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.

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.

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.

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.

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.

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.

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.

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.

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.

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?