Julie Clark
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Cheddar Biscuits
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Garlic lovers will love these buttery Cheddar Biscuits. Use our special “folding” technique to get fluffy layers in each biscuit. Better than Red Lobster Biscuits!
A few months ago we shared our buttermilk biscuit recipe that stand tall with buttery, flaky layers. Today we’re sharing the garlic cheddar version of that same fluffy biscuit recipe. These biscuits are to die for!
You’ll love these garlic butter Cheddar Biscuits, especially if you like Red Lobster Cheddar Bay. Nothing beats homemade and these cheesy biscuits can be on your table in just 35 minutes.
Ingredients for Cheddar Biscuits
- A blend of all-purpose flour and cake flour. The cake flour is a low-protein flour that gives a light texture to the biscuits. All all-purpose flour will work in a pinch, but be more careful not to over mix the biscuit dough.
- Salt.
- Baking powder and baking soda. Two leaveners give the tallest height.
- Butter. Very cold butter cuts into the flour mixture and then melts to create those flaky layers.
- Buttermilk. Helps to give these biscuits a delicious flavor and texture. Store-bought buttermilk gives the best results.
- Sharp cheddar cheese. Buy a block of cheese and grate it at home. This will give the best flavor and texture.
- Butter, garlic salt and Italian seasoning. These three ingredients blend together to make the most delicious garlic butter that you’ll brush over the biscuits. It makes them irresistible!
Don’t have buttermilk on hand?
Easily make buttermilk with milk and vinegar. Just put one tablespoon of vinegar in a measuring cup. Fill up the rest of the cup with milk and let it sit for 5 minutes. That makes 1 cup of buttermilk!
Tips for How to Make Cheddar Biscuits
Here are our hints for making the best cheesy biscuits:
- It’s important to mix ingredients the least amount possible. Whisk the dry ingredients together in a bowl first.
- Cut in the butter using a pastry cutter. Make sure the butter is very cold. Cutting the butter in allows the butter to get distributed throughout. The colder the butter is when the biscuits go in the oven, the better your biscuits will turn out. The cold butter will melt and leave pockets of flakiness.
- Mix the buttermilk and cheese in just until the ingredients are combined. Be sure not to knead the dough or over mix it.
- Practice our folding technique. Turn the dough out onto a floured work surface and pat it into a horizontal rectangle that is about 1 ½ inches thick. Fold the left side of the rectangle over the right side and pat it out into a vertical rectangle. Fold the bottom half up to the top and press it out into a horizontal rectangle again. Repeat the steps above 3 times for a total of 6 folds.
- Be careful not to overwork the dough. The folding is what creates the pretty layers. Sprinkle a little flour on the layers if the dough starts getting sticky, but just pat gently and handle the dough lightly.
- Whether you are using a biscuit cutter or a sharp knife, press down, then pull straight back up. Don’t twist or saw the cutter or the knife. This will cause the edges of the biscuits to seal and not bake up tall.
- Bake at high heat for 5 minutes, then a lower heat for the remaining baking time. This gives the cheddar biscuits a nice rise.
- Watch a quick video of us making the biscuits on Youtube.
Storage and Reheating
- Storage. The cheddar biscuits are safe to store at room temperature for 24 hours. Refrigerate for 3-4 days. Either way, store in an airtight container at all times.
- Reheat in the oven. Set the oven to 350ºF. Place the biscuits on a baking sheet and heat them for 5-7 minutes or until they are heated through. Brush the tops of the biscuits with extra butter after warming them to soften the top of the biscuits.
- Reheat in the microwave. This is the quickest way. Heat individual biscuits for just 20-25 seconds. Covering them with a damp paper towel will help them not to dry out.
Make it a meal.
Soups and stews are one of my favorite things to serve biscuits with. Here are a few of our favorites!
The cheddar biscuits are also delicious made into a sandwich! Think of a breakfast sandwich with fried egg, bacon and a slice of tomato. 🤤
Try our sourdough discard biscuits and spinach cheese stuffed biscuits. And love biscuit dough? Make our caramel apple pull apart bread!
Cheddar Biscuits
Garlic lovers will love these cheesy Cheddar Biscuits. Use our special "folding" technique to get fluffy layers in each biscuit. Better than Red Lobster Biscuits!
