Garlic Cheddar Biscuits

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!


Roasted Corn & Black Bean Salsa

Happy weekend everyone!! In our household we love bbq-ing on our Friday’s and inviting the family over to eat with us!

Tonight Luke wanted to grill cornbread stuffed chicken, ribs and sausage. I typically make my famous boracho beans and rice when he grills, but today I wanted something a little more fresh! It was hot today and this side dish just feels like summer time!! Side note, I really need to post my boracho (drunken) beans for y’all. They are a hit and have just about everything in them, but the kitchen sink lol.

I almost got completely full just off of this alone, with tortilla chips. It’s addicting! Sometimes I like to add a jalapeño in this for a little kick, but I knew my mother in law was coming over to join us, and she doesn’t like spicy food, so I left it out this time. But I will add it as an optional ingredient below. Sometimes I’ll add chunks of avocado in it as well.

Lime is a must for this Salsa! Sometimes I’ve eaten this as a “salad” with dressing mixed in, but today I was craving extra freshness so I wanted to go with the corn & bean “Salsa” because it’s loaded with fresh vegetables, a little salt and lime juice and it’s ready to go! I feel like when it’s coated in mayo or a dressing, it loses a bit of its freshness…. and I don’t know, eating the salsa with the lime juice, really wakens everything up. Yum yum!!

Hope everyone has a great weekend! Tomorrow Luke is going to play golf while GM and I go visit my grandma. She’s recovering from surgery, so we want to go hang out and spend some time with her. Sunday we are going to La Cantera and I told Luke I have to go to Williams Sonoma! Ahhh I’m so excited! I need new measuring spoons, cups and wooden spoons. Who knows what else I’ll “need”. Thanks for reading!



- 4 corn on the cobs
- 2 tomatoes
- 1/2 red onion
- 1/4 cup of fresh cilantro
- 1 lime
- 1 can black beans
- 1 1/2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp Uncle Chris' Gourmet Seasoning
- salt/ pepper to taste
- 1 jalapeño (optional)
- cotija cheese for garnish


I used a “comal” but any smooth flat griddle will work. Take a little butter and coat the pan, when griddle is hot, place the corn on heat and let it sit for a minute or two, or until some of the kernels begin to blacken. Rotate the corn from side to side so that the entire cob gets cooked. When they are done, set aside so they can cool.

Finely dice the tomatoes, onion and cilantro then add to medium sized bowl. Add in black beans. Check to see if corn is cool enough to handle with your hands. Then take a knife, place the corn standing up on a cutting board, and carefully cut downward so you begin taking off the kernels from the cob. Toss all the corn into the bowl, add seasonings and lime juice. Add cotija cheese over salsa as a garnish. Serve with tortilla chips.