These garlic cheddar biscuits are not only delicious, they are SO easy to make.
All right, I don’t care if you hate Red Lobster and think that their food is the worst ever (my family loves Red Lobster and I grew up eating there on a regular basis, and still do from time to time when my family goes out) everyone loves their Cheddar Bay Biscuits (if you don’t you don’t have to tell me I’m wrong. Just be content in knowing it.).
I remember when they first introduced them. It was like some sort of epiphany, a little gift from Heaven in the shape of a cheesy, garlicky piece of soft bready goodness. If Red Lobster ever decided to discontinue the Cheddar Bay Biscuits, they’d have to just go ahead and close their doors, because even their most devoted fans would commit mutiny. Or so I hypothesize. But I digress….. 
Now, I am sure that many of you have attempted to make these garlic cheddar biscuits at home. For many years, I did too, with my trusty Bisquick biscuit recipe (from the back of the box). I was disappointed every time (sorry, Bisquick. It’s true). There was just something missing! A few years ago, however, I found the book Top Secret Restaurant Recipes 2 by Todd Wilbur, and everything changed. There was a recipe in the book for Cheddar Bay biscuits, and it was awesome.
The thing is… Todd’s recipe for garlic cheddar biscuits calls for Bisquick. You guys know me. There’s no Bisquick in this house. Biscuits must be made from scratch, whether they’re plain buttermilk biscuits or garlic cheddar biscuits. Now, I know that they sell Cheddar Bay biscuit mix in the stores these days, but these garlic cheddar biscuits are simple, with just a few ingredients (use self-rising flour to make the ingredient list even shorter).
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Cheddar-Garlic Biscuits
- Total Time: 30 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Flaky biscuits with a sharp cheddar and garlic punch. Perfect for brunch or a simple weeknight dinner.
Ingredients
- 2 cups (473 ml) all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 0.5 teaspoons baking soda
- 1 tablespoon garlic powder
- 6 tablespoons cold unsalted butter
- 4 ounces (113 g) cheddar cheese
- 1 cups (237 ml) buttermilk
- 4 tablespoons unsalted butter
- 2 teaspoons dried parsley
Instructions
- Preheat oven to 450°F (224°C).
- In a large bowl, stir together flour, baking powder, salt, baking soda, and 1 1/2 teaspoons garlic powder.
- Cut in butter using a pastry blender or fingertips until the mixture resembles coarse crumbs.
- Stir in cheddar cheese.
- Stir in buttermilk, starting with 3/4 cup and adding more until the dough comes together.
- Scoop 1/4-cup portions of dough onto a baking sheet, leaving edges barely touching.
- Bake for 12-15 minutes, or until golden brown.
- In a small bowl, mix melted butter and remaining garlic powder.
- Brush the biscuit tops liberally with the garlic butter mixture.
Notes
- For extra flaky biscuits, be sure to keep the butter very cold when cutting it into the dry ingredients.
- Substitute 1 cup of milk and 1 tablespoon of lemon juice or vinegar for the buttermilk.
- Store leftover biscuits in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 200
- Sugar: 2
- Sodium: 300
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 25
- Fiber: 2
- Protein: 4
- Cholesterol: 20
Frequently Asked Questions
Why do these biscuits call for cold butter?
Cold butter creates steam pockets as it melts in the oven, which produces the flaky, layered texture that characterizes a good biscuit. Room-temperature butter blends in too evenly and makes them dense.
What can I use instead of buttermilk?
Add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and let it sit for 5 minutes. It curdles slightly and mimics buttermilk’s acidity.
Can I use sharp cheddar, or does it need to be mild?
Sharp or extra-sharp cheddar produces a more pronounced flavor. Both work; it depends on how assertive you want the cheese taste to be.
Should I twist the biscuit cutter when cutting these?
Do not twist. Press straight down and lift. Twisting seals the edges and prevents the biscuits from rising properly in the oven.
Can I freeze cheddar-garlic biscuits after baking?
Yes. Let them cool fully, then freeze in a zip-top bag for up to 2 months. Reheat in a 350°F (175°C) oven for 8-10 minutes.
Whipped these up on a lazy Sunday afternoon, and they were gone by dinner! The cheddar-garlic combo was spot on for a cozy evening in. I may need to make a double batch next time.