GARLIC CHEESE BISCUITS
- WineCheeseScallops
- Sep 17
- 5 min read
If comfort had a flavor, it might just be these Garlic Cheese Biscuits. Buttery, tender, and loaded with sharp cheddar cheese, these golden drop biscuits are brushed with a savory garlic butter glaze that makes them absolutely irresistible.
They’re the perfect side for soups, pasta, or family dinners — and honestly, they’re so good you’ll find yourself sneaking them straight from the pan. Think of them as the cozy cousin to Red Lobster’s famous cheddar biscuits, but homemade and even better.
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Sharp Cheddar Cheese
Sharp cheddar brings a bold, tangy bite that balances the buttery richness of these biscuits. Its meltability ensures pockets of gooey, cheesy goodness throughout, while its sharper flavor stands up beautifully to garlic. Freshly shredding your cheese (instead of using pre-shredded) makes a big difference in texture and flavor.
Buttermilk
Buttermilk is the secret ingredient for tender, fluffy biscuits. Its slight acidity reacts with the baking powder, giving lift and lightness, while also lending a subtle tang that complements the richness of butter and cheese. Using very cold buttermilk helps keep the dough from becoming dense.
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Recipe’s Origin / Inspiration
Garlic cheese biscuits are a beloved American comfort food, most famously associated with Red Lobster’s Cheddar Bay Biscuits — the side dish that nearly outshines the entrées. Our version takes that concept but elevates it with fresher ingredients, real buttermilk, and just the right balance of garlic flavor.
The beauty of these biscuits lies in their simplicity: no rolling, no cutting, just drop-and-bake ease. They come out rustic, golden, and packed with flavor — a modern take on a Southern drop biscuit tradition.
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Tips, Serving Suggestions, or Storage Advice
Use cold butter and cold buttermilk to keep biscuits light and flaky.
If you don’t have a pastry blender, shred frozen butter on a box grater.
Freshly shredded cheddar melts better than bagged pre-shredded cheese.
Don’t overmix the dough — stir until just combined.
For larger biscuits, use a bigger scoop and add 2–3 minutes of bake time.
Brush with garlic butter immediately after baking for maximum flavor.
Serve alongside pasta, chili, seafood, or grilled meats.
Store leftovers in an airtight container at room temperature for 1–2 days, or refrigerate for up to 4 days.
To reheat, warm in a 300°F oven for 5–7 minutes.
Freeze unbaked dough scoops for up to 2 months; bake straight from frozen, adding a few extra minutes.
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Unique Recipe Qualities | GARLIC CHEESE BISCUITS
Homemade version of the famous restaurant-style biscuit.
Drop biscuit method — no rolling, no cutting.
Rich, cheesy, garlicky flavor in every bite.
Buttermilk creates tender, fluffy texture.
Brushed with a garlic butter glaze for extra flavor.
Quick bake time — ready in under 30 minutes.
Uses pantry staples plus cheese.
Flexible — pairs with seafood, pasta, or soups.
Freezer-friendly for make-ahead convenience.
Comfort food that works for both weeknights and special meals.
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Garlic Cheese Biscuits
Ingredients
For the biscuits:
2 cups all-purpose flour
2 teaspoons baking powder
½ heaping teaspoon garlic powder
¼ teaspoon fine salt
6 tablespoons cold unsalted butter, cubed or shredded
1 ¼ cups sharp cheddar cheese, shredded
1 cup very cold buttermilk
For the garlic butter:
3 tablespoons unsalted butter, melted
½ teaspoon dried parsley
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon garlic salt
Instructions
Preheat oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, garlic powder, and salt. Cut in butter with a pastry blender (or use shredded frozen butter) until mixture resembles pea-sized crumbs. Stir in cheese. Add buttermilk and stir gently until just combined.
Using a 2-tablespoon scoop, drop heaping scoops of dough onto the prepared sheet. Bake 16–17 minutes, or until golden brown.
While biscuits bake, stir together melted butter, parsley, garlic powder, salt, and garlic salt. Brush hot biscuits with garlic butter immediately after removing from oven. Serve warm.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ
Q: Can I use milk instead of buttermilk?
Yes, but the texture won’t be as tender. For a quick substitute, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes.
Q: Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts creamier and tastes better.
Q: Can I make these ahead?
Yes! Shape the dough into scoops, freeze on a tray, then transfer to a bag. Bake from frozen, adding 2–3 minutes.
Q: Do these taste like Red Lobster’s biscuits?
They’re similar, but with fresher ingredients and a little less salt.
Q: Can I add other cheeses?
Absolutely! Try a mix of cheddar and Monterey Jack, or even pepper jack for spice.
Q: How do I keep biscuits soft after baking?
Store in an airtight container and reheat gently in the oven before serving.
Q: Can I make mini biscuits for appetizers?
Yes, just use a smaller scoop and reduce bake time by 3–4 minutes.
Q: What’s the best way to reheat leftovers?
Warm in a 300°F oven for 5–7 minutes to restore crispness.
Q: Can I make these gluten-free?
Yes, substitute an all-purpose gluten-free flour blend with baking powder included.
Q: Do I need to brush with the garlic butter?
Yes — it adds that signature flavor! But you can also serve it as a dipping butter if preferred.
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Their high-quality selection never disappoints!
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