Cheddar and Parsley Biscuits


I love tiny baked goods– especially ones with some kind of dainty little decoration on top. Sweet or savory, I can’t resist them! So it was only a matter of time before I tried out an idea that I think I first saw in one of Martha Stewart’s books– tiny little biscuits with a sprig of parsley baked right on top. So adorable! I served them at a picnic last weekend and they were a perfect addition to the menu!

To make these, I went with an easy-looking recipe from King Arthur Flour— baking powder biscuits– and added some extras. Specifically a generous helping of shredded sharp cheddar, and of course the parsley on top. I think next time I might add some chopped parsley to the dough as well, but in this case I didn’t want to have any green specks distracting from the parsley leaf.

These turned out delightfully tiny, with plenty of cheese flavor. Best hot, they’re still tasty at room temperature. Give them a try!

Cheddar-Parsley Biscuits (adapted from King Arthur Flour)

3 cups flour

1 tsp. salt

1 tbs. baking powder

1 tbs. sugar

6 tbs. butter

1 cup shredded cheddar cheese

1 cup buttermilk (or milk with a tablespoon of vinegar in it)

1 bunch curly parsley

1. Mix dry ingredients together in a large bowl.

2. Cut in butter until the largest pieces are about half the size of a pea.


3. Stir in the cheese.

4. Stir in buttermilk until the mixture forms a soft dough.

5. Turn out onto a floured board, roll gently until about 1″ thick, and fold into thirds. Roll out again until 5/8″ thick.


6. Using a 1.5″ round cutter, cut tiny biscuits out of the dough. Re-roll scraps.

7. If desired, you can freeze your biscuits at this point.


8. To bake, preheat oven to 425 degrees F.

9. Cut individual leaves from curly parsley (the flat-leaf kind is too big for these tiny biscuits)

10. Brush tops of biscuits with beaten egg, then top with parsley leaf.


11. Bake 12-15 minutes or until tops are golden brown. (the batch you see below is a double batch, so don’t worry if your recipe doesn’t make this many!)



  1. The parsley does crisp a little during baking if you don’t make sure it’s flat against the biscuit surface, so be careful.
  2. If you freeze raw biscuits, freeze them in a single layer on a sheet pan, then transfer to a ziploc bag. Thaw for at least 10 minutes at room temperature on a prepared baking sheet before baking. Also, don’t put on your egg wash until the biscuits thaw, otherwise it’ll freeze and the parsley won’t stick!
  3. A little black pepper might be nice in these next time. Give it a try!



One thought on “Cheddar and Parsley Biscuits

  1. Pingback: Garden Focaccia | It's All Frosting...

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