Garlic Cheddar Drop Biscuits
I’ve been known to get a little obsessed with certain recipes, and this one is no exception. I whipped up these Cheddar Biscuits when I realized I didn’t want to spend a ton of time on something complicated. And garlic. And Biscuits. These aren’t some off-the-wall new addition to the biscuit family. You’ve seen these before (especially if you’ve frequented a certain seafood restaurant) and know that they’re the best part of any meal they’re served alongside. They’re soft, savory, and a little buttery—everything you want in a biscuit. Plus, the best part? You can make them ahead of time and bake them fresh the next day (or in a couple weeks for Christmas dinner!).
When baked, the biscuits are golden on the outside with a slightly crisp edge and soft, flaky layers inside. The sharp cheddar cheese melts throughout the dough, adding the perfect savory touch, while the hint of garlic and paprika brings it all together. The scent that fills the kitchen as they bake? Unmatched. If you’re like me and love that cheesy, warm, comforting smell, then these biscuits will definitely hit the spot.
Easy. Freezy. Beautiful. Delicious. What more could you want from a bread course? Happy Baking!
With love,
Your Baker, Hannah
Convinced it’s time for some garlic cheddar biscuits? Here’s a grocery list of everything you’re gonna need!
Ingredients Needed to Bake Garlic Cheddar Biscuits:
All-purpose flour
Baking powder
Baking soda
Salt
Garlic powder
Paprika
Shredded sharp cheddar cheese
Buttermilk
Salted butter
Olive oil
Italian seasoning blend (optional for garnish)
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Buttermilk: If you don’t have buttermilk, you can substitute it with a mixture of 3/4 cup milk plus 1 tablespoon vinegar or lemon juice. Let the mixture sit for 5 minutes before using it in the recipe.
Sharp cheddar cheese: Feel free to substitute sharp cheddar with mild cheddar or mozzarella cheese, but keep in mind that the flavor may be less intense.
Butter: If you don’t have salted butter, you can use unsalted butter and add a pinch of salt to your dough.
Olive oil: For a neutral flavor, vegetable oil can be substituted.
Garlic powder: Fresh garlic can be used instead of garlic powder. You’ll need about one minced garlic clove to replace 1 teaspoon of garlic powder.
Paprika: Smoked paprika can be used for a slightly different flavor, or you can omit it if you prefer.
What Tools Do You Need to Bake Garlic Cheddar Biscuits?
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Parchment paper
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Step-by-Step Instructions for Baking Garlic Cheddar Biscuits:
In a large mixing bowl, combine your dry ingredients: flour, baking powder, baking soda, salt, garlic powder, and paprika. Stir them together to evenly distribute the dry ingredients. Add in the shredded cheddar cheese and mix
. Add the buttermilk and melted butter to the mixture, stirring until it just comes together into a shaggy dough. Be careful not to overmix, as this will make your biscuits dense.
Using a large spoon or scoop, drop the biscuits onto a lined baking sheet and place in the freezer to freeze solid. Drop the frozen biscuits into a large ziplock freezer bag, and store in the freezer until you are ready to bake!
Bake the Biscuits: Preheat the oven to 450°F. Once the biscuits are frozen, place them on a baking sheet lined with parchment paper, making sure they’re close together. This helps them rise evenly. Brush the tops with an egg wash made from an egg and a tablespoon of buttermilk, then bake for 15-17 minutes or until golden brown on top and bottom.
Serve: After baking, brush the biscuits with melted butter, and serve them warm. They’re perfect on their own, with jam, or as a side for breakfast or dinner.
How to Make Sure Your Biscuits Are Tender:
For tender biscuits, it’s important not to overwork the dough. Gently mix the ingredients until just combined. Overmixing leads to dense biscuits. Also, the key to flaky layers is to handle the dough as little as possible and keep the dough cold.
How to Store Your Baked Biscuits:
Once baked, allow your biscuits to cool completely. Store them in an airtight container at room temperature for up to 2 days. If you want them to stay fresh longer, you can freeze them. To freeze, wrap the cooled biscuits in foil or plastic wrap and place them in a freezer bag. Reheat them in the oven for a few minutes to restore their texture.
4o mini
Recipe for Garlic Cheddar Drop Biscuits:
Freezer-Friendly Garlic Cheddar Biscuits
Ingredients
Instructions
- Into a large mixing bowl, add your flour, baking powder, baking soda, salt, garlic, paprika, and cheddar cheese. Stir well to combine.
- Once combined, add in your buttermilk and melted butter, and stir your dough until it has just come together and has a shaggy look to it.
- Once your dough is ready, drop 12 equally sized biscuits onto a baking sheet lined with parchment paper.
- Next, place your prepared biscuits into the freezer and allow them to freeze for 2-4 hours, or until they are frozen solid.
- Once frozen, transfer them to a gallon sized freezer bag, and place them back into the freezer until you are ready to bake them.
- When you are ready to bake your biscuits, preheat your oven to 450 degrees F and line a baking sheet with parchment paper.
- Place your frozen biscuits directly onto the parchment paper, and place them in the oven to bake for 15-17 minutes, or until golden brown on top and bottom and completely baked through.
- Once baked, combine all of the ingredients for your topping and brush it over the tops of your biscuits. Serve warm and enjoy!
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