Garlic Cheddar Biscuits Recipe

Introduction

These Garlic Cheddar Biscuits are a perfect savory treat, combining sharp cheddar cheese with fragrant garlic and spices. Crispy on the outside and tender inside, they make a delicious side for any meal or a satisfying snack on their own.

Ingredients

• 2 cups all purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• 5 tablespoons unsalted butter (cold, plus extra for greasing the pan)
• 1 cup shredded sharp cheddar cheese
• 1 cup buttermilk

Instructions

1. Step 1: Preheat the oven to 425℉. Lightly butter a 10-inch cast iron skillet or a similarly sized baking dish and set it aside.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, and paprika until well combined and clump-free. Alternatively, pulse these ingredients a few times in a food processor.
3. Step 3: Grate the cold butter using the large side of a box grater and add it to the flour mixture, tossing to combine. You can also cut the butter into the flour with a pastry cutter or pulse in a food processor until the butter pieces are about pea-sized. If using a food processor, transfer the mixture to a large bowl afterward.
4. Step 4: Stir in the shredded cheddar cheese until evenly incorporated.
5. Step 5: Make a well in the center of the mixture and pour in the buttermilk. Gently stir until the dough is mostly combined; it will appear shaggy and sticky. Turn the dough out onto a lightly floured surface.
6. Step 6: With lightly floured hands, gently pat the dough into a large rectangle about 10-12 inches wide and ¾ inch thick. Keep extra flour nearby to prevent sticking. Fold the dough in half, rotate it 90 degrees, and pat it back into a rectangle. Repeat this folding process a total of five times, finishing with a rectangle about ¾ inch thick.
7. Step 7: Using a 2.5 to 3 inch biscuit cutter, cut biscuits from the dough without twisting the cutter to avoid sealing the edges. Gently reform the scraps and continue cutting until all dough is used. You should get about 7 to 8 biscuits.
8. Step 8: Arrange the biscuits snugly in the prepared skillet, touching if possible for better rise. Bake for 16-20 minutes or until the tops are golden brown.

Tips & Variations

• For a richer flavor, brush the tops of the biscuits with melted butter right after baking.
• Try adding chopped fresh herbs like chives or rosemary to the dough for an aromatic twist.
• If you don’t have buttermilk, you can substitute with 1 cup of milk plus 1 tablespoon of lemon juice or vinegar, left to sit for 5 minutes.
• Use a sharp cheddar for the best sharpness, or mix in a bit of mozzarella for extra gooeyness.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked biscuits in a sealed bag for up to 3 months. To reheat, warm them in a 350℉ oven for 10-15 minutes until heated through and slightly crisp on the outside.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits without a cast iron skillet?

Yes, you can use any oven-safe baking dish of similar size. A metal or ceramic pan works well to bake these biscuits. The skillet helps with even browning but isn’t essential.

How do I keep the biscuits tender and flaky?

Use cold butter and handle the dough gently while folding and cutting. Avoid overmixing and twisting the cutter to ensure a tender, flaky texture.

Garlic Cheddar Biscuits Recipe

Print Recipe

★★★★★

4.9 from 134 reviews

These Garlic Cheddar Biscuits are a flavorful and cheesy twist on classic buttermilk biscuits. Perfectly tender with a golden crust, they combine aromatic garlic, sharp cheddar cheese, and a hint of paprika for a deliciously savory bread that pairs wonderfully with any meal or can be enjoyed on its own.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 7 to 8 biscuits 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika

Wet Ingredients

• 1 cup buttermilk

Other Ingredients

• 5 tablespoons unsalted butter (cold, plus extra for greasing the pan)
• 1 cup shredded sharp cheddar cheese

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 425℉ (220℃). Lightly butter a 10-inch cast iron skillet or a similarly sized baking dish to prevent sticking and set it aside for later use.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, and paprika until fully combined and free of clumps. You can also pulse these ingredients a few times in a food processor if preferred.
3. Incorporate Butter: Grate the cold unsalted butter using the large side of a box grater and toss it into the flour mixture. Alternatively, cut the butter into cubes and cut it into the flour using a pastry cutter or pulse it in a food processor until the butter pieces are about pea-sized. If using a food processor, transfer the mixture back to a large bowl afterward.
4. Add Cheese: Stir in the shredded sharp cheddar cheese, ensuring it is evenly distributed throughout the mixture.
5. Add Buttermilk and Form Dough: Make a well in the center of the flour mixture and pour in the buttermilk. Gently stir the ingredients together until mostly combined. The dough will be slightly shaggy and sticky at this point. Turn it out onto a lightly floured surface.
6. Fold Dough: Pat the dough into a large, flat rectangle about 10 to 12 inches wide and ¾ inch thick, using lightly floured hands and surface as needed to prevent sticking. Fold the dough in half, rotate so the folded edge is horizontal, and then gently pat it back into a rectangle. Repeat this folding and patting process a total of five times to create layers, then pat the dough into a final rectangle about ¾ inch thick.
7. Cut Biscuits: Using a biscuit cutter approximately 2.5 to 3 inches in diameter, cut out biscuits from the dough without twisting the cutter to avoid sealing the edges. Gently reform the scraps to cut additional biscuits until all dough is used, yielding about 7 to 8 biscuits total.
8. Bake Biscuits: Arrange the biscuits closely together or even touching in the prepared cast iron skillet. This close placement helps achieve a better rise and tender sides. Bake in the preheated oven for 16 to 20 minutes, or until the tops are golden brown and the biscuits are cooked through.

Notes

• Cold butter is essential for flaky biscuits—don’t let it soften before mixing.
• Folding the dough multiple times develops layers which results in a tender, flaky texture.
• Do not twist the biscuit cutter when cutting to ensure the biscuits rise properly and have delicate edges.
• Buttermilk can be substituted with milk plus a tablespoon of lemon juice or vinegar if unavailable.
• Serve warm with butter, honey, or as a side to soups, stews, or breakfast dishes.

Keywords: Garlic cheddar biscuits, cheesy biscuits, buttermilk biscuits, savory biscuits, quick biscuits, homemade biscuits