Soft Golden Potato Parmesan Herb Biscuits

Quick Recipe Version (TL;DR)

• Yield: 12 biscuits (about 4–6 servings)
• Prep Time: 25 minutes
• Cook Time: 16–18 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 medium Yukon Gold potato (about 8 oz), peeled and shredded
• 1 tbsp unsalted butter (for potatoes)
• 2 1/4 cups all-purpose flour
• 1 tbsp baking powder + 1/2 tsp baking soda
• 1 1/2 tsp kosher salt, divided
• 1 tsp garlic powder + 1 tsp sugar
• 6 tbsp cold unsalted butter, cubed
• 1 cup finely grated Parmesan, divided
• 3 tbsp chopped fresh herbs (chives, parsley, thyme)
• 1 1/4 cups cold buttermilk (plus 1–2 tbsp if needed)
• 2 tbsp melted butter (for brushing, optional)

Do This

• 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
• 2. Shred potato, squeeze out excess liquid, then sauté in 1 tbsp butter with a pinch of salt until just tender and lightly golden. Cool slightly.
• 3. Whisk flour, baking powder, baking soda, remaining salt, garlic powder, and sugar. Cut in cold butter until pea-sized.
• 4. Stir in 3/4 cup Parmesan and chopped herbs, then fold in cooled shredded potato.
• 5. Pour in buttermilk and gently mix just until a soft, slightly sticky dough forms.
• 6. Drop 12 mounds of dough onto the baking sheet. Sprinkle tops with remaining 1/4 cup Parmesan.
• 7. Bake 16–18 minutes until deep golden. Brush with melted butter and extra herbs if desired. Serve warm.

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Why You’ll Love This Recipe

• Soft, fluffy biscuits with crisp-edged bits of golden shredded potato in every bite.
• Loaded with nutty Parmesan and fresh herbs for serious savory flavor.
• No yeast, no kneading – this is an easy, weeknight-friendly quick bread.
• Perfect alongside soups, stews, roasts, or as a hearty snack on their own.

Grocery List

• Produce: 1 medium Yukon Gold potato, fresh chives, fresh parsley, fresh thyme (or dried thyme).
• Dairy: Unsalted butter, Parmesan cheese, buttermilk.
• Pantry: All-purpose flour, baking powder, baking soda, kosher salt, garlic powder, sugar, black pepper (optional), flaky sea salt (optional).

Full Ingredients

Potato Mixture

• 1 medium Yukon Gold potato (about 8 oz / 225 g), peeled
• 1 tbsp unsalted butter
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper (optional)

Biscuit Dough

• 2 1/4 cups (280 g) all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 1/4 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp granulated sugar
• 6 tbsp (85 g) cold unsalted butter, cut into small cubes
• 1 cup (about 100 g) finely grated Parmesan cheese, divided:
  • 3/4 cup (about 75 g) for the dough
  • 1/4 cup (about 25 g) for sprinkling on top
• 2 tbsp finely chopped fresh chives
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh thyme leaves (or 1 tsp dried thyme)
• 1 1/4 cups (295 ml) cold buttermilk, plus up to 2 tbsp extra if needed

Finish & Garnish (Optional but Recommended)

• 2 tbsp unsalted butter, melted
• 1 tbsp finely chopped fresh herbs (chives, parsley, or a mix)
• Pinch garlic powder
• Pinch flaky sea salt, for sprinkling

Step-by-Step Instructions

Step 1: Prep the Oven and Pan

Preheat your oven to 425°F (220°C) with a rack in the center. Line a large baking sheet with parchment paper or a silicone baking mat. This helps the biscuits brown evenly and prevents sticking without needing extra flour, which can toughen the dough.

Step 2: Shred and Sauté the Potatoes

Peel the Yukon Gold potato and shred it on the large holes of a box grater. You should have about 2 cups loosely packed shreds. Place the shredded potato in a clean kitchen towel or several layers of paper towel and squeeze firmly over the sink to remove as much liquid as you can. This step keeps the biscuits from turning gummy.

In a medium skillet, melt 1 tbsp butter over medium heat. Add the shredded potato, 1/4 tsp salt, and black pepper if using. Cook, stirring often, for 4–6 minutes, until the potatoes are just tender and some strands are lightly golden but not crispy. Spread the potatoes out on a plate or baking sheet to cool slightly while you prepare the dough. They should be warm, not hot, when added.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, 1 1/4 tsp salt, garlic powder, and sugar until well combined and no clumps remain. This ensures the leavening and seasonings are evenly distributed, so the biscuits rise evenly and taste balanced.

