Garlic Parmesan Butter Swim Biscuits

Garlic parmesan butter swim biscuits are the perfect combination of flavor and ease. Cheesy, buttery biscuits with hints of garlic then topped with mozzarella and parmesan cheese.

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Prep Time 20

Cook Time 20

Total Time 40

Course Breakfast, Side Dish

Cuisine American

Servings serving

Calories 296 kcal

Equipment

8x8 baking dish

Ingredients

6 tablespoon butter (melted)
2.5 cup all-purpose flour (313g)
4 teaspoon baking powder
1 tablespoon granulated sugar
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon parsley
2 cup buttermilk
1/2 cup parmesan (50g)
1/2 cup mozzarella (57g)

Topping

2 tablespoon butter (melted)
1/2 teaspoon parsley

Instructions

Preheat the oven to 450℉.
In a bowl, mix together the flour, salt, parsley, garlic powder, sugar and baking powder. Then, add in the parmesan, then the buttermilk and stir until everything is combined.
Place the baking dish in the oven with the 6 TB of butter and allow to melt. This also preheats the baking dish to help with the crispy edges.
Once the butter is melted, remove the dish then add in the biscuits mix. Carefully spread it out in the baking dish. Now, cover the top of the biscuits with the mozzarella cheese, then using a knife, score the biscuits into 9 squares 3x3.
Place the dish back into the oven and bake for 20-25 minutes. The biscuits are done when the cheese is melted and starts browning a little. Ovens will vary but 20-25 minutes is typically a good time.
When done baking, remove from the oven. Brush the top of the biscuits with the topping, then allow to cool 10-15 minutes before serving

Nutrition

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Keyword Garlic Parmesan Butter Swim Biscuits

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