Keep this Parmesan Herb Biscuit Mix in the pantry and you’re never far from a fast batch of warm, savory biscuits. The mix itself is just four dry ingredients, and once it’s made, you can turn it into tender drop biscuits with milk and butter in minutes.
It also makes a practical gift that won’t get quietly rehomed to the back of a cupboard. Pair the jar with a note and a stick of butter, and you’ve handed someone an easy side dish for soup, chicken, or a roast without making it complicated.
Ingredients
You only need a short list here, which is always nice when your pantry budget is already doing acrobatics.
- 3 cups self-rising flour
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon dried basil leaves, crushed
- 1/2 teaspoon dried thyme leaves, crushed
To bake the mix into biscuits, you’ll also need:
- 1 cup milk or buttermilk
- 1 stick butter, softened
If you want a lighter, layered biscuit instead of a denser drop biscuit, use 1 stick hard cold butter cut directly into the dry mix instead of softened butter. That extra step gives you more lift and flaky layers instead of a simple spoon-drop dough.
How to Make the Mix
Whisking matters here. You want the cheese and herbs evenly distributed so every biscuit tastes like the same recipe, not like one biscuit got all the thyme and the next one got abandoned.
- Combine the self-rising flour, Parmesan cheese, crushed basil, and crushed thyme in a large bowl.
- Blend well until the herbs and cheese are evenly distributed throughout the flour.
- Transfer the mix to a jar or cellophane bag and seal tightly.
This dry mix works well for pantry storage or for packaging as a gift. A tightly sealed jar also protects it from humidity, which is important because dry mixes keep quality best when they stay cool and dry, according to the USDA dry goods storage guidance.
How to Bake the Biscuits
Once the mix is made, the biscuits come together fast. That makes this one especially handy on a busy night when dinner needs a side but your patience is already occupied elsewhere.
- Preheat the oven to 450 degrees F and grease a baking sheet or muffin tin.
- Place the entire jar or bag of biscuit mix in a bowl.
- Add 1 cup milk or buttermilk and 1 stick softened butter.
- Blend well to form a soft dough.
- Drop spoonfuls of dough onto the prepared baking sheet or into the greased muffin tin.
- Bake for 10 to 12 minutes, until the biscuits are lightly golden and baked through.
This batch makes about 10 biscuits, depending on how large you drop each spoonful. That yield is an estimate, but it’s a practical one for meal planning and cost-per-serving math.
Tips for Better Biscuits
- Don’t overmix the dough. Stir just until everything comes together. Overworking biscuit dough makes it tougher, not better.
- Use buttermilk for a little more tang. It gives the finished biscuits a deeper flavor and a slightly more tender crumb.
- Crush the herbs before mixing. That helps them distribute more evenly and keeps you from biting into one heroic leaf of thyme.
- Grease the pan well. Parmesan can encourage sticking, especially around the edges.
- For more lift, use the layered method below. Cold butter and folds give you a flakier biscuit with better structure.
Variations
For lighter layered biscuits: Cut 1 stick of hard cold butter into the dry mix recipe. Add the milk and stir just until moistened. Turn the dough onto a lightly floured surface, press or roll it out, fold it into thirds, press it out again, fold into thirds one more time, then roll or press to 1/2-inch thick. Cut with a biscuit cutter and bake at 450 degrees F for 10 to 12 minutes on a greased baking sheet.
If you enjoy savory biscuit recipes, these pair naturally with Parmesan Herb Biscuits or alongside Southern Fried Buttermilk Chicken when dinner needs something hearty on the plate.
For gift giving, tuck the jar into a decorated flower pot with basil or thyme seeds and include the baking directions. It’s practical, a little charming, and far more useful than another dust-collecting trinket.
Storage
Dry mix: Store the sealed mix in an airtight jar or bag in a cool, dry pantry for up to 6 months for best quality. That’s a conservative estimate based on the dried cheese and herbs, and quality will fade faster if the mix picks up heat or moisture.
Baked biscuits: Keep the baked biscuits at room temperature up to 2 hours. After that, refrigerate them in a covered container and use within 3 to 4 days. For longer storage, freeze them up to 2 months.
Reheating: Warm refrigerated or thawed biscuits in a 350 degree F oven for 5 to 8 minutes so the outside perks back up. Microwaving works in a pinch, but it can soften the crust.
Serving Suggestions
These biscuits work best with meals that need a savory side with a little backbone. Serve them with roast chicken, soup, chowder, stew, or a simple salad when you want something warm on the plate that still feels easy.
They’re also good split and buttered while still warm, or served with extra Parmesan at the table if you’re feeling slightly dramatic in the best possible way. For brunch, tuck them beside eggs and sausage and call it handled.
