Name: Garlic Butter Biscuits Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup garlic butter (prepared as directed below); 3-4 cloves minced garlic; 3 tbsp butter (for sautéing garlic); Remainder of 1/2 cup soft butter at room temperature; 2 1/4 cups all purpose flour; 3 tsp baking powder; 1 cup buttermilk; 1 egg; 1 tbsp water (for egg wash)

If you’re on the lookout for a biscuit recipe that’s bursting with flavor and irresistibly soft, you’re going to adore this Garlic Butter Biscuits Recipe. I absolutely love how these biscuits come out tender and flaky, with just the right hit of garlic butter that makes every bite feel like a warm hug. Whether you’re serving them alongside a cozy stew or just slathering them with extra butter for breakfast, these biscuits are a game-changer—and I can’t wait to share all my tips so you nail them on your first try!

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Why You’ll Love This Recipe

Flaky, Tender Texture: Thanks to the cold garlic butter pieces mixed in just right, these biscuits have an unbeatable flakiness you won’t want to miss.
Garlic Butter Flavor Built In: Unlike store-bought or plain biscuits, the garlic butter is infused beautifully throughout, giving you richness in every bite.
Simple to Make Ahead: I prepare the garlic butter hours or even a day ahead, which adds depth to the flavor and saves time on baking day.
Versatile for Any Meal: These biscuits excel with everything, from breakfast sandwiches to dinner sides—so get ready for all kinds of yummy pairings.

A stack of seven golden brown biscuits is shown on a white plate. Each biscuit has two distinct layers: a light, fluffy inner layer with a soft, airy texture and a shiny, smooth top crust with a slightly darker golden color. The biscuits are irregularly stacked, with some overlapping and touching sides. The plate is on a white marbled surface, and in the background, there is a clear glass butter dish containing a block of pale yellow butter. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic in this garlic butter biscuits recipe comes down to a handful of simple ingredients that work beautifully together. Using real buttermilk and fresh garlic really makes these taste homemade and special. I’ll share some tips so you pick the best versions for your batch.

Garlic Butter: Homemade is best here—I walk you through a simple prep that brings fresh garlic flavor right into your biscuits.
All-Purpose Flour: The perfect base for soft, fluffy biscuits without heaviness.
Baking Powder: Your rising agent to get that tender, light texture.
Buttermilk: Adds a slight tang and tender crumb; if you don’t have it, you can DIY with milk and lemon juice or vinegar.
Soft Butter: For richness; this needs to be soft but not melted, so it blends perfectly with your garlic.
Minced Garlic: Fresh garlic is key—it’ll mellow when cooked into buttery goodness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how customizable this Garlic Butter Biscuits Recipe is—once you get the basic recipe down, you can tweak it for extra flavors or dietary needs that suit your family’s tastes and preferences. Here are some tweaks I’ve tried and the ones I think you’ll enjoy.

Herbed Garlic Butter Biscuits: Adding fresh chopped herbs like rosemary, thyme, or parsley to the garlic butter takes these biscuits to another level, and my family always asks for seconds when I make this version.
Cheesy Garlic Butter Biscuits: Fold in some shredded cheddar or parmesan cheese to the dough before baking—I’ve found it adds a savory depth that’s spectacular with soups or chili.
Vegan Adaptation: Swap the butter for dairy-free margarine and use a plant-based buttermilk substitute to keep all the flavor while staying vegan—you won’t sacrifice the texture.
Spicy Garlic Butter Biscuits: A pinch of red pepper flakes in the garlic butter gives a subtle spicy kick, which I discovered makes a perfect companion to barbecue dinners.

How to Make Garlic Butter Biscuits Recipe

Step 1: Make the Garlic Butter Ahead

Start by preparing your garlic butter at least an hour before you plan to bake these, but I promise you, even doing this the day before is a lifesaver. Heat 3 tablespoons of butter gently in a small pan over low heat—you want to warm it but not let it brown. Add the minced garlic and sauté just until it softens and releases fragrance, about a minute or so. Let it cool until almost room temperature, then stir this garlic butter into the remaining soft butter. Wrap the mixture tightly in plastic wrap and shape it into a small log before refrigerating. Once firm, cut into small pieces about the size of your thumb’s top. This step is where the richness starts and honestly, this little bonus of time really boosts the overall flavor.

Step 2: Mix Dry Ingredients and Incorporate Butter

Preheat your oven to 375°F. In a food processor, pulse together the flour and baking powder to ensure your biscuits rise beautifully. Now, drop in those cold garlic butter pieces. This part is crucial: pulse just enough to distribute the butter but don’t overwork it. You still want visible little chunks of butter, similar to what you’d see in flaky pie dough. This will create air pockets in baking for tender layers.

Step 3: Add Buttermilk and Form the Dough

Transfer your flour-butter mix into a large bowl and make a well in the center. Pour in the buttermilk, then fold using a wooden spoon. The trick here is to work quickly but gently—stop folding as soon as you don’t see dry flour. Over-mixing will make your biscuits tough. When the dough feels sticky but manageable, drop it onto a generously floured surface. Flour your hands and gently press the dough out with your palms to about 1 ½ inches thick. I skip rolling pins here because it keeps the biscuit texture softer and flakier.

