Parmesan Pine Nut Biscuits

star rating (4) rate this recipe »
whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 to 14 biscuits

Recipe photo

These biscuits are crisp on top, moist and tender inside, and are just as flavorful at room temperature as they are warm, which makes them a great addition to a picnic.

Parmesan Pine Nut Biscuits

star rating (4) rate this recipe »
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 to 14 biscuits
Published: 09/12/2012


  • 2 cups King Arthur White Whole Wheat Flour or King Arthur Organic White Whole Wheat Flour
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup (8 tablespoons) cold unsalted butter
  • 1 cup freshly grated Parmesan cheese
  • 1 cup pine nuts
  • 1 tablespoon finely chopped fresh rosemary or 1 1/2 teaspoons dried rosemary, optional
  • 1 large egg
  • 1 cup buttermilk
  • extra buttermilk and Parmesan cheese for brushing the tops, optional


1) Preheat the oven to 400°F. Lightly grease a baking sheet, or line it with parchment paper.

2) In a large bowl, whisk together the flour, salt, baking powder, and baking soda.

3) Work in small pieces of the butter until the mixture resembles coarse crumbs.

4) Stir in the Parmesan, pine nuts, and rosemary.

5) Whisk together the egg and buttermilk. Add all at once to the flour mixture, stirring with a fork until everything is well moistened.

6) Turn the dough out onto a floured work surface, and fold it over on itself three or four times, until it comes together.

7) Pat or roll the dough into a 3/4"-thick circle or square.

8) Cut the dough into squares or rounds with a 2" biscuit cutter, and transfer to the prepared baking sheet.

9) Stack the scraps on top of each other, fold them as you did for the original dough, pat out, and cut again.

10) Brush the tops with more buttermilk and sprinkle with more cheese, if desired.

11) Bake the biscuits for 20 to 22 minutes, until the tops are golden brown.

12) Remove the biscuits from the oven, and serve warm.

Yield: 12 to 14 biscuits.


  • star rating 02/19/2014
  • Adrienne from Nj
  • Lovely! These biscuits came out tender and delicious. Easy to make too. I froze half the recipe, to bake later.
  • star rating 01/11/2014
  • Hubblecat from Baltimore
  • Frankly I was a little disappointed with this recipe. I felt they were a bit heavy and I found the combination of parmesan, pine nuts and rosemary just OK. I think I'll return to my regular buttermilk biscuit recipe.
  • star rating 03/13/2013
  • from
  • These are very flavorful and easy to make. A friend just asked for the recipe so I know they were well-liked! I will definitely make these again. I used sunflower seeds instead of pine nuts because that is what I had on hand.
  • star rating 12/31/2012
  • Emily from Chicago, IL
  • Very easy and very good! Love that they almost entirely whole grain but don't taste it. I made them without the rosemary, but will try them with it next time..

Related recipes