Easy No-Knead Buttery Parmesan and Sour Cream Bread

This is my husband’s dream food.

Warm, soft, fresh buttery bread, with cheese and sour cream baked in.

No-Knead Buttery Parmesan and Sour Cream Bread - Ready in Under 30 Mins - Recipe at averiecooks.com

It’s my dream bread because it’s so fast and easy, read from start to finish in 30 minutes.

There’s nothing to knead, roll, or shape, and no yeast involved.

No-Knead Buttery Parmesan and Sour Cream Bread - Ready in Under 30 Mins - Recipe at averiecooks.com


I had a little bit of Parmesan and sour cream to use before our trip, and bread popped into my head.

It reminds me of a savory equivalent to Cinnamon Sugar Crust Cinnamon Ribbon Bread, which is an exceedingly moist, soft, and easy bread, too.

No-Knead Buttery Parmesan and Sour Cream Bread - Ready in Under 30 Mins - Recipe at averiecooks.com

The dough comes together quickly and easily. Whisk together the dry ingredients and wet ingredients separately, and pour wet over dry. It’s like making muffin or pancake batter, without the work because the bread bakes in an 8-inch square pan.

It bakes fast, in just over 20 minutes, so keep a careful eye on it the last few minutes of baking because it’s baking in quite a hot oven. You don’t want to burn those golden buns.

No-Knead Buttery Parmesan and Sour Cream Bread - Ready in Under 30 Mins - Recipe at averiecooks.com

The bread is so soft, moist, and although it’s dense, it has a springy, bouncy quality. The butter, cheese, and sour cream nearly guarantees it’s going to be tender, soft, and fluffy.

If you want to substitute the sour cream with Greek yogurt, go for it. You could keep the recipe vegan by using margarine, vegan cheese and sour cream, although I haven’t tried.

Someone will ask if you can make it with whole wheat flour. If you do use whole wheat flour, it won’t rise as well and it will be denser, and I would not exceed half the amount of all-purpose with whole wheat.

No-Knead Buttery Parmesan and Sour Cream Bread - Ready in Under 30 Mins - Recipe at averiecooks.com

I made biscuits along these lines called No-Knead Peanut Butter Biscuits in my cookbook, Peanut Butter Comfort.

Just seeing this picture takes me back to spring 2012. It was one of the first recipes I shot for the cookbook and it’s the opening recipe of the book.

Peanut Butter Comfort: Recipes for Breakfasts, Brownies, Cakes, Cookies, Candies, and Frozen Treats Featuring America's Favorite Spread by Averie Sunshine averiecooks.com

This is a great bread for busy weeknight dinners when 30 minutes is all you’ve got to get something hot, fresh, and warm on the table.

No need for refrigerated tubes of rolls that pop open with such a jarring snap when you can make your own bread from scratch in the same amount of time, sans bursting tubes.

No-Knead Buttery Parmesan and Sour Cream Bread - Ready in Under 30 Mins - Recipe at averiecooks.com

The bread is full of rich and comforting flavors from the butter, cheese, and seasonings.

The savory scents that waft through the house while it bakes is enough to make anyone hungry. I felt like I was in an Italian restaurant when I smelled the butter and Parmesan baking.

No-Knead Buttery Parmesan and Sour Cream Bread - Ready in Under 30 Mins - Recipe at averiecooks.com

The family gave these soft, warm, cheesy carbs a big two thumbs up.

Ready in under a half hour and easy gets two thumbs up from me.

No-Knead Buttery Parmesan and Sour Cream Bread - Ready in Under 30 Mins - Recipe at averiecooks.com

Easy No-Knead Buttery Parmesan and Sour Cream Bread - Nothing to knead or roll & no yeast. Who can say no to bread loaded with butter, sour cream & Parmesan!

