There’s something about the smell of garlic and butter in the oven that just stops me in my tracks every time. I remember when my grandma first handed me her recipe for these garlic biscuits—it felt like a treasure handed down just for me. The way the crispy edges mix with that soft, pillow-y center… honestly, it’s like a little hug for your taste buds. If you’ve ever been dazzled by a flaky croissant or a warm dinner roll, these garlic biscuits might just win you over for good. They’re incredibly flavorful yet simple, and every time I make a batch, my kitchen turns into the coziest spot in the house. Trust me, once you try these, you’ll wonder how you ever lived without garlic biscuits in your life.
What is garlic biscuit?
Think of garlic biscuits as flaky, buttery rolls infused with the warm, savory kick of garlic—basically, a love letter wrapped in dough. They trace their roots back to classic Southern biscuits, which are all about that tender crumb and golden crust, but with a flavorful garlic twist that’s hard to resist. It’s essentially a Quick Bread that’s both comforting and packed with personality, perfect as a side or even a snack on their own. You don’t need to be a pro baker to make these—just some love and a little garlic magic, and you’re set. They’re the kind of biscuits that scream “welcome to the family” with every bite.
Why you’ll love this recipe?
What I love most about this garlic biscuits recipe is how it manages to be both ridiculously tasty and ridiculously easy. First off, the flavor is like a warm blanket on a chilly evening—soft, buttery, and that garlicky punch is just right, never overpowering. If you’re the type who usually buys biscuits from the store, I promise this homemade version will change the game. Plus, the ingredients are ridiculously budget-friendly. You probably already have most of them sitting in your kitchen: flour, baking powder, butter, garlic, and a pinch of love.
And talk about versatility! These biscuits play well with everything—splash some honey butter on, use them to sop up your favorite chili, or even make mini garlic biscuit sandwiches with leftover Roast Chicken. I’ve even slid slices of cheese inside before baking for a little melty surprise.
Compared to other recipes like garlic knots or fancy breadsticks, these are quicker and way less fussy. Honestly, this recipe was a lifesaver on busy weeknights when I wanted something delicious without the hassle. My kids actually ask for seconds (and thirds), and I’m always sneaking one or two while no one’s looking. I dare you to make just a few and not get hooked.
How do I make garlic biscuits?
Quick Overview
This recipe is a straightforward dance of mixing dry and wet ingredients, folding in just enough flour to keep it tender, then swirling in that garlicky butter love before a quick bake. It’s one of those things that comes together fast but tastes like you spent hours fussing over it. Plus, there’s no yeast or long rising times—just a little oven time and you’re golden. The technique I use keeps them light and flaky, with a crust that’s just crispy enough to give a nice contrast.
Ingredients
For the Main Batter:
- 2 cups all-purpose flour — fresh and spooned, not scooped roughly, for the best texture
- 1 tablespoon baking powder — the magic that gives these biscuits their lift
- 1 teaspoon salt — balances the flavors beautifully
- 6 tablespoons cold unsalted butter — cubed, as cold as you can get it; trust me, it’s what keeps them flaky
- 3/4 cup whole milk — if you’re feeling fancy, try buttermilk; it adds a subtle tang that’s dreamy
For the Filling:
- 4 tablespoons unsalted butter — melted and still warm
- 3-4 large garlic cloves — finely minced or pressed for that intense aroma
- 1 tablespoon fresh parsley — chopped, adds a fresh burst of color and flavor (optional but so good)
For the Glaze:
- 2 tablespoons unsalted butter — melted, to brush over hot biscuits
- Pinch of garlic powder — for extra garlicky goodness
- Optional sprinkle of flaky sea salt — gives a lovely crunchy contrast
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 425°F (220°C). While the oven warms up, grease your baking sheet lightly with butter or line it with parchment paper to keep those biscuits from sticking and make cleanup a breeze. I like to place mine in the middle rack to ensure even baking—top or bottom racks can brown unevenly unless you rotate halfway.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. Mixing these well upfront helps the baking powder distribute evenly, so you get even rise and no surprise salty pockets. The flour should feel light but cohesive. This step is important because a good foundation makes all the difference in biscuit fluffiness.
