Homemade fluffy biscuits are my favorite! Nothing compares to a biscuit made from scratch, right?
In fact, it’s my Levi’s most requested food for me to make when he comes home to visit. It’s either biscuits with gravy or cheesy biscuits… like these, with roasted garlic and lots of Parmesan!
You’ll love how super moist these biscuits are! They have just the right amount of roasted garlic in them. Balanced with some Parmesan and cheddar cheese… melted through out the biscuits!
I used my basic Buttermilk Biscuit recipe for these. I just tweaked the recipe a bit to create these savory biscuits.
If you’ve never tried making biscuits from scratch before…you have got to do it NOW!
Here’s a few tips I (usually) do when I’m ready to make/bake something…read the recipe thoroughly before starting anything. Gather all of your ingredients BEFORE you begin the recipe.
Nothing’s worse than being in the middle of whipping something up and realizing you don’t have the ingredient. I’ve found myself a few times going from one neighbor to another asking for an ingredient when I’m the only one that would even have it in my kitchen in the first place!
One of the main ingredients in these biscuits (besides the star of the show: buttermilk) is some roasted garlic. So easy to make!
How to Roast Garlic: Put some olive oil in a small frying pan on medium heat. Cut the root ends off of all the cloves of each garlic. (Leave the rest of the skins on.) Simply put the cloves into the pan and cook until all of the cloves loosen away from the skins or has already come out. Take away all of the skins and cut the cloves into smaller pieces. This only takes less than 10 minutes.
Put all of the dry ingredients in a large bowl. Including your cold butter pieces and the chopped roasted garlic.
Work it around with your hands (or use a pastry cutter). The butter and garlic will be dispersed all throughout the flour mixture.
Toss in the grated cheeses, Parmesan and cheddar. Then gently stir in your buttermilk mixture (with the beaten egg).
Put the dough onto a lightly floured surface. Sprinkle a light dusting of flour on top of the dough. Gently pat the dough to about 1 inch high with your hands. Use a biscuit cutter or the rim of a drinking glass to cut into the dough.
TIP: Dip your cutter/drinking glass into some flour to prevent sticking. Cut your biscuits as close as you can. Any leftover dough, gently flatten for another cut out biscuit.
Gently lay the biscuits on a baking stone or pan. Set into a preheated 400 degrees oven for 14-16 minutes.
Once you take a bite out these, you’ll love how super moist they are in the inside. My family devours the whole batch whenever I make these to go with dinner. (I do have all boys, though!) It’s the middle of the summer and we dip these into some soup! Perfect for a rainy night!
What is your favorite way to enjoy some biscuits?
- 2 cups all purpose flour (plus ¼ cup for flouring surface)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup grated Parmesan
- ½ cup fresh shredded Parmesan
- 1 cup shredded cheddar
- 1 tablespoon dry parsley (optional)
- 1 tablespoon onion powder
- 10 tablespoons cold butter, cut into pieces
- 1 garlic head
- 1-2 tablespoons of olive oil (or butter)
- 1¼ cup buttermilk
- 1 egg, beaten
- Preheat oven to 400 degrees.
- Put olive oil in a small frying pan on medium heat. Cut the root ends off of all the cloves of each garlic. (Leave the rest of the skins on.) Simply put the cloves into the pan and cook until all of the cloves loosen away from the skins or has already come out. Take away all of the skins and cut the cloves into smaller pieces. Set aside.
- Whisk together flour, baking powder, baking soda, salt, onion powder, and grated Parmesan in a large mixing bowl.
- Cut the pieces of cold butter and garlic into the flour mixture until all crumbly. (Use a pastry cutter or work the cold butter with both hands into the flour.)
- Add the shredded cheeses and coat with the flour/butter mixture.
- Add the buttermilk and beaten egg. (I add the beaten egg into the measured buttermilk so it is already together.)
- Stir with a spoon until all mixed together.
- Do not over mix.
- Pat down the dough about 1 inch thick on a lightly floured surface. Dust more flour on top of dough. Cut with a small biscuit cutter or the rim of a glass (dip into some flour to prevent sticking).
- Gently lay the biscuits on a baking stone or pan.
- bake for 14-16 minutes or until golden brown.