I love these cheesy garlic cheddar biscuits so dang on much. They taste just like those famous Red Lobster Cheddar Bay Biscuits! But the best part is you can make these in a flash and eat the whole pan at home without judgement.
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How to Make Garlic Cheddar Biscuits
This garlic cheddar biscuits recipe is a cinch to put together. The biscuit batter comes together in just a few minutes. I love recipes like that. Let’s get started.
- Sift together the flour, garlic powder, and onion powder in a medium mixing bowl.
- Use a pastry blender or two forks to cut the cubed butter into the flour until it resembles cornmeal.
- Add the cheddar cheese to the bowl and mix into the crumbs.
- Make a well in the center and add the buttermilk.
- Mix the buttermilk into the dry ingredients gradually, using a fork only to the point it’s fully moistened.
- Use a 4-ounce ice cream scoop to divide the dough, placing the biscuits side by side in the buttered skillet.
- Mix together the melted butter, parsley, and garlic salt. Lightly brush the tops of the biscuits, reserving some of the herbed butter to brush on the top at the end of baking.
- Bake the biscuits for 15 to 20 minutes, or until cooked through and golden. If you like them to have deeper browned tops, broil them at the end of baking. Brush the tops of the biscuits with the reserved herbed butter and serve.
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Garlic Cheddar Biscuits Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 3 cups self-rising flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup salted cold butter cubed
- 2 tablespoons salted butter melted
- 2 cups shredded sharp cheedar cheese
- 1 cup whole buttermilk
- 1 teaspoon chopped fresh Italian parsley
- ¼ teaspoon garlic salt
Instructions
- Preheat the oven to 425F. Butter the bottom and sides of a 10 inch cast-iron skillet.
- In a medium sized mixing bowl, sift together the flour, garlic powder, and onion powder. Use a pastry blender or two forks to cut the cubed butter into the flour until it resembles cornmeal. Mix the cheddar cheese into the crumbs.
- Make a well in the center and add the buttermilk. Mix the buttermilk into the dry ingredients gradually, using a fork. Mix until just fully moistened.
- Use a 4 ounce ice cream scoop to divide the dough, placing the biscuits side by side in the skillet.
- Mix together the melted butter, parsley, and garlic salt. Lightly brush the tops of the biscuits, reserving some of the herbed butter for the tops at the end of baking.
- Bake for 15 to 20 minutes, or until cooked through and golden. Broil at the end of baking to brown the tops further, if desired.
- Brush with the reserved herbed butter and serve.
Notes
- Leftovers: Store them at room temperature for up to three days or in the fridge for up to five days.
- Freezer: Cheddar garlic biscuits also work great to freeze. Store them in a freezer bag or airtight container once they’re fully cooled for up to three months. Thaw before serving or reheating.
Nutrition
Recipe Tips
- Make sure you don’t over mix your biscuit dough. Just mix until everything is combined or they will be tough and not tender.
- Work quickly so everything stays cold. If the dough begins to warm at all, add the biscuits or dough to the fridge before you bake.
- Choose sharp or extra sharp cheddar cheese for the best flavor.
- Serve right away while the biscuits are still hot from the oven.
Recipe Help
Biscuits can get a bit tough when reheated in the oven. The microwave works well. I like to wrap up a few in a paper towel sprinkled with a few drops of water and then heat in 30 second increments until they’re hot. It helps to move them around after each heating interval. If you prefer to heat them in the oven. Sprinkle a bit of water on top and wrap them up in foil. Heat in a 325° F oven until they’re hot.
More Easy Homemade Bread Recipes
- Roasted Garlic No-Knead Bread
- Fluffy Sweet Potato Biscuits
- 7 Up Biscuits
- Bacon Cheddar Biscuits
- Blueberry Lemon Biscuits
- Big Mama’s Biscuits
- Hot Water Cornbread
- Cathead Biscuits
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
This post was originally published May 2016. It has been updated with new images and content.
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I found your recipes last week and have been enjoying deciding on what to try out. Built our dinner meal around these wonderful cheddar bay biscuits and they did not disappoint. So tasty and turned out perfect. Recipe was easy to follow. Had it with southern fried chicken, corn salad, mash potatoes and gravy. Looking forward to trying more of your recipes over the next few weeks. Thank you from Australia
Yay! I am so happy to hear that you liked the biscuits and that dinner sounds amazing! I can’t wait to see what you think about the other recipes on the site!
My family love these
Biscuits.They are way better and more flakey than the one at RL. This recipe is a keeper.
this is the first time for me trying this recipe! but from the comments, I can tell it is a hit! can’t wait to test it out next weekend!
These were absolutely delicious! I made a lamb and mushroom stew and wanted to make a new side dish rather than my usual mashed potatoes. Thought of garlic bread but then thought of biscuits and OMG, your recipe came up and it was a sign I had to make them. They were a hit with the stew!
These are wayyyyy better than Red Lobster’s! And just the aroma in my house is to die for. Thank you for sharing!