You are going to love these Garlic Cheddar biscuits! It will surely be a taste explosion in your mouth! Soft, flakey, buttery, garlic, cheddar… so good!
These garlic cheddar biscuits from scratch are really quick and easy to make. You will find that it is easy enough to go with a weekday meal, and tasty enough to serve with a more formal meal.
- 2–1/2 cups (307 grams) all-purpose flour, plus extra for rolling out the dough
- 2 tablespoons (27 grams) baking powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 cup (115 grams) unsalted butter, cubed and cold
- 1 cup + 2 tablespoons buttermilk, divided
- 2 teaspoons honey
- 1–1/2 cup (122 grams) shredded cheddar cheese
Garlic Butter Topping:
- 1/4 cup (60 grams) butter
- 1 garlic clove, minced
- 1 teaspoon dried parsley
- About 15 minutes before you start working, place your butter in the freezer to chill. Working with cold butter is key to creating nice, flakey biscuits.
- Preheat your oven to 425° Fahrenheit.
- To make these garlic cheddar biscuits you will place the all-purpose flour, baking powder, garlic powder, and salt in the food processor. Give it a pulse to combine them.
- Then, add in your cubed butter and pulse the mixture until you have small pea-sized chunks. Avoid breaking the butter too finely or you won’t have a flakey crust.
- If you don’t have a food processor, you can grate your butter using the large-holed side of a box grater. And use a spatula to combine everything.
- Transfer the mixture to a large bowl, and add in the buttermilk, honey, and cheddar cheese. Use your spatula to mix together until it starts to come together. Be sure not over-mix the dough. It will look shaggy, and still have some wet spots.
- Lightly flour your work surface and transfer the dough onto the flour. Add flour to your hands and work the dough a bit more to allow it to come together. If it gets too sticky, add additional flour.
- Then, flatten out the dough into a rectangle that is about 3/4″ thick. Fold the dough like a letter. Pull one of the short sides over 2/3’s of the way, and then fold the other side over to the edge.
- Rotate the dough 90° and flatten it back out until it’s 3/4″ thick again, and fold the dough the same way you did before.
- Repeat this process 2 more times.
- Finally, flatten the dough back out to be 3/4″ thick and use a 2-1/2″ – 3″ diameter round cutter or cup to cut out the biscuits. I use a cup to make my biscuits. I like to place flour in a container and make sure to dip my cup into the flour in between each cut to avoid having the dough stick to the cup.
- Place your cutter onto the dough and press down. Do not rotate the cutter at all or the biscuits will not fully rise. Rotating the cutter will seal the edges and prevent it from lifting up and creating a nice, tall fluffy biscuit.
- Bring the scraps back together and repeat the lamination process (the folding steps) again. Continue this process until all the dough is used.
- Transfer the biscuits directly to your cast-iron skillet. Allow the biscuits to touch each other so that they can rise up and not outward. If you don’t have a cast-iron skillet, you can use a parchment-lined baking sheet to bake these garlic cheddar biscuits.
- Brush on the remaining buttermilk onto the top of the biscuits and bake for about 8-10 minutes, or until the tops are golden brown.
- While the biscuits are baking, combine the melted butter, garlic clove, and dried parsley in a small bowl. After the biscuits are out of the oven, you can brush the butter mixture onto the biscuits. I liked brushing on the butter mixture after it started to firm up again because it is easier to control the garlic and parsley. When the mixture was liquidy the garlic and parsley seemed to just slide right off.
- These biscuits can be served with butter, and are best warm.
- Garlic cheddar biscuits will keep in a sealed container for about 5 days either at room temperature or in the refrigerator.
- Category: Bread
- Method: Bake
- Cuisine: American
Keywords: cheddar bay biscuits, garlic cheddar biscuits, cheddar biscuits