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Cheddar Garlic Butter Biscuits

Knead Some Sweets Verified

Kneadsomesweets.com

Ingredients

Warning0 allergens identified

Cheddar Garlic Butter Biscuits

3 cups all-purpose flour

2 tablespoons granulated white sugar

½ tsp salt

4 teaspoons baking powder

½ tsp baking soda

1 tsp garlic powder

¾ cup cold salted butter*

2 cups cheddar cheese*shredded

1 cup buttermilk*

1 egg

For the Garlic Herb Butter:

½ cup salted buttermelted*

3 clove garlicfresh minced

2 teaspoons Italian seasoning

Instructions

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Instructions

Preheat the oven to 425℉. Line a large baking sheet with parchment paper.

Whisk the flour, sugar, salt, baking powder, baking soda, and garlic powder together in a large bowl. Cut the cold cubed butter into the flour mixture using a pastry cutter until the pieces of butter are the size of peas. Stir in the shredded cheese.

In another bowl, whisk together the buttermilk and egg. Add to the flour/butter mixture and gently fold with a spatula until the dough just starts to come together. Turn the contents of the bowl onto the countertop and knead just until the dough comes together. Do not overmix!

Roll the dough out on a lightly floured counter to about ¾-inch thickness. Cut out the biscuits using a lightly floured medium-sized cookie cutter (2 or 2.5-inch diameter). (Try to push the cutter directly down into the dough and avoid spinning the cutter to release the dough.) Or slice into 18 square/rectangular biscuits. Place the biscuits on the prepared baking sheet, leaving some room between each biscuit.

Bake in the preheated oven for 10-12 minutes or until lightly golden. Stir together the melted butter, minced garlic, and Italian seasoning until combined. Brush over the hot biscuits as soon as they come out of the oven. Serve immediately. Enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Keep Everything Ice Cold 🧊
Chill your butter, flour, and mixing bowl before starting; cold ingredients create steam pockets that produce incredibly flaky, layered biscuits instead of dense ones.
Don't Overmix the Dough 🙅
Mix just until the dough comes together with visible butter streaks—overworking develops gluten and results in tough, dense biscuits rather than tender, flaky ones.
Toast Your Garlic Powder First 🔆
Bloom the garlic powder in melted butter for 30 seconds before mixing into the dough to unlock deeper, more complex garlic flavors that won't taste flat or bitter.
Reserve Cheese for the Top ✨
Mix only half the cheddar into the dough and sprinkle the rest on top before baking; this creates concentrated pockets of melted cheese and prevents it from burning throughout.
Use Buttermilk Substitution Correctly 🥛
If substituting buttermilk, add 1 tablespoon of lemon juice or vinegar to regular milk and let sit 5 minutes—the acidity reacts with baking soda for proper rise and tanginess.