Buttery, flaky biscuits infused with garlic, Parmesan, and parsley, finished with a garlic butter brush.
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| prepPreheat oven to 400°F / 200°C | |||||||||
| 875 g all-purpose flour | Whisk flour, sugar, baking powder, garlic powder, baking soda, Parmesan, parsley & salt | Add sliced butter, toss & smash to dime-size pieces; chill 15 min–12 hrs | Drizzle buttermilk, toss & knead until shaggy dough forms | Pat to 1" square, roll to ½", cut into 3 pieces & stack | Roll to 1" rectangle; repeat cut, stack & roll 2 more times | Wrap & chill 1–12 hrs | Trim edges, cut into 24 squares; arrange on parchment sheet | Chill 30 min, then bake 400°F / 200°C, 35–40 min until golden | Brush garlic butter on biscuits; sprinkle with Parmesan |
| 50 g sugar | |||||||||
| 2 Tbsp. plus 2 tsp. baking powder | |||||||||
| 1 Tbsp. plus 1 tsp. garlic powder | |||||||||
| 1 tsp. baking soda | |||||||||
| 2 oz. / 55 g Parmesan, finely grated (about 1 cup) | |||||||||
| 120 g finely chopped parsley (packed) | |||||||||
| 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt | |||||||||
| 455 g chilled unsalted butter, thinly sliced | |||||||||
| 600 ml buttermilk | |||||||||
| 4 garlic cloves, finely grated | Heat garlic, salt & butter until melted; stir in parsley | ||||||||
| large pinch kosher salt | |||||||||
| 4 Tbsp. / 55 g unsalted butter, left whole | |||||||||
| 3 Tbsp. finely chopped parsley | |||||||||
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