These biscuits are dang good! I can't even count how many times I've made them, or for how many people, before finally remembering to snap a decent photo in order to share them with you. So, that's my first order of business...apologizing for not getting this recipe out to you sooner! We've been eating these biscuits all week next to our all time favorite Pasta Fagioli soup!
Look at those fresh, flaky layers! Seriously, can you resist? The trick is to not over work the dough. Gently roll it out and fold it two or three times, and then cut into individual biscuits.
If you're not a garlic or parsley fan, just leave out the seasonings as these will make awesome regular buttermilk biscuits as well. With such basic ingredients and extremely easy steps, these have definitely become a staple biscuit recipe in my household.
Garlic & Parsley Buttermilk Biscuits
3 cups all-purpose flour, plus extra for dusting
2 ½ tablespoon sugar
1 ½ tablespoon baking powder
1 teaspoon salt
1 medium garlic clove, finely minced
1 tablespoon finely chopped fresh flat-leaf parsley
8 tablespoon cold unsalted butter, diced
⅔ cup buttermilk
½ cup milk, plus more for brushing
Preheat oven to 425˚F. Line a large baking sheet with parchment paper.
Stir together the garlic and parsley in a small bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder and salt. Add the garlic and parsley mixture. Blend in the cold butter until the mixture resembles coarse crumbs. Pour in the buttermilk and milk; mix until just combined. Do not over mix.
On a floured surface, roll the dough to a 1-inch thick square. Fold the dough in half, turn it and roll it again into a 1-inch thick square. Repeat one more time and then gently roll one final time into a 1-inch 9x9 square.
Use a biscuit cutter or knife to cut into individual portions. Place the dough on baking sheet, brush with milk and bake for 10 to 15 minutes.
Source: Adapted from Jane's Sweets & Baking Journal
Randy Vaughn says
So good they are. I used apple sauce instead of sugar. Butter shortening as well. Didn't have parsley so used fresh oregano. Perfect with the meal. Sprinkled steak seasoning and Parmesan worked well with my vegetarian country meal of Salisbury vegan steak and mushroom gravy and onions. Mashed potatoes and a corn and Brussel sprouts melody.
Julianna says
how many biscuits does this make?
Nikki says
Hi Juliana,
I'm trying to remember how many, as I never did write it down. I've made these numerous times, but it's been about a year since the last and I can't quite think of the exact amount. I'm guessing from 9-12 biscuits, depending on how you cut them. (You'll yield less using a biscuit cutter, more if you just slice them into squares with a knife, so not wasting any scraps.) Hope this helps! I'll have to make these again soon, because I love them, and then I can record a count! 😉
Julia says
I love garlic and herbs in biscuits, so thanks for sharing the recipe!
Steph says
These look great. I bookmarked these - I am going to make them soon!
Sue Gladd says
Nikki made these for us this past weekend when we flew to Chicago for Judah's baptism, and they are wonderful, so full of flavor, and a great compliment to the Pasta Faglioni! I guess I didn't spell that right.
Nicole says
Those look fantastic! Definitely saving this recipe! I'm married to a CARBAHOLIC! He says thank you in advance! 🙂
Jane says
Hi Pennies,
So glad you liked my recipe! I agree that it's a great one and I am flattered you chose to adapt and write about it. Your biscuits look just beautiful! Very nice blog you have here!
Jane 🙂
Valen says
Wow these look spectacular! They really rose in the oven!
ash says
these look so good! i've bookmarked them! i have some buttermilk in the fridge right now so hopefully i'll have time to try them out this weekend! they look fabulous!