Self-Rising Garlic Sticks

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Hands-on time:
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Yield: 32 sticks

Recipe photo

This new take on the typical yeast bread stick takes biscuit dough, shapes it into sticks, bathes the sticks in garlic butter, then bakes garlicky, pull-apart biscuit sticks. Their soft sides and crisp tops make them a favorite of both kids and adults.

Self-Rising Garlic Sticks

star rating (13) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 32 sticks
Published: 06/14/2012


Tips from our bakers

  • For an even quicker and easier treat, simply use a tablespoon cookie scoop to drop the biscuit dough into the garlic-butter in the pan, flattening them to (mostly) cover the bottom surface. Bake as directed.


1) Preheat your oven to 450°F. As the oven is preheating, place the 8 tablespoons butter in a 9" x 13" pan, and put the pan in the oven to melt the butter. When the butter is melted, remove the pan, and sprinkle in the minced garlic, stirring gently to distribute.

2) Stir together the flour and milk to make a soft dough. Gather the dough into a ball, and gently fold it over three or four times.

3) Place the dough on a well-floured surface, and roll/pat it into a 10" x 8" rectangle; it'll be fairly thin.

4) Cut the dough in half crosswise, into two 8" x 5" rectangles. Cut each rectangle into 16 sticks, about 5" x 1/2" each.

5) Lay the sticks close together in the pan, turning them to coat with the butter; you'll need to snug them right up against one another.

6) Bake the sticks for 15 to 20 minutes, until they're a light golden brown. Remove them from the oven, and as soon as you can handle them, gently pull them apart and place on a plate or in a basket. Serve warm.

Yield: about 32 sticks.


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  • star rating 01/25/2015
  • Mel from Texas
  • I love this recipe! I used a combination of butter and coconut oil. I rolled the dough out in white corn four for some added crunch, and added Italian seasoning to the butter and garlic, and the last few minutes I sprinkled on some aged parmesan. Yummy!
  • star rating 10/01/2014
  • wdkerr501 from KAF Community
  • The fine folks at a popular chain restaurant that offers unlimited bread sticks aren't going to be losing any sleep over the fear that their recipe got out, but this recipe is exactly what it claims - simple ingredients that come together in a flash and raise a simple meal of soup or salad up a notch. I sprinkled in a little Parmesan, and would add a bit more garlic next time - but overall, it's a keeper.
  • star rating 12/30/2013
  • TK from Boca Raton,FL
  • Short and sweet recipe that is tasty and is a great addition to a spaghetti meal. I also added a little more milk to the flour and lowered the oven temp to 415 degrees. Worked out nicely!
  • star rating 12/19/2013
  • jesshaver from KAF Community
  • These were delicious- I think my husband would have eaten the whole batch by himself! I added a little more milk to make the dough come together, and also sprinkled the tops with coarse salt before baking. Yum!
  • star rating 11/12/2013
  • dinaholton from KAF Community
  • I've made this recipe twice and both times I've needed to add a few more tablespoons of milk to get it to come together. I can't say this dough is particularly easy or enjoyable to work with. I find it a little heavy and dense, but the end result has been worth it. I consider this recipe to be a cross between a breadstick and a biscuit. Either way, they are very tasty and really good with soup or stew. I love the buttery garlicky flavor to them. They are not as quick as throwing together some quick biscuits, but they are faster than making a yeast dough. The first time I made it, I threw the whole stick of butter in my glass baking dish, and it ended up browning and almost burning in the oven before it was all melted down. The second time, I sliced it into pats and it melted nicely. I took it out when it was just melted and threw in four cubes of frozen garlic from Trader Joe's and let them melt into the butter while I rolled out the dough. I like using the frozen garlic because it is a smooth paste and it incorporates really nicely into the butter. My breadsticks took only about 12 minutes to bake. I think if you overbake them, they will become dry and possibly break. At 12-13 minutes, they were nicely browned but still soft and held together.
  • star rating 10/16/2013
  • Menzrob from KAF Community
  • I too found the dough, and resulting sticks, dry. Disappointing.
    I am sorry to hear that the recipe did not work for you! It sounds like there may have been a measurement issue with your recipe. Please call our Baker's Hotline so we can troubleshoot the recipe with you!-Jon 855 371 2253
  • star rating 02/03/2013
  • Florentyna Davis from KAF Community
  • I liked this recipe. But my family and I were expecting light buttery bread sticks and these came out like biscuits. They didn't taste buttery at all. They were fragile and though they puffed up in the oven, they broke as soon as they were picked up. The garlic flavor was so subtle that we could hardly taste it. I'm glad that I tried this recipe because I like to do experiments. However, I don't think I will do this recipe again.
  • star rating 01/05/2013
  • Shelley from Buffalo, NY
  • I really, really wanted to make this recipe, and I really, really wanted it to be good. It just...didn't meet my expectations. The dough never really came together -- and I did it twice. I'm not a novice baker, so this should not have been a problem. It was almost impossible to roll or pat out. The resulting breadsticks were heavy and dense. The garlic burned, and my breadsticks were in the oven for 14 minutes. I think the recipe needs more liquid. Disappointing, really.
    It sounds we might need to re-work this recipe, but it also matters greatly how you measure your flour. If you do not follow our method, you can end up with quite a bit too much flour and thus, dense and stiff garlic sticks. Fluff the flour, sprinkle gently into your measuring cup until heaping, then sweep off the excess with the back of a butter knife. Do not tap the meauring cup or pack the flour into it to make sure the flour is not over-measured. I will be sure to pass along these comments to get this recipe right! Also, if your 9x13 pan is dark in color, it will cook things very quickly. You will want to try turning down the oven temperature to 400F and see how it goes! Kim@KAF

  • star rating 09/29/2012
  • florskitchen from KAF Community
  • They weren´t as good as I thought. I think they lack salt, but ok, thanks for recipe.
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