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.
For the biscuits:
- 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
For the topping:
- 2 tablespoons butter, melted
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 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 3/4-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.
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
Keywords: garlic cheddar biscuits, homemade biscuits, cheddar biscuits, biscuits, no yeast biscuits, no yeast bread