Garlic Herb Biscuit Recipe
Garlic Herb Biscuit Recipe
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.
What is Biscuits Made of?
When it comes to baking biscuits, especially these biscuits, you'll need: flour, baking powder, baking soda, herbs + seasonings, butter, buttermilk, and garlic cloves.
Jump to:
- What is Biscuits Made of?
- How to Make Garlic Herb Biscuits
- Ingredients for Biscuits Recipe
- Tips for Making this Recipe
- What is the Secret to the Best Super Flaky Biscuits?
- Common Q + A's for this Biscuit Recipe
- How to Store Leftovers
- More Delicious Garlic-flavored Recipes to Try!
- MADE OUR RECIPE(S)?
- Garlic Herb Biscuit Recipe
How to Make Garlic Herb Biscuits
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.
Ingredients for Biscuits Recipe
For these garlic herb biscuits, you'll only need the following handful of ingredients:
- All-purpose flour. I like Bob’s Red Mill or King Arthur’s organic flour, which add great texture. Again, quality matters! For a flakier biscuit, you can substitute with pastry flour. I love mixing both flours together for the best texture!
- Baking powder and baking soda. Works as a leavener. See further post below to ensure that they are still fresh.
- Buttermilk. You can use store-bought buttermilk or make your own by mixing heavy cream + lemon juice together.
- Lemon juice. My trick is to combine heavy cream or plant-based milk with some lemon juice to make “buttermilk.” It’s tangy and acidic, which helps the baking soda rise. You can also use white vinegar.
- Unsalted butter. I like to bake with unsalted butter, however, you can substitute with salted butter and omit the additional salt.
- Garlic. I prefer to use fresh garlic that is minced, but you could substitute with 1 Tablespoon garlic powder in a pinch for a bold flavor. You can also roast a garlic bulb for greater flavor or reduce the amount of garlic to 4-6 cloves.
- Herbs + seasonings. You can use fresh herbs, but you'll need a teaspoon of each: salt, garlic powder, oregano, basil, smoked paprika, and thyme.
Tips for Making this Recipe
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.
What is the Secret to the Best Super Flaky Biscuits?
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.
Common Q + A's for this Biscuit Recipe
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.
How to Store Leftovers
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.
More Delicious Garlic-flavored Recipes to Try!
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:
- Cheesy Kale Garlic Bread
- Vegan Garlic Naan Bread
- Sheet Pan Roasted Garlic Buffalo Chickpea Pizza
- Hearty Cheddar Garlic Herb Potato Soup
- Creamy Roasted Garlic Kale Pasta with Parmesan
- Creamy Lemon Garlic Dressing
- Creamy Garlic Butter Pasta w/ Roasted Cauliflower
MADE OUR RECIPE(S)?
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.
Garlic Herb Biscuit Recipe
Ingredients
BISCUITS:
- 2 cups organic all-purpose flour
- 2 cups organic pastry flour (If you don't have this, simply sub with all-purpose flour)
- 1 ½ Tbsps baking powder
- ¼ teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon dill
- Pinch of smoked paprika
- Pinch of cayenne pepper
- 1 cup COLD unsalted butter, cubed + grated
- 2 ¼ cups Buttermilk, COLD (Heavy cream + 2 Tbsps lemon juice; See Notes for Dairy-free Buttermilk option)
- 2-3 garlic cloves, minced (You can add additional garlic for a bolder flavor)
OTHER:
- 2 Tbsps unsalted butter, melted (For brushing; You can also use egg wash instead)
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
TO MAKE HOMEMADE BUTTERMILK:
- If making your own buttermilk, add the organic heavy cream and lemon juice together in a measuring cup, stirring to combine and allowing it to sit for 2-3 minutes until mixture has thickened.
TO MAKE THE BISCUITS:
- In a bowl, add the flours, baking powder, baking soda, garlic powder, parsley, oregano, basil, thyme, smoked paprika, cayenne pepper, dill, and salt, whisking them all together until combined.
- Add the cubed and/or grated butter and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
- Pour the COLD buttermilk and minced garlic and stir (working it together with one hand) until the dry ingredients are moistened and able to form into a ball. NOTE: If the ingredients feels a little too dry, add 1 tablespoon of cold heavy cream at a time, until it’s moistened BUT not too wet!
OPTION #1 [FOR SHAPING]:
- Add the dough onto a lightly floured surface and gently pat (or roll using a rolling pin) into an 8-inch square (about 1-inch thick). Then use a bench scraper (or large knife) to cut the dough into 4 equal squares. Stack the squares atop each other and pat or roll into an 8-inch square again. Repeat this process about 2 more times (patting/rolling and stacking).
- Use the bench scraper (or large knife) to cut the dough into 8-10 squares.
OPTION #2 [FOR SHAPING]:
- Add the dough onto a lightly floured surface and gently pat (or roll using a rolling pin) into an 8-inch square (about 1-inch thick). Then use a bench scraper (or large knife) to cut the dough into 4 equal squares. Stack the squares atop each other and pat or roll into an 8-inch square again. Repeat this process about 2 more times (patting/rolling and stacking).
CHILL + BAKE THE BISCUITS:
- Place each cut biscuit unto the prepared baking sheet (about ½-inch apart). Once done, add to the fridge for 10-15 minutes to chill slightly.
- Remove from the fridge and brush the tops with melted butter or egg wash.
- Bake in the oven 15-18 minutes or until golden brown and everything looks crispy. Remove from oven and let cool until warm. Serve and enjoy!
- Bon Appetit!
Tips & Tricks
- STORAGE: 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.
- FREEZE: 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.
- FOOD PROCESSOR FOR DOUGH: 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”.
- GRATED + CUBED BUTTER: To create a beautifully crumbly and flaky biscuit, I suggest grating 1 stick of butter and cutting the second stick into cubes. To grate your butter, add the 1 stick to a freezer for 15 minutes. Remove from freezer and using a grater, grate into pieces.
- SALTED VS. UNSALTED BUTTER: You can always substitute the salted butter with unsalted butter. When doing so, you can omit the salt as an ingredient.
- DAIRY-FREE OPTION: 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.
Nutrition
DID YOU MAKE THIS recipe?
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
LOVE THIS RECIPE?
LET US KNOW!