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- 2 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon salt - ½ teaspoon baking soda - 6 tablespoons cold unsalted butter, cubed - 1 cup buttermilk (or milk mixed with 1 tablespoon vinegar) - 3 cloves garlic, minced - 2 tablespoons fresh parsley, finely chopped - 2 tablespoons fresh chives, finely chopped - 1 teaspoon dried oregano - ½ teaspoon freshly cracked black pepper - 1 tablespoon olive oil (for skillet) These ingredients make the base of your biscuits. The flour gives structure, while baking powder and baking soda help them rise. The cold butter makes them flaky. Garlic adds a bold flavor, and fresh herbs bring brightness. If you don't have buttermilk, mix milk with vinegar. You can also use yogurt or sour cream as a substitute. For the herbs, if you lack fresh ones, dried herbs will work too, just use less. Fresh herbs make a big difference in flavor. I love using parsley and chives. They add freshness and color. You can also try thyme or rosemary for a different taste. Experiment with what you have on hand! {{ingredient_image_2}} 1. Start by preheating your oven to 450°F (232°C). Place your cast-iron skillet inside to heat up. This helps the biscuits get a nice, crisp crust. 2. In a large bowl, mix together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and ½ teaspoon of baking soda. Stir well to blend all the dry ingredients. 3. Cut 6 tablespoons of cold unsalted butter into cubes. Add the butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture looks like coarse crumbs. 4. Next, fold in 3 cloves of minced garlic, 2 tablespoons of fresh parsley, 2 tablespoons of fresh chives, 1 teaspoon of dried oregano, and ½ teaspoon of freshly cracked black pepper. Mix until the herbs and garlic are spread evenly. 5. Gradually pour in 1 cup of buttermilk. You can also use milk mixed with 1 tablespoon of vinegar if needed. Use a wooden spoon to stir until just combined. Avoid overmixing; a slightly sticky dough is best for fluffy biscuits. 6. Carefully take out the hot skillet from the oven. Add 1 tablespoon of olive oil to coat the bottom. Tilt the skillet to spread the oil evenly. 7. Lightly flour a clean surface and turn the biscuit dough onto it. Pat the dough into a rectangle that is about 1 inch thick. 8. Use a round biscuit cutter or a glass to cut out individual biscuits. Gather scraps, knead gently, and cut out more biscuits. 9. Place the biscuits snugly in the skillet, so they touch. This helps them rise up nicely while baking. 10. Slide the skillet back into the oven and bake for 12-15 minutes. They should turn golden brown. You can check doneness by inserting a toothpick; it should come out clean. - Keep your hands floured to prevent sticking. - Work quickly to keep the dough cold. This helps create flaky layers. - Do not overwork the dough; mix just enough to combine the ingredients. - If the dough is too sticky to handle, sprinkle a bit more flour as needed. These simple steps will lead you to fluffy and tasty garlic herb skillet biscuits! To make light and fluffy biscuits, keep your butter cold. Use a pastry cutter or your fingers to mix in the butter. You want small pieces of butter throughout the dough. These bits will melt and create steam while baking, giving the biscuits their rise. Also, avoid overmixing the dough. Mix just until combined. A sticky dough is perfect for fluffy biscuits. Fresh herbs bring a bright flavor to your biscuits. Use chopped fresh parsley and chives for the best taste. They add a fresh and vibrant kick that dried herbs can't match. Dried oregano works fine, but fresh gives a more robust flavor. If using dried herbs, remember they are stronger. Use less than you would of fresh herbs. Using a cast-iron skillet gives a great texture. It helps the biscuits get a nice crispy edge. The heat from the skillet cooks the biscuits evenly. If you use a baking sheet, they might not rise as well. However, both methods work. If you like a soft biscuit, use a baking sheet and space them out. For a crispy edge, go with the skillet. Pro Tips Use Cold Ingredients: Ensure your butter and buttermilk are cold; this helps create a flaky texture in the biscuits. Don't Overmix: Mix the dough just until combined to prevent tough biscuits; a slightly sticky dough is perfect. Hot Skillet Magic: Preheating the skillet enhances the biscuits' rise and creates a deliciously crispy bottom. Herb Variations: Feel free to experiment with different herbs like thyme or rosemary for unique flavor profiles. {{image_4}} You can add cheese to your biscuits for a rich flavor. Try sharp cheddar or mozzarella. Mix in one cup of shredded cheese with the dry ingredients. This will add a gooey, cheesy texture to each bite. The cheese also helps the biscuits stay moist and adds a nice crust on the outside. For a healthier twist, use whole wheat flour. Swap out all-purpose flour for whole wheat in equal amounts. Whole wheat flour gives the biscuits a nutty taste and a denser texture. You might need a bit more buttermilk since whole wheat absorbs more liquid. This change makes the biscuits hearty and full of fiber. You can customize your biscuits by adding tasty extras. Try cooked, crumbled bacon for a smoky flavor. Sun-dried tomatoes give a sweet and tangy kick. Chopped olives add a briny taste that pairs well with herbs. Mix in about half a cup of your chosen add-ins with the garlic and herbs. This makes each biscuit unique and bursting with flavor. To keep your garlic herb skillet biscuits fresh, store them in an airtight container. Allow the biscuits to cool completely before sealing. This will help prevent sogginess. If you do this, they can last up to three days at room temperature. If you want to keep them longer, consider refrigerating them. In the fridge, they can stay fresh for about a week. When you are ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with foil. This helps keep them moist. Heat for about 10-15 minutes or until warm. You can also reheat them in the microwave for about 20 seconds. However, the oven gives a better texture. You can freeze garlic herb skillet biscuits for a quick treat later. To do this, let the biscuits cool completely. Then, wrap each one tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you want to eat them, thaw in the fridge overnight, then reheat as mentioned above. This way, you can enjoy fluffy and flavorful biscuits anytime! Yes, you can use regular milk. To mimic buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar. Let it sit for about 5 minutes. This will give you a tangy flavor similar to buttermilk. It helps the biscuits rise well and stay tender. To boost the garlic flavor, you can add more minced garlic. Try using 4 or even 5 cloves. Roasting the garlic first adds a sweet and rich taste. You can also sprinkle garlic powder into the dough for an extra kick. Garlic herb biscuits pair well with many dishes! You can serve them with soups or stews. They also go great with breakfast items like eggs or bacon. For a sweet touch, try them with jam or honey. These biscuits are versatile and delicious! In this blog post, we explored how to make delicious garlic herb biscuits. We covered ingredients, step-by-step instructions, and useful tips to ensure your biscuits are fluffy and flavorful. You learned about variations, like adding cheese or bacon, and how to store leftovers. Remember, using fresh herbs can bring out the best taste. By following these steps, you can enjoy warm, tasty biscuits any time. Now, it's time to get baking and treat yourself to these delightful biscuits!

