Flavored with sharp cheddar cheese and basted with warm garlic butter, these fluffy buttermilk biscuits are the perfect accompaniment for soups and chili.

A plate of cheddar and garlic biscuits sprinkled with chopped parsley.

Buttery, cheesy, and delightfully garlicky, these biscuits are sure to become a staple in your baking repertoire.

The recipe is a copycat version of Red Lobster’s Cheddar Bay Biscuits, and they make a great accompaniment to more than just seafood.

Serve them along with chili, soups, stews, and salads. They go great with our Three-Bean Slow Cooker Chili and Bacon and Tomato Soup.

Cheddar-Garlic Biscuits

Cheddar-Garlic Biscuits

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Flavored with sharp cheddar cheese and basted with warm garlic butter, these fluffy buttermilk biscuits are the perfect accompaniment for soups and chili.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, chilled and cut into small cubes
  • 3/4 cup grated, sharp cheddar cheese
  • 2/3 cup low-fat buttermilk

For the garlic butter:

  • 4 tablespoons unsalted butter
  • 1 clove garlic, peeled and smashed
  • 1 teaspoon chopped fresh parsley

Instructions

  • Preheat the oven to 375°F and line a large baking sheet with parchment.
  • Thoroughly combine the flour, baking powder, baking soda and salt in a large bowl.
  • Cut the butter into the dry ingredients with a pastry blender or dinner fork, until the texture is relatively fine with scattered, pea-sized lumps of butter.
  • Mix in the grated cheddar, then add the buttermilk and stir until the mixture forms a soft, sticky dough.
  • Turn the dough on to a lightly floured board board and knead until smooth. Divide into eight equal sections and gently form them into round biscuits.
  • Transfer the biscuits to the prepared baking sheet and bake until golden, 16 to 20 minutes.
  • While the biscuits bake, melt the butter in a small saucepan over low heat. Add the garlic and keep warm to allow the flavor to develop.
  • Once the biscuits are baked, stir in the chopped parsley, then brush the butter over the tops of the biscuits. Let stand for a minute or two to allow the butter to soak in. Serve warm.
Calories: 312kcal, Carbohydrates: 26g, Protein: 9g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 6g, Cholesterol: 52mg, Sodium: 237mg, Fiber: 1g, Sugar: 1g
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