Y’all, I’m not saying you need to eat these savory layered biscuits straight from the oven, but I highly recommend it. With their layers upon layers of buttery, flaky goodness and their savory burst of garlic powder, onion powder, and fresh parsley, these biscuits are about to become your absolute fave. And, if you’re feeling a wee bit indulgent, why not go ahead and drizzle a bit of honey over the top of them for a sweet and savory treat? Whether served with bacon and eggs, alongside a warm bowl of soup, or simply spread with a bit of fruity jam or preserves, these biscuits are about to become your newest obsession. Don’t say I didn’t warn you.
Over the past year or two, B.O.B. Bob and I have endeavored to drag our asses out of bed on Saturday or Sunday mornings and hit the gym. Sometimes we look forward to it, and others, well, not so much. On those mornings when we do actually make it to the gym, we often treat ourselves afterward to either breakfast at our local New Mexican-style restaurant, known for its large selection of breakfast burritos, or a late breakfast, early lunch, and possibly even dinner at one of our other favorite restaurants. But on days when the two of us are super-lazy and just not feeling up to leaving the house, or even willing to leave our bed until later in the day, we often enjoy a large homemade breakfast. And sometimes, that breakfast includes biscuits. Homemade biscuits. Biscuits that require me to preheat the oven and fling flour all over our kitchen, all while attempting to negotiate with an incessantly meowing Wee Mckenna, who is absolutely convinced that she will starve to death if I don’t feed her immediately, even as I’m elbow-deep in biscuit dough. Y’all, serious advice time. If you have a cat like ours, do yourself a favor and feed it its dang breakfast before you get your hands all coated in wet biscuit dough and flour. It will make for a much pleasanter biscuit-making experience.
Ingredients:
Biscuits:
- 2 1/2 Cups All-Purpose Flour (Additional for Shaping)
- 2 Tablespoons Granulated Sugar
- 4 Teaspoons Baking Powder
- 1 1/2 Teaspoons Kosher Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/2 Cup Salted Butter, Cold
- 1/3 Cup Fresh Parsley, Very Finely Chopped
- 1 1/4 Cups Whole Milk
Topping:
- 1 1/2 Tablespoons Salted Butter, Melted
- Fresh Parsley, Very Finely Chopped
Directions:
Biscuits:
- Preheat oven to 450 degrees.
- Whisk the flour, sugar, baking powder, salt, pepper, garlic powder, and onion powder together in a large mixing bowl.
- Cut the cold butter into very small pieces. Add the butter to the flour mixture. Use a pastry cutter, knife, or fork to cut the butter into the flour for approximately 2 minutes.
- Stir the chopped parsley into the flour and butter mixture.
- Add the milk and stir until just combined. The dough should be shaggy, not smooth.
- Place approximately 1/2 cup of additional flour on your countertop. Use it to dust both your hands and the countertop. Turn the dough out of the bowl onto the countertop, then knead in enough flour until it’s no longer sticky. You will basically fold the dough in half over itself, adding a little flour as you go. Do this about 10 to 15 times. Don’t knead the dough too much, though. As soon as it is no longer sticky, stop kneading.
- Pat the dough evenly down with your hands until it is approximately 3/4-inch thick. Use a biscuit cutter, cookie cutter, or a glass to cut 2 1/2- to 3-inch rounds from the dough. Place the rounds onto a Silpat or parchment paper-lined baking sheet.
- Gather any dough scraps and knead them back together, folding the dough over onto itself. Cut additional biscuits. Repeat this process until there are no more scraps of dough.
- Bake for 12 to 14 minutes, or until golden brown.
Topping:
- Immediately brush each biscuit with a little melted butter.
- Sprinkle a little bit of fresh parsley on top of each buttered biscuit.
Suggestions:
- Make sure your butter is cut into very small pieces and is also very cold. You may wish to cut the butter, then put it back in the fridge for a few minutes to let it cool again. Cold butter equals flakiness. Warm butter will blend into the flour, creating a dense texture.
- I used salted butter for this recipe because biscuits are primarily flour, and flour tastes like, well, flour if you don’t add salt. You can use unsalted butter for this recipe; however, I recommend adding additional salt if doing so.
- You may not use all of the additional 1/2-cup of flour when kneading the biscuit dough. It’s just annoying to find that you don’t have enough flour on your countertop when your hands are covered in dough.
- Folding the dough on itself over and over again helps to build layers. The trick is not to overfold the dough. You want to work quickly, so the heat of your hands does not melt the cold butter in the biscuit dough.
- Dip your biscuit-cutter, cookie-cutter, or glass into flour before you cut each biscuit. Make sure to cut straight down, not twist back and forth. This will help your biscuits puff up gorgeously.
- Invest in a small silicone pastry brush. They are easier to clean than traditional boar bristle pastry brushes, and they won’t leave stray bristles on your biscuits.
- This recipe will yield approximately 12 biscuits. The number of biscuits will depend on the size you make them.
- These biscuits freeze rather well. Wrap each biscuit tightly in plastic wrap, then store the wrapped biscuits in a large resealable plastic bag. To reheat the biscuits, cut the frozen biscuits in half, then toast them in a toaster or oven.
Improvements:
- Serve drizzled with honey.
- Replace the parsley with chives.
- Add 1/4-teaspoon ground chipotle powder to the biscuits.
- Replace the whole milk with buttermilk if you have it on hand.
- Serve these biscuits with this Simple Zero Cream Creamy Butternut Squash Soup or this Chunky Broccoli Cheddar Beer Cheese Soup.
Ingredients:
- 2 1/2 Cups All-Purpose Flour (Additional for Shaping)
- 2 Tablespoons Granulated Sugar
- 4 Teaspoons Baking Powder
- 1 1/2 Teaspoons Kosher Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/2 Cup Salted Butter, Cold
- 1/3 Cup Fresh Parsley, Very Finely Chopped
- 1 1/4 Cups Whole Milk
- 1 1/2 Tablespoons Salted Butter, Melted
- Fresh Parsley, Very Finely Chopped
Directions:
- Preheat oven to 450 degrees.
- Whisk the flour, sugar, baking powder, salt, pepper, garlic powder, and onion powder together in a large mixing bowl.
- Cut the cold butter into very small pieces. Add the butter to the flour mixture. Use a pastry cutter, knife, or fork to cut the butter into the flour for approximately 2 minutes.
- Stir the chopped parsley into the flour and butter mixture.
- Add the milk and stir until just combined. The dough should be shaggy, not smooth.
- Place approximately 1/2 cup of additional flour on your countertop. Use it to dust both your hands and the countertop. Turn the dough out of the bowl onto the countertop, then knead in enough flour until it's no longer sticky. You will basically fold the dough in half over itself, adding a little flour as you go. Do this about 10 to 15 times. Don’t knead the dough too much, though. As soon as it is no longer sticky, stop kneading.
- Pat the dough evenly down with your hands until it is approximately 3/4-inch thick. Use a biscuit cutter, cookie cutter, or a glass to cut 2 1/2- to 3-inch rounds from the dough. Place the rounds onto a Silpat or parchment paper-lined baking sheet.
- Gather any dough scraps and knead them back together, folding the dough over onto itself. Cut additional biscuits. Repeat this process until there are no more scraps of dough.
- Bake for 12 to 14 minutes, or until golden brown.
- Immediately brush each biscuit with a little melted butter.
- Sprinkle a little bit of fresh parsley on top of each buttered biscuit.
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