Description
These homemade cheddar biscuits are soft, flaky, and full of cheesy, garlicky flavor, perfect as a side for brunch or dinner. Made with cold butter and buttermilk, these biscuits rise beautifully in the oven, offering a delicious alternative to restaurant versions like Red Lobster’s famous cheddar bay biscuits. They bake quickly in about 20 minutes, topped with a buttery garlic parsley brush for extra flavor.
Ingredients
Units
Scale
Dry Ingredients
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more as needed
- 1 Tablespoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon salt
Wet and Dairy Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cubed and very cold
- 1 cup + 2 tablespoons (270ml) cold buttermilk, divided
- 2 teaspoons (14g) honey
- 1 cup (125g) shredded cheddar cheese
Topping
- 2 Tablespoons (28g) unsalted butter, melted
- 1/4 teaspoon garlic powder
- 1 teaspoon dried or fresh chopped parsley
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for baking the biscuits.
- Combine Dry Ingredients: In a large bowl or food processor, whisk together the flour, baking powder, baking soda, garlic powder, and salt until evenly mixed.
- Add Butter: Add the cubed, very cold butter to the dry mixture. Using a pastry cutter or pulsing in the processor, cut the butter into the flour mixture until coarse crumbs form, resembling crumbs with small butter pieces.
- Fold in Cheese and Add Buttermilk & Honey: Transfer to a bowl if using a processor. Fold in the shredded cheddar cheese. Make a well in the center, then pour in 1 cup (240ml) cold buttermilk and drizzle honey over it. Fold gently with a spoon or spatula until the dough just begins to come together, remaining shaggy and somewhat wet but not overworked.
- Shape the Dough: Turn the dough onto a floured surface and gently bring it together using floured hands. The dough becomes sticky but keep flouring hands and surface. Flatten into a 3/4-inch-thick rectangle. Fold the dough in thirds, turn it horizontally, and repeat the flattening and folding process three more times to build layers, finishing with a flattened 3/4-inch-thick rectangle.
- Cut Biscuits: Using a 2.5- or 3-inch biscuit cutter, cut out rounds from the dough without twisting the cutter to allow proper rising. Re-roll scraps and continue cutting until all dough is used, yielding about 8–10 biscuits.
- Arrange and Prepare for Baking: Place biscuits close together in a 10-inch cast iron skillet or on a parchment-lined baking sheet, ensuring they are touching for soft sides. Brush the tops evenly with the remaining 2 tablespoons buttermilk.
- Bake: Bake in the preheated oven for 18–22 minutes until the tops turn golden brown and the biscuits are cooked through.
- Prepare Topping and Brush: While baking, mix melted butter with garlic powder and chopped parsley. As soon as biscuits come out of the oven, generously brush the tops with this buttery garlic parsley mixture.
- Serve and Store: Serve the biscuits warm for best flavor. Leftovers can be tightly covered and stored at room temperature or refrigerated for up to 5 days.
Notes
- These cheddar biscuits are incredibly easy and quick, making them ideal for brunch or dinner sides.
- Using cold butter is key to achieving flaky layers.
- Do not twist the biscuit cutter when cutting to allow the biscuits to rise fully.
- Baking the biscuits close together keeps the sides soft and tender.
- Store leftovers tightly covered at room temperature or in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
