Walnut Parmesan Biscuits

Total Time
40 Mins


These drop biscuits are very easy to make. Serve them with soup, scrambled eggs, or salads.

Total Time

Prep Time
20 Mins
Cook Time
20 Mins
Total Time
40 Mins


202 cal
Total Fat
12 g
Trans Fat
-- g
Polyunsaturated Fat
5 g
14 mg
195 mg
18 g
Dietary Fiber
2 g
7 g


  • 1 cup chopped California walnuts, divided
  • 1 1/3 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons granulated sugar
  • 2 teaspoons dried basil, crushed
  • 1/4 cup (1/2 stick) cold butter, cut into small pieces
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons oil-packed sun dried tomatoes, drained and chopped
  • 3/4 cup low-fat (1%) cottage cheese
  • 2/3 cup low-fat (1%) milk


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper or coat with cooking spray.
  2. Chop 1/2 cup of the walnuts very fine, about the size of rice grains.
  3. In a large bowl combine finely chopped walnuts, flours, baking powder, sugar and basil. Cut in butter using a pastry blender or two knives, until mixture resembles coarse meal. Stir in Parmesan, sun dried tomatoes and remaining 1/2 cup walnuts.
  4. Make a well in center of dry mixture; add cottage cheese and milk to well. Stir with a fork just until dough is evenly moistened.
  5. Scoop twelve mounds of dough, about 1/2 cup each, onto prepared pan. Bake 18-20 minutes until brown on bottom and tops are golden. Serve warm.