Nigella Parmesan Biscuits

There’s something ridiculously satisfying about pulling a tray of golden, cheesy biscuits out of the oven — especially when they smell like melted Parmesan and look like something a smug bakery would charge £4 a pop for.

Nigella’s Parmesan Biscuits are pure savoury joy. Crisp on the edges, soft in the middle, and packed with enough umami from the cheese to make you question whether you really need anything else on the plate. (Spoiler: you probably don’t. Maybe a smear of butter or a pickle. Maybe.)

And before we go any further: no, they’re not biscuits in the American fluffy, biscuit-and-gravy sense. Think more buttery scone-meets-cheese-cracker with a British backbone and an air of effortless Nigella indulgence.

Ingredients List

• 2½ cups all-purpose flour
  Good old plain flour. Nothing fancy here.
• ¾ cup Parmesan cheese, freshly grated
  Use the real stuff if you can. Pre-grated works in a pinch but won’t melt or flavour the same way.
• 1 tablespoon baking powder
  Gives the biscuits a nice lift.
• ½ teaspoon baking soda
  Works with the buttermilk for a tender crumb.
• ½ teaspoon salt
  Essential, especially with Parmesan involved.
• 6 tablespoons unsalted butter, cold and cubed or grated
  Cold is everything here. It’s what gives the biscuits their flakiness.
• 1 cup buttermilk
  Adds tang and keeps things beautifully moist. You can make your own if needed (just ask me).

How to Make Them

1. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix your dry ingredients.
   In a big bowl, combine flour, baking powder, baking soda, salt, and Parmesan. Give it a quick stir — no drama.
3. Add the butter.
   Grate it straight in using the big holes of a box grater. Toss it into the flour mix with your fingertips until it’s all coated and looks a bit crumbly. If you’re using cubed butter, just rub it in gently.
4. Add the buttermilk.
   Pour it in and stir with a spoon or spatula until the dough just comes together. It will be soft and a little shaggy — that’s perfect.
5. Knead lightly.
   Tip the dough onto a floured surface and gently knead 3–4 times — no more. You’re not building bread here.
6. Shape and cut.
   Pat or roll the dough into a 1¼ inch thick square. Cut into rounds using a 2-inch biscuit cutter (or a glass if you can’t find your cutter — we’ve all been there).
7. Chill briefly.
   Place the biscuits on your tray and pop the whole thing into the freezer for 15 minutes. It helps them hold their shape and gives you a flakier result.
8. Bake!
   Straight from the freezer into the oven. Bake for 15–18 minutes, or until the tops are golden and the bottoms have a nice colour. Try not to eat them all while still molten.

Common Mistakes

Why are my biscuits flat?
Your butter was too warm, or you skipped the freezer step. Cold butter = steam = lift.

Why are they tough?
You overmixed or overkneaded. Handle the dough gently — it’s a biscuit, not a rugby ball.

Why do they taste bland?
You forgot the salt or used pre-grated cheese with less punch. Parmesan should sing.

Can I use other cheese?
Yes! Try mature cheddar, Gruyère, or even a blue cheese if you’re brave. But Parmesan is classic for a reason.

Storage and Reheating Tips

In the fridge:
Store leftovers in an airtight container for up to 3 days. Though honestly, they rarely last that long in my house.

In the freezer:
Freeze unbaked biscuits on a tray, then store in a bag for up to 3 months. Bake straight from frozen (add 2–3 minutes to the time).

To reheat:

• Oven: 10 minutes at 350°F (175°C). Crisp and fresh.
• Microwave: 30 seconds — softer result.
• Air fryer: 3–5 minutes at 350°F. Surprisingly effective.

What to Serve With Them

• As a side to soup or stew — especially tomato, lentil, or butternut squash.
• With soft cheese or chutney as a quick snack.
• For breakfast with eggs and avocado, or even ham and mustard.
• On a cheeseboard, if you want to be a bit extra.

FREQUENTLY ASKED QUESTIONS

Can I make them gluten-free?
Yes — use a gluten-free flour blend, but the texture may be slightly more crumbly.

Can I use yoghurt instead of buttermilk?
Yes — thin it out with a splash of milk until it’s the consistency of buttermilk.

Do I have to chill them before baking?
You really should. Chilling helps the butter stay cold and gives you flaky layers.

Can I make the dough ahead of time?
Yes. Shape the biscuits and keep them in the fridge (covered) overnight or freeze for longer storage.

More Nigella Recipe:

• Nigella Chestnut Stuffing
• Nigella Quiche
• Nigella Meatloaf Recipe

Nutrition Facts:

• Calories: 183kcal
• Carbohydrates: 22g 
• Protein: 6g 
• Fat: 8g 
• Saturated Fat: 5g 
• Polyunsaturated Fat: 0.4g 
• Monounsaturated Fat: 2g 
• Trans Fat: 0.2g 
• Cholesterol: 22mg
• Sodium: 310mg 
• Potassium: 163mg 
• Fiber: 1g
• Sugar: 1g 
• Calcium: 146mg 
• Iron: 1mg