There’s something absolutely magical about a warm, buttery biscuit fresh from the oven, and the best part? You don’t need to be a baking expert to make them! These Easy Pillsbury Biscuits are the ultimate shortcut to homemade goodness, and I’m here to share all my favorite tips and tricks to make them absolutely irresistible.
I grew up watching my grandmother pull these beautiful golden biscuits from the oven, and honestly, there’s no shame in using Pillsbury biscuits as your base. They’re convenient, reliable, and when you dress them up the right way, nobody will ever know you didn’t make them from scratch. The secret is in the simple additions and techniques that elevate these humble biscuits into something truly special.
Whether you’re serving them alongside a creamy Best Heavy Cream Alfredo Sauce or pairing them with a delicious Best Pickled Red Onion for some brightness, these biscuits are incredibly versatile. I love making them for Sunday breakfast, holiday dinners, or whenever I need something comforting and delicious on the table fast.
In this guide, I’m sharing everything you need to know about making the most amazing Easy Pillsbury Biscuits. From the best way to prepare them to creative topping ideas that will have everyone asking for your recipe, we’re covering it all. According to Serious Eats, even the simplest ingredients benefit from proper technique, and these biscuits are no exception.
The beauty of this recipe is that it’s foolproof. You can’t really mess these up, which makes them perfect for beginners or anyone looking to save time in the kitchen. Pair them with your favorite Delicious Heavy Cream Pasta for an impressive dinner, or serve them with Best Chickpea Salad for a lighter meal. The possibilities are truly endless!
Let me show you how to transform these convenient biscuits into something that tastes like pure homemade heaven. With just a few simple tricks, you’ll be making biscuits that rival any bakery.
Ingredients
- 1 can (16.3 oz) Pillsbury Grands! Biscuits or 1 can (12 oz) regular Pillsbury Biscuits
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 teaspoon fresh parsley, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Fleur de sel or coarse sea salt for topping (optional)
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon honey (optional, for a touch of sweetness)
Instructions
- Preheat your oven to 375°F (190°C) for regular biscuits or 350°F (175°C) if using Grands! biscuits. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Remove the Pillsbury biscuits from the can by following the package directions. If using a traditional can, tap it sharply on the counter edge and peel back the paper.
- In a small bowl, combine the melted butter, minced garlic, fresh parsley, salt, black pepper, and garlic powder. Mix well to create a garlic butter mixture.
- Arrange the biscuits on your prepared baking sheet, spacing them about 2 inches apart to allow room for expansion.
- Using a pastry brush or the back of a spoon, generously brush the garlic butter mixture over the top of each biscuit, making sure to coat them evenly.
- If desired, sprinkle the grated Parmesan cheese over the buttered biscuits for extra flavor and a golden finish.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the biscuits are golden brown on top.
- Remove from the oven and immediately brush with any remaining garlic butter mixture while the biscuits are still warm.
- If desired, sprinkle with fleur de sel or coarse sea salt for a finishing touch that adds a beautiful salty contrast.
- Allow the biscuits to cool for 2-3 minutes on the baking sheet before serving warm.
Pro Tips
- **Pro Tip for Extra Fluffiness**: Don’t skip brushing the biscuits with butter! This creates a beautiful golden exterior and keeps them moist inside. For maximum fluffiness, brush them again right after they come out of the oven while they’re still warm and the butter can soak in.
- **Garlic Butter Variations**: If you want to switch things up, try adding fresh herbs like thyme, rosemary, or chives to your garlic butter mixture. Italian seasoning also works beautifully and gives a Mediterranean feel to these biscuits.
- **Cheese Elevation**: Besides Parmesan, you can experiment with sharp cheddar, gruyère, or even crumbled blue cheese for more adventurous flavors. Sprinkle the cheese on before baking for it to melt into the biscuits, or add it after baking for a more pronounced cheese flavor.
- **Make Ahead Strategy**: Prepare your garlic butter mixture in advance and store it in the refrigerator for up to 3 days. You can even brush the biscuits with the mixture and refrigerate them on the baking sheet for up to 2 hours before baking. Add about 2-3 minutes to the baking time if baking from cold.
- **Serving Suggestions**: These garlic butter biscuits pair perfectly with soups, stews, roasted vegetables, or as a side to any main dish. They’re also incredible served alongside breakfast items like scrambled eggs or as a base for breakfast sandwiches.
- **Texture Tips**: For crispier biscuits with more defined edges, arrange them on the baking sheet so they’re just barely touching or not touching at all. For softer, more connected biscuits, place them closer together so they bake slightly into each other.
- **Storage and Reheating**: Store leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat them by wrapping in foil and warming in a 300°F oven for about 10 minutes, or microwave for 20-30 seconds. As suggested by New York Times Cooking, proper storage techniques can make all the difference in maintaining freshness.
- **Sweetened Version**: For a sweet variation, skip the garlic and herbs, and instead brush with melted butter mixed with cinnamon and a drizzle of honey. Sprinkle with cinnamon sugar before baking for cinnamon sugar biscuits that are perfect with coffee.
- **Spicy Kick**: Add red pepper flakes to the garlic butter mixture if you like a little heat. A pinch of cayenne pepper also works wonderfully and adds depth without overwhelming the palate.
- **Texture Enhancement**: Don’t be afraid to brush the biscuits a second time halfway through baking if you want them extra buttery. This prevents them from drying out and ensures maximum flavor absorption.
- **Oven Temperature Matters**: If your biscuits aren’t browning evenly, you may have a hot spot in your oven. Rotate the baking sheet halfway through cooking time for more uniform golden brown results.
- **Serving Temperature**: These biscuits are absolutely best served warm, straight from the oven. The butter is at its most fragrant, the texture is fluffy and tender, and the garlic flavor really shines through. As Bon Appétit notes, timing is everything in baking and serving.