Y’all. Three words… Garlic, Cheddar, Biscuits. Do I really need to say more?? Oh my, these little babies were freaking perfect.
Golden crispy, coated with garlic butter on top and soft, cheesy goodness on the inside. My gosh!!! Oh my gosh, so good. Just SO GOOD! Haha I realize I sound like a crazy person right now, but honestly I’m just so excited these little biscuits came out THAT GOOD.
Did I mention how EASY and SIMPLE these are!? Seriously, anyone can do this! Very few ingredients yet packed with so much flavor. I made us Sheppard’s Pie for supper and had these on the side! But they could go with just about any dinner, salad, even breakfast! Mmmm whip up some flour, milk and butter with some cooked breakfast sausage. These would be amazing for biscuits & gravy.
Always use cold butter when making biscuits! That’s just the rule if you want a beautiful soft flaky bread. I usually pop my stick of butter in the freezer for ten minutes or so before working on the dough.
If you don’t have a biscuit cutter, you can use a clean cup that’s maybe 3 inches or so in diameter!
Be sure to fold your dough over and over a few times before flattening and cutting. It helps with making the layers of the biscuit more flaky! I’ll get into more details in the instructions below!
Thank you for reading! I hope you enjoy
- 2 1/2 cups all purpose flour - 1 1/2 tbs baking powder - 1 1/2 tsp garlic powder - 1 tsp salt - 2 1/2 tsp sugar - 1 stick butter- cold - 1 cup whole milk - 1 tbs lemon juice - 1 tbs honey - 1 1/4 cup shredded cheddar cheese (sharp) For the butter topping - 1/2 stick of butter melted - 2 tsp chopped fresh parsley - 1 tsp garlic powder
Take your stick of butter and place in the freezer for a few minutes. Preheat your oven to 425 degrees. In a large bowl, combine the flour, baking powder, garlic powder, sugar & salt. Whisk around to combine. At this time, take out your butter from the freezer and with a knife, cut in cubes. Toss cubes into the bowl of dry ingredients. With your hands, combine the dry ingredients into the butter. It should look very lumpy and coarse.
Add the cheese in at this time, the honey, milk and lemon juice. With your hands, combine everything together until you have a good dough consistency. Careful not to overwork it. Flour a clean work surface and begin shaping your dough into a large rectangle. Fold the dough in half, then flatten and reshape into the large rectangle. Do this a couple times.
After folding, form the final rectangle about 1/2 inch thick. Take a biscuit cutter (or cup that’s been lightly greased around the edge) and cut your biscuits. You should be able to make 10-12 biscuits total. Place the biscuits in a lightly greased cast iron skillet. Place as many of the biscuits that will fit in the pan and place in the fridge for 15 minutes, uncovered.
Once the biscuits have chilled, place them in the oven and bake anywhere between 16-25 minutes or until golden brown on top. Just before they are ready to come out of the oven, take your melted butter, chopped parsley and garlic powder combined in a small bowl, set aside. Before serving, with a cooking brush, liberally coat the biscuits with the garlic butter. Serve hot!