Skinnytaste > Baked Breads and Cakes > Easy Rosemary Garlic Parmesan Biscuits

Easy Rosemary Garlic Parmesan Biscuits

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These easy Rosemary Garlic Parmesan Biscuits are so good, and much healthier than the one’s you get at Red Lobster!

The scent of Garlic + Rosemary + Baked Bread is absolutely intoxicating to me. Seriously, my stomach starts to growl just thinking about it. I've always been more of a savory girl; I can bake a dozen cupcakes and not eat one, but place a batch of these biscuits in front of me... different story.

The scent of Garlic + Rosemary + Baked Bread is absolutely intoxicating to me. Seriously, my stomach starts to growl just thinking about it. I’ve always been more of a savory girl; I can bake a dozen cupcakes and not eat one, but place a batch of these biscuits in front of me, different story.

Heart Smart Bisquick is a staple in my pantry. I use it as a baking mix to whip up my very popular Easy Garlic Cheddar Biscuits anytime I need them, with minimum effort and little guilt. This rosemary parmesan variation will be making an appearance on my Holiday table this year.

Yes, I could probably make them from scratch, but realistically if I had to go through the extra steps while I’m preparing dinner, I probably wouldn’t. I have a 2 yr old, so dinner in my house on a typical weeknight takes 30 minutes or less to make, all the while I’m probably chasing her around, or picking up after her while she dumps my drawers. I’m sure lots of you can relate or remember those days! You really need to try these biscuits, just make sure you have friends to share them with!

Easy Rosemary Garlic Parmesan Biscuits

5 from 3 votes
The scent of Garlic + Rosemary + Baked Bread is absolutely intoxicating to me. Seriously, my stomach starts to growl just thinking about it. I've always been more of a savory girl; I can bake a dozen cupcakes and not eat one, but place a batch of these biscuits in front of me... different story.
Course: Side Dish
Cuisine: American
The scent of Garlic + Rosemary + Baked Bread is absolutely intoxicating to me. Seriously, my stomach starts to growl just thinking about it. I've always been more of a savory girl; I can bake a dozen cupcakes and not eat one, but place a batch of these biscuits in front of me... different story.
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Yield: 14 servings
Serving Size: 1 biscuit


  • 2 tbsp salted butter, melted
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 1/2 tbsp fresh chopped rosemary
  • 2 cups Heart Smart Bisquick
  • 3 oz shredded parmesan cheese
  • 2/3 cup fat free milk


  • Preheat oven to 400F.
  • Line a cookie sheet with parchment paper.
  • Melt butter in a small pan, add oil and half the garlic; sauté on low heat about 1 minute.
  • Remove from heat and add chopped rosemary.
  • In a large bowl, combine biscuit mix, parmesan cheese, and remaining garlic.
  • Stir in milk and mix (do not over mix).
  • Drop batter by heaping tablespoonfuls (about 1.5 oz each) onto prepared cookie sheet. Bake for 10 minutes.
  • Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.

Last Step:

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Serving: 1 biscuit, Calories: 114 kcal, Carbohydrates: 12.5 g, Protein: 4 g, Fat: 5.5 g, Sodium: 268 mg, Sugar: 2 g


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88 comments on “Easy Rosemary Garlic Parmesan Biscuits”

  1. I used almond milk.  No problem.
    Next time I’ll add 1/4 tsp salt.
    Smelled incredible while baking. Absolutely delicious!

  2. Smells and tastes amazing!! This recipe was super easy to follow and the results will have you hooked! 😋

  3. These are delish! My husband and I both loved them! Recipe followed exactly and came out perfectly. Very easy too. 

  4. Just made these, they are amazing. I used more garlic than called for & used a mixture of asiago, parm, romano & prov. cheeses. Will use fresh oregano next time. Thanks for sharing this!!!

  5. Can you freeze these? I made them a couple of days ahead of Thanksgiving, and I'm hoping that will help them stay fresh.

  6. Shoot! I bought the wrong Bisquick mix. Is it ok this time? I have Bisquick Complete Buttermilk

  7. I just made these for a work potluck and got AMAZING feedback. Everyone loved them. They hold well at room temp, but I prefer them hot out of the oven. This will definitely become a staple in my arsenal 😉

  8. Howdy! I read your blog faithfully and I used this biscuit recipe as inspiration to make a light version of biscuits and gravy for dinner one night. I made mine a plain version and used turkey breakfast sausage. Not as indulgent as regular sausage, but still quite tasty.

    I posted about this on my blog at

    JessicaHK of Blog-Inspired Cooking

  9. These were amazing!! I was looking for something to spice up chicken pot pie and these were just the trick. Took ordinary and turned it into gourmet!!

