The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
These cheddar garlic biscuits are buttery, cheesy, ridiculously garlicky, and exactly the kind of thing that disappears before dinner ever hits the table. They’re simple drop biscuits, so there’s no rolling, cutting, or trying to make anything look perfect. Just mix, scoop, bake, and brush them with plenty of garlic butter while they’re hot.
Cheddar Garlic Biscuits
Course: Bread, sidesCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
10
minutesCooking time
12
minutesTotal time
22
minutesSoft, buttery drop biscuits loaded with sharp cheddar and garlic, then brushed with plenty of warm garlic butter straight from the oven.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 cup cold salted butter, cut into small cubes
1 1/2 cups shredded sharp cheddar cheese
3/4 cup cold buttermilk
- Garlic Butter
4 tablespoons salted butter, melted
1 1/2 teaspoons garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon Italian seasoning, optional
Directions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, salt, and onion powder.
- Cut in the cold butter with a pastry cutter, fork, or your fingertips until the mixture resembles coarse crumbs with some small pieces of butter remaining.
- Stir in the shredded cheddar cheese.
- Pour in the cold buttermilk and gently stir just until the dough comes together. Do not overmix. The dough should be thick, sticky, and slightly shaggy.
- Drop 8 generous scoops of dough onto the prepared baking sheet, leaving space between each biscuit.
- Bake for 12–15 minutes, or until the biscuits are golden on top and cooked through.
- While the biscuits bake, combine the melted butter, garlic powder, dried parsley, and Italian seasoning, if using.
- Brush the hot biscuits generously with the garlic butter as soon as they come out of the oven. Serve warm.
Notes
- Cheese: Sharp cheddar gives these biscuits the most flavor. Freshly shredded cheese melts better than pre-shredded, but either will work.
Don’t overmix: Stir the dough only until everything comes together. Overmixing can make the biscuits dense instead of soft and tender.
Buttermilk: Keep the buttermilk and butter cold until you’re ready to use them. Cold ingredients help create a tender biscuit.
Garlic butter: Brush the biscuits while they’re still hot so the butter melts down into all those craggy edges. For even more garlic flavor, brush them once immediately after baking and again just before serving.
Storage: Store leftover biscuits in an airtight container for up to 3 days. Reheat briefly in the oven or air fryer for the best texture.
Variations: Add chopped green onions or chives, swap part of the cheddar for mozzarella or pepper jack, or add a pinch of red pepper flakes for a little heat.
