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Easy Parmesan Chive Buttermilk Biscuits~ Regular and Grain Free

Delicious savory biscuits made from scratch! To make the grain free version I recommend using Otto's Cassava Flour (link provided above). Otherwise use your favorite flour.
Course Bread
Cuisine American
Keyword easy side dish recipe, grain-free recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 biscuits
Author Linda Spiker


  • 2 cups all purpose flour grain/gluten free friends use cassava flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoons sea salt
  • 4 Tablespoons cold butter cut into 1" pieces
  • 1 1/2 cups freshly grated parmesan cheese divided
  • 1/4 cup chopped chives
  • 1 cup cultured buttermilk for grain free use 1 1/2 cups buttermilk
  • 1/4 cup raw pine nuts


  1. Preheat oven to 425 degrees. Set oven rack in center position.
  2. Place parchment paper on cookie sheet and set aside.
  3. Measure flour, baking powder, baking soda, and salt into a large bowl.
  4. Add cut butter. Use your fingertips to pinch butter into dry ingredients until it looks like course meal.
  5. Add 1 cup fresh parmesan (reserving half a cup fro later) and chives, mix well with hands.
  6. Make a well in the center and pour buttermilk into well. Stir and then use hands to mix until dough is formed. Dough will be very sticky (grain free won't be as sticky)
  7. Form into a ball.
  8. Sprinkle counter with flour and set dough on counter. Use hands to form into a 1" thick flat round disk.
  9. Cut into circles. I use the top of a mason jar but you can use a round cookie cutter.
  10. Fold leftover dough and form into a 1" thick flat round disk again. Cut dough. Repeat till all dough is gone.
  11. Place dough onto cookie sheet. Bake for 15 minutes. Very quickly sprinkle biscuits with remaining cheese and sprinkle with pine nuts. Bake 3-5 more minutes. Cheese should melt and pine nuts should become golden.
  12. Serve warm with butter from grass fed cows!