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.

Golden baked garlic cheddar biscuits on a cooling rack with small pieces of garlic and fresh green parsley butter topping.

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. 

Raw biscuit dough dropped onto a brown parchment paper lined rimless cookie sheet.

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Baking powder, be sure the baking powder is not outdated.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.

Baked Garlic Cheddar Biscuits on a parchment lined baking sheet without the butter and parsley topping.

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 1/4 cup scoop to drop the biscuit onto the cookie sheet.
  • If you want larger biscuits, use a 1/2 cup scoop. Note that the biscuits will need to bake longer if made larger.
  • Substitute 1/2 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.
A baked biscuit on a black cooling rack with pieces of garlic and parsley on top of it broken in half with flecks of cheddar cheese on the inside and a tender crumb texture.

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

Homemade Buttermilk Biscuits

Low Carb Biscuits with Zucchini and Cheese

Pecan Sour Cream Biscuits

Yogurt Biscuits

Golden brown biscuits with a garlic butter and green parsley topping

If you made this Garlic Cheddar Biscuits recipe, please give it a star rating.

Garlic Cheddar Biscuits Made From Scratch

Shelby Law Ruttan
Garlic cheddar biscuits baked until lightly golden full of cheese. Once baked they are brushed with a garlic butter and parsley topping.
0 from 0 votes
Prep Time 8 mins
Cook Time 12 mins
Total Time 19 mins
Course Family Recipes
Cuisine American
Servings 10
Calories 230 kcal

Ingredients
  

FOR THE BISCUIT DOUGH

FOR THE BUTTER GARLIC TOPPING

  • 2 tbsp salted butter melted
  • 1 garlic clove minced
  • 1 tbsp 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.
    A white mixing bowl with the flour and cheese inside of the bowl.
  • 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.
    Pouring the yellow egg mixture into the mixing bowl with the dry ingredients and yellow shredded cheese.
  • 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.
    A metal scoop dropping a portion of biscuit dough onto a parchment lined baking sheet with other dropped biscuits on the sheet.
  • Mix together the melted butter, garlic, and parsley. Brush over top of the baked cheddar biscuits to coat. Enjoy while still warm.
    A glass cup measure with melted butter, garlic, and parsley being stirred together with a fork.

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 1/4 cup scoop to drop the biscuit onto the cookie sheet.
  • If you want larger biscuits, use a 1/2 cup scoop. Note that the biscuits will need to bake longer if made larger.
  • Substitute 1/2 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.

Nutrition

Calories: 230kcalCarbohydrates: 21gProtein: 7gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 54mgSodium: 340mgPotassium: 195mgFiber: 1gSugar: 1gVitamin A: 459IUVitamin C: 1mgCalcium: 162mgIron: 1mg
Keyword Garlic Cheddar Biscuits
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About the Author: Shelby Law Ruttan

Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.

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Shelby I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read more

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