Homemade Cheddar Biscuits

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.

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.

1. Sift together the flour, garlic powder, and onion powder in a medium mixing bowl.
2. Use a pastry blender or two forks to cut the cubed butter into the flour until it resembles cornmeal.

3. Add the cheddar cheese to the bowl and mix into the crumbs.
4. Make a well in the center and add the buttermilk.

5. Mix the buttermilk into the dry ingredients gradually, using a fork only to the point it’s fully moistened.
6. Use a 4-ounce ice cream scoop to divide the dough, placing the biscuits side by side in the buttered skillet.

7. 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.
8. 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.

Cheddar Biscuits Recipe

These light, fluffy, buttery and perfectly cheesy Garlic Cheddar Biscuits are the perfect copycat for the famous Cheddar Bay Biscuits online!   They are insanely easy to make as well!  

4.82 from 11 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

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Author: Jocelyn Delk Adams

Course: Bread

Servings: 12 biscuits

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

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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

• 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

Calories: 286kcal | Carbohydrates: 24g | Protein: 9g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 271mg | Potassium: 79mg | Sugar: 1g | Vitamin A: 515IU | Calcium: 166mg | Iron: 0.4mg

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Instructions

1. Preheat the oven to 425°F. Generously butter the bottom and sides of a 10-inch cast-iron skillet.
2. In a medium mixing bowl, sift together the flour, garlic powder, onion powder, smoked paprika, and cayenne.  Using a pastry blender or two forks, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs with some pea-size pieces of butter remaining.
3. Fold in the cheddar, smoked Gouda, and chopped chives.
4. In a separate bowl, whisk together the sweet potato purée and ½ cup plus 2 tablespoons of buttermilk until smooth.
5. Make a well in the center of the dry ingredients. Add the sweet potato mixture and gently stir with a fork until the dough is evenly moistened. Avoid overmixing. If dry flour remains at the bottom of the bowl, add additional buttermilk 1 tablespoon at a time. The dough should be thick, moist, and scoopable, not loose.
6. Using a 4-ounce ice cream scoop, divide the dough into the prepared skillet, arranging the biscuits side by side.
7. Bake for 18–23 minutes, or until the biscuits are cooked through and golden brown. If desired, broil them briefly at the end of baking to deepen the color, watching carefully.
8. While biscuits bake, combine the browned butter, garlic powder, sage, parsley, and salt. And set aside.  
9. Immediately brush the hot biscuits generously with the reserved garlic-sage butter and serve warm.

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

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

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This post was originally published May 2016. It has been updated with new images and content.

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