Irresistible Garlic Bread Biscuits

Finding a side dish that feels special but doesn’t require a ton of effort can be surprisingly tough. After all, you want something that’ll impress your family or guests, but you also don’t want to spend all day in the kitchen juggling complicated techniques or a mile-long ingredient list.

That’s exactly why I love these garlic bread biscuits. They combine the buttery, flaky texture of classic biscuits with all those garlicky, savory flavors we crave from garlic bread, and they come together in about 30 minutes from start to finish.

What Kind of Flour Should I Use?

All-purpose flour is your best bet for these garlic bread biscuits, and it’s probably what you already have in your pantry. You want to stick with regular all-purpose rather than self-rising flour, since we’re adding our own leavening agents with the baking powder and baking soda. If you only have bleached or unbleached all-purpose flour, either one will work just fine – there won’t be a noticeable difference in your biscuits. Just make sure to measure your flour correctly by spooning it into your measuring cup and leveling it off, rather than scooping directly from the bag, which can pack it down and throw off your measurements.

Options for Substitutions

These biscuits are pretty forgiving, so here are some swaps you can make if needed:

• Buttermilk: Don’t have buttermilk? Make your own by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes. You can also use plain yogurt thinned with a bit of milk.
• Fresh parsley: If you’re out of fresh parsley, use about 1 tablespoon of dried parsley instead. Just keep in mind the flavor won’t be quite as bright.
• Garlic powder: You can use granulated garlic in the same amount, or even add a bit more fresh minced garlic to the dough if that’s all you have on hand.
• All purpose flour: While all purpose flour really is best for biscuits, you can use a mix of whole wheat and all purpose (half and half) for a heartier texture. Just know they’ll be a bit denser.
• Salted vs unsalted butter: The recipe calls for both salted and unsalted butter. If you only have one type, that’s fine – just adjust the salt in the dough accordingly. Add a pinch more if using all unsalted, or reduce it slightly if using all salted.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with these biscuits is using warm or softened butter instead of cold butter, which prevents those flaky layers from forming – keep your butter in the freezer for 10 minutes before cutting it into pieces if needed.

Overworking the dough is another common issue that leads to tough, dense biscuits, so handle it gently and stop mixing as soon as the buttermilk is incorporated.

When folding the dough, resist the urge to skip this step or do it only once, as those three folds are what create the beautiful layers that make these biscuits special.

Finally, don’t let the garlic butter sit on high heat for too long or the garlic will burn and turn bitter – keep it on low and remove it from the heat as soon as it becomes fragrant, which only takes about a minute.

What to Serve With Garlic Bread Biscuits?

These garlic bread biscuits are perfect alongside just about any soup or stew – think creamy tomato soup, chicken noodle, or a hearty beef stew. They’re also great with pasta dishes like spaghetti and meatballs or baked ziti, since they soak up all that delicious sauce. For breakfast or brunch, serve them with scrambled eggs and bacon, or split them open and use them for breakfast sandwiches. You can even enjoy them on their own as a snack with some marinara sauce for dipping, or slather them with extra butter while they’re still warm.

Storage Instructions

Store: Keep your garlic bread biscuits in an airtight container or zip-top bag at room temperature for up to 2 days. If you want them to last a bit longer, store them in the fridge for up to 5 days, though they taste best when fresh.

Freeze: These biscuits freeze really well for up to 3 months. Let them cool completely, then wrap each one individually in plastic wrap before placing them all in a freezer bag. This way you can grab just one or two whenever you need them.

Reheat: To bring back that fresh-baked taste, warm the biscuits in a 350°F oven for about 5-7 minutes if they’re at room temperature, or 10-12 minutes if frozen. You can also microwave them for 15-20 seconds, but the oven keeps them flakier.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 28-32 g
• Fat: 110-125 g
• Carbohydrates: 230-250 g

Ingredients

For the biscuits:

• 2.5 cups King Arthur all-purpose flour
• 2 tsp baking powder
• 0.5 tsp baking soda
• 1.5 tsp sugar
• 0.75 tsp salt
• 1 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 cup shredded parmesan cheese
• 10 tbsp butter (cubed into 1/2-inch pieces and kept very cold)
• 1.25 cups cold buttermilk

For the topping:

• 5 tbsp unsalted butter
• 2 tbsp garlic (freshly minced)
• 1.5 tbsp fresh parsley (chopped)
• 1 pinch red pepper flakes

Step 1: Prepare Mise en Place and Preheat Oven

• 10 tbsp butter
• baking sheet and parchment paper

Preheat your oven to 425°F and line a baking sheet with parchment paper.

Cut the 10 tablespoons of butter into ½-inch cubes and place in the freezer for at least 5 minutes—keeping the butter ice-cold is crucial for creating flaky layers in the biscuits.

Measure out all your dry ingredients and set them nearby.

Step 2: Mix Dry Ingredients and Cut in Cold Butter

• 2.5 cups King Arthur all-purpose flour
• 2 tsp baking powder
• 0.5 tsp baking soda
• 1.5 tsp sugar
• 0.75 tsp salt
• 1 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 cup shredded parmesan cheese
• 10 tbsp butter

In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder, and black pepper until well combined.

Add the shredded parmesan cheese and whisk again.

Using a pastry cutter, two knives, or your fingertips, work the cold butter cubes into the flour mixture until it resembles coarse breadcrumbs with some pea-sized pieces of butter still visible—these butter pieces create steam pockets that make the biscuits flaky.

Step 3: Form the Dough and Create Flaky Layers

• dry ingredient mixture from Step 2
• 1.25 cups cold buttermilk

Pour the cold buttermilk over the flour mixture and gently stir with a wooden spoon or spatula until a shaggy dough just comes together—don’t overmix or the biscuits will be tough.

Transfer to a lightly floured surface and shape into an 8×4 inch rectangle.

Fold the dough in thirds like a letter (fold one short end toward the middle, then fold the other end over it), then rotate 90 degrees.

Repeat this shaping and folding process two more times.

This lamination technique builds those beautiful, tender layers.

After the final fold, gently shape into an 8×4 rectangle one last time.

Step 4: Cut and Bake the Biscuits

• dough rectangle from Step 3

Using a sharp knife, slice the dough rectangle into 8 equal squares.

Place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 20-22 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.

While the biscuits bake, you can prepare the garlic butter topping.

Step 5: Make the Garlic Butter Topping

• 5 tbsp unsalted butter
• 2 tbsp garlic
• 1.5 tbsp fresh parsley
• 1 pinch red pepper flakes

While the biscuits are baking, melt the 5 tablespoons of unsalted butter in a small saucepan over medium heat.

Once melted, add the freshly minced garlic and red pepper flakes, then simmer gently for 1-2 minutes, stirring occasionally, until fragrant—I like to watch it carefully so the garlic softens without browning, which keeps the flavor fresh and bright.

Remove from heat and stir in the chopped fresh parsley.

Step 6: Finish and Serve

• hot biscuits from Step 4
• garlic butter topping from Step 5

Remove the hot biscuits from the oven and immediately brush or drizzle them generously with the garlic butter mixture, making sure to coat all sides.

Serve while still warm for the best texture and flavor.