Easy No-Knead Buttery Parmesan and Sour Cream Bread


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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!

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4.10 from 10 votes

Easy No-Knead Buttery Parmesan and Sour Cream Bread

By Averie Sunshine
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.
Prep Time: 5 minutes
Cook Time: 24 minutes
Additional Time: 1 minute
Total Time: 30 minutes
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  • ½ cup unsalted butter, melted
  • 1 ½ cups all-purpose flour
  • ½ 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
  • ½ 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)
  • ½ cup sour cream, thick Greek yogurt may be substituted


  • Preheat oven to 425F. Line an 8×8 baking pan with aluminum foil, spray with cooking spray; set aside.
  • In a small microwave-safe bowl, melt the butter, about 1 minute. Pour butter into prepared pan; set aside.
  • In a large bowl, combine flour, cheese, seasoning blend, baking powder, optional salt, and whisk to combine; set aside.
  • In a medium bowl, whisk together 1 cup milk and sour cream until smooth.
  • 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.
  • 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.
  • 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.
  • 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.


Serving: 1, Calories: 166kcal, Carbohydrates: 14g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Cholesterol: 30mg, Sodium: 1052mg, Fiber: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Do you have a favorite fast and easy bread recipe?

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. 2 stars
    FYI: “Veganizing” does not work well. Result was edible, but not at all great. Had to pour off huge amounts of melted vegan butter at the end of cooking. I don’t think the vegan ingredients substitute in the same amounts — requires more research.

  2. FYI: “Veganizing” does not work well. Result was edible, but not at all great. Had to pour off huge amounts of melted vegan butter at the end of cooking. I don’t think the vegan ingredients substitute in the same amounts — requires more research.

  3. Just made this recipe. Here was my experience:
    1. The batter was extremely running. I made the mistake of adding about about an additional 1/4 cup of flour which made it a little drier than I anticipated. Next time, I will add half this amount.
    2. The 1/2 cup butter (1 stick) was too much. It would have been fine with 1/4 stick of butter (1/4 cup) or even spray with Pam to keep the bottom from sticking.
    3. The additional 1/2 tspn salt was too much. The bread turned out too salty for me. Will leave this out next time.

    I also added 2 Tbspn of fresh minced sage which made the bread very aromatic. I would make this recipe again, but with the changes noted above.

  4. Averie, You knocked it out of the ballpark on this one!

    I made this tonight to go with my sautéed fish and rice…my family loved it all but they went back for the bread!

    Thanks for another great recipe…I did add finely chopped red onion for a little something, something.

  5. Tried this bread tonight to go with chicken soup. Taste was very good (I used McCormick salad supreme as my seasoning) but it seemed very heavy. Maybe from all the butter it soaked up or from deflating after I took it out of the oven (is it supposed to do that?). I did use half whole wheat and it rose plenty in the oven. My 8×8 was dirty so used an 7×11 pan.

    1. Whole wheat flour will make anything taste heavier since it doesn’t rise nearly as well as all-purpose due to less gluten; which would explain the heavier taste and the deflation. Use AP next time with this recipe as it was written and tested using AP. Glad the bread tasted good!

  6. Looks fabulous, I have all the ingredients so going to make this. Don’t have the seasonings you mention, the only all purpose one I have is Old Bay – would you use that?

    1. Go with that! I’d start with 1 to 2 teaspoons, and then depending on how salty your cheese is, or how much ‘spice’ you want your bread to have, add to taste. Keep in mind dough always tastes much more heavily-seasoned than the finished product turns out; I find this true with sweeter breads, i.e. cinnamon as well as savory. LMK how it goes!

      1. The bread was soft and delicious and we all loved the parmesan. I am not sure about the Old Bay, ended up a bit to “celery salty” if that makes sense. We will try it again with less or none of the OB and just stick with the parmesan!

      2. I don’t typically use Old Bay very often. I am a Mrs. Dash fan b/c it’s salt-free and I’d recommend that or just customizing a fave blend of seasonings you know you like; or omit if that’s preferred. Glad the bread was soft & delish!

  7. 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!

    1. 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.

  8. 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 :)

    1. I’ve had a few ppl make this and everyone seems to love it. If you like savory bread, I think you’ll love this.

      HAVE FUN! in Europe!!! Wow, sounds like quite a trip!

  9. 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!!

