Garlic Parmesan Swirl Biscuits

Dress up your bread basket with these simple, but elegant garlic biscuits rolled and made with parmesan. Packed with flavor, they are fun to make and great to eat!

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Sometimes the bread basket can be considered an after thought. You’ve put so much effort into the main meal — or simply getting any dinner on the table in the first place — that what goes in the bread basket might be the furthest thing from your mind.

However, as I go on 20-some years of cooking budget meals for a crowd, I’ve learned that a little extra effort in the baked goods makes a huge impact at the dinner table. A humble meal of soup is suddenly transformed into something amazing.

Such is the case with these garlic parmesan swirl biscuits. They really don’t take that much more work than regular biscuits. In fact, I mix them up in the food processor and they come together in minutes. Sure, it takes a little thought to soften some butter. But, overall, this ain’t no big thing.

You can totally handle it. I know it.

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Ingredients for these garlic biscuits

• butter
• garlic
• parmesan
• parsley
• flour
• baking powder
• salt
• milk

How to make these garlic butter biscuits

• Prep! Preheat the oven to 425°. Grease a 12-cup muffin tin.
• Make the garlic butter. In a small bowl, combine the ¼ softened butter, garlic, Parmesan, and parsley. Set aside.
• Make the biscuit dough. In the bowl of a food processor fitted with a metal blade, combine the flour, baking powder, and salt. Add the ⅓ cup cold butter cut into cubes. Pulse until coarse crumbs are formed. Add the milk and pulse until the dough starts to come together in larger clumps that easily stick together. Alternatively, you can mix this in a large mixing bowl, combining the flour, baking powder, and salt with a whisk. Cut in the ⅓ cup cold butter (cut into cubes) until coarse crumbs are formed. Stir in the milk until combined.
• Shape. Turn the dough out onto a floured surface. Knead a few times and roll into a 9 x 12-inch square. Spread the prepared garlic butter over the surface of the dough. Roll up the dough from the long edge and pinch to seal.
• Cut and bake. Cut rolled dough into 12 pieces, each one-inch wide. I use dental floss for this to make nice smooth cuts. Place each spiral in a prepared muffin cup and bake for 15 minutes or until golden brown. Cool biscuits on a rack before serving.

Can I freeze these garlic swirl biscuits?

What seems more special occasion than swirl biscuits filled with garlic butter?! Not much. And even better? You can make several batches and freeze them. Then bake them whenever you want.

You can freeze them baked or unbaked. If freezing unbaked I just pop them in a plastic bag and seal. When ready to bake, you don’t even need to thaw them! Just pop them on your baking sheet and bake as directed. You will need to add on a few extra minutes of baking time. I prefer freezing them unbaked, since this way I get fresh hot garlic biscuits whenever I want. 

If freezing when they are already baked, let them cool then pop in a sealable plastic bag. These will keep for up to 3 months. 

Instant fanciness without even getting floury hands!

What do I serve with these garlic biscuits?

I love serving these on the side of a big salad like Chicken & Raspberry Salad Recipe. Or this pairs so well with a hearty comforting bowl of soup like my Smoky Bean Soup, Minestrone Soup with Sausage and Tortellini, Chicken Noodle Soup Recipe, or my Easy Vegetable Soup.

Of course these would also be a great side for my Cheesy Sausage Pasta in the Instant Pot.

Want more biscuit recipes? Try these!

• Pumpkin Biscuits
• Flaky Buttermilk Biscuits
• Cheese and Herb Biscuits to Liven Up the Night
• Drop Biscuits to Fill Your Bread Basket in Minutes

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

• Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of flour and butter can help keep the price down.
• Buying in bulk – It’s rare that I would buy just one package of flour. I have gotten into the habit of buying cases of flour from Bob’s Red Mill. 

Tools to make this process easy:

• a food processor
• large cutting board to roll out the dough
• rolling pin
• unflavored dental floss – to cut the rolls in even cuts without squashing them
• USA muffin pan – no need to grease the pan

If you prepare this recipe, be sure to share a picture on social media and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!

Garlic-Parmesan Swirl Biscuits

Dress up your bread basket with these simple, but elegant Garlic-Parmesan Swirl Biscuits. Packed with flavor, they are fun to make and great to eat!

5 from 2 votes

Print Pin Rate

Course: Bread

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Calories: 124kcal

Author: Jessica Fisher

Ingredients

For swirl

• ¼ cup butter softened
• 3 clove garlic crushed
• 2 tablespoon Parmesan cheese (shredded)
• ¼ teaspoon dry parsley flakes

For biscuit

• 2 cup unbleached, all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ⅓ cup butter cold and cut into cubes
• ¾ cup milk

Instructions

• Preheat the oven to 425°. Grease a 12-cup muffin tin.
• In a small bowl, combine the ¼ softened butter, garlic, Parmesan, and parsley. Set aside.
• In the bowl of a food processor fitted with a metal blade, combine the flour, baking powder, and salt. Add the ⅓ cup cold butter cut into cubes. Pulse until coarse crumbs are formed. Add the milk and pulse until the dough starts to come together in larger clumps that easily stick together.
• Alternatively, you can mix this in a large mixing bowl, combining the flour, baking powder, and salt with a whisk. Cut in the ⅓ cup cold butter (cut into cubes) until coarse crumbs are formed. Stir in the milk until combined.
• Turn the dough out onto a floured surface. Knead a few times and roll into a 9 x 12-inch square. Spread the prepared garlic butter over the surface of the dough. Roll up the dough from the long edge and pinch to seal.
• Cut rolled dough into 12 pieces, each one-inch wide. I use dental floss for this to make nice smooth cuts. Place each spiral in a prepared muffin cup and bake for 15 minutes or until golden brown.
• Cool biscuits on a rack before serving.

Notes

To freeze the unbaked biscuits: place the cut rolls on a lined tray in the freezer until firm. Transfer to a freezer-safe ziptop bag and freeze, up to a month. To bake, place frozen rolls in prepared muffin tin and bake for about 20 minutes or until golden.

Promptly store leftovers in an airtight container at room temperature, for up to 2 days.

Nutritional values are approximate and based on 1 biscuit.

Nutrition

Calories: 124kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 249mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

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Updated April 9, 2017