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Homemade Cheesy Garlic Biscuits
Light, fluffy, buttery homemade biscuits with cheddar cheese and garlic. These are the perfect homemade biscuit!
Years ago, I was picked up by my friend and she told me she was taking me to dinner at one of her favorite restaurants. Now I am a huge foodie and get so excited to learn about new places and try new things. Recently, one of my friends took me to a Cambodian food restaurant and I was giddy trying out all of the unique dishes.
So I was anticipating where we could be going. She pulled into the parking lot and I looked up and it was The Red Lobster. Now if you can believe it, I had never even been to a Red Lobster. So this was a first. She told me that her favorite thing were their garlic cheddar biscuits. All she had to say was biscuits and I was in. If there were carbs being served as an appetizer, I am a happy customer. Free chips and salsa? Bring it all day long.
We ate more cheesy biscuits than I would like to admit but they were real good. I went home and did what I normally do and try to recreate a homemade version. They were light, fluffy, and buttery with the perfect amount of cheesiness and I was hooked. Now I get to share the goodness with all of you!
It all starts with a buttery biscuit. The biscuit has to have flavor and it all begins with butter. I have tried biscuits with shortening and I just miss the flavor of butter. I have a few tips on how to incorporate the butter so look for them below.
Another key is to use fresh buttermilk. It just creates that tender texture that is beyond perfection. Buttermilk is such a game changer when baking.
I love to use freshly grated cheddar cheese from a block because it just melts so much better. If you want to really taste the cheddar cheese, I suggest using a sharp cheddar. You will thank me later.
Tomorrow I am going to share my biscuits and gravy so get ready! It is easier than you think and gets rave reviews! For a traditional drop biscuit recipe, check out my Easy Buttermilk Drop Biscuits Recipe.
How to make the Best Garlic Cheddar Biscuits:
- Start with cold butter. I like to use frozen butter or at the very least, cold butter straight from the refrigerator. This will make the biscuits extra flaky. If the butter is frozen, I suggest using a grater to grate the frozen butter. This creates butter shreds throughout the biscuit which makes them even better.
- Add all-purpose flour, baking powder, baking soda, salt and sugar and stir together in a bowl. Fold in buttermilk.
- Shred the cheddar cheese and place in the bowl. Sprinkle with garlic powder.
- Stir together until it becomes a ball. I love to use my clean hands to really incorporate the ingredients. It will look a little shaggy but don’t worry, it will come together!
- Roll into a 1/2 inch circle and using a round cutter, cut into rounds.
- Place in a pan close together so that they rise up and not out. Bake at 450 degrees for about 11-13 minutes or until a light golden brown color. Brush with a generous amount of melted butter.
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Garlic Cheddar Biscuits
Ingredients
- 2 cups Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Sugar
- 1/2 cup Cold Butter (preferably frozen)
- 1 cup Buttermilk
- 3/4 cup Cheddar Cheese
- 1/4 to 1/2 teaspoon Garlic Powder
- 4 Tablespoons Melted Butter (for brushing on the top)
Instructions
- Preheat oven to 425 degrees. In a medium-sized bowl, add flour, baking powder, baking soda, salt, and sugar.
- If the butter is frozen, use a grater to grate the butter into the bowl. If it is just cold, cut into tiny pieces.
- Fold in buttermilk and mix until incorporated. Add the cheddar cheese and garlic powder. May want to use your clean hands to mix the ingredients together and become a cohesive ball. Once it looks pretty smooth, it is ready to roll out.
- Roll into a 1/2 inch circle. Cut into round circles using a round biscuit cutter. Place in a 9 x 9 baking dish. Try to group the biscuits close together so as they bake, they rise up and not out.
- Bake for 12-14 minutes or until a light golden color. Melt the remaining 4 Tablespoons of butter in a bowl. Brush the baked biscuits with the melted butter when removed from the oven. Serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was amazing and a total hit with our Creamy Potato Soup tonight! They were fluffy but with the perfect crispyness to the edges. I didn’t have buttermilk so I substituted with the juice of half a lemon and whole milk to equal one cup. Can’t wait to make these again with the buttermilk!