This Garlic Cheddar Biscuits recipe is an easy homemade drop biscuit that is baked until golden and then brushed with a garlic butter and parsley topping. These cheesy buttery biscuits are ready in just 10 minutes and are delicious hot from the oven.
Similar to Red Lobster's Cheddar Bay Biscuit, these cheesy garlic biscuits are delicious served warm with your dinner, or they make a great sandwich vessel for Venison Breakfast Sausages.
Quick And Easy Biscuit Recipe
I love making my Mom's Buttermilk Biscuit recipe and it is quite easy to make. But, sometimes I feel like making a quick and easy drop biscuit that is cheesy with a lot of butter and garlic flavor.
One of my favorite chain restaurants to eat at is Red Lobster. I always look forward to their garlic cheddar biscuits they bring out while you wait for your meal. They are so tender and delicious with the buttery crispy pieces baked on the outside of the biscuit.
What You Need To Make Garlic Cheddar Biscuits
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In just 20 minutes you can make these garlic cheddar biscuits from scratch with just a few ingredients!
All-purpose flour, this is my go to brand.
Yellow cheddar cheese (brick style)
Baking powder, be sure the baking powder is not outdated. If it is old, it may not activate as well.
Milk, we used whole milk for this recipe.
Salted butter, I recommend using all salted butter in this recipe, especially when brusing the tops of the baked biscutis.
Large eggs
Garlic powder, this is my go to brand.
Fresh garlic is used in the topping that is brushed on the biscuits. If the sharp bite of fresh garlic is too strong for you, it can be substituted with garlic powder.
i always use parchment paper when baking to prevent any sticking. The biscuits will still brown on the bottom with the parchment paper. I do not recommend a silpat for baking biscuits.
Large Baking Sheet, you want a rimless baking sheet to allow the heat to evenly distribute around the biscuits and to bake and brown evenly. This insulated rimless baking sheet is my very favorite.
Tips and substitutions
- Be gentle with the biscuit dough. Stir it only long enough to just combine the ingredients. Overstirring will make tough biscuits.
- Bake the biscuits only long enough to brown on the bottom. The tops of the biscuit will have some browned bits where the dough stuck out a little from the "drop" biscuit. Over baked biscuits will be hard and dry.
- Use a ¼ cup scoop to drop the biscuit onto the cookie sheet.
- If you want larger biscuits, use a ½ cup scoop. Note that the biscuits will need to bake longer if made larger.
- Substitute ½ teaspoon garlic powder for the garlic cloves.
- Substitute buttermilk for the milk.
- Buy pre-shredded cheese to save on time.
- If yellow cheddar isn't your thing, substitute white cheddar. I like yellow for the added color and like to see the flecks of cheese in the biscuits.
What To Serve With Garlic Cheddar Biscuits
These Garlic Cheddar Biscuits are excellent served alongside almost any meal. Below are some of my favorite recipes to serve them next too. I love to serve these with Crockpot Venison Stew, Garlic Scrambled Eggs and Chickpeas or Instant Pot Venison Stew.
More Biscuit Recipes To Try
Low Carb Biscuits with Zucchini and Cheese
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Garlic Cheddar Biscuits Made From Scratch
Ingredients
FOR THE BISCUIT DOUGH
- 2 cups all purpose flour
- 1 cup shredded cheddar cheese
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ⅔ cup milk
- ⅓ cup unsalted butter
- 1 large egg
FOR THE BUTTER GARLIC TOPPING
- 2 tablespoon salted butter melted
- 1 garlic clove minced
- 1 tablespoon fresh parsley minced
Instructions
- Preheat the oven to 400° F. In a large mixing bowl, combine the flour, shredded cheddar cheese, baking powder, salt, and garlic powder.
- In a large 2 cup glass measure, using a hand whisk, mix together the milk and egg. Add the butter and the egg mixture to the flour mixture stirring until just combined. There will still be flecks of flour.
- Using a ¼ cup measuring scoop or a large tablespoon, drop the biscuit dough onto a parchment lined rimless baking sheet. Bake for 12 minutes, or until the biscuit is lightly golden browned and the dough is cooked through.
- Mix together the melted butter, garlic, and parsley. Brush over top of the baked cheddar biscuits to coat. Enjoy while still warm.
Video
Notes
Tips and substitutions
- Be gentle with the biscuit dough. Stir it only long enough to just combine the ingredients. Overstirring will make tough biscuits.
- Bake the biscuits only long enough to brown on the bottom. The tops of the biscuit will have some browned bits where the dough stuck out a little from the "drop" biscuit. Over baked biscuits will be hard and dry.
- Use a ¼ cup scoop to drop the biscuit onto the cookie sheet.
- If you want larger biscuits, use a ½ cup scoop. Note that the biscuits will need to bake longer if made larger.
- Substitute ½ teaspoon garlic powder for the garlic cloves.
- Substitute buttermilk for the milk.
- Buy pre-shredded cheese to save on time.
- If yellow cheddar isn't your thing, substitute white cheddar. I like yellow for the added color and like to see the flecks of cheese in the biscuits.
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