Ultra-flaky, buttery, and cheesy miso garlic biscuits packed with savory umami-goodness.
After the smashing success of my cheesy miso garlic bread, I knew I just had to use the irresistible flavor combo of melty cheese, umami miso, and garlic again. And what better way to use it than in savory biscuits?!
These biscuits are buttery… VERY buttery. They use a substantial amount of butter to start off with, and before sliding them into the oven you brush them with a layer of garlic butter, before topping it off with ANOTHER layer of garlic butter right out of the oven! But ultimately the butter is what makes these biscuits so good and flaky that they tear so easily into soft, feathery layers.
If you don’t already have an urge in your belly to make these cheesy miso garlic biscuits, no worries! I’ll just happily whip them up within less than an hour and enjoy them all by myself, and really, it would be your loss.
tips for success
- Keep the butter cold! – It’s important to keep the butter as cold as possible because that’s what gives the biscuits that lovely buttery-flakiness! If the butter is cold when the biscuits go into the oven, it will melt and expand as the biscuits bake, creating those irresistible layers. So make sure to start off using cold butter, and if the butter starts to soften after being out for too long, just place the dough in the fridge to chill for a bit. Don’t forget to freeze the biscuits before baking too!
- Don’t overwork the dough! – Overworking the dough will result in a tough biscuit, and nobody wants that. Just knead the dough two or three times until it just barely comes together. That way you’ll get some nice, tender biscuits.
- Use a sharp knife or bench scraper! – When cutting the dough into portions, make sure to use something with a sharp edge, like a knife or metal bench scraper. This ensures the biscuits rise as high as possible. You can read more about the reason why in this excellent article by King Arthur Flour.
cheesy miso garlic biscuits
for the biscuits
- 3/4 cup buttermilk cold
- 3 tbsp white miso paste
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/8 teaspoon baking soda
- 1/2 cup (113 grams) unsalted butter cold & cut into 1/4 inch cubes
- 1 cup (120 grams) sharp cheddar cheese shredded
for the garlic butter
- 2 tbsp (28 grams) unsalted butter melted
- 1 clove garlic minced
- 1/2 teaspoon fresh parsley finely chopped
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Whisk the buttermilk and miso together. Set aside in the fridge.
- In a large bowl, whisk the flour, baking powder, kosher salt, garlic powder, and baking soda until well combined. Cut the butter in using a pastry blender or by using your fingertips to smush the butter cubes into layers.
- Add in the buttermilk-miso mixture, and mix with a fork until large clumps are formed. Add the shredded cheddar. Knead the dough only a couple times until nearly together. Dump the dough onto a floured surface, and pat into a one-inch thick square.
- Using a bench scraper, cut the square into four quarters, and stack the quarters on top of one another (this creates those flaky layers!). Flatten the stacked dough with your hands, and pat into a one-inch thick square again. Trim the sides of the dough off to create straight edges (I don’t recommend re-rolling these scraps to make one more biscuit as it will result in a tougher biscuit, but you could bake these scraps on their own for about 12-15 minutes at 425°F as little biscuit sticks).
- Cut into six equal pieces, and arrange on the prepared baking sheet, about 2 inches apart. Cover with plastic wrap. Freeze for at least 10 minutes.
- While the biscuits are in the freezer, prepare the garlic butter. Mix the melted butter, garlic, and parsley together.
- Brush the biscuits with the garlic butter. Bake for 16 minutes, until golden brown. Brush the biscuits once again with the leftover garlic butter. Enjoy your buttery, garlicky, biscuits full of umami-goodness!