I’m not sure whether biscuits qualify as a breakfast meal or a dinner side dish, but I say who cares — serve them at both! These garlic cheddar biscuits are packed with flavour and can be prepped and in the oven in less than 15 minutes!
What is the trick behind super flakey, delicate biscuits?
- making sure you don’t over mix the dough, and
- using really, really cold ingredients.
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 while you are waiting on family to show up! 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.
The biscuits are taken to the next level with the addition of melted butter and dried oregano on top! How about even adding a little Parmesan cheese! That’s what I like to call biscuit heaven.
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-from-the-oven biscuit!
Garlic cheddar biscuits qualify as breakfast or a dinner side dish. These are packed with flavour and can be prepped for the oven in less than 15 minutes!
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon granulated sugar
- 1 tablespoon baking powder
- 1/2 cup butter, diced and very cold
- 1 cup sharp cheddar cheese, grated
- 1 cup milk, very cold
- 2 tablespoons butter, melted
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Preheat oven to 425 F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, garlic powder, salt, sugar and baking powder. Cut in the cold butter using a pastry cutter or fork until butter is the size of small peas. Stir in cheddar cheese.
- Slowly pour in the milk and mix just until 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 3/4-inch thick disk. Flour a biscuit cutter and cut out rounds of dough. Place biscuits onto prepared baking sheets.
- In a small bowl combine melted butter, garlic powder and dried oregano. Brush the tops of the biscuits with half the butter mixture.
- Bake 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 and serve.
You can substitute the milk with half-and-half or buttermilk.