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!
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.
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.
Instant fanciness without even getting floury hands!
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
- 1/4 cup butter softened
- 3 clove garlic crushed
- 2 tbsp Parmesan cheese (shredded)
- 1/4 tsp dry parsley flakes
- 2 cup unbleached, all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/3 cup butter cold and cut into cubes
- 3/4 cup milk
- Preheat the oven to 425°. Grease a 12-cup muffin tin.
- In a small bowl, combine the 1/4 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 1/3 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 1/3 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.
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.
Updated April 9, 2017