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 1/2 Tbsp sugar
1 1/2 Tbsp baking powder
1 tsp salt
1 medium garlic clove, finely minced
1 Tbsp finely chopped fresh flat-leaf parsley
8 Tbsp cold unsalted butter, diced
2/3 cup buttermilk
1/2 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 9×9 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
ash says
April 8, 2010 at 10:44 AMthese 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!
Valen says
April 9, 2010 at 9:02 AMWow these look spectacular! They really rose in the oven!
Jane says
April 9, 2010 at 11:09 AMHi 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 🙂
Nicole says
April 10, 2010 at 10:40 PMThose look fantastic! Definitely saving this recipe! I’m married to a CARBAHOLIC! He says thank you in advance! 🙂
Sue Gladd says
May 4, 2010 at 5:42 PMNikki 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.
Steph says
May 13, 2010 at 5:52 PMThese look great. I bookmarked these – I am going to make them soon!
Julia says
June 7, 2010 at 11:02 AMI love garlic and herbs in biscuits, so thanks for sharing the recipe!
Julianna says
November 10, 2012 at 6:05 PMhow many biscuits does this make?
Nikki says
November 10, 2012 at 9:09 PMHi 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! 😉
Randy Vaughn says
November 26, 2017 at 8:02 PMSo 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.