These layered southern-style biscuits are loaded with garlic, herbs, and butter, making them the perfect addition to your breakfasts and dinners!
Total Time:25 minutes
Yield:20 mini biscuits
2 cups (280 gm) all-purpose flour
1 teaspoon sugar
1–1/2 teaspoons kosher salt
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon garlic powder
2 teaspoons Italian seasoning
¾ cup (170 gm) unsalted butter, cold and diced, plus 2 additional tablespoons melted, if desired
¾ cup (180 gm) buttermilk, cold
Preheat the oven to 425 degrees and line a baking pan with a sheet of parchment OR lightly grease a baking dish at least 8” in size. Set aside.
In a large bowl, combine the flour, sugar, salt, powder, baking soda, garlic powder, and Italian seasoning. Use a pastry cutter or the backs of two forks to cut in the butter until evenly dispersed with pea-sized clumps throughout. Gently stir in the buttermilk until a shaggy dough forms, being careful to NOT OVERWORK. Sprinkle 2 tablespoons of flour out onto a clean work surface and dump the crumbly dough on to the flour. Gently and quickly work the dough together and pat out to a 1” thick rectangle. Cut the dough into 3 equal-sized rectangles and stack them on top of one another. Gently press or roll out again to a 1” thick rectangle. Repeat the cutting and stacking process two more times and then roll out to ½-2/3” thick. Use a 1-1/2” round biscuit cutter to trim out rounds of dough. Flour the cutter well and press down straight being careful not to twist the cutter at all. Re-flour and continue cutting out until all the dough has been used. You can gather leftover piece and gently form back together to trim out more circles. Place the biscuits about ¼” apart on the baking sheet or dish. Brush with a bit of the melted butter and bake in the preheated oven for about 15 minutes or until the tops are golden and the biscuits have risen. Allow to cool slightly before enjoying and reheat in the toaster oven as needed.