Parmesan Garlic Buttermilk Biscuits from Scratch cooling on a wire rack
5 from 5 votes

Parmesan Garlic Buttermilk Biscuits from Scratch

These are nice light and fluffy buttermilk biscuits with the added kick of garlic. Easy to make, and never fail, you'll love these! Want to make more? Just use the servings slider to adjust the amounts.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 biscuits
Author Debi


  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon granulated sugar
  • ½ teaspoon fine grain salt
  • ¼ cup finely shredded fresh Parmesan cheese
  • 4 tablespoons ½ stick chilled unsalted butter, cut into cubes
  • ¾ cup plus 2 tablespoons buttermilk
  • 2 tablespoons butter melted
  • ¼ teaspoon garlic powder


  1. Mix the dry ingredients (flour through salt) in a large bowl, and add in the shredded Parmesan. With a pastry cutter, a sturdy fork, or your fingers, cut the butter into the dry ingredients until the mixture resembles course meal, with some larger butter lumps remaining.
  2. With a fork, stir in ¾ cup of the buttermilk until the mixture forms a soft, sticky ball. If the dough is too dry, add a little extra buttermilk - 1 tablespoon at a time up to 2 tablespoons.
  3. Give the dough one or two kneads with your hands to make sure all ingredients are well incorporated. Cut the dough in eight to ten equal pieces. Lightly roll dough pieces into balls, and transfer the biscuits to a silpat or parchment-lined baking sheet.
  4. Bake for 10-12 minutes at 400° F, until they‘re golden brown.
  5. In a small bowl, mix the melted butter and garlic powder together. Brush the garlic butter on the biscuits. Enjoy!

Recipe Notes

Biscuit dough can be made and kept, covered in the refrigerator, for up to 2 days in advance. Bake when ready to use. Makes 8-10 nice sized biscuits