If you’re anything like me and love warm, buttery, cheesy biscuits fresh out of the oven, then you’re in for a treat with this Cheddar Garlic Butter Biscuits Recipe. I absolutely love how these biscuits turn out – flaky layers packed with sharp cheddar and that irresistible garlic butter glaze on top. They’re simple to whip up, and every time I make them, my family goes crazy for the flavor and texture. Trust me, once you try this recipe, it’ll become a staple in your kitchen too.
Why You’ll Love This Recipe
- Incredibly Flavorful: The perfect blend of sharp cheddar cheese and garlic herb butter makes each bite a flavor explosion.
- Flaky & Tender Texture: The cold butter and buttermilk combo creates biscuits with flaky layers and a tender crumb every time.
- Easy to Make: Simple ingredients and straightforward steps mean you can have these on the table in under 30 minutes.
- Versatile Serving: Perfect for breakfast, dinner sides, or even snacking with some soup or salad.
Ingredients You’ll Need
These ingredients come together beautifully to give you biscuits that are cheesy, garlicky, and buttery, with that perfect rise and flaky texture. I always recommend fresh minced garlic to get the best garlic flavor without overpowering the cheese.
- All-purpose flour: The base of your biscuits; provides structure but keep it lightly spooned into the cup for fluffiness.
- Granulated white sugar: Just a touch to balance the savory flavors and add a slight caramelized edge.
- Salt: Essential for enhancing all the flavors, especially with cheddar.
- Baking powder: The main leavening agent to give your biscuits that wonderful rise.
- Baking soda: Works in tandem with buttermilk for extra lift and tenderness.
- Garlic powder: Boosts the garlic flavor subtly inside the dough.
- Cold salted butter: The secret to flaky layers—use cold and cut it in well for tender biscuits.
- Shredded cheddar cheese: Sharp or mild, depending on your preference—freshly shredded melts best.
- Buttermilk: Adds acidity and tang, plus reacts with baking soda for fluffy texture.
- Egg: Helps bind and adds richness to the dough.
- Salted butter (melted): For the garlic herb butter glaze—brush it on warm biscuits.
- Fresh minced garlic: Gives a fresh punch to the butter topping.
- Italian seasoning: Adds a lovely herbaceous note that pairs beautifully with garlic and cheddar.
Variations
I love to tweak this Cheddar Garlic Butter Biscuits Recipe depending on my mood or what I have on hand. Don’t feel locked into the exact ingredients – getting creative is half the fun!
- Herb Swap: I sometimes swap Italian seasoning for fresh chopped rosemary or thyme—it adds a bright, fresh flavor that’s amazing with cheddar.
- Spicy Kick: Adding a pinch of cayenne pepper or red chili flakes to the dough gives a subtle heat that pairs beautifully with cheesy biscuits.
- Dairy-Free: I experimented with vegan butter and almond milk with a bit of lemon to mimic buttermilk; results were tasty, though a bit less flaky.
- Cheese Variations: Trying smoked gouda or pepper jack gave these biscuits a new twist my family enjoyed.
How to Make Cheddar Garlic Butter Biscuits Recipe
Step 1: Prepare Your Dry Ingredients and Butter
Get started by preheating your oven to 425°F and lining a baking sheet with parchment paper—it makes cleanup a breeze. In a large bowl, whisk together your dry ingredients: flour, sugar, salt, baking powder, baking soda, and garlic powder. Now, here’s a key trick: cut your cold, cubed butter into this flour mixture using a pastry cutter or your fingertips until the butter pieces are pea-sized. This step is what gives your biscuits those tender, flaky layers, so don’t skip it or overwork the dough.
Step 2: Add Cheddar and Wet Ingredients
Stir in the shredded cheddar cheese—this is the star of the show and brings so much cheesy goodness. In a separate bowl, whisk the buttermilk and egg together. Then, pour this mixture into your dry ingredients and gently fold with a spatula until the dough barely starts to come together. When you transfer it to your countertop, knead just a few times until it forms a cohesive ball. Overmixing here can make biscuits tough, so go easy!
Step 3: Shape Your Biscuits
Lightly flour your work surface and roll the dough to about ¾-inch thick. You can use a round cookie cutter (I like 2 or 2.5 inches in diameter) to cut out biscuits, pressing straight down without twisting—that helps keep the edges crisp and flaky. Alternatively, slice the dough into squares if you prefer a rustic look. Place each biscuit on your baking sheet, giving them a little breathing room so they bake evenly.
Step 4: Bake and Brush with Garlic Butter
Bake your biscuits in the preheated oven for 10-12 minutes or until they’re lightly golden on top. While they bake, mix the melted salted butter with fresh minced garlic and Italian seasoning. As soon as your biscuits come out warm from the oven, brush this garlicky butter all over them. This finishing touch elevates the flavor and keeps the tops perfectly moist and aromatic.
Pro Tips for Making Cheddar Garlic Butter Biscuits Recipe
- Keep Butter Cold: I learned this the hard way—warm butter ruins the texture. Always cube and chill your butter beforehand.
- Don’t Overmix: Overworking the dough makes biscuits dense; fold just until dough comes together and knead gently.
- Use Freshly Shredded Cheese: Pre-shredded cheese can have anti-caking agents that affect melting and texture.
- Cut Straight Down: Press your cutter straight into the dough without twisting to keep biscuit edges light and flaky.
How to Serve Cheddar Garlic Butter Biscuits Recipe
Garnishes
I love sprinkling a little extra chopped fresh parsley or chives on top after brushing on the garlic butter—it adds a lovely fresh color and mild herb flavor that brightens up the rich biscuits.