    1. Oh I am so glad this was a winner for you! It’s dense and I think would make a great dip for soup or marinara. I could see it working really well with tomato/basil soup or chili. Or in the fall of the year, too. So glad you like it, and I thought the flavors worked well, too. Not bad for cleaning out my odds and ends of 1/2 cup Parm and dribbles and drabbles of mostly used containers of stuff before our trip is what I thought too :) Your sun dried tom-basil-pesto sounds so good. I want THAT!

  10. 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?

    1. 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!

  11. 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.

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

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

    1. Aww, thanks, Norma! You’re so sweet! I’m glad you enjoy my recipes and thanks for telling me they don’t disappoint! :)

  14. 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 :)

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

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

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

  18. 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!

  19. 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!

  20. 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!

    1. 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 :)

    1. Really? You have a salty tooth? I seriously have a mouthfull of sweet teeth. Lol It’s definitely my hub’s dream bread, but mine is like.. cinn sugar swirl bread :)

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

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

  23. 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!

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

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

  26. 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 :)

    1. If you have my book – go make the PB biscuits! THEY ARE SO GOOD! I loved those things and remember them so well, 18-20 mos later, like it was yesterday!

  27. Those are seriously gorgeous Averie. What is a great thing to serve this bread with?

  28. This is one beautiful bread, Averie! I can just picture mopping up a fresh tomato-basil soup with it!

  29. I am a bread girl at heart! ;) I could eat the stuff all day long. I love a bread that’s quick and easy to make but still yields a super soft, fluffy and delicious bread. This is perfect!

  30. This sounds so amazing. I can imagine dunking a big piece in some soup this fall. Love the flavors!

  31. Wow – this bakes up even quicker than quick bread! Sounds like another winning recipe, Averie!

  32. I am a serious sucker for bread. It’s the Southern roots in me. Especially for breads that I can make it at home. Putting this recipe aside to make soon!

    1. This almost reminds me of cornbread, minus the corn, and a lot more moist! Or sort of like a moist biscuit. Hard to describe but there’s something that seems a little Southern to this bread, even though that’s a little random sounding :)

  33. Mmmm…I do love bread!!! This looks so wonderful and I really like the fact that it’s no knead!

  34. You have so many great, quick bread recipes. Love all of them.
    And when you describe this bread as buttery parmesan, I mean, what could be better? :)

    1. It was one of those things that it was so buttery and then with the Parm, you just want to lick your fingers when you’re done :)

  35. Oh man, this is making my low carb thing so hard to stick to. I have a feeling the slip would be SO worth it though. Thanks for sharing the recipe!

  36. Bread is also my husband’s favorite form of carbohydrate–and cheesy bread is even better! I have a sun dried tomato-basil pesto recipe that would go well with this too. I want to make this over the weekend…and I’m making the PB banana upside down cake Friday as my birthday cake. I’ll let you know about both ( and I am seriously excited about that cake)!!!

    1. Oh gosh, I hope it lives up to being your bday cake!!! No pressure or anything :) Keep me posted and of course, Happy Birthday!

      And I bet there’s a way to even bake some sun dried tomato-basil pesto into it. Like stir a quarter cup or so into the batter just to boost the flavor. Oh it would be so good! I have a feeling you’ll love this bread. It would be great with soup, too, in the fall!

  37. That almost looks like a corn bread in texture. I have a recipe for a GF chickpea flour flat bread that’s super easy to throw together. But I’ve not been making it recently. Always nice to have an arsenal of easy to make breads.

    1. I remember that bread of yours that I always wanted to make but never did! :)

      I sat next to a woman on a flight yesterday from Arkansas and I thought of you!

  38. Oh my god! Bread without yeast! Yay! Just what I’ve been waiting for :) What kind of substitutes can I use for all-purpose seasoning? Things like oregano? To go well with cheese?

    1. Yes, just whatever you have on hand that you’d season meat, fish, poultry, vegetables with – whatever you like and is easy and you have around. Enjoy!

  39. I absolutely love no-knead recipes, especially when the result looks as fluffy and airy as those bread squares look!

  40. Gosh My love for quick bread often is wavering due to few bad experiences with them. I have only made Irish Soda bread, but I amn definately going to give these ago. They look so fluffy!
    I normal serve quick bread when I have unexpected guest. cream cheese, dill pickles and some herbs; instant meal for a crowd.

    1. Instant meal for a crowd – that’s this one! And yes, there are some quickbreads that can be so unfulfilling and just meh. But I promise you this one, between all it has going on with the texture and flavors, won’t disappoint!