Garlic Cheddar Biscuits

Test Kitchen-Approved

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


  • 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)
In This Recipe


  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 butter, 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.

More Great Recipes:
Biscuit|Bread|Cheddar|Cheese|Garlic|Milk/Cream|Make Ahead|Serves a Crowd

Reviews (12) Questions (0)

12 Reviews

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: <br />Melt butter then add to your buttermilk. Stir well and clumps will form. Then add to dry ingredients. <br />You can then do a drop biscuit if you prefer using 1/4c scoops dough dropped on cookie sheet.<br />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.