Garlic and Herb Cheddar Biscuits
The flavor of these Garlic and Herb Cheddar Biscuits is mighty close to the ones served at Red Lobster. They’re seasoned with herb butter, filled with cheddar then dropped in mounds onto a cookie sheet and baked until golden.
Easy Garlic and Herb Cheddar Biscuits Recipe
Biscuits are like many homemade breads in that they have limitless possibilities when it comes to add-ins and flavor variations. When you start with a classic buttermilk biscuit the sky’s the limit. These biscuits can be baked in a cast iron skillet with bacon in the dough like my cheddar bacon biscuits or on a sheet pan. Either way, they never last long. How to make Garlic Herb Cheddar Biscuits: (Scroll down for full printable recipe.)
- Preheat Pan – Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Dry Ingredients – Use a whisk to sift together biscuit mix, garlic powder, parsley flakes and onion powder.
- Wet Ingredients – Make a well in the center and add the buttermilk and 1/2 of the melted butter. Mix with a fork just until moistened.
- Cheddar Cheese – Stir in the shredded cheddar cheese until it’s evenly distributed in the dough.
- Divide the Biscuit Dough – Use a standard size ice cream scoop to divide the dough into rounds. Drop onto the pan placing 2 inches apart to allow for spreading while baking.
- Garlic Butter – Mix 1/4 teaspoon of garlic powder and 1/4 teaspoon dried parsley flakes with the remaining butter. Brush the tops of the biscuits. Reserve a small amount to brush the tops after baking.
- Transfer to the Oven – Bake for 12-15 minutes or until golden.
- Brush the tops with garlic butter. Serve immediately.
How to Make the BEST Garlic Herb Cheddar Biscuits Recipe
- Ingredients you’ll need to make homemade Garlic Herb Cheddar Biscuits: Bisquick,garlic powder, dried parsley flakes, onion powder, buttermilk, butter and shredded sharp cheddar cheese.
- Kitchen tools you’ll need: Sheet pan, small bowl, medium bowl, measuring cups and spoons, cheese grater, pastry brush and ice cream scoop.
- This recipe was specifically designed using a baking mix. You can’t adapt using self rising flour as it would require other adjustments to work.
- You may use your favorite brand of buttermilk biscuit mix for these biscuits.
- Packaged shredded cheese is much drier than freshly shredded cheese. For a moist biscuit, take the time to make and shred your own freshly shredded cheddar cheese.
- Ice cream scoops help keep dough uniform in size so, they’ll bake evenly.
- The size of the biscuits can be adjusted by the size ice cream scoop used. You can make these bite size using a meatball scoop or appetizer size using a slightly larger scoop.
- Store baked Garlic Herb Cheddar Biscuits chilled in an airtight container for up to 2 days.
- Reheat in single servings in the microwave.
More Biscuit Recipes to Make
Biscuits are one of the two house breads of the South. That makes them completely appropriate at any time of day and the sky’s the limit with mix-ins and twists in flavor. Some other biscuit recipes you may like:
- Cheddar Ranch Drop Biscuits are filled with cheese and Ranch seasoning.
- Beef and Bleu Cheese Biscuits are packed with flavor making them perfect for special mornings and holiday brunches.
- 7 Up Drop Biscuits get their lift from the carbonation in the soda.
- Bacon Buttermilk Drop Biscuits stuffed with eggs is a tasty breakfast on the run.
- Chocolate Biscuits from A Dash of Sanity
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Helpful Kitchen Items:
Garlic and Herb Cheddar Biscuits
Ingredients
- 2 2/3 cup buttermilk biscuit mix i.e. Bisquick
- 1 1/4 tsp garlic powder divided
- 1 1/4 tsp dried parsley flakes divided
- 1/2 tsp onion powder
- 1 cup buttermilk
- 1/2 cup butter melted and divided
- 1 1/4 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- In a medium bowl use a whisk to sift together biscuit mix, garlic powder, parsley flakes and onion powder.
- Make a well in the center and add the buttermilk and 1/2 of the melted butter. Mix with a fork just until moistened. Stir in the shredded cheddar cheese.
- Use a 4 ounce ice cream scoop to divide the dough into rounds. Place approximately 2 inches apart to allow for spreading while baking.
- Mix 1/4 teaspoon of garlic powder and 1/4 teaspoon dried parsley flakes with the remaining butter. Brush the tops of the biscuits. Reserve a small amount to brush the tops after baking.
- Bake for 12-15 minutes or until golden.
- Brush the tops with garlic butter. Serve immediately.