Name: Onion & Garlic Bread Biscuits
Prep time: 2 hours
Cook time: 35 minutes
Yield: 6-12
Ingredients: 3.5 cups all-purpose flour; 1/8 cup sugar; 1 Tbsp. plus 1 tsp. baking powder; 1/2 tsp. baking soda; 2 oz. Parmesan cheese, finely grated (about 1 cup), plus more for garnish; 1 1/4 cups buttermilk; 1 cup (2 sticks) unsalted butter, chilled and thinly sliced; 2 Tbsp. (1/4 stick) unsalted butter; 4 garlic cloves, finely chopped or grated; 2 Tbsp. fresh parsley, finely chopped

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Onion & Garlic Bread Biscuits

Recipe by Savory Spice Test Kitchen

Baking

All-Purpose Cooking

Buttermilk biscuits, baked golden and flaky, with the flavors of garlic bread in every bite. They're the kind of biscuits that'll be passed around the table until they're gone.

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Serves 6-12

Prep Time 2 hours

Cooking Time 35 minutes

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Ingredients

3.5 cups all-purpose flour 1/8 cup sugar 1 Tbsp. plus 1 tsp. baking powder

1 Tbsp. Onion & Garlic Everyday Seasoning

1/2 tsp. baking soda 2 oz. Parmesan cheese, finely grated (about 1 cup), plus more for garnish

1/2 Tbsp. Kosher Salt, plus a large pinch for butter sauce

1 1/4 cups buttermilk 1 cup (2 sticks) unsalted butter, chilled and thinly sliced 2 Tbsp. (1/4 stick) unsalted butter 4 garlic cloves, finely chopped or grated 2 Tbsp. fresh parsley, finely chopped

Directions

Step 1 In a large bowl, combine all-purpose flour, sugar, baking powder, Onion & Garlic Everyday Seasoning, baking soda, Parmesan, and Kosher Salt. Once combined add thinly sliced butter (all 4 sticks) and toss to coat. Then, using clean hands, smash the butter into smaller, flatter pieces (about the size of a penny or smaller). Cover the mixture and place in the fridge to chill for at least 15 minutes or up to 12 hours.

Step 2 Remove when chilled and slowly add buttermilk and toss with a fork to incorporate. Using your hands lightly knead the dough in the bowl until dough starts to form. It will look dry at this point.

Step 3 Place the dough on a clean working surface, and gently pat until you have a 1" thick square. Gently push the dry pieces into the dough. Roll slightly to about ½" thickness.

Step 4 Using a bench scraper, cut into 2 equal pieces. Then stack the three pieces on top of one another. Press any dry bit in between the layers. Then use your hands to flatten the dough and then pat into a rectangle. You can then use the bench scraper to tidy the edges. Roll into just less than a 1" thick rectangle.

Step 5 Repeat cutting, stacking, and rolling 2 more times. The dough will look less dry once this is complete. The final rectangle should be about 1" thick. Then wrap tightly in plastic wrap and chill at least 1 hour, up to 12 hours.

Step 6 Unwrap dough and trim off 1/8" inch from the sides with a knife. Cut dough into 2 equal rectangles, then cut each of those into 6 squares. This will yield 12 total biscuits.

Step 7 Line a baking sheet with parchment paper and arrange biscuits ¼" apart. Chill 30 minutes.

Step 8 While the dough chills a final time, preheat oven to 400°F making sure a rack is in the middle of the oven.

Step 9 Bake 35-40 minutes, or until golden brown.

Step 10 While the biscuits bake add ½ stick of butter to a medium sauce pan with garlic cloves, and a large pinch of Kosher Salt. Heat until melted then remove from heat and add 2 Tbsp. finely chopped fresh parsley, stir to combine.

Step 11 Remove biscuits from the oven, place in a rectangular serving dish and brush garlic butter over top. Sprinkle with Parmesan.

Recipe Notes

Make sure to plan for the chill time throughout the recipe. If you don't have a bench scraper, consider purchasing one to help cut and shape the dough.