These garlic and herb buttermilk biscuits are buttery, flaky, soft, and packed with savory homemade flavor. Made with fresh parsley, chives, garlic, and rich buttermilk, these bakery-style biscuits bake up tall with crisp golden tops and tender pull-apart layers inside.

Perfect for breakfast, holiday dinners, soups, pasta nights, or comfort food meals, these homemade garlic biscuits are easy to make and taste incredible fresh from the oven. A warm garlic herb butter brushed over the tops adds even more rich buttery flavor to every bite.

If you love classic Southern-style biscuits with a savory twist, this easy garlic and herb buttermilk biscuit recipe is guaranteed to become a favorite.

🧄 Why You’ll Love This Garlic and Herb Buttermilk Biscuits Recipe

Flaky, Buttery Layers

These garlic and herb buttermilk biscuits bake up with tender pull-apart layers, crisp golden tops, and soft fluffy centers. Cold butter and gentle folding help create that classic homemade biscuit texture.

Loaded with Savory Garlic Herb Flavor

Fresh parsley, chives, thyme, garlic powder, and warm garlic butter give these biscuits rich savory flavor without overpowering the buttery buttermilk base.

Perfect for Breakfast or Dinner

This easy biscuit recipe works with breakfast plates, soups, stews, pasta dinners, fried chicken, holiday meals, and cozy comfort food recipes.

Easy Homemade Biscuit Dough

The dough comes together with simple pantry ingredients and cold buttermilk. A few easy folds create tall, flaky biscuits without complicated techniques.

Bakery-Style Results at Home

These homemade garlic herb biscuits look and taste bakery-quality, with golden tops, buttery edges, fresh herbs, and a warm garlic butter finish.

🧄 Ingredients Notes for Garlic and Herb Buttermilk Biscuits

All-Purpose Flour

All-purpose flour gives these homemade buttermilk biscuits the right balance of tenderness and structure. For the best texture, spoon and level the flour instead of packing it into the measuring cup.

Baking Powder and Baking Soda

Baking powder helps the biscuits rise tall and fluffy, while a small amount of baking soda reacts with the buttermilk for extra lift and tenderness.

Kosher Salt

Kosher salt enhances the buttery flavor and balances the garlic and fresh herbs. If using table salt, reduce the amount slightly because it tastes saltier by volume.

Garlic Powder

Garlic powder adds savory garlic flavor directly into the biscuit dough. It gives these garlic herb biscuits a warm, even flavor without making the dough too wet.

Fresh Parsley, Chives, and Thyme

Fresh herbs make these garlic and herb biscuits bright, aromatic, and flavorful. Parsley adds freshness, chives bring mild onion flavor, and a tiny amount of thyme adds earthy depth without overpowering the buttermilk biscuit base.

Cold Unsalted Butter

Very cold butter is essential for flaky buttermilk biscuits. As the butter melts in the oven, it creates steam pockets that help form tender pull-apart layers and crisp golden tops.

Cold Buttermilk

Cold buttermilk adds tangy flavor, moisture, and tenderness. It also helps activate the baking soda so the biscuits bake up soft, fluffy, and light.

Garlic Herb Butter

A light brush of warm garlic herb butter adds rich savory flavor after baking. Briefly warming the garlic in butter keeps the flavor mellow instead of sharp or bitter.

Flaky Sea Salt

Flaky sea salt is optional, but it adds a beautiful finishing crunch and makes the buttery garlic flavor stand out even more.

🧄 How to Make Garlic and Herb Buttermilk Biscuits

Prepare the Oven and Baking Sheet

Preheat the oven to 425°F and line a baking sheet with parchment paper. A hot oven helps these garlic and herb buttermilk biscuits rise quickly and bake with crisp golden tops.

Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, garlic powder, sugar, black pepper, parsley, chives, and thyme until evenly combined.

Cut in the Cold Butter

Add the very cold cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until uneven pea-sized and slightly larger butter pieces remain. These cold butter pieces create flaky biscuit layers as they melt in the oven.

Add the Buttermilk

Pour in the cold buttermilk and gently stir just until a shaggy biscuit dough forms. The dough should look slightly rough and lightly sticky. Do not overmix, or the biscuits may become dense instead of soft and fluffy.