Step 4: Cut and Bake Your Biscuits

Use a sharp 3-inch biscuit cutter to cut out as many biscuits as you can without twisting (twisting seals the edges and inhibits rising). Place each biscuit on a parchment-lined baking sheet—my go-to is a heavy-duty aluminum pan because it browns the bottoms perfectly without burning. For extra golden tops, brush your biscuits lightly with an egg wash made by whisking an egg with a tablespoon of water. Bake for about 20 minutes or until they are golden brown on top. The kitchen will smell amazing, and you’ll know they’re done when you see that golden crust.

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Pro Tips for Making Garlic Butter Biscuits Recipe

Keep Your Butter Cold: Cold garlic butter chunks layered in the flour make all the difference in flakiness—resist the urge to over-handle so it stays brisk and solid.
Don’t Overmix the Dough: Once you add buttermilk, stop folding as soon as everything is combined—even a patch of flour missing is better than tough biscuits.
Use a Sharp Cutter and Avoid Twisting: Press straight down when cutting biscuits to encourage vertical rise; twisting squashes the layers.
Bake on a Heavy Pan: My secret to golden, crispy bottoms is using a sturdy aluminum pan rather than a thinner baking sheet that may burn the biscuits.

How to Serve Garlic Butter Biscuits Recipe

The image shows a close-up of a stack of golden brown biscuits with a flaky texture. The biscuits have three visible layers with a light, slightly fluffy interior and a crispy, shiny top layer. The biscuits are piled on top of each other, highlighting their round shape and fluffy inside. The background has a white marbled texture, and the biscuits appear warm and fresh. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep garnishes simple because the biscuits themselves are packed with flavor, but a sprinkle of fresh chopped parsley or chives on top right after baking adds a fresh pop of color and herbal brightness that I adore. If you want to get fancy, a dollop of cream cheese mixed with herbs makes a stunning spread for breakfast.

Side Dishes

These garlic butter biscuits are seriously versatile. I love pairing them with hearty chili on chilly nights or alongside roasted turkey and gravy for holiday dinners. For a casual brunch, they make mouthwatering breakfast sandwiches filled with eggs and sausage. They also balance creamy soups and stews perfectly!

Creative Ways to Present

For special occasions, I arrange the biscuits in a circle on a large platter and place a small bowl of garlic herb butter in the center for guests to spread themselves. It feels festive and turns a simple side into a centerpiece. Another fun idea is to layer biscuits split open with sliced cheeses and herbs for crowd-pleasing apps.

Make Ahead and Storage

Storing Leftovers

I always store leftover garlic butter biscuits in an airtight container at room temperature if I plan to eat them within two days. They stay soft and flavorful this way, just like when freshly baked. Avoid refrigerating unless you plan to reheat because the fridge can dry them out.

Freezing

Freezing these biscuits works beautifully, especially if you double the recipe. Freeze them on a baking sheet first, then transfer to a zip-top bag so they don’t stick together. When you want some, pop them in the oven straight from frozen, adding a few extra minutes to bake. You’ll get almost freshly baked taste with much less effort on busy days.

Reheating

My go-to reheating method is popping biscuits in the oven at 350°F for about 10 minutes wrapped loosely in foil to keep them moist. This method refreshes the texture better than microwaving, which can make them rubbery—plus you get that toasted, warm garlic butter aroma again.

FAQs

Can I use regular butter instead of garlic butter in this recipe?

Yes, you can make these biscuits with plain butter, but you’ll lose the special garlic flavor infusion that makes this recipe stand out. If you’re short on time, you can mix minced garlic with soft butter just before baking, but prepping the garlic butter ahead really deepens the flavor.
What if I don’t have buttermilk?

No worries! You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5-10 minutes, and it’ll curdle slightly—perfect for tender biscuits.
How do I get my biscuits to be flaky?

The key is to keep your garlic butter cold and to pulse it gently with the flour until small pieces remain visible before adding the buttermilk. Also, avoid overworking the dough once you add the liquid. These steps help create air pockets that give the biscuits their flakiness.
Can I make these ahead and bake later?

Absolutely! You can prepare the dough, cut out the biscuits, and keep them refrigerated for up to 24 hours before baking. Just cover your baking sheet with plastic wrap and bake straight from the fridge, adding a few extra minutes to the baking time.

Final Thoughts

This Garlic Butter Biscuits Recipe has earned a permanent spot in my kitchen rotation because it’s straightforward, delicious, and full of comforting flavor. I remember the first time I served them at a family gathering, and everyone kept reaching for more—they really do make every meal feel special. I hope you find yourself baking them often and making them your own, because nothing beats a batch of warm homemade biscuits that taste like they were made with love. Give these a try—I’m betting you’ll love them just as much as I do!