Step 3: Mix Wet Ingredients
Cut your cold butter into the dry ingredients using a pastry cutter, two forks, or just your fingertips (quickly though, so the butter doesn’t soften too much). The goal is to create pea-sized butter bits folded throughout, which gives you that flaky texture. Next, stir in the milk or buttermilk gently just until everything comes together. You want a soft but not sticky dough—if it’s too wet, sprinkle in a little more flour cautiously.
Step 4: Combine
Use a spatula or your hands to bring everything together with the lightest touch possible. Overmixing is the #1 biscuit killer, so just fold until you don’t see dry flour. The dough should be a little shaggy and soft, not smooth like Cookie Dough. Remember, this is rustic comfort food, not fancy pastry.
Step 5: Prepare Filling
In a small bowl, combine the melted butter with the minced garlic and parsley if using. The smell here will make your kitchen come alive. Don’t skimp on the garlic—it’s the star of the show. You want enough butter to slather generously but not so much that it pools around the biscuits.
Step 6: Layer & Swirl
Turn your dough out gently onto a floured surface and press it into a rough rectangle. Spread about half of your Garlic Butter over the dough, then fold the dough over itself like a letter—this layering trick helps build flaky layers. Roll it out again gently, spread the remaining garlic butter, then roll or fold once more. Finally, roll the dough to about one-inch thickness. Cut into rounds using a biscuit cutter (about 2.5 inches) or a glass. The swirls of garlic butter inside will bake gloriously into little pockets of flavor.
Step 7: Bake
Place your biscuits on the prepared sheet just about touching (they’ll rise better that way). Bake for 12-15 minutes or until golden brown on top with hints of toasted garlic sweetly wafting through your kitchen. I check at 12 and then every minute because ovens can vary. Avoid overbaking or they get dry—soft and golden is the target.
Step 8: Cool & Glaze
Right after removing from the oven, brush with your garlic powder-enhanced melted butter glaze while the biscuits are still hot. This gives a shimmering finish and an extra punch of buttery garlic flavor. Let them cool for a few minutes on the rack but honestly, these are best warm if you can resist diving in right away.
Step 9: Slice & Serve
If you baked them in a cluster, just pull them apart with your hands—it’s part of the biscuit fun! Serve warm with extra butter or your favorite jam if you want to balance the garlic punch. They pair beautifully with soups, stews, or simply a steaming cup of coffee for breakfast.
What to Serve It With
For Breakfast: Nothing beats pairing these garlic biscuits with a frothy latte or rich black coffee. I like to slice them in half, slather Cream Cheese or whipped butter, and add a slice of smoked ham or avocado. It’s a quick, hearty way to start the day with a smile.
For Brunch: Try serving garlic biscuits alongside scrambled eggs with fresh herbs, roasted tomatoes, or even a light salad. A mimosa or fresh-pressed juice makes it feel like a weekend treat. The buttery garlic flavor gives even simple eggs an extra edge.
As Dessert: It might sound odd, but a subtle drizzle of honey or maple syrup on warm garlic biscuits is surprisingly delightful for those late-night sweet cravings. A scoop of vanilla or cinnamon ice cream alongside turns it into a cozy, unexpected dessert that my family can’t get enough of.
For Cozy Snacks: When the afternoon slump hits, these biscuits with a bowl of chili, or even just a smear of cream cheese, make a perfectly satisfying pick-me-up. They’re the kind of snack that feels indulgent without being complicated.
I’ve made these for holiday dinners, casual family get-togethers, and those random “I needsomethingspecial” days. Adding a sprinkle of fresh herbs on top right before serving always gets compliments and brightens up the plate.
Top Tips for Perfecting Your Garlic Biscuits
Butter Prep: Keep your butter well chilled, even after cubing. If it gets too warm, the dough turns dense. If you’re rushing, pop the cubed butter into the freezer for a few minutes before mixing in.
Mixing Advice: Light hands are your best friend. I’ve learned the hard way that overworking the dough results in tough biscuits. Stop mixing as soon as everything comes together and err on the side of slightly shaggy dough.