Fold the Dough for Flaky Layers

Turn the dough onto a lightly floured surface and gently press it into a rectangle. Fold the dough in thirds like a letter, rotate it, and gently flatten again. Repeat this folding process two more times to build buttery pull-apart layers.

Cut the Biscuits

Pat the dough to about 1 inch thick. Use a sharp biscuit cutter to press straight down without twisting. Twisting the cutter can seal the edges and prevent the homemade buttermilk biscuits from rising properly.

Chill and Bake

Place the biscuits on the prepared baking sheet with the edges barely touching or about ¼ inch apart. Brush the tops lightly with buttermilk, then freeze for 10 minutes if desired for extra flaky biscuits. Bake until the biscuits are tall, golden brown, and fully baked through the centers.

Brush with Garlic Herb Butter

While the biscuits bake, melt the butter over low heat and briefly warm the minced garlic until fragrant. Stir in parsley and salt, then lightly brush the warm biscuits with garlic herb butter immediately after baking.

Serve Warm

Serve these garlic and herb buttermilk biscuits warm with soup, pasta, breakfast plates, fried chicken, holiday dinners, or your favorite comfort food meals.

🧈 Pro Tips for the Best Garlic and Herb Buttermilk Biscuits

Keep the Butter Extremely Cold

Very cold butter is essential for flaky homemade buttermilk biscuits. Cold butter creates steam pockets in the oven that help form tall layers and tender pull-apart texture.

Do Not Overmix the Dough

Mix the biscuit dough only until it comes together. Overmixing develops too much gluten and can make garlic herb biscuits dense or tough instead of soft and fluffy.

Use Fresh Herbs for Better Flavor

Fresh parsley and chives give these savory buttermilk biscuits a brighter and more balanced flavor than dried herbs. Fresh herbs also make the biscuits taste more bakery-style and homemade.

Fold the Dough for Flaky Layers

Folding the dough several times creates beautiful buttery layers throughout the biscuits. This simple step helps create tall flaky biscuits with soft interiors.

Do Not Twist the Biscuit Cutter

Press the biscuit cutter straight down instead of twisting. Twisting can seal the biscuit edges and prevent the biscuits from rising properly in the oven.

Freeze Before Baking

For extra flaky garlic and herb biscuits, place the shaped biscuits in the freezer for 10 minutes before baking. Chilled butter improves oven spring and helps the biscuits bake taller.

Brush with Garlic Butter While Warm

Brush the warm biscuits lightly with garlic herb butter immediately after baking so the buttery flavor absorbs into the tops without making the biscuits greasy.

Use a Hot Oven

Baking the biscuits at 425°F creates strong oven spring, crisp golden tops, and soft fluffy centers.

🧄 Variations for Garlic and Herb Buttermilk Biscuits

Cheddar Garlic Biscuits

Add ½ cup shredded sharp cheddar cheese to the biscuit dough for cheesy garlic herb biscuits with extra savory flavor and rich buttery texture.

Bacon Herb Biscuits

Mix cooked crumbled bacon into the dough for smoky, savory homemade buttermilk biscuits that pair perfectly with breakfast or comfort food dinners.

Parmesan Garlic Biscuits

Sprinkle grated parmesan cheese over the tops before baking or mix some directly into the dough for nutty, salty flavor and crisp golden edges.

Roasted Garlic Biscuits

Swap the fresh garlic in the butter topping for roasted garlic to create sweeter, deeper garlic flavor throughout the warm buttery biscuits.

Spicy Garlic Herb Biscuits

Add a pinch of crushed red pepper flakes or cayenne pepper for spicy garlic biscuits with extra warmth and bold savory flavor.

Green Onion Biscuits

Replace the chives with thinly sliced green onions for stronger savory onion flavor and extra texture in the flaky biscuit layers.

Rosemary Garlic Biscuits

Add a small amount of finely chopped fresh rosemary for earthy herb flavor that pairs beautifully with soups, roast chicken, and holiday meals.

Everything Seasoning Biscuits

Sprinkle everything bagel seasoning on top before baking for crunchy texture and extra garlic, onion, and sesame flavor.

