Garlic 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!
Servings: 12 biscuits
Calories: 286kcal
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
- 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