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 8x4 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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