Walnut Parmesan Biscuits

walnut parm biscuits

Chef Christina Tosi
Momofuku Milk Bar
New York City

The addition of a house-baked hot bread can quickly elevate breakfast, lunch or dinner service. These easy-to-make drop biscuits go from mixing bowl to oven in about 10 minutes and require no kneading or rolling. The addition of walnuts, sun-dried tomatoes, herbs and cheese to the whole-wheat flour mixture gives them an earthy, savory flavor profile.


1 cup chopped walnuts, divided

1 1/3 cups all-purpose flour

½ cup whole-wheat flour

2½ tsp. baking powder

2 tsp. granulated sugar

2 tsp. dried basil, crushed

¼ cup cold butter, cut into small pieces

½ cup shredded Parmesan cheese

2 tbsp. oil-packed sun-dried tomatoes, drained and chopped

¾ cup low-fat cottage cheese

2/3 cup low-fat milk.


  1. Preheat oven to 400 F. Line a baking sheet with parchment paper or coat with cooking spray. Chop 1/2 cup walnuts very fine, about the size of rice grains.
  2. In 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.
  3. 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.
  4. 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.

Photo courtesy of California Walnuts

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