Garlic Cheese Biscuits
Why head to a restaurant for those yummy garlic cheese biscuits when you can make them right in your very own kitchen? It only takes about 15 minutes to stir a few basic ingredients together, top with garlic then drop them on a baking sheet. It’s so much faster than kneading and rolling out dough!
The secret to that tender, flaky texture we all crave is in the mixing. When cutting butter into flour, you should still have small pieces of butter (about half the size of a pea) remaining. The same thing goes when adding buttermilk. We know it’s difficult, but restrain from over mixing! Otherwise, you’ll have tasty but tough biscuits.
To give your biscuits that extra zing, use sharp or extra sharp cheddar cheese. It’ll really kick this mouthwatering recipe up a level!
Flaky and delicious garlic cheese biscuits
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 cup unsalted butter, very cold and cut into ½" cubes, 1 stick
- 4 oz sharp cheddar cheese, grated, approximately 1 c
- 1 1/4 cups buttermilk
- 3 Tbsp unsalted butter
- 1/4 tsp garlic powder
- 1 pinch salt
- dried parsley, for sprinkling
- Place the rack in the center of the oven and preheat the oven to 375 degrees. Spray a baking sheet with non-stick cooking spray then set aside.
- Combine the flour, baking powder, baking soda, salt, garlic powder and paprika in a large bowl or in the bowl of your food processor. Mix the dry ingredients together until they are all well distributed throughout the mixture.
- Add the cubes of cold butter and either cut the butter in with a pastry cutter or pulse the food processor until the butter is quite small, but not completely incorporated into the flour—you’re looking for butter pieces that are about half of the size of peas. If using a food processor, remove the ingredients to a large mixing bowl once your butter has been incorporated into the dry ingredients.
- Add the grated sharp cheddar cheese to the butter/flour mixture and mix until evenly incorporated.
- Next, add the buttermilk and stir just until the mixture is uniformly combined.
- Spoon the batter in heaping tablespoons onto the prepared baking sheet—they should be just a little bigger than a golf ball. This is one time you don’t have to worry about neatness! Just make sure you use the same amount of batter for each biscuit so that they all cook evenly and space them about an inch and a half apart. (This recipe makes about 18 biscuits, so you may have to bake them in two batches. There’s no need to press them down as they’ll spread while in the oven and the little peaks that are standing up on top of the batter will brown nicely).
- Bake the biscuits until the peaks and edges are golden brown, about 14−16 minutes. Rotate the pan halfway through baking if you don’t have the perfect oven and yours tends to have hot spots.
- While the biscuits are baking, melt 3 tbsp butter in the microwave then stir in garlic powder and a pinch of salt. Once the biscuits have been removed from the oven, brush the tops of each biscuit with the garlic butter mixture. Crush a little dried parsley between your fingers then sprinkle over each one.
- Allow the biscuits to cool for 5 minutes before digging in. You probably won’t have any leftovers but if you do, they’ll keep at room temperature for 3 days in an airtight container. Enjoy!