Pull-Apart Garlic-Herb Biscuits
Just set the loaf on the table and let everyone dig in.
By Ree Drummond
Jump to recipe
Yields:
8 - 10 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 15 mins
Let me just say—these pull-apart garlic-herb biscuits are the stuff buttery, cheesy, garlicky dreams are made of. They’re like the best parts of warm buttermilk biscuits and garlic cheese bread all in one. Consider them officially added to my list of favorite biscuit recipes!
This recipe is also a lot of fun to bake. The fresh herbs will make your kitchen smell absolutely amazing, and the parmesan melts into the dough and crisps up on top for the most delicious cheesy bite. But the real magic happens when you pour melted butter and chopped garlic into the pan before baking. When the dough hits that sizzling, garlicky goodness, you’ll think you’ve gone straight to heaven.
Do you have to use yeast in this recipe?
Nope, no yeast is required in this biscuit loaf! That’s one of the reasons I love it so much—it’s quick, easy, and fuss-free. Instead of yeast, this recipe calls for baking powder as the leavening agent, so there’s no waiting around for dough to rise. Just mix the ingredients, pour the batter into your buttery pan, and bake. The result? A pull-apart garlic-herb biscuit loaf that’s fluffy, flaky, and loaded with flavor.
Can you substitute different herbs and spices in pull-apart biscuits?
Absolutely! That’s the fun part—this recipe is super flexible and totally customizable. I love using rosemary and chives for a classic herb combo, but you can easily swap in thyme, parsley, basil, or even a pinch of crushed red pepper for a little heat. Want to go bold? Try mixing in shredded cheddar cheese, smoked paprika, or even put a sprinkle of everything bagel seasoning on top.
How do you store pull-apart garlic-herb biscuits?
They’re best served hot, right out of the oven when the edges are crisp and the interior is tender and fluffy. That said, if you have leftover biscuits, wrap them tightly and store them at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat individual biscuits in the microwave for 10 to 15 seconds, or warm the loaf in a 300-degree Fahrenheit oven for 10 to 15 minutes.
Can you freeze pull-apart garlic-herb biscuits?
Yes! Let the biscuits cool completely, then wrap the slices in foil or plastic wrap and store in a zip-top freezer bag or airtight container and freeze for up to 3 months. Reheat them straight from frozen in a toaster oven or 300-degree Fahrenheit oven until warmed through.
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Ingredients
- 2 cups all-purpose flour
- 2 Tbsp. cornstarch
- 1 Tbsp. baking powder
- 2 tsp. fresh rosemary, chopped
- 1/2 tsp. kosher salt
- 1/2 cup plus 2 Tbsp. grated parmesan cheese
- 1 Tbsp. plus 1 tsp. chopped fresh chives
- 1 cup buttermilk
- 1 large egg
- 1 stick (8 Tbsp.) salted butter, cubed
- 2 garlic cloves, finely chopped
Directions
- Step 1Preheat the oven to 375°F. In a large bowl, whisk the flour, cornstarch, baking powder, rosemary, salt, ½ cup of the parmesan, and 1 tablespoon of the chives.
- Step 2In a large measuring cup or medium bowl, whisk together the buttermilk and egg. Gradually add the buttermilk mixture to the flour, stirring until just combined.
- Step 3Add the butter to a 4 ½-by-8 ½-inch loaf pan and warm in the oven until the butter is melted, 3 to 5 minutes. Pour off 1 tablespoon butter into a small bowl and reserve. Add the garlic to the remaining melted butter in the pan. Add the biscuit batter and spread into an even layer. (It’s okay if some butter pools on top of the loaf.) Using a large metal spatula, insert it vertically and press straight down through the batter to the bottom of the pan to cut it into 8 to 10 portions. Sprinkle the top with the remaining 2 tablespoons parmesan.
- Step 4Bake the loaf until a skewer inserted in the center comes out clean and the top is golden, 40 to 45 minutes.
- Step 5Allow the loaf to cool on a wire rack for 5 minutes before removing from the pan. Remelt the reserved butter if necessary in a microwave. Add the remaining 1 teaspoon of chives and brush the herb butter all over the loaf.
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