Garlic Bread Buttermilk Biscuits

This month I left my Secret Recipe Club recipe until the very last minute – I made it yesterday. I don’t usually leave it to the end like that, but besides having a busy month, I also just couldn’t decide what to make. So many recipes on my assigned blog, Cookin’ Mimi, called out to me. Finally, though, I declared these garlic bread buttermilk biscuits the winner and set to work. These buttery, garlicky biscuits are made almost entirely with pantry staples (I only needed to pick up buttermilk) and are ready from start to finish in about 30 minutes. I totally agree with Mimi when she says that “Piping hot breads and rolls are one of my favorite parts of dinner time.” Besides, garlic bread is one of my husband’s all time favorite foods, so I knew he’d love this recipe.

Garlic Bread Buttermilk Biscuits

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Micha (aka Mimi)’s lifelong passion for food is evident in her simple but delicious recipes. It seems appropriate that I chose a variation on buttermilk biscuits, since she says that “It all started standing in a chair next to my granddaddy helping makeย buttermilk biscuitsย at the age of two or three.” Her taste in food is a reflection of her time spent in Southern California as well as the “Deep South.” So you’ll find soul food along with Mexican, plus lots of international inspiration.

Garlic Bread Buttermilk Biscuits

I am so happy I chose these biscuits and will be making them again and again. And again. I only made a few minor changes to the original recipe. Micha originally calls them garlic and herb butter dip biscuits, but I’m calling them garlic bread buttermilk biscuits because it really is the perfect combination of those two breads (and two of my favorite things). I added in some fresh minced garlic in addition to the garlic powder, and swapped dried parsley for dried oregano, since that’s what I had on hand. Otherwise, I wouldn’t change a thing – they’re just perfect.

Garlic Bread Buttermilk Biscuits

Of course, now my mind is whirling thinking about all the amazing variations that I can make using this recipe as a base. How about shredded mozzarella and tomato sauce at the bottom for pizza bread? Or cinnamon and sugar mixed into the butter instead of garlic for a sweet breakfast bread? Alternately, you could ditch the butter sauce entirely and just make these as regular old buttermilk drop biscuits. There’s no kneading or rising required, so it’s a great quick recipe to have on hand.

4.8 from 5 reviews
Garlic Bread Buttermilk Biscuits
Prep Time
Cook Time
Total Time
These biscuits combine two amazing breads - garlic bread and buttermilk biscuits - into one. They require no rising or kneading and can be made in 30 minutes from start to finish.
Recipe Type: Bread
Cuisine: American
Yield: Makes about 16 biscuits
  • ½ cup (113 grams) unsalted butter
  • 3 cloves garlic, minced
  • ¼ to ½ teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 2½ cups all purpose flour
  • 1 tablespoon sugar
  • 4 teaspoons baking powder
  • 2 teaspoons Kosher salt
  • 1¾ cup buttermilk
  1. Heat oven to 400F.
  2. Spray an 8- by 8-inch baking dish (I used a 9-inch circle cake pan) with cooking spray.
  3. Melt the butter and stir in the garlic, garlic powder and dried oregano.
  4. Pour the garlic and herb butter into the prepared baking dish.
  5. Whisk together the flour, sugar, baking powder, and salt.
  6. Add the buttermilk and mix until you get a smooth, thick batter.
  7. Spoon the batter on top of the garlic butter. Smooth as much as possible with a spatula so it's evenly distributed.
  8. Bake for 20-25 minutes, or until golden and cooked through.
  9. Remove from the oven and allow to cool slightly. Place a plate upside down on top of the baking pan, then flip so the bread comes out with the buttery part on top.
  10. Slice and serve.
Kosher dairy, Vegetarian

Secret Recipe Club

30 thoughts on “Garlic Bread Buttermilk Biscuits

  1. Ginny

    My husband will be home in 35 minutes for lunch. I think I can crank these out just in time! He will swoon!!

    As always, these are fantastic photographs! Such a lovely post.

  2. Lesa @Edesia's Notebook

    I’m always on the lookout for easy bread recipes to go with soup in the winter, so I can’t wait to try this one. I love how you just put them in a pan instead of rolling them out and cutting each one. Yes, I am lazy like that!

  3. Dianna

    Wow, do these sound delicious!! I’d have to switch out that oregano for parsley, chopped rosemary or chives since oregano always seems to overwhelm everything. Do you think you could do the same thing with cornbread or would the batter be too runny? In any case, it’s perfect for the upcoming holidays and guests! Thanks for a great recipe idea! I’ll have to come back to rate it since I haven’t made it but it’s already a 5 star in my imagination!

    • Katherine

      Thanks Dianna! I think any dried herb would be lovely (and you may want to up the measurement a bit – I only used a pinch of oregano for exactly the reason you mentioned). You can even omit the herb entirely, or add a mix. So many ways to play with the recipe! Interesting question about the cornbread – the dough here is definitely thicker than a cornbread batter, but it might just work. Worst case scenario, the butter garlic mixture doesn’t stay on the bottom and seeps in – still delicious! Will have to give it a try. Let me know how yours turns out ๐Ÿ™‚

  4. K

    I made this today for Thanksgiving but with gf ingredients: 1.5 cups bob’s red mill gf flour, 1/2 cup almond meal, and 1/2 cup arrowroot flour. I baked it in a Le Creuset 9×9 pan, and it turned out beautifully and smelled amazing.

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