Make Ahead

Garlic Cheddar Biscuits

April 29, 2015
7 Ratings
  • Prep time 20 minutes
  • Cook time 20 minutes
  • Makes 12 medium biscuits
Author Notes

A quick and easy biscuit recipe flavored with garlic powder and oozing with sharp cheddar (adapted from the Davis Baking Powder can). It's high-rising, flaky, and only takes 20 minutes to mix up! —Posie (Harwood) Brien

What You'll Need
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Garlic Cheddar Biscuits
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon baking powder
  • 1 cup butter (2 sticks), very cold, cubed, plus melted butter for brushing the biscuits
  • 1 cup grated sharp cheddar cheese
  • 1 cup milk (or buttermilk)
  1. Preheat your oven to 425° F. Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, salt, garlic powder, and baking powder.
  3. Cut in the cold butter using a fork or pastry cutter. The mixture should have pea-sized lumps.
  4. Stir in the cheddar cheese with a fork and pour in the milk. Stir until the dough is a shaggy, wet mess. Once it mostly comes together, use your hands to fold in the dry bits that haven't been incorporated. You want to be very gentle and use your hands as little as possible. Focus on folding the dough over onto itself until it mostly comes together.
  5. Turn the dough out onto a lightly floured surface and pat it into a 1 1/2-inch-thick disc. Using a sharp biscuit cutter, a round cookie cutter, or a cup, cut out circles. Place the dough circles onto your lined baking sheets and brush the tops with melted butter.
  6. Bake for 10 to 12 minutes, or until just barely golden brown. Let cool, then EAT.

See what other Food52ers are saying.

  • Kirsten Seymour
    Kirsten Seymour
  • Taylor Butler
    Taylor Butler
  • Susan Sande
    Susan Sande
  • Jocelyn Jackson
    Jocelyn Jackson
  • Melissa Neo-Jones
    Melissa Neo-Jones

23 Reviews

mrsraihina December 21, 2021
Hi, wondering if these can be made a day or two ahead. Do they keep well?
Posie (. December 21, 2021
Biscuits are always best the day of, or the next! But you absolutely can. I always freeze mine if I'm making ahead but if it's just a day or two, you can leave them out and pop them in the oven to rewind.
Kirsten S. January 18, 2021
If you don't want to cut them into circles and have leftover dough, just pat or roll the dough into a rough rectangle and cut with a knife into 12 squares. I make these far too often - they are the best!
Babyblue49721 September 10, 2020
Made a batch of these tonight, awesome. I added more cheese and salt was almost a tap. Added on teaspoon of garlic powder, I like mine bolder. Will use more spice next time. As far as basic recipe, it was awesome. Very easy to make. Grate your butter easier to use. Kee in freezer till using. Make sure your cold ingredients are cold. Knead just enough to make an unstick dough. D not overmix. They become dry and do not rise. One of the easiest biscuit recipes to follow. Thank you.
Taylor B. May 11, 2020
Could you use almond milk as opposed to milk, or would it ruin the texture etc.
Susan S. May 9, 2020
I cannot get past the typos to try the recipe. Yes I am one of those people...
Posie (. May 9, 2020
Please, send me edits! I’d like all recipes to be typo-free for the good of all!
Susan S. May 10, 2020
“a round cookie butter”. Sorry but it drives me crazy!
Posie (. May 10, 2020
Don’t apologize! All fixed — always best to just point it out gently and have everything be righted :)
Jocelyn J. April 4, 2020
Made these last night to go with seafood and it was great! I liked the buttery flakiness. I didn't have buttermilk so I used one cup milk with a big squeeze of lemon. I'm gonna try them next time with chives.
Melissa N. March 30, 2020
First bake of 2020 Quarantine and it turned out great. Chose to use a little less butter, probably added a little too much cheese, and used buttermilk instead of just milk. I pulled the first one to test and ended up eating the whole thing over the kitchen sink with my dog. He approves!
paseo September 13, 2018
Please, ingredients by weight.
Linda D. February 15, 2018
Thank you, Posie for this delicious and easy biscuit recipe. I only have access to the convection feature on my microwave so I baked all twelve on one baking sheet in the convection oven for 23 minutes.
Deborah S. January 27, 2019
Bakes 10-12 mins and convect for 23 mins? Is it because you used 1 pan to cook all of them at once? Confection is suppose to be quicker.
Chris N. February 3, 2019
I'm in the middle of baking them in non-convection and I'm already up to about 23 minutes. I think the 10-12 minute timing is not right at all. they are just now getting golden.
amanda R. February 9, 2018
Really delicious and easy recipe! I didn't have garlic powder, so I subbed in chives, and these were great. They didn't puff up much, despite some fridging after cutting out, but still tasty.
Suz January 13, 2018
Made these for dinner tonight. Very tasty! I did cut back on the butter, though, as I thought 1 cup was a lot. I used 3/4 cup plus a tablespoon or so of extra milk, and they still rose beautifully and oozed butter. Leftovers will be fabulous for breakfast — split, toasted, with eggs on top!
Traci Y. October 16, 2017
Buttermilk, always! Just wow! I'll take a new recipe! Thank you for sharing Posie!
Brenda July 25, 2016
Excellent I added a pinch of dry mustard !
Karen T. February 23, 2016
Mine all rose so high they tipped over. Very flaky, but I wouldn't call them light with all the butter oozing out.
Taylor R. January 7, 2016
These are fantastic! Made them on a whim (had a biscuit craving) and they turned out just right. Gone in seconds.
Patti F. August 15, 2015
Tip on making with buttermilk to help keep a nice flaky dough:
Melt butter then add to your buttermilk. Stir well and clumps will form. Then add to dry ingredients.
You can then do a drop biscuit if you prefer using 1/4c scoops dough dropped on cookie sheet.
Look forward to trying! ;)
Lauren L. August 14, 2015
Just made these. Quite nice, basic biscuits. My first batch was a little flatter than those pictured above, but all the second batch needed was a quick trip to the freezer. The biscuits came out stories higher, and very flaky.