  10. I made these again and accidentally picked up shredded gruyere. They were even better than the Parmesan. Who knew a mistake would turn into something so good!

  11. Has anyone tried freezing the raw biscuits after they are put on pan, then baking later a few at the time? Perhaps even doubling the recipe. Store frozen, unbaked biscuits in zip bag. Not sure it would work well, but think I will try it so I don't eat them all.

  12. I finally made these today and they were incredible. I couldn't find the Heartsmart Bisquick so I used Hodgson Mill whole wheat mix instead, and they turned out delicious, and they had some extra fiber. My boyfriend liked them so much he had 3 at dinner.

  13. I misunderstood the directions and ADDED the butter garlic/rosemary mixture to the batter… I havent eaten one yet they smell great. Hope they turn out great….

  14. These were delicious! Only problem was my husband doesn't like Rosemary, which I wasn't aware of! Will have to come up with something a little different, but definitely keeping in the rotation for when biscuits are needed.

  15. I just made them this week, and these biscuits were so good I shared the recipe on my blog! Thank you!!

  16. Very Very Good!!! had with WW Super Easy Cheese Broccoli Soup. Went together perfectly….. This has instantly become a favorite in this household 🙂

  17. i made these, they are awesome!! one question, how many cups do you think 3 oz of parmesan would be? Thank you!

  18. These were so delicious and even better if enjoyed warm. I did have to add a drizzle more of milk because they looked a little dry but was careful not to over bake them. A definite keeper recipe with tons of flavor!

  19. Made this tonight and it turned out really well despite being dry (my fault, more on that below). Where I live we don't have Light Bisquick, so I followed Chris' suggestion above by making my own light bisquick with 2 cups white flour, 2 tsp baking powder, a dash or two of salt, and 2 tablespoons of olive oil blended up with the food processor because I'm lazy.

    When I used the mixture in the recipe, the resulting dough was quite dry. I ended up using 1/3 cup more milk and could even have done with more. Next time I'll remeasure the finished mix after it comes out of the food processor and keep some back if necessary.

    When I plugged all this into the WW Recipe Builder it came out to 4 points each. If the fats (either butter or olive oil) are reduced by 1 tbsp, then it would be 3 points. I'll try playing around with the fat ratio next time.

    Excellent biscuits all the same. Yum yum yum!

  20. These are the most amazing things ever! I make them usually twice a week. My daughter devours them and my husband loves the amount of garlic and cheese in these!

  21. Avatar photo
    Nor'easter in Nevada

    I made these for Thanksgiving and again by request for Christmas. This is a great, easy, tasty recipe!! 🙂

  22. i have made 3 batches of these in the past 4 days and let me tell you how amazing they are!!! They are sooo easy to make and even easier to eat 🙂 i could eat the entire batch alone. We had these at thanksgiving and they were the 1st thing off the table to go. They go amazing with soup.

  23. Where have I been all these years not knowing the freezing fresh herbs trick! Gina you are always introducing me to new worlds!!

  24. Avatar photo
    Gina @ Skinnytaste

    You cam skip the parchment and lightly spray the pan instead. They sell it in the baking aisle.

  25. Hi Gina! Thank you so much for so many delicious recipes. I stumbled across your site before I joined WW and started using some of them, and now that I'm on program, I'm loving it SO much more for giving me the flexibility to enjoy so many things I love but in a healthy, points-conscious way!!!

    I can't seem to find parchment paper…I know this may be a dumb question, do you know a good place to find it?

    Thanks again for everything – you are amazing!

  26. I made the garlic ones and they were yummy for low fat. My only problem is I eat too many. I decided to freeze the left over ones. Do they defrost well? ( I haven't tried yet)

  27. Avatar photo
    Jessica's Dinner Party

    Shortcuts are great!! I haven't tried that mix before but can't wait to give it a try!

  28. Avatar photo
    Gina @ Skinnytaste

    Chris thanks for the info on Bisquick!!

    Again, I prefer these made fresh. But yes, you can reheat them the next day.

    This is great as a side for most of my soups!!

  29. Avatar photo

    I made these as an accompaniment to my lunch salad. Easy, fast & DELICIOUS!

    Gina – you totally ROCK. Thank you!

  30. These look amazing Gina! Cannot wait to make them. I am thinking they will be a good addition to your potato, broccoli and cheese soup.

  31. I made these last night, DELISH!! And it was soooo easy, I couldn't believe how little time it took to put it all together. I think serving them fresh would be best, but you could probably make the mix the night before and just pop them in the oven.