Easy No-Knead Buttery Parmesan and Sour Cream Bread

This bread is so fast and easy to make – ready in under 30 minutes. There’s nothing to knead, roll, or shape, and no yeast involved. The dense yet springy bread is baked in a pan and sliced after baking, such a time and energy saver. The butter, sour cream, and cheese keep it flavor, and exceedingly soft and moist. No need for refrigerated tubes of dough when you can make your own bread from scratch in the same amount of time.


1/2 cup unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 cup Parmesan cheese, grated (or a Parmesan-Romano blend; extra sharp cheddar or similar may be substituted)
2 tablespoons all-purpose seasoning blend (Mrs.Dash, 21 Salute, Grillmates, etc.)
1 heaping tablespoon baking powder
1/2 teaspoon salt, optional and to taste (consider if your seasoning blend includes salt; and saltiness level of your cheese)
1 cup milk, plus 1/4 cup or as needed (I used unsweetened almond milk)
1/2 cup sour cream (thick Greek yogurt may be substituted)


  1. Preheat oven to 425F. Line an 8×8 baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a small microwave-safe bowl, melt the butter, about 1 minute. Pour butter into prepared pan; set aside.
  3. In a large bowl, combine flour, cheese, seasoning blend, baking powder, optional salt, and whisk to combine; set aside.
  4. In a medium bowl, whisk together 1 cup milk and sour cream until smooth.
  5. Pour wet mixture over dry, folding to incorporate. Batter will be very thick, and dense, with lumps. If your batter is so thick it resembles paste, add up to 1/4 cup milk, or as necessary, to thin it out.
  6. Carefully turn batter out into pan, right on top of the melted butter. Smooth batter lightly with a spatula and push it into the corners. If some of the butter sloshes up and covers the batter, it’s okay.
  7. With a knife, score the batter into 9 pieces (3 horizontal slices, 3 vertical slices); be careful not to slice too deeply and rip the foil. Scoring the batter makes post-baking slicing easier.
  8. Bake for about 22 to 24 minutes, or until bread is set, domed, golden, and a toothpick inserted in the center comes out clean. Allow bread to cool in pan for about 5 minutes before slicing and serving. If any butter pooled in bottom of pan, drizzle it over the top. Serve with butter, cream cheese, olive oil or your favorite dip. Bread is best fresh, but will keep airtight for up to 4 days or in the freezer for up to 3 months.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Only Eats

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Do you have a favorite fast and easy bread recipe?

100 comments on “Easy No-Knead Buttery Parmesan and Sour Cream Bread”

  1. This bread looks simple to prepare and just perfect Averie!

  2. These little nuggets of deliciousness look amazing, but I think I’ll just skip riiiight to your peanut butter version – the only thing that I like better than cheese, I think :)

  3. This bread dipped in marinara equals HEAVEN. I’m sure of it.

  4. Woo-hoo! A yeast free bread that actually looks delicious!! I’d love to have a few pieces with my pasta tonight. :D

  5. This bread looks yummy! I can’t wait to try it.

  6. Fresh buttery bread with cheese sounds like a magical world where I would like to escape to and never leave! YUM!

  7. You know I’d never say no to cheesy carbs. Love! I bet this would be a perfect dipper for soup, or amazing topped with TJ’s bruschetta topper!

  8. Can I just say how hard it is to leave your website – mostly because I’m feeling like I need to lick the screen.

  9. I’m going to make this for dinner tomorrow night – using Greek yogurt. It looks amazing! and SO easy

  10. This is the bread of my dreams, seriously. LOVE!

  11. No knead recipes are THE BEST! I’ve had so many major failures in the bread department over the years, but never with a no-knead recipe. Love ’em! This looks great Averie!

    • It’s like failing at banana bread – while it is possible to fail at quickbreads, the chance of it happening seems much less when there’s no yeast. To be honest, I have good luck with yeast bread BUT it’s the #1 source of “I tried this and it didn’t work for me…” comments that I get. And sometimes I just don’t need the headache :)

  12. This recipe popped up just in time! I needed a quick and easy bread to complete a dinner I’m making tomorrow! I’m thrilled with this recipe, Averie! Thanks! Pinning!

