Garlic Cheddar Biscuits are a simple but delicious and flavorful no yeast bread that is ready for the oven with less than 15 minutes of prep. They are flaky, cheesy, and garlicky. Plus, quick and easy to make with a handful of refrigerator and pantry staples that you likely already have at home.
Serve these flaky homemade biscuits for breakfast, as a quick snack on-the-go, in your kid's school lunch box, or as a side with dinner.
Why You'll Love Garlic Cheddar Biscuits
- Fresh homemade biscuits in 30 minutes. These garlic cheddar biscuits are ready to eat fresh out of the oven in just 30 short minutes. I love how quickly these biscuits come together because they make the perfect last-minute recipe when I’m craving fresh, warm, cheesy biscuits.
- Garlic and cheddar cheese add so much flavor. Whether you’re enjoying your biscuits with gravy, butter, or something else, they’ll be even better when you add garlic and cheddar cheese to the mix. No matter the occasion, these garlic cheddar biscuits can replace traditional biscuits — and no one will complain about it!
- You get bits of cheese in every bite. Since these garlic cheddar biscuits incorporate shredded cheddar into the dough, the cheesy flavor is evenly spread across each biscuit. That means every bite tastes just as good as the last one.
- Serve them warm or cool. Once baked, it's probably best to let these biscuits cool for a few minutes before diving in, but if you are like me... good luck! I can never resist a warm, fresh-out-of-the-oven biscuit.
Ingredient Notes
To make this easy Garlic Cheddar Biscuits, you will need the following ingredients (full measurements in recipe card below):
- all-purpose flour
- garlic powder
- salt
- granulated sugar - just a pinch to balance out the flavors. You could totally leave this out if you prefer.
- baking powder
- butter - the butter needs to be very cold. You could even freeze it for 10 minutes or so and then dice it up to make it easier to cut and work with.
- sharp cheddar cheese - since these biscuits are loaded with cheese, make sure to use a high-quality hard cheese that will make these biscuits shine. Feel free to use sharp yellow cheddar or sharp white cheddar.
- milk - the milk also needs to be very cold. Keep it refrigerated right until you are ready to use it. You can also substitute the milk with half and half or buttermilk.
- garlic butter topping - made with melted butter, garlic powder, and dried oregano (or substitute with Italian seasoning instead). You could even add in a little Parmesan cheese if you prefer.
You will also need measuring cups and spoons, mixing bowl, pastry cutter (or fork), and half sheet baking pan.
How to Make the Best Garlic Butter Biscuits
- Combine dry ingredients. In a large mixing bowl, whisk together the flour, garlic powder, salt, sugar, and baking powder. Cut in the cold butter using a pastry cutter or fork until the butter is the size of small peas. Stir in cheddar cheese.
- Add milk. Slowly pour in the cold milk and mix until just combined. Once the batter forms into a soft dough, use your hands to fold in the dry pieces that haven’t been incorporated. Be careful not to overmix. Note that the dough will be slightly sticky.
Combine dry ingredients. Cut in cold butter and stir in cheddar. Add milk.
- Shape biscuits. Turn the dough out onto a floured surface and pat it into a ¾-inch thick disk. Flour a biscuit cutter (or the rim of a round glass) and cut out rounds of dough. Line a large half sheet baking pan with parchment paper and place the biscuits onto the prepared baking sheet.
- Once you have rolled out the dough and cut out biscuits, you can use a smaller biscuit cutter to make the best use of the scraps. The small ones are good for snacking on. The good thing is that the small biscuits cook for the same amount of time as the large biscuits, so you can just throw them all on the same baking sheet.
- Add garlic butter. In a small mixing bowl, combine melted butter, garlic powder, and dried oregano. Use a silicone brush to brush the tops of the biscuits with half the butter mixture.
Shape into a ¾-inch disc. Shape biscuits and add garlic butter.
- Bake. Bake the biscuits in a 425F preheated oven for 13 to 16 minutes, or until tops are just golden brown. Brush the tops of the biscuits with the remaining butter mixture. Let cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool slightly and serve.
The Secret Behind Flaky Biscuits
What is the secret behind super flaky, delicate biscuits?
- Make sure you don’t over mix the dough.
- Use really, really cold ingredients.
