Garlic Butter Parmesan Herb Biscuits
Garlic Butter Parmesan Herb Biscuits are easy and fluffy buttermilk biscuits that are very flavorful. These buttermilk biscuits are topped packed with flavors of freshly grated parmesan cheese and aromatic fresh herbs. The biscuits are topped with warm garlic butter for the perfect finish.
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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 Garlic Parmesan 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 butter. Sprinkle them with fresh herbs and parmesan cheese. Bake the biscuits for about 10-13 minutes.
Once the biscuits are fully cooked, drizzle a little more garlic butter on top of them, and enjoy!
Tips for the Best Herb Biscuits
- Keep fats cold, i.e. cold butter and cold buttermilk.
- 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. Please note that this is NOT an equal substitute to buttermilk and will not work as well. But it’s something to use in a pinch.
- 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 slightly grease the cookie cutter.
- Don’t twist the cookie cutter, just gently press it down.
- Check your baking powder to make sure it’s not old. If your baking powder is more than 6 months old, it will start to loose its acting agents and will not work well. To test baking powder, place a teaspoon of baking powder is a small bowl and pour in about 1/2 cup of boiling water. If it bubble energetically, it’s still good. If there is no reaction, baking powder is dead so you should discard it.
Ingredient Tips and Substitutions
Baking Powder – Make sure that it is not expired! In order for your baking powder to be potent and work properly, you need to use it within 6 months of opening the container.
Flour – All purpose flour works well. Make sure you spoon the flour into the measuring cup instead of dunking the cup into the bag! Then, cut the excess at the top with the back of the knife to level. When you dunk the cup, you really pack the flour into the cup.
Parmesan Cheese – I highly recommend to use freshly grated parmesan cheese for the best flavor and melting.
Buttermilk – use low-fat 1% buttermilk for best results. Make sure it’s cold! Low fat buttermilk is the best option to create soft and moist texture. Note, non-buttermilk substitutes also never work as well!
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.
Can I Substitute Buttermilk?
Yes you can but please remember that low-fat buttermilk is the best option for biscuits!
While it won’t have the same result as using traditional buttermilk, using an acidic ingredient such as vinegar or lemon juice in whole or low fat milk does the trick. Add 1 tablespoon of either fresh squeezed lemon juice or white vinegar to a 1-cup measuring cup.
Fill it to the 1 cup line with cold whole or reduced fat milk. Allow the mixture to rest for 5 to 10 minutes, until the milk begins to curdle.
How to Store These 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.
Make Ahead and Freezing Instructions
Biscuits are best when baked fresh and will rise much better. If you prepare the biscuits and refrigerate them instead of baking, the baking powder will lose a lot of it’s active ingredients (especially if using double acing baking powder.) If you want to make biscuits ahead of time, it’s best to prepare the biscuits and freeze them raw.
To Freeze:
Prepare biscuits according to the recipe but DON’T add the topping. Cut them out and place them on a parchment paper covered baking sheet. Freeze for up to 2 hours (set a timer so you won’t forget). Once frozen, transfer the biscuits into a zip-top freezer bag, get as much air out as you can, and label. Freeze biscuits for up to 3 months.
To bake frozen biscuits, don’t thaw them. Place frozen biscuits on a greased baking sheet, add the toppings, and bake at 425° for 15-18 minutes, which is about 5 minutes longer than fresh biscuits bake time.
Try More Biscuits Recipes
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Garlic Butter Parmesan Herb Biscuits Recipe
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.
Video
Notes
- Keep fats cold, i.e. cold butter and cold buttermilk.
- 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 slightly grease the cookie cutter.
- Don’t twist the cookie cutter, just gently press it down.
- Use fresh baking powder. If your baking powder is over 6 months, test it before using.
Nutrition
Originally published on Will Cook For Smiles in March 2022.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Made these for dinner. Slight change of seasoning. I used Italian, but otherwise followed the recipe. So good! Will definitely make these again.
I am making these for Easter! Thanks for the recipe!
Hi
Did you mix this by hand or did you use a stand mixer.
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.