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.
Garlic And Herb Cheddar Biscuits
Since the early days of my blog, people have asked repeatedly for a recipe for copycat garlic cheddar biscuits. My only suggestion, is to make these when you’re entertaining as they have a magical way of disappearing making them perfect for sharing. Otherwise, you may find there’s nothing left to share but the crumbs. Biscuits, like many homemade breads, 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.
Tips for Making Garlic-Herb Cheddar Biscuits
- 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 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.
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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 mixing bowl, 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.
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