  32. Can these be made the night before or do they need to be served fresh? Looking for make-ahead appetizers.

  33. Bisquick is basically 1 cup self-rising flour and 1 T of butter or crisco for every cup Bisquick. Blend with a pastery blender to mix completely before adding other ingredients. If you don't have self-rising flour that is 1 cup regular flour with 1 tsp baking powder and some salt. (I googled self-rising flour sub and some suggest 1.5 tsp baking powder, seems it is a bit subjective)

    I prefer adding some whole wheat flour (like 1/4 cup, not too much) to make it a little healthier. Too much whole wheat flour and your biscuits will be hard as a rock!

  34. Hi there, I see a few people have asked about an alternative to the Bisquick – we do not get that in New Zealand – any ideas on how to make it from scratch? Thanks so much

  35. These, of course, look amazing!

    Another small request (I hope it's small), do you have a recipe in the works for a pumpkin roll? Like, those cakey type desserts with cream cheese filling? I looked at your pumpkin madness section and didn't see one, and I searched your site as well (unless I'm missing it).

    As always, love your stuff and hope you publish a cookbook soon 🙂

  36. These look SO yummy but I can't buy that product here in western Canada. Do you have a SKINNY WW points recipe for a basic biscuit mix? Sure would appreciate it!
    Down 23 pounds and thanks to all your recipes keeping me interested in healthy cooking!

  37. I just added these to my husband's birthday dinner tonight! I know that he will love them. Thanks!

    1. I second that! I live in Barcelona and there is no such thing as biscuit mix, cake mix, or any of those little convenient things available in the US. Do you have a basic biscuit recipe that could be used as a substitute?

    2. Avatar photo
      Jana's Indigo Moon

      You can google an easy DIY baking mix. My mom sent me a recipe for it decades ago- ling before google! It's just flour, baking powder, maybe some soda, salt and I'm not sure what else, but you add shortening just before using. I'm sure they're easy to find online. Happy Googling!

  38. Gina, these look great! If we have a Thanksgiving potluck at work I'm so making these (otherwise it would go to waste bc it's just me and my bf). Btw, I wanted to let you know that I've been referring your website to all of my friends. It's great! Thank you so much for making the [weight] battle a bit easier. =)

  39. Avatar photo
    Baking Serendipity

    I love the addition of roesmary to these! And, thanks for the saran wrap freezer tip 🙂 Definitely need to get on that one. PS: I have a holiday giveaway going on right now!

  40. Avatar photo
    Gina @ Skinnytaste

    You can leave the cheese out if you are intolerant.

    The butter on top is the butter/oil garlic mixture with the rosemary.

    I love fresh rosemary vs dried, but if dried is what you have that works. As someone mentioned, I always freeze my extra herbs in saran wrap. They defrost in seconds and always taste fresh.

    You can use any fresh herb in place of the rosemary if you're not a fan.

    Hope you all enjoy them!

  41. Avatar photo
    Cat Chat With Caren And Cody

    these look and sound delicious! the problem is, that I would eat ALL of them! lol

  42. Avatar photo
    The Shaw Shack

    @ Kay M-I think when she said butter she meant the butter mixture (top picture when the recipe directions start) that has garlic, oil and rosemary in it.

  43. Probably any herb that you like that goes well with Parmesan and garlic should be fine… I usually use parsley but thyme, oregano, or a combo would be good too! Maybe even sage or basil but I haven't tried them.

  44. Did you put the rosemary in the mix or on top? I also wanted to know if these would be good with dried rosemary.

  45. Avatar photo
    Tara @ Chip Chip Hooray

    I love these! Garlic and rosemary is my favorite combination in a savory biscuit like this…perfection. 🙂

  46. This recipe sounds absolutely amazing except I really dislike rosemary. Is there a substitute you think would be suitable?

  47. We're bad in our house about using up fresh herbs, and it feels like wasted money. Would this recipe work with dried rosemary? If so, how much would you use?

  48. These remind me of those sinful rolls that you get at Red Lobster – yummy! I'll have to give these a go!

  49. My mouth is watering while reading this 🙂 The recipe says to brush melted butter over the biscuit and then bake for another 5 minutes – but the picture looks like you added more than just melted butter – am I missing something?


    I am on a roll (pun intended) trying to find dinner roll recipes for Thanksgiving. I just tried these not-so-skinny rolls: so I think it's time to try a Gina recipe!!

  51. Avatar photo
    Becka (The Elegant Eggplant)

    These sound absolutely delicious. That Heart Smart mix is good for SO many different recipes.. it's really a secret weapon!! I can't wait to make these.. yum.