Side Dishes
These biscuits are perfect served alongside hearty soups like tomato basil or creamy broccoli cheddar. I’ve also paired them with roasted chicken and a crisp salad for a balanced meal that always impresses guests.
Creative Ways to Present
For special occasions, I like to arrange these biscuits in a circular pan and brush the garlic butter in between layers for a pull-apart style presentation. It’s fun for sharing and looks fancy without any extra effort.
Make Ahead and Storage
Storing Leftovers
Leftover biscuits stay fresh in an airtight container at room temperature for up to two days—I usually cover them with a clean kitchen towel to keep them soft.
Freezing
I’ve successfully frozen unbaked biscuits, placing them on a baking sheet to freeze individually before transferring to a freezer bag. When ready, just bake them straight from frozen, adding a couple more minutes to baking time. It’s a great time saver!
Reheating
To reheat, I pop the biscuits in a 350°F oven for about 5-7 minutes until warm and flaky again. Refresh them with a tiny brush of melted garlic butter if you want that freshly baked magic back.
FAQs
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Can I use regular milk instead of buttermilk in the cheddar garlic butter biscuits recipe?
You can substitute regular milk for buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes. While it won’t be exactly the same, this acidic milk helps activate the baking soda for that tender, fluffy texture crucial in this recipe.
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How do I prevent my biscuits from being tough?
The most common cause of tough biscuits is overmixing the dough or using warm butter. Be sure to mix gently just until combined and use cold butter cut into pea-sized bits. Also, knead the dough very lightly—just enough to bring it together.
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Can I make these biscuits gluten-free?
You can try substituting a 1-to-1 gluten-free baking flour blend, but the texture may differ slightly. Adding a teaspoon of xanthan gum often helps mimic the elasticity of gluten, ensuring your cheddar garlic butter biscuits hold together nicely.
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Is it okay to use pre-shredded cheese?
While pre-shredded cheese works in a pinch, I recommend shredding your own from a block. Pre-shredded cheeses often contain anti-caking agents that can affect melting and texture, so freshly shredded cheese gives a creamier, more even melt.
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How long do leftover biscuits stay fresh?
Stored properly in an airtight container or wrapped in foil, leftover cheddar garlic butter biscuits stay fresh for up to two days at room temperature. For longer storage, freezing is your best bet.
Final Thoughts
I can say without a doubt that this Cheddar Garlic Butter Biscuits Recipe has become one of my favorite quick fixes when I want something comforting yet impressive. The combination of sharp cheddar, fresh garlic, and buttery, flaky dough is like a warm hug on a plate. Whether you enjoy them for breakfast, pair them with dinner, or nibble on them as a snack, they’re always a crowd-pleaser. I encourage you to try them out yourself—pop into the kitchen, follow these steps, and enjoy the beautiful aroma and taste that will fill your home.
Print
Cheddar Garlic Butter Biscuits Recipe
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
- Yield: 18 biscuits
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
These Cheddar Garlic Butter Biscuits are flaky, cheesy, and bursting with garlic herb flavor. Perfectly golden and brushed with melted garlic butter, they make a delicious side for any meal or a savory snack.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 tablespoons granulated white sugar
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon garlic powder
Cheese & Butter
- 3/4 cup cold salted butter, cubed
- 2 cups shredded cheddar cheese
- 1/2 cup salted butter, melted
- 3 cloves fresh garlic, minced
Wet Ingredients
- 1 cup buttermilk
- 1 egg
- 2 teaspoons Italian seasoning
Instructions
- Preheat Oven: Preheat your oven to 425℉. Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda, and garlic powder until well combined.
- Incorporate Cold Butter: Cut the cold cubed butter into the flour mixture using a pastry cutter until the butter pieces are pea-sized. This helps create the biscuit’s flaky texture.
- Add Cheese: Stir the shredded cheddar cheese into the flour and butter mixture evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk and egg until smooth.
- Combine Wet and Dry: Pour the buttermilk and egg mixture into the dry ingredients. Gently fold with a spatula just until the dough starts to come together—avoid overmixing to keep biscuits tender.
- Knead Dough: Turn the dough onto a lightly floured surface and knead gently until combined, being careful not to overwork it.
- Roll and Cut: Roll the dough out to about ¾-inch thickness on a lightly floured countertop. Use a 2 to 2.5-inch diameter cookie cutter to cut biscuits by pressing straight down without twisting. Alternatively, slice into 18 square or rectangular biscuits.
- Arrange on Baking Sheet: Place the biscuits on the prepared baking sheet with some space between each to allow for baking expansion.
- Bake: Bake in the preheated oven for 10-12 minutes or until the tops are lightly golden brown.
- Prepare Garlic Butter: While biscuits bake, mix together the melted butter, minced garlic, and Italian seasoning in a small bowl until well combined.
- Brush and Serve: As soon as the biscuits come out of the oven, brush them generously with the garlic herb butter. Serve immediately for best flavor and texture. Enjoy!
Notes
- These biscuits are best served fresh and warm to enjoy their flaky texture and garlic butter flavor.
- Press the biscuit cutter straight down without twisting to help them rise evenly.
- You can substitute cheddar with other flavorful cheeses like Monterey Jack or Pepper Jack for a twist.
- Store leftovers in an airtight container and reheat gently before serving.
Nutrition
- Serving Size: 1 biscuit
- Calories: 259 kcal
- Sugar: 2 g
- Sodium: 391 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 57 mg
