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When I make Garlic Cheese Biscuits it’s usually from the Betty Crocker Cookbook that I received many, many years ago as a wedding gift. They are made with Bisquick, it’s a quick and easy recipe and they always turn out great. I’m currently out of Bisquick and wanted Garlic Cheese Biscuits to serve with a stew that I have in the crockpot, so decided to make them from scratch. They are just as quick and easy to make as they are when using Bisquick and they are yummy.
If you want Garlic Cheese Herb Biscuits then add 1 tsp dried parsley or Italian seasoning to the dough. You can also add it to the topping that you brush on top of the biscuits when they come out of the oven.
I like to use parchment paper on my baking sheet to prevent sticking and for easier cleanup. Drop the dough by rounded spoonfuls onto the prepared baking sheet or you can use an ice cream scoop if you’d like them to be all the same size and symmetrical. This recipe should make 12-14 biscuits.
Garlic Cheese Biscuits
- ½ cup butter, melted
- 1 cup whole or 2% milk
- 2 cups all-purpose flour
- 1 Tbs sugar
- 1 Tbs baking powder
- 1 tsp garlic powder
- 1 tsp salt
- 1½ cups shredded cheddar cheese (mild, medium, or sharp)
- ¼ cup butter, melted
- ¼ tsp garlic powder
- ¼ tsp salt or garlic pepper seasoning
- Preheat oven to 425°. Line a large baking sheet with parchment paper or spray with cooking spray.
- In a large bowl mix together flour, sugar, baking powder, garlic powder, and salt. Add the milk and ½ cup melted butter. Stir just until combined. Fold in the shredded cheese.
- Drop by heaping spoonfuls onto the prepared baking sheet.
- Bake for 10-12 minutes, until biscuits just start to turn golden brown on the edges and bottom.
- Mix ¼ cup melted butter, ¼ tsp garlic powder, and ¼ tsp salt or garlic pepper together. Brush on top of hot biscuits. Serve warm.