Recipe Tips and Tricks
- Do not overmix: If you overmix your biscuits, you’ll end up with flat, chewy, and tough biscuits. If you want light, fluffy, decadent biscuits, then be cautious when mixing. Keep in mind that chunks of butter in your dough are okay — they’ll work their magic in the oven.
- How to store: Keep leftover biscuits at room temperature in an airtight container for up to three days. You can also store in the refrigerator for up to one week, but note that it will dry them out.
- How to reheat: There’s nothing wrong with eating a room temperature biscuit, but a leftover garlic cheddar biscuit tastes really good warm. To reheat, toast it in a 375F oven for 5-10 minutes, or in the air fryer for 5 minutes.
More Bread Recipes
- Homemade Biscuits
- Cornmeal Cheddar Biscuits
- Garlic Knots
- Cheesy Garlic Dinner Rolls
- Skillet Dinner Rolls
- Green Onion Bread Rolls
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Recipe
Garlic Cheddar Biscuits
- Total Time: 30 minutes
- Yield: 12 biscuits
- Diet: Vegetarian
Description
Flaky Garlic Cheddar Biscuits are a simple but delicious and flavorful no yeast bread that is ready for the oven with less than 15 minutes prep.
Ingredients
For the biscuits:
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon granulated sugar
- 1 tablespoon baking powder
- ½ cup butter, diced and very cold
- 1 cup sharp cheddar cheese, grated
- 1 cup milk, very cold
For the topping:
- 2 tablespoons butter, melted
- ¼ teaspoon garlic powder
- ½ teaspoon dried oregano
Instructions
- Preheat oven to 425 F. Line a large half sheet baking pan with parchment paper.
- In a large mixing bowl, whisk together the flour, garlic powder, salt, sugar, and baking powder. Cut in the cold butter using a pastry cutter or fork until the butter is the size of small peas. Stir in cheddar cheese.
- Slowly pour in the cold milk and mix until just combined. Once the batter forms into a soft dough, use your hands to fold in the dry pieces that haven’t been incorporated. Be careful not to overmix. Note that the dough will be slightly sticky.
- Turn the dough out onto a floured surface and pat it into a ¾-inch thick disk. Flour a biscuit cutter (or the rim of a round glass) and cut out rounds of dough. Place the biscuits onto the prepared baking sheet.
- Once you have rolled out the dough and cut out biscuits, you can use a smaller biscuit cutter to make the best use of the scraps. The small ones are good for snacking on. The good thing is that the small biscuits cook for the same amount of time as the large biscuits, so you can just throw them all on the same baking sheet.
- In a small mixing bowl, combine melted butter, garlic powder, and dried oregano. Use a silicone brush to brush the tops of the biscuits with half the butter mixture.
- Bake the biscuits for 13 to 16 minutes, or until tops are just golden brown.
- Brush the tops of the biscuits with the remaining butter mixture. Let cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool slightly and serve.
Notes
Do not overmix: If you overmix your biscuits, you’ll end up with flat, chewy, and tough biscuits. If you want light, fluffy, decadent biscuits, then be cautious when mixing. Keep in mind that chunks of butter in your dough are okay — they’ll work their magic in the oven.
How to store: Keep leftover biscuits at room temperature in an airtight container for up to three days. You can also store in the refrigerator for up to one week, but note that it will dry them out.
How to reheat: There’s nothing wrong with eating a room temperature biscuit, but a leftover garlic cheddar biscuit tastes really good warm. To reheat, toast it in a 375F oven for 5-10 minutes, or in the air fryer for 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
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Manoj says
Hello,
Can the all purpose flour be replaced by something healthy?
Sam Hu | Ahead of Thyme says
Sorry, I have not tested this recipe with other types of flour. You could try experimenting with different types of flours if you would like, but I cannot comment on how it will turn out.
Francis says
In my experience the photos on recipes never look like what I end up with, maybe it's me, maybe not. But this recipe......this recipe not only gave me delicious biscuits but they looked just as good as the do in the picture, if not better!
Sam | Ahead of Thyme says
Thank you for sharing! So glad to hear the biscuits turned out just how they were intended to 🙂
Kaila says
This recipe was so easy to follow. I was kind of skeptical that my biscuits would turn out as good (I am a horrible cook!), but lo and behold they look just like yours and they are soo delicious! This is a keeper!!
Tiffany says
Definitely biscuit heaven! These look yummy. I could never resist a fresh-from-the-oven biscuit either.