Picture golden biscuit layers with pockets of melted cheddar and sweet roasted garlic, giving off a warm, buttery aroma that fills the kitchen the moment they come out of the oven.
Whip up a batch on Sunday while coffee is brewing, or surprise your family on weeknights when you need a simple side that feels extra special.
SaveI first made these for a cozy movie night and ended up with crumbs on my lap because they were just that good and easy to love.
Garlic Cheddar Biscuits Recipe
Ingredients
Instructions
- Preheat oven and prep pan
Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone mat.
- Whisk dry ingredients
In a large bowl, whisk together the flour, baking powder, salt, and black pepper until evenly combined.
- Cut in the butter
Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture looks like coarse crumbs.
- Mix wet ingredients
In a small bowl, beat the egg, then stir in the cold milk and roasted garlic until well blended.
- Combine dough
Pour the wet ingredients into the dry ingredients, add the grated cheddar, and stir gently until a shaggy dough comes together.
- Shape and cut biscuits
Turn the dough onto a floured surface, pat it into a circle about 1 inch thick, then use a floured biscuit cutter or glass to cut out 8 biscuits.
- Arrange on tray
Place the biscuits on the prepared baking sheet, leaving a little space between them, and gather any scraps to re-roll once.
- Bake until golden
Bake for 12 to 14 minutes, or until the tops are deep golden brown and the biscuits sound hollow when tapped.
- Cool slightly
Let the biscuits rest on the pan for 5 minutes, then transfer them to a wire rack to cool a little before serving.
- Serve and enjoy
Slice in half to see the fluffy layers and pockets of melted cheddar, then enjoy while warm for the best flavor and texture.
Substitutions and variations
- Use unsalted butter and add a pinch of salt if you only have salted butter on hand.
- Swap whole milk for buttermilk for a slightly tangier biscuit.
- Replace roasted garlic with 1 teaspoon garlic powder if you are in a hurry.
- Use white cheddar for a milder flavor or pepper jack for a spicy kick.
Chloe's tips
- Keep your butter and milk cold so the biscuits rise tall and stay flaky.
- Do not overmix the dough; a few lumps help create a tender crumb.
- If you want garlic bread vibes, brush the tops with a little melted butter and sprinkle with extra roasted garlic before baking.
How to store it
- Store cooled biscuits in an airtight container at room temperature for up to 2 days.
- To reheat, wrap in a foil packet and warm in a 350 degree Fahrenheit oven for 5 to 8 minutes until hot and flaky again.
Serving suggestions
These biscuits are perfect for any cozy meal and pair beautifully with a few simple sides.
- Serve with crispy bacon and scrambled eggs for a hearty breakfast spread.
- Pair with a simple side salad and roasted vegetables for a comforting dinner.
- Pack one biscuit in a lunchbox with sandwich fixings for a satisfying midday treat.
Frequently asked questions
Can I make these biscuits ahead of time?
Yes, you can assemble the dough, cut the biscuits, and refrigerate them for up to 24 hours before baking. Add a couple of minutes to the bake time if they go straight from the fridge to the oven.
Why did my biscuits turn out dense?
Dense biscuits are often caused by overmixing the dough or using butter that was too warm. Keep ingredients cold, mix just until combined, and handle the dough gently.
Can I freeze baked biscuits?
You can freeze baked biscuits for up to 1 month. Thaw them at room temperature and reheat in a 350 degree Fahrenheit oven for 5 to 8 minutes to refresh the texture.
Let's get cooking!
I hope you enjoy making and sharing these Garlic Cheddar Biscuits, because there is something truly comforting about tearing one open and watching the cheesy center ooze out. Keep experimenting, trust your instincts in the kitchen, and savor every warm, buttery bite.
