Description
These Garlic Butter Biscuits are soft, flaky, and packed with rich garlic flavor. Perfect as a side for roast turkey, chili, fried chicken, or for making tasty breakfast sandwiches. The biscuits are made by folding cold garlic butter into a light biscuit dough and baking until golden brown.
Ingredients
Scale
Garlic Butter
- 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
Biscuit Dough
- 2 1/4 cups all purpose flour
- 3 tsp baking powder
- 1 cup buttermilk
Optional
- 1 egg
- 1 tbsp water (for egg wash)
Instructions
- Prepare Garlic Butter: Heat 3 tablespoons of butter over low heat without browning. Add minced garlic and sauté for about a minute until softened. Remove from heat and let cool to near room temperature. Stir this mixture into the remaining 1/2 cup of soft butter until fully combined. Wrap the garlic butter in plastic wrap, shape into a small log, and refrigerate until firm. Once firm, chop into small thumb-sized pieces.
- Preheat Oven: Set your oven to 375°F (190°C) to preheat while preparing the dough.
- Mix Dry Ingredients: In a food processor, blend the all-purpose flour and baking powder until combined.
- Incorporate Garlic Butter: Pulse the cold garlic butter pieces into the flour mixture, being careful not to overwork it. The butter should remain visible in small pieces, similar to flaky pastry dough.
- Add Buttermilk: Transfer the flour and butter mixture to a large bowl. Make a well in the center and pour in the buttermilk. Using a wooden spoon, fold the flour into the buttermilk quickly and gently, just until the flour disappears. Do not overmix to keep the biscuits tender.
- Shape Dough: Turn out the sticky dough onto a well-floured surface. Sprinkle additional flour on top and flour your hands. Pat the dough gently with floured hands to about 1 1/2 inches thick. Avoid using a rolling pin to keep the dough tender.
- Cut Biscuits: Use a sharp 3-inch biscuit cutter to cut out biscuits. Place them on a parchment paper-lined aluminum baking sheet to prevent burning on the bottom.
- Optional Egg Wash: Whisk together 1 egg and 1 tablespoon water to make an egg wash. Brush the tops of the biscuits lightly for a golden finish. Not all egg wash needs to be used.
- Bake: Bake the biscuits in the preheated oven for approximately 20 minutes or until golden brown on top and cooked through.
Notes
- These garlic butter biscuits pair wonderfully with roast turkey, hearty chili, or fried chicken.
- They also make delicious breakfast sandwiches when sliced and filled with eggs or sausage.
- The garlic butter can be prepared up to a day ahead and stored in the refrigerator for up to a week.
- Use aluminum baking sheets to avoid burning the bottoms of the biscuits due to better heat tolerance.
Nutrition
- Serving Size: 1 biscuit
- Calories: 162
- Sugar: 1 g
- Sodium: 222 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 21 mg