Servings 15 servings
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Ingredients
- 2 1/4 cups all-purpose flour 295 grams
- 2 1/4 cups cake flour 295 grams
- 1 1/2 teaspoons salt 7 grams
- 1 1/2 tablespoons baking powder 18 grams
- 1 teaspoon baking soda 4 grams
- 1 cup salted butter 8 ounces (very cold)
- 2 cups buttermilk (2% milk or higher) 16 ounces
- 2 cups shredded sharp cheddar cheese 8 ounces
- 1/4 cup salted butter 2 ounces, melted
- 1 teaspoon garlic salt 4 grams
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat the oven to 475ºF. Line a baking sheet with parchment paper or a silicone baking mat.
- Stir the dry ingredients together in a large bowl. 2 ¼ cups all-purpose flour, 2 ¼ cups cake flour, 1 ½ teaspoons salt, 1 ½ tablespoons baking powder, 1 teaspoon baking soda
- Cut in the butter until the mixture is crumbly. If you feel the flour with your hands, you should feel the butter chunks in it. That's the texture you want so don't over mix it at this point. 1 cup salted butter
- Add the buttermilk and cheddar cheese. Mix just until combined. The dough will be slightly sticky. 2 cups buttermilk, 2 cups shredded sharp cheddar cheese
- Turn the dough out onto a floured pastry mat and pat it into a horizontal rectangle that is about 1 ½ inches thick. Fold the left side of the rectangle over the right side and pat it out into a vertical rectangle. Fold the bottom half up to the top and press it out into a horizontal rectangle again. Repeat the steps above 3 times for a total of 6 folds. Be careful not to overwork the dough while you are doing this. The folding is what creates the pretty layers. Sprinkle a little flour on the layers if the dough starts getting sticky, but just pat gently and handle the dough lightly.
- After 6 folds, gently pat the dough into a rectangle that is about 1 inch thick. Use a sharp circle biscuit cutter and press down through the dough, then lift up. Do not twist the cookie cutter or shuffle it around. Just push down, then pull straight up. You can also cut the biscuits into squares as shown in the pictures. Use a sharp knife and don’t use a sawing motion. Just cut down and pull up.
- Place biscuits with space in between on the prepared baking sheet.
- In a small bowl combine the melted butter, garlic salt and Italian seasoning. Brush the tops of the biscuits with melted butter mixture. ¼ cup salted butter, 1 teaspoon garlic salt, ½ teaspoon Italian seasoning
- Bake at 475ºF for 5 minutes, then reduce the heat to 425ºF (without opening the oven) and bake for an additional 8-10 minutes.
- Allow the biscuits to sit for 2-3 minutes before serving. Serve warm.
Video
Notes
- Garlic powder and salt can be used in place of the garlic salt. Use equal amounts.
- Add fresh or dried parsley to the garlic butter for a pretty color contrast.
- Make the biscuit dough at night and store in the fridge until morning. Then bake as the recipe suggests. You can also freeze the biscuit dough. Cut the biscuits and place between sheets of parchment paper. Double bag the biscuits and place in the freezer for up to 1 month.
Nutrition
Calories: 353kcal | Carbohydrates: 30g | Protein: 9g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 724mg | Potassium: 221mg | Fiber: 1g | Sugar: 1g | Vitamin A: 675IU | Calcium: 209mg | Iron: 1.3mg
I have made these biscuits and they absolutely delicious! the whole family loved them!! I am making this recipe again for the holiday and want to know if I can make this ahead in the morning and store in the refrigerator until dinner time? If so do I need to do anything different?
Can I use pastry flour instead of cake flour? I have all kinds of flour but not cake flour. I normally use my pastry flour for cakes.
Just made these today, and they are absolutely scrumptious! We will have them with Jambalaya. Awesome recipe! ❤️
Thanks for sharing this with us at our Marvelous Monday Party! Pinning and hope to see you again next week! These biscuits are to die for!
These look so good! They remind me of the ones from Red Lobster! Definitely pinning for later!
-Amy @The Stitchin’ Mommy
I love cheese biscuits!! AND I love garlic, this is perfect for me!
These biscuits look wonderful! I love that their homemade and fresh with great flavor judging from your ingredients. Thanks for sharing!
You’re right. These biscuits look yummy. And they come with a dip.
These garlic biscuits look a lot like the ones at Ruby Tuesdays. WE love them and I’m sure I’ll want to make them! Thanks!!!