Garlic Cheddar 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
Makes: 12 medium biscuits
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2 3/4
cups all-purpose flour
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1/2
teaspoon salt
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1/2
teaspoon garlic powder
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1
tablespoon baking powder
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1
cup butter (2 sticks), very cold, cubed, plus melted butter for brushing the biscuits
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1
cup grated sharp cheddar cheese
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1
cup milk (or buttermilk)
- Preheat your oven to 425° F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, salt, garlic powder, and baking powder.
- Cut in the cold butter using a fork or pastry cutter. The mixture should have pea-sized lumps.
- 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.
- 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 butter, or a cup, cut out circles. Place the dough circles onto your lined baking sheets and brush the tops with melted butter.
- Bake for 10 to 12 minutes, or until just barely golden brown. Let cool, then EAT.
- This recipe is a Community Pick!
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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.
Amanda is the Product Manager at Food52
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.
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!
Buttermilk, always! Just wow! I'll take a new recipe! Thank you for sharing Posie!
Excellent I added a pinch of dry mustard !
Mine all rose so high they tipped over. Very flaky, but I wouldn't call them light with all the butter oozing out.
These are fantastic! Made them on a whim (had a biscuit craving) and they turned out just right. Gone in seconds.
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! ;)
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.
رائعه+جدا+
نتمني+ان+يكون+منها+باللغه+العربية+
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