Garlic Herb Skillet Biscuits

Delicious and fluffy biscuits infused with garlic and fresh herbs, baked in a hot skillet for a crispy exterior.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 6

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 0.5 teaspoon baking soda
  • 6 tablespoons cold unsalted butter, cubed
  • 1 cup buttermilk (or substitute with milk mixed with 1 tablespoon vinegar)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh chives, finely chopped
  • 1 teaspoon dried oregano
  • 0.5 teaspoon freshly cracked black pepper
  • 1 tablespoon olive oil (for skillet)

Instructions
 

  • Preheat your oven to 450°F (232°C). As your oven heats up, place a cast-iron skillet inside to get hot.
  • In a large mixing bowl, add the all-purpose flour, baking powder, salt, and baking soda. Use a whisk to combine these dry ingredients thoroughly.
  • Take the cold, cubed butter and incorporate it into the flour mixture using a pastry cutter or your fingers until the mixture has a coarse, crumbly texture.
  • Gently fold in the minced garlic, chopped parsley, chopped chives, dried oregano, and black pepper until evenly distributed.
  • Gradually pour in the buttermilk, mixing until just combined. Avoid overmixing; a slightly sticky texture is ideal.
  • Carefully remove the hot skillet from the oven and pour in the olive oil, tilting the skillet to coat the bottom.
  • Lightly flour a clean surface and transfer the biscuit dough onto it. Shape and pat the dough into a rectangle about 1-inch thick, then cut out individual biscuits.
  • Arrange the biscuits snugly in the skillet so they are touching.
  • Place the skillet back into the preheated oven and bake for 12-15 minutes, or until golden brown.
  • Allow the biscuits to cool for a few minutes. Brush the tops with melted butter if desired.

Notes

Serve warm from the skillet, garnished with fresh herbs and paired with jam or honey.
Keyword baking, biscuits, garlic, herbs, skillet