Step 4: Cut in the Butter and Add Cheese, Herbs, and Potatoes

Add the cold cubed butter to the bowl of dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining. These little chunks of butter create steam in the oven, giving you flaky, tender biscuits.

Sprinkle in 3/4 cup grated Parmesan, the chopped chives, parsley, and thyme. Gently toss to distribute. Finally, add the cooled shredded potatoes and use your fingers or a fork to separate any clumps and fold them evenly through the mixture. Try not to mash the potatoes; you want distinct golden strands running through the dough.

Step 5: Bring the Dough Together with Buttermilk

Make a well in the center of the flour-butter-potato mixture. Pour in 1 1/4 cups cold buttermilk. Using a fork or spatula, fold the dry ingredients into the liquid just until a shaggy, moist dough forms. If there are still dry flour pockets at the bottom, drizzle in another 1–2 tbsp buttermilk, 1 tbsp at a time, and gently mix.

The dough should be soft and slightly sticky but not soupy. Avoid overmixing; as soon as everything is mostly combined and there are no dry spots, stop. Overworking the dough will make the biscuits dense instead of fluffy.

Step 6: Portion and Top the Biscuits

Using a large spoon or a 1/4-cup scoop, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. You should get roughly 12 biscuits. For slightly taller biscuits, you can gently mound the dough upward rather than flattening it.

Sprinkle the remaining 1/4 cup Parmesan evenly over the tops of the biscuits. This creates a beautifully golden, cheesy crust as they bake. If any potato strands are sticking out, you can gently pat them back into the dough so they do not burn.

Step 7: Bake Until Deep Golden, Then Finish with Herb Butter

Place the baking sheet in the preheated oven and bake for 16–18 minutes, or until the biscuits are puffed, deeply golden on top, and the bottoms are nicely browned. If your oven has hot spots, rotate the pan halfway through baking to promote even browning.

While the biscuits bake, stir together 2 tbsp melted butter, a pinch of garlic powder, and 1 tbsp chopped fresh herbs. As soon as the biscuits come out of the oven, brush the tops lightly with the herb butter and sprinkle with a pinch of flaky sea salt if you like. Let them cool on the pan for about 5 minutes, then serve warm while the centers are still soft and the cheesy edges are slightly crisp.

Pro Tips

• Squeeze those potatoes well: Removing excess moisture from the shredded potatoes is key to fluffy biscuits. If they are too wet, the dough will be heavy and may not rise properly.
• Keep everything cold: Cold butter and cold buttermilk help create steam pockets in the oven, leading to tender, lofty biscuits. If your kitchen is warm, chill the flour mixture briefly before adding the buttermilk.
• Do not overmix: Stop stirring as soon as the dough comes together. A few streaks of flour are better than a tough, overworked dough.
• Use fine Parmesan: Finely grated Parmesan melts and distributes flavor more evenly than large shreds, giving you a more cohesive, cheesy biscuit.
• Bake until well browned: Color equals flavor. Let the tops get a rich golden color for the best taste and texture; pale biscuits will be less flavorful and slightly doughy.

Variations

• Smoky Bacon & Scallion: Fold in 1/2 cup finely chopped cooked bacon and replace the chives with sliced green onions. Reduce the salt in the dough by 1/4 tsp to account for the bacon.
• Spicy Herb-Jalapeño: Add 1 finely minced jalapeño (seeded for milder heat) to the potato mixture as it sautés, and add 1/2 tsp smoked paprika to the dry ingredients.
• Cheddar-Potato Swap: Replace half of the Parmesan (1/2 cup) with sharp cheddar for a slightly richer, gooier biscuit. Keep the herbs the same or increase the chives for a classic potato-cheddar-onion combo.

Storage & Make-Ahead

These biscuits are best enjoyed warm on the day they are baked, but they store and reheat well. Once completely cooled, store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To freeze, place the cooled biscuits in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag for up to 2 months.

To reheat, warm biscuits in a 325°F (165°C) oven for 8–10 minutes (longer if frozen) until heated through and slightly crisp on the edges. You can also prepare the dough ahead: mix and portion the biscuit mounds onto a baking sheet, freeze until solid, then store frozen. Bake from frozen at 425°F (220°C), adding 3–5 extra minutes to the baking time.

Nutrition (per serving)

Approximate values per biscuit (1 of 12): about 210 calories, 11 g fat, 7 g saturated fat, 20 g carbohydrates, 1 g fiber, 3 g sugar, 7 g protein, and approximately 420 mg sodium. Actual values will vary based on exact ingredients and portion sizes.