Garlic Butter Parmesan Herb Biscuits are easy to make biscuits that are very flavorful. The whole family will love them! These buttermilk biscuits incorporate and are topped with mouthwatering flavors from freshly grated parmesan cheese and aromatic fresh herbs. The biscuits are also topped with warm garlic butter, which gives them even more flavor and pairs perfectly with the other ingredients.
Garlic Butter Parmesan Herb Biscuits
During the holiday season, everyone scrambles to serve the best dishes to their family. The tables are packed with delicious main courses and countless sides. But you know what we most often don’t have the energy for? The bread!
I, myself, either skip the bread because I don’t have the time and energy or just forget it. I found that the easiest way to serve bread quickly (without the need for extra time to raise the dough) is to serve biscuits.
If you want to really impress your guests, throw is some easy flavors like herbs, garlic, parmesan, and butter. These soft and fluffy buttermilk biscuits are just that! They are topped with aromatic herbs, fresh grated parmesan cheese, and plenty of butter are sure to satisfy everyone they’re served to.
Honestly, these biscuits are so good, they should come with a little warning. If you serve them as an appetizer, there’s a huge chance that people will keep eating more than they should and fill up on them before the main course is even served!
How To Make Herb Biscuits
Ingredients You Need:
- Flour – All-purpose flour is perfect for creating the best structure of the biscuits.
- Baking Powder and Baking Soda – These two vital ingredients make sure the biscuits rise to the most fluffy, flaky consistency. Yes, they are different and have their own job to do! (So don’t substitute one for the other if you’re out.)
- Salt – Just a pinch of coarse salt is all you need. Use amount to personal taste.
- Sugar – you’ll need white granulated sugar.
- Parmesan Cheese – I highly recommend to use freshly grated parmesan cheese for the best flavor and melting.
- Butter – Unsalted butter is best to control the amount of sodium.
- Buttermilk – use low-fat 1% buttermilk for best results.
- Fresh Herbs – A medley of freshly minced rosemary and thyme create the most delicious aromatic element on to of the biscuits!
- Garlic – Freshly pressed garlic would be best for fresh and aromatic flavor.
Directions for Herb Biscuits:
Start off by preheating your oven to 425°F and lining a baking sheet. Then, mix the melted butter and garlic in a small bowl and set it aside.
Make the dough:
In another bowl, combine all of the dry ingredients. Chop the cold butter into small pieces and add it to the flour mixture. Mix until the mixture resembles coarse crumbs. Pour the cold buttermilk into the center of the mixture and mix.
Cut the biscuits:
Knead the dough a few times and pat it into a circle. Once it’s in a circle, use a cookie cutter to cut out the biscuits. Quickly rework the scraps into a ball, shape it into a circle again, and cut out more biscuits as you go.
Baking biscuits:
Place the biscuits onto the prepared baking sheet and brush each one with garlic bitter. Sprinkle them with fresh herbs and parmesan cheese. Bake the biscuits for about 10-13 minutes.
Once the biscuits are fully cooked, drip a little more garlic butter on top of them, and enjoy!
Frequently Asked Questions and Tips
Tips for the Best Garlic Butter Parmesan Herb Biscuits
- If you don’t have buttermilk, don’t fret! You can substitute the buttermilk with an acidic milk mixture. Combine 1 tbsp. of either fresh squeezed lemon juice or white vinegar with 1 cup of whole milk, and let it sit for about 5 minutes before using.
- Do NOT over-mix the dough! Mix everything together until the dough forms, knead it just a few times, then cut the biscuits. Over mixing the dough could result in flat biscuits.
- Use a cookie cutter to cut up perfectly sized, uniformed biscuits that bake evenly. If you don’t have a cookie cutter, use a narrow glass.
- Make sure to lightly grease the cutter.
- Don’t twist the cookie cutter, just gently press it down.
Can I use dried herbs?
Although fresh herbs will provide the best and most aromatic flavor, you can use dried herbs in a pinch. Just keep in mind that dried herbs are a bit more potent, so use about half the amount.
How to Store Garlic Butter Parmesan Herb Biscuits
In an airtight container at room temperature, these biscuits will stay good for up to 2 days. If you’d like to prolong that time, you can keep them in the refrigerator for up to a week! Just make sure that no matter what, they’re in a truly airtight container.
Try More Biscuits Recipes:
Buttermilk Biscuits – irresistibly soft and so easy to make in about 30 minutes
Honey Butter Biscuits – soft, fluffy biscuits made with honey for a touch of sweetness and brushed with honey butter
Lemon Thyme Skillet Biscuits – Soft, warm, delicious and most importantly, easy dinner biscuits flavored with fresh lemon and thyme and baked just in time for dinner
Jalapeño Cheddar Buttermilk Biscuits – soft and fluffy with a great cheesy flavor and a zesty bite from jalapeno peppers
Garlic Parmesan Herb Biscuits
Garlic Butter Parmesan Herb Biscuits
Ingredients
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1 tsp coarse salt
- 1 tsp sugar
- 1/2 cup fresh grated Parmesan cheese
- 6 tbsp cold unsalted butter
- 1 cup cold buttermilk
- 2 tsp minced fresh rosemary
- 2 tsp minced fresh thyme
- 2 tbsp unsalted butter melted, for topping
- 1 garlic clove pressed, for topping
- 2 tbsp fresh grated Parmesan cheese topping
Instructions
- Preheat the oven to 425° and line a baking sheet with parchment paper. Combine butter and pressed garlic in a small bowl and set aside. (You can melt the butter when biscuits are out of the oven.)
- Combine dry ingredients in a mixing bowl, including Parmesan cheese and herbs, and give it a quick stir to combine.
- Chop cold butter into small pieces and add it into the flour mixture. Mix on low speed until the mixture resembles coarse crumbs.
- Pour cold buttermilk into the center of the mixture and mix, still on low, until just combined and dough is sticky.
- Take the dough out onto a lightly floured surface and sprinkle with a little more flour on top. Knead dough 5-6 times, folding it on top of itself, and pat into a ½ inch-think circle. (Try to handle it as little or as quick as you can.)
- Use a cookie cutter (about 2 to 2 1/2 inches in diameter) to cut out the biscuits.
- Rework dough scraps into a ball (kneading it as little as possible) and shape it into a circle again. Cut out more biscuits.
- Place biscuits on the baking sheet leaving about an inch in between. Brush each biscuit with garlic butter and sprinkle a little herbs and Parmesan cheese. Bake until golden on top, for about 10-13 minutes.
- As soon as biscuits are out of the oven, drip some more garlic butter on top of each biscuit.
Nutrition
Jackie says
Hi
Did you mix this by hand or did you use a stand mixer.
LyubaB says
You can do either but you have to be careful when using a mixer to not over mix. I keep it on low until it’s just barely mixed like coarse crumbs and then do the rest by hand.