  13. I’ve never made bread before except in bread maker so this looks like a good first try recipe plus you said your hubby loves it so hopefully mine does too!

  14. Averie! You always out door yourself! Your bread looks incredible!! Yummers!!

  15. The best part about this is no yeast! No wait… the best part is the cheese! Wait.. the yogurt. Nevermind. It’s all good :-)

  16. That looks sooo good! I’ve always loved bread like that. And have it with tomato soup. Perfect comfort food x

  17. I can’t stop looking at the pictures of this bread- not to mention your ever-so-tantalizing descriptions! Pretty sure you can’t go wrong with butter, Parmesan cheese, and sour cream. Talk about comfort food :)

  18. Looks fabulous. My husband would love this. I’ll let you know when I make it. Your recipes don’t disappoint!

  19. Mmmmm I adore Parmesan and anytime sour cream is involved in anything Michael’s a big fan :P

  20. when i first read this post, i pulled out the parmessan sour cream bread to be next on my list of bread to do. just have to go to the store, i am actually out of sour cream.

    then i read through the rest of the post. if i actually had a bucket list, this would probably be it. i am a bread lover, i love to make it, i love to bake it, and especially i love to eat it. and i felt better because i have the necessary ingredients on hand for most of these. what to make, what to make first? i cannot wait to try all of these.

    i’m going to walk my dogs. when i come back, i’m making pretzels. thanks, averie, for all these great ideas and recipes.

  21. I made this yesterday to go with a vegetable soup. It was awesome! I used Greek yogurt since I am out of sour cream. I loved it. The only thing is I’ll need to play with the seasoning some. It was too salty. I did not add any salt and used unsalted butter, but my Cajun seasoning must have a lot in it. And I used Parm/Reg cheese: TJ.

    Any suggestions on a good seasoning to use in this bread? What do you use?

    • Cajun seasoning has a TON of salt in it. It’s at least 50% salt usually, with a blend of hotter spices like cayenne and chili powders <---which also has salt in it. So yes, ease up on that (or use Mrs. Dash which issaltfree so you KNOW what you're getting. I have Mrs. Dash in every flavor blend :) and you'll be set. TJ's 21 Salute seasoning is also not horrible with the salt. It has some, but not ridiculous. Glad you enjoyed the bread overall!

  22. Here’s what my husband said when he tried it. “ooh, it’s awesome. Love the texture. I could eat this all day”. I totally agree. Wow–the texture is amazing, and the flavors just work together. I thought the parmesan might be a little more pronounced, but it’s just in the background, mellowed a bit by the sour cream and butter. I wanted to make a sun dried tomato-basil pesto but ran out of time so used some marinara for dipping. Sooo good Averie!!

  23. I am with your husband on this one. Seriously sounds amazing. I have just been at a party all night eating constantly but I find myself drooling looking at these photos. I can imagine dipping the warm, moist bread in evoo & balsamic vinegar. Ugh amazing!! This is going on my MUST make list! I am also using up all my stuff for my trip- off to Europe for a month. Hope your having a nice time in Aruba, always looks so gorgeous :)

  24. Hi Averie :) I did try this but had some trouble! The bread didn’t rise well and ended up too dense and chewy and way too buttery. Any suggestions on what might have gone wrong? I followed the recipe exactly, so I just couldn’t figure it out!

    • I’ve had a half dozen people make it in the last few days that have written in, each saying it was great! So not sure what happened with yours.

      Maybe the cheese or the sour cream you used were more dense/rich?

      This IS a very dense bread and very chewy and very buttery! Hence the name! It’s not a ‘light and fluffy’ bread; so I don’t know if anything went ‘wrong’ per se. It sounds like it turned out as the recipe would suggest. Just perhaps you were expecting something different. But your results don’t sound that far off from mine.

  25. This looks amazing! I just found you over at Tuesday Talent Show and would love for you to come share at my From the Farm Blog Hop! It’s a fun party that’s just getting started for this week.

    Fresh Eggs Daily

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