Mini Garlic Herb Biscuits

Use a smaller biscuit cutter to make mini flaky biscuits perfect for appetizers, brunch spreads, soup sides, or party platters.

🧊 Storage and Make Ahead Tips for Garlic and Herb Buttermilk Biscuits

How to Store Garlic and Herb Buttermilk Biscuits

Store leftover garlic and herb buttermilk biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Keeping the biscuits sealed helps maintain their soft fluffy texture.

How to Reheat Biscuits

For the best texture, reheat the homemade biscuits in a 300°F oven for 5–7 minutes until warm. This helps restore the crisp golden tops and buttery flaky layers better than microwaving.

Can You Freeze Buttermilk Biscuits?

Yes, these flaky garlic herb biscuits freeze very well. Store baked biscuits in a freezer-safe container or bag for up to 2 months.

How to Freeze Unbaked Biscuits

After cutting the biscuit dough, place the unbaked biscuits on a baking sheet and freeze until firm. Transfer to a freezer-safe bag and store frozen for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.

Make Ahead Biscuit Dough

The biscuit dough can be prepared and shaped ahead of time. Keep the shaped biscuits covered in the refrigerator for up to 24 hours before baking.

Best Way to Keep Biscuits Flaky

Keep the butter cold and avoid overhandling the dough when making biscuits ahead of time. Cold butter helps maintain flaky pull-apart layers during baking.

🧄 Frequently Asked Questions About Garlic and Herb Buttermilk Biscuits

Can I make garlic and herb buttermilk biscuits ahead of time?

Yes, you can shape the biscuits and refrigerate them for up to 24 hours before baking. Keep them covered and cold so the butter stays firm and the biscuits bake up flaky.

Can I freeze garlic herb biscuits?

Yes, both baked and unbaked garlic herb biscuits freeze well. Freeze unbaked biscuits on a baking sheet until firm, then transfer them to a freezer-safe bag and bake from frozen with a few extra minutes added to the baking time.

Why did my buttermilk biscuits turn out dense?

Dense biscuits are usually caused by overmixing the dough, using warm butter, adding too much flour, or twisting the biscuit cutter. Handle the dough gently and keep the ingredients cold for the best flaky texture.

Can I use dried herbs instead of fresh herbs?

Yes, but use less because dried herbs are stronger than fresh herbs. Start with about 1 teaspoon total dried herbs in the biscuit dough for balanced garlic herb flavor.

What can I serve with garlic and herb buttermilk biscuits?

These savory homemade biscuits pair well with soups, stews, fried chicken, roasted chicken, pasta, breakfast eggs, sausage gravy, and holiday dinners.

Can I add cheese to these biscuits?

Yes, shredded cheddar, parmesan, or pepper jack all work well in garlic and herb buttermilk biscuits. Add about ½ cup shredded cheese to the dough before adding the buttermilk.

Can I make these biscuits without buttermilk?

Yes, you can make a quick substitute by mixing 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using it in the biscuit dough.

How do I get taller flaky biscuits?

Use very cold butter, avoid overworking the dough, fold the dough several times, cut straight down without twisting, and chill the shaped biscuits before baking. These steps help create tall flaky buttermilk biscuits.

🥐 More Homemade Breakfast and Bread Recipes

If you love these garlic and herb buttermilk biscuits, here are some more cozy homemade breakfast and bread recipes to try next.

• Biscuits and Gravy Breakfast Casserole – A hearty breakfast casserole packed with fluffy biscuits, creamy sausage gravy, eggs, and comfort food flavor.


• Strawberry Basil Shortcake – Soft buttery shortcakes layered with sweet strawberries and fresh basil for a bright homemade dessert.


• Strawberry Cheesecake Cinnamon Rolls – Gooey bakery-style cinnamon rolls filled with strawberry cheesecake flavor and soft fluffy layers.


• Copycat Texas Roadhouse Rolls – Soft fluffy homemade rolls served with sweet cinnamon honey butter.


• Cheese Filled Garlic Rolls – Pillowy homemade garlic rolls stuffed with melted cheese and baked until golden brown.