These easy Rosemary Garlic Parmesan Biscuits are flavorful, simple to make, and lighter than many restaurant-style versions. They deliver the irresistible aroma of garlic, fresh rosemary, and warm baked bread—an aroma that makes it hard to resist a second biscuit.
The combination of garlic, rosemary and Parmesan turns a quick biscuit into something special. These are made using a baking mix so they come together fast—perfect for busy weeknights, casual dinners, or a holiday spread when you want homemade flavor without a lot of fuss. The recipe yields 14 biscuits, each about 114 calories, and the baking time is short enough to produce a fresh batch in under 30 minutes from start to finish.
Serve these biscuits warm alongside soups, stews, roast chicken, or a comforting pot of chicken and dumplings. They also pair nicely with salads or can be enjoyed on their own as a savory snack. If you prefer to make biscuits from scratch, you can use your favorite homemade dough, but this version is deliberately streamlined so you can have bakery-style results with minimal effort.
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Easy Rosemary Garlic Parmesan Biscuits
Rating: 5 from 7 votes
The scent of garlic, rosemary and freshly baked bread is intoxicating. These savory biscuits are a fast, family-friendly option that brings big flavor with very little effort. They’re made with Heart Smart Bisquick-style baking mix, Parmesan cheese, fresh rosemary and a garlic-butter glaze for an extra hit of flavor. The method is straightforward: mix the dry ingredients, stir in milk, drop the batter on a baking sheet, and finish with a brush of garlic-infused butter.
Course: Side Dish
Cuisine: American
Prep: 10 mins | Cook: 15 mins | Total: 25 mins
Yield: 14 servings — Serving size: 1 biscuit
Ingredients
- 2 tbsp salted butter, melted
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, minced (divided)
- 1½ tbsp fresh chopped rosemary
- 2 cups Heart Smart Bisquick (or similar baking mix)
- 3 oz shredded Parmesan cheese
- 2/3 cup fat free milk
Instructions
- Preheat the oven to 400°F (200°C). Line a cookie sheet with parchment paper for easy cleanup and even baking.
- In a small pan, melt the butter, then add the olive oil and half of the minced garlic. Sauté on low heat for about 1 minute to gently infuse the butter with garlic flavor—do not brown the garlic. Remove from the heat and stir in the chopped rosemary.
- In a large bowl, combine the baking mix and the shredded Parmesan cheese. Add the remaining minced garlic and mix briefly to distribute the garlic and cheese through the dry mix.
- Stir in the milk just until the dough comes together. Avoid overmixing so the biscuits stay tender.
- Drop the batter by heaping tablespoons (about 1.5 oz each) onto the prepared baking sheet, spacing the biscuits apart so they bake evenly.
- Bake for 10 minutes. Remove from the oven and brush or drizzle each biscuit with the garlic-rosemary butter. Return to the oven and bake for an additional 5 minutes, or until the bottoms are lightly browned and the biscuits are cooked through.
- Allow the biscuits to cool briefly before serving. They’re best warm, straight from the oven.
Tips & Variations
For a richer flavor, use half-and-half or whole milk instead of fat-free milk. If you like a stronger herb taste, increase the rosemary slightly or mix in a pinch of dried thyme. To make smaller or larger biscuits, adjust the scoop size and the baking time—watch the bottoms for light browning. If you don’t have ready baking mix on hand, use your preferred biscuit recipe and fold in the garlic, rosemary and Parmesan before baking.
Nutrition
Nutrition per serving (1 biscuit): Calories 114; Carbohydrates 12.5 g; Protein 4 g; Fat 5.5 g; Sodium 268 mg; Sugar 2 g.
Storage
Store any leftover biscuits in an airtight container at room temperature for a day or two. To refresh them, warm briefly in a low oven or microwave until just heated through; brushing with a little extra melted butter after reheating helps restore that fresh-baked flavor.
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