Cheddar Garlic Biscuits
These Cheddar Garlic Biscuits are flaky, buttery, and packed with cheesy garlic goodness. Perfect as a side for soups, stews, or simply enjoyed on their own, these biscuits come together quickly with simple pantry staples. The combination of sharp cheddar and garlic gives them a rich, savory flavor, while their soft, layered texture makes them irresistible.
Prep & Cooking Time:
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Total Time: 25 minutes
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon garlic powder
½ cup unsalted butter (cold, cubed)
1 cup shredded cheddar cheese
¾ cup milk (or buttermilk)
1 teaspoon dried parsley (optional)
Instructions:
Preheat oven
to 425°F (220°C). Line a baking sheet with parchment paper.
Mix dry ingredients:
In a large bowl, whisk together the flour, baking powder, salt, and garlic powder.
Cut in butter:
Add the cold, cubed butter to the flour mixture and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
Add cheese:
Stir in the shredded cheddar cheese.
Add liquid:
Pour in the milk and mix until a dough forms. Do not overmix.
Roll and cut:
On a lightly floured surface, roll the dough to about ¾-inch thickness. Use a biscuit cutter to cut out biscuits.
Bake:
Place biscuits on the prepared baking sheet and bake for 12-15 minutes or until golden brown.
Brush with butter:
Optional—Melt 2 tablespoons of butter and mix with a little garlic powder and parsley. Brush over the warm biscuits for extra flavor.
Serve: Enjoy warm!
Tips for Perfect Cheddar Garlic Biscuits
- Use Cold Butter – Cold butter helps create flaky layers. You can even freeze the butter for 10 minutes before cutting it into the flour.
- Don’t Overmix – Overmixing the dough can make the biscuits dense. Mix until just combined.
- Use Buttermilk for Extra Flavor – Swap regular milk for buttermilk to add a slight tang and enhance the tenderness.
- Grate Your Own Cheese – Pre-shredded cheese contains anti-caking agents that can affect the texture. Freshly grated cheese melts better.
- Brush with Garlic Butter – For extra flavor, mix melted butter with garlic powder and parsley, then brush over the biscuits while they’re still warm.
- Layer for Flakiness – Fold the dough over itself a few times before rolling it out to create more flaky layers.
Q/A Section
Q: Can I make these biscuits ahead of time?
A: Yes! You can make the dough, cut out the biscuits, and freeze them. Bake straight from frozen, adding 2-3 minutes to the baking time.
Q: Can I use a different cheese?
A: Absolutely! Try Monterey Jack, Pepper Jack for a little spice, or a mix of Parmesan and cheddar for extra sharpness.
Q: How do I store leftover biscuits?
A: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in an oven at 350°F (175°C) for a few minutes.
Q: Can I make these biscuits gluten-free?
A: Yes! Use a 1:1 gluten-free all-purpose flour blend for the best results.
Nutrition Information (Per Biscuit, Approximate)
- Calories: 180-220 kcal
- Carbohydrates: 20g
- Protein: 5g
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 300mg