Garlic Cheese Biscuits

What makes these biscuits so delicious and easy

• These biscuits are packed with flavor! There’s so much to love about each salty, cheesy, garlicky, herby, buttery bite.
• There is nothing quite like the tender texture of cheesy biscuits. They’re flaky, soft, and melt in your mouth.
• This quick side dish only takes about 20 minutes of prep before going into the oven.

INGREDIENT FUNCTIONS & SUBSTITUTIONS

Butter: I like making all-butter biscuits because of the delicious flavor. Technically, you can make this biscuit recipe using any type of fat: butter, shortening, lard, or even non-dairy butter for vegan biscuits. Butter also has a higher water content compared to the other types of fat, so the biscuits rise more when made with butter.

Use a non-dairy butter to make it vegan.

Flour: Flour gives these biscuits structure. I recommend all-purpose flour, but you can also make biscuits using self-rising flour (try my recipe for self-rising flour biscuits). 

For gluten free biscuits, substitute the same amount of all-purpose flour with a gluten free flour blend. I have had great success with this 1-to-1 gluten free flour blend.

Baking Powder: Baking powder helps the biscuits rise and adds fluffiness.

Baking Soda: While baking powder does the heavy lifting in terms of leavening, baking soda is needed to balance out the acidic ingredients.

Salt: Salt adds flavor.

Buttermilk: My favorite biscuits are always made with buttermilk! Buttermilk adds moisture and binds the ingredients together. And, because buttermilk is cultured, it’s acidic and adds a delightful tang to these biscuits. If you don’t have buttermilk on hand, make your own with this DIY buttermilk substitute. 

DIY Buttermilk Substitute: Add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup. Pour in enough whole milk until it measures 1 cup. Stir together and let the mixture stand for 5 minutes before adding it to your biscuit dough. You can follow this same process with non-dairy milk.

Cheddar Cheese: Cheddar cheese is what gives these biscuits the most incredible flavor! Use any type of cheddar like mild cheddar or sharp cheddar cheese. Or, switch it up completely and use another kind of cheese like pepperjack or colby.

For a vegan alternative, use the same amount of a non-dairy cheese. 

Rosemary & Thyme: Fresh herbs are optional but they add a bright, earthy flavor. If fresh herbs aren’t available, use any combination of dried herbs like dried oregano, Italian seasoning, or sage.

Fresh vs. Dried Herbs: As a general rule, one tablespoon of fresh herbs is equivalent to about one teaspoon of dried herbs. Here’s a link to more information about using fresh and dried herbs.

HOW TO MAKE GARLIC CHEESE BISCUITS

These cheesy garlic biscuits are a variation on my popular recipe for classic butter biscuits.

Biscuit recipes utilize the Biscuit Mixing Method. The purpose of this method is to reduce gluten development which keeps the biscuits light and tender while also working to create flaky layers in the dough. 

COMBINE DRY INGREDIENTS

In a large bowl, whisk the flour, salt, baking soda, baking powder, and herbs together.

CUT IN THE BUTTER

Add the diced, cold butter to the mixing bowl and cut it into the flour mixture.

To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half.

Add in the shredded cheese and toss to combine evenly.

MIX IN THE BUTTERMILK

Pour all of the cold buttermilk into the bowl at once and use a wooden spoon to gently combine. Stir just until the mixture becomes one mass, but not until smooth. The dough should be pretty lumpy.

SHAPE THE DOUGH

Flour a clean work surface and your hands. Gently gather all of the dough and place it on the lightly floured surface. Using your hands, pat the dough into a 1 inch (2.5 cm) thick disc. You may need to dust a bit of flour on top of the dough. Fold the dough in half and then turn it 90 degrees. Pat it out and fold it again, repeating the process for a total of 6 times.

This “pat and fold” process forms layers that will create flaky biscuits.

CUT OUT THE BISCUITS

Pat the dough so it’s 1 inch (2.5 cm) thick. Use a biscuit cutter to cut each biscuit. When cutting the biscuits, dip the cutter in flour, press straight down into the dough, and pull it back up without twisting it.

Gently pat the scraps together and repeat the process until all biscuits are cut out and no dough remains.

BAKE

For really tall biscuits, place them very close together in your baking pan (or cookie sheet). I like to use a buttered cast iron pan. Sprinkle some additional shredded cheddar cheese on top.

Once the biscuits are in the oven, do not open the oven door for at least the first half of baking time. The steam trapped in the oven helps with the rise, and if the door is opened, the steam releases.

Once the biscuits are baked, use a pastry brush to brush on melted garlic butter and sprinkle with flaky salt. Totally optional but these two extras really elevate these cheddar biscuits!

FAQ

What main dish goes with garlic cheese biscuits?

These savory biscuits are a delicious addition to any meal. I particularly love to serve them with a hearty meal like soup, pot roast, or seafood boil, and they’re a staple on my Thanksgiving and Christmas menus.

PREP & STORAGE

How to prep ahead: Make the biscuit dough the day (or 2-3 days) before serving. Prepare the biscuits as directed, place them on a baking sheet lined with parchment paper (or in a buttered cast iron pan), and wrap the entire pan with plastic wrap. When ready to serve, remove the plastic wrap and bake directly from the refrigerator.

How to store in the refrigerator (or at room temperature): While biscuits are best enjoyed fresh, wrap completely cooled leftover biscuits in aluminum foil and store in the refrigerator or at room temperature for up to 2 days.

How to store in the freezer: Freeze the biscuits raw and bake straight from frozen at 425°F/220°C for 18-21 minutes, until baked through. I go into more details about how to freeze biscuits (before or after baking) in this post.

MORE RECIPES FROM BAKER BETTIE!

If you loved this easy recipe, you might like to try these other savory side dishes!

• Soft Yeast Rolls
• Crescent Rolls
• Easy Moist Cornbread