This Garlic Herb Biscuit Recipe is the most flaky, soft, bold in flavor biscuits you'll ever have! They are also buttery, + tender with a good amount of herbs for added flavor that the entire family will love. Spruce up your mornings with a side of biscuits with jam or butter or add these biscuits as a side dish to your favorite meal. Dairy-Free option.
Disclaimer: This post contains affiliate links via Amazon for products that I wholeheartedly love and receive commission from.
Biscuits are by far one of my favorite savory baked goods to eat. There's just something about their flakiness, tenderness, and pull apart texture that makes them SO GOOD! This Garlic Herb Biscuit Recipe is one that is a guaranteed crowd-pleaser because not only is the texture perfect, but the flavor combo of garlic and herbs are a classic! Growing up in the South, biscuits were a MUST and they made unto every plate possible whether for breakfast, lunch, or dinner.
If you're serious about biscuits too, then these Flaky Honey Buttermilk Biscuits are certainly one to try as well! The subtle sweetness from the honey adds such a beautiful touch. And if you've ever been into Red Lobster's biscuits, then these Gluten-Free Cheddar Bay Biscuits are the best! Oh and whenever it's the Fall season, these Flaky Sweet Potato Biscuits are always on rotation.
The best part about this biscuit recipe is that it's super easy to make, only requires a handful of ingredients, can be as bold or subtle in garlic flavor as desired, the perfect baking activity for the entire family, and comes with a dairy-free option for those who are sensitive to dairy.
While you might think that making buttermilk biscuits from scratch is hard, it really isn't. Of course, you can always use standard biscuit cutters when making these biscuits (I mention to options in the recipe for shaping), however, this "pat and stack" method is worth the work, trust me. It makes the biscuits come out almost in a "pull apart" texture. Plus, these biscuits have no rise time and can easily be made ahead of time and frozen for longer.
When it comes to baking biscuits, especially these biscuits, you'll need: flour, baking powder, baking soda, herbs + seasonings, butter, buttermilk, and garlic cloves.
Overall, these flaky garlic herb biscuits aren't very hard to make at all. Like you would any biscuit or pastry recipe, you start with all cold ingredients and adding the dry ingredients together followed by grated/cubed butter, the wet ingredients, and mixing everything together. Then you do the "stack, pat, + roll" method a few times, cut out the biscuits using a biscuit cutter, and bake. Wallah.
For these garlic herb biscuits, you'll only need the following handful of ingredients:
Creating the perfect flaky biscuits isn't a tough process once you follow these pro tips below:
TIP 1: VERY COLD INGREDIENTS ARE KEY!
Ensuring that your butter and buttermilk are cold helps the biscuits to uphold their structure and expand nicely as they bake. This creates a light, fluffy texture which is exactly what you want!
TIP 2: CUTTING WITH A BENCH SCRAPER OR KNIFE WORKS MAGIC!
I love cutting my biscuit dough with a bench scraper or sharp knife because it helps me to avoid any "toggling" of the dough which causes them to come out "lean" or "lop-sided". Usually, I have this trouble with standard biscuit cutters because twisting during the cut is a huge NO, NO!
TIP 3: IF USING A BISCUIT CUTTER, DON'T TWIST!
If using a standard biscuit cutter instead of cutting them into squares, be sure not to twist. Simply press it down into the dough and lift it straight up to avoid your biscuits from rising less and flopping over.
TIP 4: STACKING THE LAYERS OF THE DOUGH IS A MUST!
Stacking the layers of the dough for these biscuits is a game changer! It definitely creates a flaky, almost pull-apart like texture that you won't regret.
TIP 5: PLACE BISCUITS NEXT TO EACH OTHER!
Placing your biscuits next to each other on the baking sheet will help them to rise up higher.
TIP 6: THE OVEN HAS TO BE HOT!
Much like other baking recipes, ensuring that your oven is preheated is super important! In addition, baking these biscuits at 400 degrees Fahrenheit ensures that they rise and crisp up nicely enough to cook through.
As you can see, I’m no stranger to homemade crusts, pop tarts, or pastries of any sort. With practice, I've managed to learn a thing or two about creating the perfect dough and so, here’s my hidden secret to super flaky garlic herb biscuits:
COLD GRATE + CUBE THE BUTTER!
Yes—I know. You might be wondering why I’ve stated this but it works. Since we’ll be using 2 sticks in this recipe, I simply grate 1 stick of butter and cube the other. Honestly, I think that the variation in the butter pieces along with them being VERY COLD helps some to melt faster and settle more in the dough, which creates a beautiful flakiness like no other.
To take it a step further, you can add the cold cubed butter to the dry ingredients and blend it into “peas-like” pieces–leaving out the grated butter for now. Then add the grated butter in, fold a few times and then roll it out. This creates butter in more than one layer which creates a heavenly texture too.
The first culprit for a chewy biscuit might be a result of kneading the dough too much and over-handling it which causes an overdevelopment of the gluten in the flour.
Basically, cold butter is key to making your biscuits fluffy. Warm butter will be absorbed into the flour and prevent them from becoming fluffy and flaky which is why it's best to keep the butter refrigerated until ready to use or ensure that you use it right away when making biscuits.
Absolutely! For longer storage–the biscuits can be stored in the freezer. After they have baked and are completely cooled, simply individually wrap the biscuits with foil paper or plastic wrap and add them to a zip loc bag and freeze.
Yes! If using a food processor to incorporate buttermilk to flour/butter mixture, ONLY ADD ¼ cup of milk AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”.
Of course! To make these flaky biscuits dairy-free, simply substitute the butter with vegan butter (cold + cut into pieces) and make your own dairy-free 'buttermilk' by mixing plant-based milk with lemon juice.
When making biscuits, it's always best if you use buttermilk for its acidity as well as its fat and liquid content. The acidity is used, in conjunction with leaveners, to help the dough rise. Therefore, I like to make my own buttermilk by mixing heavy cream together with lemon juice until thickened.
Basically, cake flour (aka pastry flour) will give you a lighter, fluffier biscuit, but the outer crust won't have as much crunch to it. However, all-purpose flour will provide more of a crunch on the outside, but it'll be a drier, less airy biscuit. That's why I love using half + half of both flours for the best texture!
The trick is to make sure you chill the butter for 30 minutes or chill the cut biscuits for 15 minutes or so before adding them to the oven. Doing so ensures that the fat doesn't melt and produce greasy, leaden biscuits.
Leftovers can be stored in an airtight container for up to 1 week in the refrigerator. To serve warm in the oven or heat in the microwave.
Now that you're on a garlic infused baking kick with this garlic herb biscuits recipe, give these recipes that your entire family will love a try next:
If you tried this Garlic Herb Biscuit Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.