• 2 cups unbleached all-purpose flour
  • 1 tablespoon aluminum-free baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup or 8 tablespoon cold salted and cubed butter
  • 1 - 7 ounce block Sincerely Brigitte Parsley Chive Cheese, shredded
  • 1 cup buttermilk or sour cream
  • 1 tablespoon heavy cream

As the mother of two adult sons, watching my children grow and change each year has been not only a gift, but so much fun. This growth always amazes me.

Changes also come with growth and the ability to not only embrace these changes, but to rejoice with your children is so important. It is this act of gratitude that makes our lives happy and full.

As my children have grown over the years, so have my biscuit and scone recipes.

We love them.

Adore them.

Anticipate them.

I have made more biscuit recipes than I can count. On the weekends my family often rises to the smell of biscuits baking away in the oven. My oldest son recently married the love of his life. This means they have their own place. It is lovely.

This weekend I have decided to surprise them (unless of course they see this post beforehand — oops!). I am sending a package of homemade parsley and chive cheese biscuits for my son, my daughter-in-love and my youngest son who will be enjoying the weekend at their place.

Always thinking about new recipes, this recipe was inspired by the Sincerely Brigitte cheeses I recently found at BJ’s Wholesale Club. Divine is what they are.

Made using non-animal sourced microbial rennet and starters and all natural vegetarian ingredients, they use only premium rBST-free milk sourced from only small Wisconsin dairy farms.

Sincerely Brigitte cheese can be purchased at BJ’s Wholesale Clubs.

The success of this company is helping to make a difference in the lives of small farming families in Wisconsin while creating a flavorful quality cheese at a wonderful price for all of us to enjoy. I just love that, don’t you? You know what else you’ll love? …these…


Here’s how easy these flavorful biscuits are to make. They are super flaky (how bad can that be?) and have bits of crispy golden cheese to enjoy. (I told you!)


1. Begin by placing your oven rack in the middle of your oven and preheating your oven.


2. I like hand grating this scrumptious cheese. Please breathe deeply. I’d hate for you to miss the bold aroma of the parsley and chive. Divine, I tell you.

You could also experiment by making these biscuits with many of their other delicious cheeses like their jalapeno cilantro, garlic and basil or chipotle cheese.



3. In a food processor fitted with a blade or in a bowl using a pastry cutter, add unbleached flour, aluminum-free baking powder, kosher salt and pepper. Pulse a couple of times. Add your cold cubed butter. Pulse a few times until coarse crumbs form. Remove and place in a large bowl. Add your delicious grated cheese and coat in the flour. Add your buttermilk and stir just to combine. The dough should be wet.


A moist biscuit dough makes for perfect biscuits!


4. On a lightly floured surface (your counter or a board will do just fine), knead your dough together to form a ball. This will only take a minute or so.



5. Using a floured rolling pin, roll your dough out to I’d say about a 10-inch circle.


Roll out to a 10-inch circle.


6. Here’s a little trick for ya, ‘cuz I love you: Dip your cookie cutter into a bit of flour. That will help the biscuit easily slide right out of your cutter.


A little dip in flour makes the biscuit easier to remove from the cutter.


7. Want another tip? My good friend, cooking buddy and the North Carolina Secretary of State, Elaine Marshall, once shared with me the secret to a perfectly rising biscuit. Press the cutter straight down and lift straight up. Never turn the cutter. Rise, biscuit, rise!


For a perfect rise, push your biscuit cutter straight down and lift straight up. Never twist your biscuit cutter.


See the lovely specks of green? The fresh parsley and chive in the cheese took these biscuits over the top.


8. Strategically placing your cutter without using up much space will create less waste and more flaky biscuits for your family to enjoy!


Use most of your biscuit dough by strategically alternating your cutter.


This recipe makes one dozen biscuits but that will depend on the size of your biscuit cutter. I used a heart-shaped cookie cutter. It’s February and with Valentine’s Day right around the corner, I thought the kids would like it.  You are never too old to receive a heart-shaped baked good.


9. Place your biscuits on a baking stone or sheet that has been sprayed with a non-stick cooking spray. (Tip Alert!) You can also use the empty butter wrapper to grease your baking sheet or stone like I did. You can also line a baking sheet with a silpat mat or parchment paper.


Using my medium heart-shaped biscuit cutter this recipe made one dozen biscuits.


10. Biscuits just love a slight brushing of heavy cream. This gives the top of the biscuit a lovely golden color which you know means lots of flavor.


Biscuits and scones love a little brushing of heavy cream.


11. Bake your biscuits for 15 to 17 minutes. It honesty depends on your oven, so just check them after 12 minutes or so.


After 15 to 17 minutes of baking, your biscuits will be fluffy and cooked inside, have lovely golden nuggets of yummy cheese and will be ready to be devoured!


When the bottoms are cooked and the tops golden brown you know they are just begging to be eaten.



Eat them right out of the oven or give them to someone special!  Of course be sure to let them cool before placing them in a container or a bag.


Express your love for your family and friends by attaching a hand-written note for a special touch!

I sure hope the kids enjoy these. They are loved and so are you…

xo Elise

…now, what will I do with the other cheeses…