Parmesan Muffuletta Biscuits

If you love bold flavors and easy comfort food, this recipe is for you. It takes the classic New Orleans muffaletta sandwich and reimagines it into cheesy, savory stacked biscuits—perfect for game day, parties, or just a fun, snacky twist.

Homemade flaky biscuits are layered with parmesan, olive muffaletta, and melty cheese, then baked until golden and irresistible. Each bite has that salty, briny olive flavor, with the cozy feel of a biscuit.

Why You’ll Love It:

·       Quick and easy with store-bought biscuits – OR easy homemade biscuits

·       Cheesy, savory, and shareable

·       A fun spin on a Southern + Italian favorite

Pair them with a simple green salad or just serve warm from the oven—these stacked biscuits are guaranteed to disappear fast!

Parmesan Muffuletta Biscuits

Homemade Biscuits:

4 cups all-purpose flour
2-3 Tbs. sugar
2 tsp. baking soda
2 tsp. baking powder
1 cup (2 sticks) butter, chopped into 1/4″ pieces, ice cold
1 cup heavy cream + 1 Tbs. apple cider vinegar, very cold
flour for handling

1 large egg, beaten

 

In the bowl of a food processor, combine the flour, sugar, baking soda, and baking powder.

 

Pulse until mixed.

Add the cold butter. Pulse until beady.

Drizzle in the cold cream while pulsing the dough (just a little prestidigitation involved here 🪄😉).

Transfer to a flour-dusted parchment-lined surface.

Using floured hands and a floured rolling pin, roll the dough into a rectangle.

Fold into thirds.

Roll into a rectangle again.

Fold into thirds.

Roll into a rectangle again.

Fold into thirds

Roll into a rectangle again.

Repeat one more time (this makes things gorgeously flaky).

Using a biscuit cutter, cut the dough into rounds, about 1 1/2″-2″ thick.

Roll out the remaining dough and continue cutting until all the dough is used.

 

Transfer the cut dough rounds to a parchment-lined baking sheet.

 

Chill in the freezer for 15 minutes.

 

Preheat the oven to 360 degrees.

 

Brush the chilled dough rounds with egg wash.

 

Olive Muffaletta:

 

6 oz Kalamata olives, pitted, sliced, and drained
5 oz. pitted green olives, pitted, sliced, and drained
4 oz. marinated artichoke hearts, sliced and drained
½ cup olive oil
¼ cup red wine vinegar
1 clove minced garlic
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. ground black pepper
½ tsp. celery seed

 

Pulse the olives and artichoke hearts in a food processor and process into a rough chop. Add the remaining ingredients and pulse until still chunky.

1 cup shaved Parmesan Cheese

Carefully slice each flaky biscuit (before baking) in half.

 

Top with 1 Tbs. shaved Parmesan Cheese.

 

Next, top half, the sliced biscuits with 1 Tbs. Olive Muffaletta.

 

Top that with a cheese-topped biscuit.

 

Bake on a parchment-lined cookie sheet for 20-25 minutes, until puffy and golden brown.

 

Remove from the oven and cool until easy enough to handle.

Cherish the flaky, gorgeous layers and then enjoy in any and every way –