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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! If there’s one thing I love more than a good biscuit, it’s one you can pull apart warm and fragrant from the oven. It’s as if garlic bread and buttermilk biscuits got married and had the most delicious little baby!
This recipe is also a lot of fun to bake. The fresh herbs will make your kitchen smell absolutely amazing, and let’s not forget the parmesan—it melts into the dough and crisps up on top for that cheesy bite we all crave. But the real magic happens when you pour melted butter and chopped garlic into the pan before baking. When the batter hits that sizzling, garlicky goodness? It can't be beat!
Pull-apart garlic herb biscuits are best served hot, right out of the oven, maybe with a big pot of chili, a cozy soup, roast chicken, or even just an extra pat of butter. If you’ve got leftovers (which is a big if around here), just wrap them up tight and keep them on the counter for a day or two. When you’re ready for round two, zap a slice in the microwave or pop it into a warm oven for a few minutes to bring back that just-baked flavor.
It’s rustic, comforting, and downright irresistible—my kind of baking!
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 uses 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—no rising time necessary.
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. It’s going to taste amazing any way you slice it!
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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 tablespoons grated parmesan cheese
- 1 Tbsp.
plus 1 teaspoon chopped fresh chives
- 1 cup
buttermilk
- 1
large egg
- 1
stick 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. Re-melt the reserved butter if necessary in a microwave. Add the remaining 1 teaspoon of chives and brush the herb butter all over the loaf.
Tip: Pull-apart garlic-herb biscuits are best enjoyed hot out of the oven, when the edges are crisp and the interior is tender and fluffy. It can be made up to 2 day ahead and stored tightly wrapped at room temperature. To reheat, warm individual slices in the microwave for 10 to 15 seconds, or place the loaf in a 300°F oven for 10 to 15 minutes. For slightly longer storage, wrap well and refrigerate for up to 4 days. Bring to room temperature or reheat before serving. To freeze, wrap slices in foil or plastic wrap, and store in an airtight bag or container for up to 3 months; reheat directly from frozen in a toaster oven or warm oven.
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