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Freshly baked garlic and herb buttermilk biscuits with flaky buttery layers and golden tops brushed with garlic herb butter.
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Garlic and Herb Buttermilk Biscuits Recipe (Flaky, Buttery & Easy Homemade Biscuits)

Flaky garlic and herb buttermilk biscuits with buttery pull-apart layers, crisp golden tops, and soft fluffy interiors. Finished with warm garlic parsley butter, these savory biscuits are bakery-style, rich, and aromatic.
Course bread, Breakfast, Side Dish
Cuisine American, Southern-Inspired
Keyword bakery style biscuits, buttery biscuits, easy biscuit recipe, flaky biscuits, flaky buttermilk biscuits, fluffy biscuits, garlic biscuits, garlic herb bread, garlic herb buttermilk biscuits, herb biscuits, homemade biscuits, homemade bread recipe, savory biscuits, savory breakfast biscuits, southern biscuits
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 biscuits
Calories 245kcal
Cost $6 for entire recipe

Equipment

  • Large mixing bowl
  • Whisk
  • Pastry cutter or fork
  • Measuring cups and spoons
  • Box grater (optional for grating butter)
  • Biscuit cutter
  • Baking sheet
  • Parchment paper
  • Small saucepan
  • pastry brush
  • cooling rack (optional)

Ingredients

Biscuit Dough

  • 2 ½ cups all-purpose flour spooned and leveled
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ¼ teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon granulated sugar
  • ½ teaspoon black pepper
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh chives
  • ⅛ teaspoon finely chopped fresh thyme
  • 8 tablespoons unsalted butter very cold and cubed
  • 1 cup cold buttermilk
  • For Brushing Before Baking
  • 1 tablespoon buttermilk

Garlic Herb Butter

  • 1 tablespoon unsalted butter
  • ½ small garlic clove finely minced
  • 1 teaspoon finely chopped parsley
  • Small pinch kosher salt

Optional Finish

  • Flaky sea salt

Instructions

  • Preheat oven to 425°F. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, sugar, black pepper, parsley, chives, and thyme.
  • Add the cold butter cubes. Use a pastry cutter or fingertips to work the butter into the flour mixture until uneven pea-sized and slightly larger butter pieces remain. Do not fully blend into fine crumbs.
  • If your kitchen is warm, refrigerate the bowl for 10 minutes before adding the buttermilk.
  • Pour in the cold buttermilk and gently stir just until the dough comes together. The dough should appear shaggy and slightly sticky.
  • Let the dough rest for 2 minutes to fully hydrate the flour.
  • Turn the dough onto a lightly floured surface. Gently press into a rectangle about 1 inch thick.
  • Fold the dough in thirds like a letter. Rotate and gently flatten again. Repeat this process 2 more times to create flaky layers.
  • Pat the dough to about 1-inch thickness. Cut biscuits using a sharp biscuit cutter, pressing straight down without twisting.
  • Gather scraps gently if needed, avoiding repeated rerolling.
  • Arrange biscuits on the prepared baking sheet with edges barely touching or about ¼ inch apart.
  • Brush tops lightly with buttermilk.
  • Optional but recommended: freeze biscuits for 10 minutes before baking for maximum flakiness.
  • Bake for 18–20 minutes or until tall and deeply golden brown.
  • While biscuits bake, melt the butter over low heat. Add garlic and cook for about 20–30 seconds until fragrant and softened but not browned. Stir in parsley and salt.
  • Lightly brush warm biscuits with garlic herb butter immediately after baking.
  • Sprinkle lightly with flaky sea salt if desired and serve warm.

Notes

Keep Ingredients Cold

Cold ingredients are the secret to tall, flaky garlic and herb buttermilk biscuits. Keep the butter and buttermilk very cold so steam forms in the oven, creating soft pull-apart layers and a fluffy bakery-style texture.

Do Not Overmix the Dough

Stir the biscuit dough only until it comes together and handle it gently while folding and shaping. Overworking the dough can create dense or tough biscuits instead of light flaky layers.

Use Fresh Herbs for Best Flavor

Fresh parsley and chives give these homemade buttermilk biscuits a brighter and more balanced savory flavor. They add freshness without overpowering the buttery biscuit base.

Chill Before Baking

If your kitchen is warm, refrigerate the shaped biscuits for 10 minutes before baking. Chilled butter helps create better oven spring and taller flaky layers.

Add a Finishing Touch

For extra flavor and texture, sprinkle the warm biscuits lightly with flaky sea salt after brushing with garlic herb butter.

Serving Ideas

These garlic and herb buttermilk biscuits pair perfectly with soups, pasta, fried chicken, breakfast sandwiches, holiday dinners, and other comfort food meals.