💸 Budget101® Price Breakdown: Parmesan Herb Biscuit Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Self-rising flour |
$2.96 |
3 C. |
$0.47 |
|
Finely grated Parmesan cheese |
$2.78 |
1/2 C. |
$0.61 |
|
Dried basil leaves |
$1.24 |
1 t. |
$0.07 |
|
Dried thyme leaves |
$1.24 |
1/2 t. |
$0.03 |
|
Milk or buttermilk |
$2.38 |
1 C. |
$0.59 |
|
Butter |
$2.98 |
1 stick |
$0.75 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$2.52 |
👨👩👧👦 Cost Per Serving |
$0.25 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Self-Rising Flour, 5 lb Bag
- Grated Parmesan Cheese, 16 oz Bottle
- Dried Basil Leaves, 0.62 oz
- Dried Thyme Leaves, 0.75 oz
- Whole Milk, 1 Gallon
- Salted Butter, 1 lb
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Parmesan Herb Biscuit Mix
You can, and it’s a smart swap if you want a little more tang and a softer crumb. Use the same 1-cup amount, and stir only until the dough is moistened so the biscuits stay tender instead of turning heavy.
You can make a substitute with 3 cups all-purpose flour, 4 1/2 teaspoons baking powder, and 3/4 teaspoon salt. It works well in a pinch, though biscuits made with true self-rising flour are often a bit more tender because the flour is usually milled from softer wheat.
Mix as little as possible once the liquid goes in. Stop as soon as the flour looks moistened, because extra stirring builds more gluten and gives you chewy biscuits, which is not the sort of surprise anybody wants at dinner.
Absolutely. Use hard cold butter cut into the dry mix, add the milk, then fold the dough into thirds twice and pat it to 1/2-inch thick before cutting. That folding step creates layers, so the biscuits bake up lighter and flakier than the drop version.
Yes, baked biscuits freeze well for about 2 months if you cool them completely first and wrap them tightly. Reheat them in a 350 degree F oven for a few minutes rather than microwaving if you want the outside to stay a little crisp.
Plan on about 10 biscuits from one batch if you’re dropping moderate spoonfuls. If you make them larger, you’ll get fewer, and if you use a muffin tin with smaller portions, you may stretch it to 12.
Not in the stored dry mix, because fresh herbs add moisture and shorten shelf life. If you want that fresh-herb flavor, stir chopped fresh basil or thyme into the dough right before baking and use about 1 tablespoon fresh herbs for each teaspoon of dried.
The usual culprits are old self-rising flour, overmixed dough, or butter that was worked in too thoroughly for the layered version. Bake at the full 450 degrees F, and if your flour has been open a long while, start with a fresh bag because the leavening loses strength over time.
They’re best with meals that need a savory, sturdy side like soup, roast chicken, chowder, or stew. The Parmesan and herbs also make them a good match for salads or pasta when plain dinner rolls would taste a little too polite.
You can double or even triple it as long as you whisk thoroughly before packaging so the cheese and herbs don’t settle unevenly. For gifting, divide the finished mix into separate jars and include the baking directions for 1 cup milk or buttermilk and 1 stick butter per batch.
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Did you make this recipe? Tell me how you served it, or what you paired these biscuits with, in the comments below.
🖨️ Print-Friendly Parmesan Herb Biscuit Mix
Parmesan Herb Biscuit Mix
Ingredients
- 3 cups self-rising flour
- ½ cup finely grated Parmesan cheese
- 1 teaspoon dried basil leaves crushed
- ½ teaspoon dried thyme leaves crushed
- 1 cup milk or buttermilk
- 1 stick butter softened
Equipment
Instructions
- Combine the self-rising flour, Parmesan cheese, basil, and thyme until evenly blended.
- Pour the dry mix into a jar or cellophane bag and seal tightly.
- To bake, preheat the oven to 450 degrees F and grease a baking sheet or muffin tin.
- Place the full batch of dry mix in a bowl.
- Add the milk or buttermilk and softened butter.
- Blend well to form a soft dough.
- Drop spoonfuls of dough onto the prepared pan.
- Bake for 10 to 12 minutes until lightly golden.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time estimate includes mixing the dry blend and forming the biscuit dough.
Cook time uses the upper end of the stated 10 to 12 minute baking range for planning purposes.
For lighter layered biscuits, cut 1 stick hard cold butter into the dry mix, add milk, fold the dough into thirds twice, pat to 1/2-inch thick, cut with a biscuit cutter, and bake at 450 degrees F for 10 to 12 minutes.
Store the dry mix in an airtight container in a cool, dry pantry up to 6 months for best quality.
Store baked biscuits refrigerated up to 3 to 4 days or freeze up to 2 months.
this sounds so good, i will be making this….