These garlic and parsley buttermilk biscuits are a reliable, flaky crowd-pleaser. I’ve made them so many times that I lost count before finally remembering to take a decent photo to share. They pair beautifully with soups, stews, and weeknight meals—one favorite pairing here has been with a hearty Pasta Fagioli soup. The recipe is straightforward, uses pantry-friendly ingredients, and delivers tender, layered biscuits every time when you treat the dough gently.
One of the keys to achieving those visible flaky layers is minimal handling: work the dough just enough to bring it together, fold it a couple of times, and cut straight down with a biscuit cutter or a sharp knife. Overworking the dough will tighten the gluten and reduce the biscuit’s lift, so keep the motions light and purposeful. If you prefer plain biscuits, simply omit the garlic and parsley; the base recipe will still produce excellent buttermilk biscuits.
Garlic & Parsley Buttermilk Biscuits
Printable Recipe
Ingredients:
3 cups all-purpose flour, plus extra for dusting
2 ½ tablespoons sugar
1 ½ tablespoons baking powder
1 teaspoon salt
1 medium garlic clove, finely minced
1 tablespoon finely chopped fresh flat-leaf parsley
8 tablespoons cold unsalted butter, diced
⅔ cup buttermilk
½ cup milk, plus more for brushing
Instructions:
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Combine the minced garlic and chopped parsley in a small bowl and set aside so the flavors can meld briefly.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl if mixing by hand, whisk together the flour, sugar, baking powder, and salt. Add the garlic and parsley and distribute evenly through the dry mixture.
4. Add the cold diced butter and cut it into the flour mixture until it resembles coarse crumbs. If using a mixer, pulse just until pea-sized pieces of butter remain; if working by hand, use a pastry cutter or your fingertips quickly to avoid warming the butter.
5. Pour in the buttermilk and milk and mix gently until the dough just comes together. Do not overmix—some streaks of butter and flour are fine and help create flaky layers.
6. Turn the dough out onto a floured surface. Roll or pat it into a roughly 1-inch-thick square. Fold the dough in half, turn it 90 degrees, and roll it out again to 1 inch thick. Repeat one more time, then roll a final time into a 1-inch thick 9×9-inch square. These folds build the layers without excessive kneading.
7. Use a round biscuit cutter or a sharp knife to cut individual biscuits. Press straight down; do not twist the cutter, as twisting can seal the edges and inhibit rise. Arrange the biscuits on the prepared baking sheet, close together for taller sides or spaced apart for more crust all around.
8. Brush the tops lightly with a little milk for a gentle sheen and a slightly browned finish. Bake for 10 to 15 minutes, until the biscuits are puffed and golden on top.
9. Remove from the oven and let cool slightly on a rack. Serve warm for the best texture and flavor.
Tips and Variations:
- For a stronger garlic flavor, substitute roasted garlic for raw, or add a pinch of garlic powder to the dry mix.
- Swap parsley for other fresh herbs like chives, thyme, or rosemary, adjusting quantity to taste.
- For extra flakiness, use a combination of butter and cold shortening, or freeze the diced butter briefly before cutting it in.
- To get taller biscuits, place them close together on the baking sheet so they support one another as they rise.
Storage and Freezing:
Store leftover biscuits in an airtight container at room temperature for up to two days. Reheat in a warm oven for a few minutes to refresh the texture. For longer storage, freeze unbaked, cut biscuits on a tray, then transfer them to a freezer bag; bake from frozen adding a few extra minutes to the baking time. Baked biscuits also freeze well—wrap individually and thaw or reheat in the oven.
These garlic and parsley buttermilk biscuits are simple to make and versatile. With just a little care in handling the dough, you’ll have flaky, tender biscuits that taste like you made them from scratch with time and attention. Enjoy them warm with butter, alongside soups and stews, or as part of a special breakfast or dinner.
Source: Adapted from Jane’s Sweets & Baking Journal