Garlic Bread Biscuits ~ if that doesn’t get your mouth watering, I don’t know what will. These buttery biscuits have an amazing flaky texture and irresistible garlicky flavor that will complement so many meals.
Garlic bread’s a universal favorite, and biscuits have such an amazing texture ~ so why not get the best of both worlds with garlic bread biscuits! I can confidently say that these biscuits taste as good as they look, and the super-easy ‘envelope folding’ technique (see step-by-step below!) results in a beautiful laminated texture and high rise. I use this method in my Sour Cream and Onion Biscuits.
Even if you aren’t planning a big holiday meal any time soon, picture this: garlic bread biscuit breakfast sandwiches with a runny egg and crisp bacon. Yep, time to whip up a batch ASAP!
ingredient notes for garlic bread biscuits
- all purpose flour
- baking powder and baking soda – make sure yours are fresh! Baking powder and baking soda can lose their effectiveness over time.
- sugar – a tiny amount of sugar in the biscuit dough doesn’t taste sweet, but helps balance out all the flavors. Feel free to omit if you prefer.
- garlic powder – dried garlic powder added to the dough brings another layer of garlic flavor to these biscuits without overwhelming.
- buttermilk – the acidity of buttermilk reacts with the baking powder and baking soda to get a good rise. If you don’t have buttermilk, you can also use a mixture of regular milk and plain or greek yogurt for acidity.
- butter – I used salted butter in addition to salt in the recipe, which gave these biscuits great flavor, but if you can also use unsalted butter.
- salt
- fresh garlic – finely minced fresh garlic simmered in melted butter gives these garlic bread biscuits a robust flavor.
- fresh parsley is mixed into the dough as well as the butter topping. It gives these biscuits pretty green flecks and a bright herbaceous-ness that balances out the buttery-garlicky-goodness very nicely.
how to ‘envelope fold’ biscuit dough for amazing flaky texture
The envelope fold is a technique where the dough is folded over itself, similar to folding a letter, to create multiple layers. This technique is super easy and fast to do, and results in a layered texture and a high rise for your garlic bread biscuits.
- Pat or gently roll your dough into a rectangle roughly about 8″ x 4″ – no need to be completely exact.
- Take about 1/3 of the length of the rectangle of dough, and fold it into the middle.
- Repeat with the other side, folding the dough in half this time.
- You should now have a much smaller rectangle of dough. Gently roll this rectangle out to 8″ x 4″ again.
- Repeat the last two steps 2 more times. (3 folds altogether).
- That’s it! Cut your biscuits out (I like squares for no waste, but you could cut circles, too) and bake!
variations on garlic bread biscuits
- A little worried about all that garlic? Try roasting your garlic first for a milder, nuttier flavor while still getting the garlic-bread experience, or simply cut down the amount.
- Use a seasoning blend like everything bagel seasoning instead of the chopped fresh garlic for your topping.
- Try another fresh herb instead of parsley that pairs well with garlic, like rosemary, chives or thyme.
more biscuits for every meal!
- 3 Ingredient Biscuits
- Masa Harina Biscuits
- Pumpkin Spice Biscuits
- Cornmeal Biscuits
- Rosemary Biscuits
- Sour Cream and Onion Biscuits
Garlic Bread Biscuits
Love garlic bread? Try these garlic bread biscuits with a lovely high rise and amazing texture. Learn how to make them step-by-step.
Servings: 9 biscuits
Equipment
- food processor
Ingredients
- 2 1/2 cups all purpose flour
- 1 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp sugar
- 1/2 tsp kosher salt
- 1 tsp garlic powder
- fresh cracked black pepper, to taste
- 10 Tbsp salted butter, cold and cut into small pieces
- 3 Tbsp fresh parsley, finely minced
- 1 1/4 cup buttermilk (shake before measuring.)
for the garlic butter topping
- 4 tbsp unsalted butter
- 2 Tbsp minced garlic
- 1 Tbsp parsley, heaped
Instructions
- Preheat oven to 425F and line a baking sheet with parchment paper.
- In the bowl of a food processor add the flour, baking powder, baking soda, sugar, salt, garlic powder, and black pepper. Pulse a few times to combine. Note: if you'd prefer to do this by hand you certainly can.
- Add the butter and pulse until the mixture is sandy, but there are still some chunks of cold butter left (about pea sized or a little larger is fine.)
- Add the buttermilk and pulse just until the dough starts to come together.
- Transfer to a lightly floured surface, and bring the dough together with your hands. Pat into a rectangle about 8×4 inches.
- Fold one third of the dough into the center. Then fold again, just like a letter. Don't worry, this will be messy and not exact.
- Pat the dough back into the 8×4 rectangle again and repeat the fold 2 more times.
- Finally, pat the dough back into the 8×4 rectangle, your dough should be slightly more manageable at this point. Now slice the rectangle in half lengthwise. Then cut each half into 4 squares for a total of 8 biscuits.
- Place the biscuits on your prepared baking sheet and bake for 20-22 minutes until risen and golden brown on top.
- Meanwhile, melt the butter in a small saucepan on the stove and add the minced garlic. When the mixture comes to a simmer, turn off the heat and keep warm. (You'll add the parsley later, when the biscuits come out of the oven. This ensures it will stay nice and green.)
- When they are done baking, remove the biscuits from the oven. Add the parsley to the butter sauce and immediatley brush the rolls liberally, all over.
- You may want to give them a second brushing when they are still warm, just before serving. You can also re-heat them and brush again, if you'd like.
- The rolls are best enjoyed the day they are made, but you can keep leftovers covered at room temperature for another day. They can also be frozen.
Notes
*Recipe inspired by Bon Appetit
Nutrition
Calories: 310 kcal · Carbohydrates: 30 g · Protein: 5 g · Fat: 19 g · Saturated Fat: 12 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 50 mg · Sodium: 328 mg · Potassium: 177 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 599 IU · Vitamin C: 1 mg · Calcium: 86 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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I made these last night, and boy, were they great! We are on a low-carb diet, so I used equal parts of King Arthur’s keto flour and almond flour, which came out beautifully. Great flavor and texture. Thanks Sue!!
Thanks so much Carrie ~ so useful for low carb readers!