂
Let me know how it goes!
Yummy! They look so delicious. I can already imagine the fluffy taste and aroma filling my kitchen. I’m definitely going to try and make them this weekend though I’ll still need to get some of the ingredients. Thanks for sharing.
Cool!
Oh man, how in the heck did I miss this post last week, Jeff!? I hopped over today when I saw the Cheddar Meatballs post come across, and that’s when I noticed this one hiding out there. I was like “David? Who’s David? Oh crap. That’s me.” Now it’s my turn to be humbled. Thank you so much for the kind words and rave reviews! I love a good buttermilk biscuit, and I’m glad these made an appearance in your kitchen!
The additions of parsley and Parmesan sound awesome. I can see how they’d go nicely here. In fact, I bet we could play around with all sorts of cheeses. What about pepperjack? Or that bacon cheddar that you sometimes find in local shops? Mmmm…bacon. And you nailed it with using these as crackers. Talk about a unique way to serve ’em. It would definitely leave folks talking about them, and that’s a good thing!
Thank you again for the kind words, my friend. Cheers to buttermilk biscuits, hot dogs and beer!
David @ Spiced recently posted…Chicago Hot Dog Pasta Salad
Also, I’m fascinated about that butter experiment. Quit shorting us on our butter!! Speaking of butter, does it annoy you when the paper isn’t wrapped correctly so that the tablespoon measurements are all off? That’s a kitchen pet peeve for sure.
Same peeve here!
Absolutely!
These biscuits look fabulous, Jeff! Love the cheesy flavor. They would be so awesome with your Cream Gravy – a good old fashioned breakfast. And with mango peach jam, I don’t think I’d know when to stop eating them!
Thanks, Kelly. I liked the gravy and the jam, but I think the jam was a bit nicer.
I have not made biscuits in years, and I am loving the idea of lots if cheese in it…looks delicious Jeff!
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Thanks! And of course, thanks to David for providing me the blueprint.