Swirl Customization: If you want dramatic garlic ribbons, add more garlic butter layers during folding. For a subtle hint, just a quick layer before the final roll works. You can also stir fresh herbs directly into the dough for a herbaceous twist.
Ingredient Swaps: I once tried half whole wheat flour and half AP flour—it gave a nuttier, denser biscuit but still delicious. If you’re dairy-free, unsweetened almond milk and vegan butter work well, although texture changes a bit. Experiment and find what you love!
Baking Tips: Oven temps fluctuate—if your biscuits brown too quickly, tent loose foil once golden and remove just before done. Also, if you bake multiple trays, rotating halfway through helps keep them evenly baked.
Glaze Variations: For a spicy kick, mix a pinch of cayenne into the butter glaze. Or, add finely grated Parmesan cheese for a salty crust. Brush lightly, so it doesn’t overpower but adds another flavor layer.
The best lesson I ever learned is to never skip the finishing butter brush—it pulls everything together like magic. Also, always serve these warm. They don’t hate being reheated, but the first bite fresh out of the oven? Pure heaven.
Storing and Reheating Tips
Room Temperature: Store garlic biscuits in an airtight container or wrapped tightly in foil for up to 2 days. They’ll stay soft, but I’ll confess, they don’t last long enough in my house to test beyond that! Make sure they’re cooled completely before storing to prevent sogginess.
Refrigerator Storage: Pop leftovers into a sealed container and refrigerate for up to 4 days. Before serving, warm gently in the oven (about 300°F for 5-7 minutes) to revive that fresh-from-the-oven texture. Microwave works too, but it softens the crust.
Freezer Instructions: I like to freeze biscuits individually wrapped in plastic wrap and then placed in a freezer bag, which keeps them fresh for 3 months. Thaw overnight in the fridge and warm in the oven before serving—it’s like fresh baking all over again.
Glaze Timing Advice: If you’re prepping ahead, wait to glaze until just after baking or even right before serving—this keeps that shiny, buttery finish fresh and appetizing. If glazing before freezing, it can sometimes get absorbed and lose a bit of the lovely sheen.
Frequently Asked Questions
Final Thoughts
Garlic biscuits have become one of those recipes that I reach for when I want something heartwarming, a little nostalgic, and full of flavor—that kind of food that reminds you of family dinners and cozy weekend mornings. They’re deceptively simple but incredibly satisfying, the kind of thing that disappears quickly at my house (no judgment if you sneak one or two before dinner). If you love classic biscuits but crave a garlicky punch, this is your new go-to. Don’t be shy about getting creative with herbs or cheeses—the recipe is solid enough to hold up to little twists.
If you give these a try, I’d love to hear how you made them your own, or which moment you enjoyed them most. Drop a comment, share your ratings, or tell me about your own garlic biscuit adventures. Happy baking, friend—can’t wait to hear how yours turns out!
garlic biscuits
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup shredded cheddar cheese
- 1 tablespoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon garlic powder
- 0.67 cup milk
- 0.33 cup butter softened
- 1 large egg
- 2 tablespoons melted butter for brushing
- 1 teaspoon garlic powder for garlic butter
- 1 tablespoon fresh chopped parsley for garnish
Instructions
Preparation Steps
- Preheat oven to 400°F. Grease a baking sheet with cooking spray and set aside.
- In a mixing bowl, combine flour, shredded cheddar cheese, baking powder, salt, and garlic powder.
- In a separate bowl, whisk together milk, softened butter, and egg. Pour the wet ingredients into the dry ingredients and mix just until combined; do not overmix.
- Drop the biscuit batter by tablespoonfuls onto the prepared baking sheet.
- Bake in the preheated oven for 10 minutes until biscuits begin to turn golden on the edges.
- While biscuits bake, mix melted butter, garlic powder, and chopped parsley in a small bowl.
- Remove biscuits from oven and brush garlic butter mixture over each biscuit. Return to oven and bake 5 more minutes until biscuits are golden brown on top.
- Serve warm and enjoy!
