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These Garlic Cheddar Biscuits are a Southern grandmother’s dream. These savory flaky biscuits are tender, buttery, fluffy, and full of cheesy goodness.
Growing up in the South, we take pride in our fluffy golden-brown biscuits!
I haven’t found an old Southern recipe for biscuits that didn’t call for buttermilk. So, early I will tell you, you don’t have to use buttermilk, but I know you like the best things in life, so use buttermilk.
Now, I know everybody raves over cheddar biscuits at Red Lobsters. However, I believe these homemade cheddar biscuits are better.
Did I mention the honey garlic butter?
- Key Ingredients in Cheddar Biscuit:
- How to make Buttermilk Cheddar Biscuits
- Tips & Tricks for the Best Homemade Cheddar Biscuits:
- Common One to One Substitutions:
- Can Cheddar Biscuits be made ahead?
- Frequently Asked Questions
- If I don’t have buttermilk on hand, what are my alternatives?
- Can I use frozen butter?
- Can you freeze cheddar biscuits?
- Latest Recipe Video:
- What can I serve the cheddar biscuits with?
- What do you serve buttermilk biscuits with?
- Garlic Chive Cheddar Biscuits
- Latest Recipes
Key Ingredients in Cheddar Biscuit:
To make these fantastic cheddar biscuits, you will need the following key ingredients:
Flour is the foundation to absorb all the other ingredients in these delicious garlic chive buttermilk biscuits.
Baking powder is an essential leavening ingredient to give our biscuits the desired height.
Adding a little salt to baking goods enhances the flavor.
Garlic Chive Butter
Lewis Road makes an incredible garlic chive butter that keeps us from chopping fresh garlic and chives into our biscuit.
You can use any shredded cheese you like, but I love good sharp cheddar cheese.
You cannot have buttermilk biscuits without buttermilk. The buttermilk provides a mild tang that makes these biscuits great.
I use two types of garlic to give maximum flavor by combining fresh garlic and granulated garlic powder, and incorporating the two guarantees tremendous flavor.
How to make Buttermilk Cheddar Biscuits
Making amazing homemade buttermilk biscuits is simple. You can’t be afraid to get your hands dirty.
Step 1: Preheat the oven to 450°F. In a large mixing bowl mix, the flour, baking powder, baking soda, and salt. Slice cold butter into the flour mixture and, with your hands, blend until butter and flour are coated and resembles crumbled cornbread. Toss cheese in flour. Make a hole in the middle, then add in buttermilk, stir until dough combines. The biscuit dough will be slightly sticky.
Step 2: Pour the biscuit dough on a floured work surface and knead 5 times. Pat to ¾ inch thick (right under the first digit of your finger) rectangle.
Step 3: Cut biscuits with a floured biscuit cutter. Add to parchment-lined baking sheet, brush with melted butter. Bake biscuits for 15-19 minutes until golden brown. Cool for 5 minutes and serve warm biscuits immediately.
Step 4: In a medium bowl, add butter, salt, garlic, garlic powder, and Italian parsley to the microwave, cook for 30 seconds, stir, and cook for another 30 seconds until butter is melted. Brush warm biscuits with garlic butter and serve immediately.
Tips & Tricks for the Best Homemade Cheddar Biscuits:
Here are some of my top tips and tricks to help you make this dish:
- You only need to pat the biscuit dough into shape. There’s no need for a rolling pin.
- Using a cheese that’s finely shredded will give you less cheese flavor. Regular shredded provides pockets of gooey cheesy goodness.
- By adding baking soda and baking powder creates a nice craggy exterior.
- Only use salted butter for buttering the biscuits at the dinner table.
- I recommend only using granulated garlic powder. It has a better flavor.
- You can get more or fewer biscuits depending on the size biscuit cutter used.
Common One to One Substitutions:
Whether you’re missing an ingredient or looking to get creative, here are a few of the most common substitutions for this dish:
- Feel free to use gluten-free flour or all-purpose flour as a swap for unbleached flour.
- You can use any shredded cheese you like as a swap for the cheddar cheese.
- You can use any milk as a swap for the buttermilk.
- Feel free to use unsalted butter as a swap for the garlic chive butter.
- You can use foil as a swap for parchment paper.
- Feel free to use dried parsley as a swap for fresh parsley.
Can Cheddar Biscuits be made ahead?
If you’re looking to make this dish in advance, you can easily store it in the fridge or freezer until you’re ready to eat. Before storing hot foods, you should always let them cool down to room temperature and store them in an airtight container.
Garlic Chive Cheddar Biscuits– Can be made several days in advance but are best fresh out of the oven. Keep in an airtight container on the counter for 3 days or in the fridge for 7 days. You can freeze the baked biscuits after they cool off. Place in a freezer storage bag and freeze for 3 months. Thaw 24 hours before using. Do the same for unbaked biscuits too. Reheat the biscuits in a 350°F degree oven for 8-10 minutes until warm.
Garlic Butter– You can make the butter a few hours or one day in advance. Reheat by melting in the microwave or a skillet. Keep in an airtight container on the counter for 3 days or in the fridge for 14 days.
Frequently Asked Questions
Here are the answers to some of the most frequently asked questions about garlic chive buttermilk biscuits:
Biscuits have different meanings depending on what part of the world you live in. Here in America, a biscuit is a Southern staple. In the UK, a biscuit is closer to a cookie.
Any biscuit recipe I give will be a Southern staple. Quick bread is made with flour, leaving agents, shortening or butter, with buttermilk. It doesn’t take much skill to make a good biscuit.
They can be made sweet, savory, dropped, with yeast, baked, fried, and used for a sandwich. Check out my Big Easy Sandwich. It’s a fried chicken sandwich served on a black pepper biscuit with a New Orleans red bean sauce.
If you do not have a pastry cutter or biscuit cutter. Do not panic. Use can use a glass to cut your biscuits. Dip the rim of the glass in the flour and then use it the same way you would your biscuit cutter.
You can use any cheese you like for these garlic chive cheddar biscuits recipes. Sharp Cheddar Cheese, Jack Cheese, or Parmesan would be great choices!
For this recipe, you can make the biscuits with all-purpose or self-rising flour. You would omit baking soda and baking powder if making it with self-rising flour.
Either one works fine, but buttermilk will create a more tangy flavor. Whole milk makes a sweeter biscuit. However, I prefer buttermilk in this recipe for the added depth of flavor it gives.
There are a few things that can make your biscuits not as fluffy as you would like. I have listed them here:
1) Not using enough baking powder or baking soda.
2) Using old baking powder. You should replace baking powder every 3 months.
3) Too much liquid. Some of the dry ingredients may not be mixed well enough into your dough, causing a wet dough that will result in a dense biscuit. To fix this, make sure you mix all the dry ingredients well before adding any liquids.
4) The oven temperature is too low, which will cause your biscuit to take forever to rise.
5) The oven temperature is too high; this could burn the outside of the biscuit before it has finished cooking in the center. Try lowering your oven by 25 degrees next time you bake and see if that helps.
6) The oven is too hot, which can cause your biscuits to rise then fall when they are in the oven. This will give you very little flakiness and an overbaked exterior. Lowering your oven temperature by 25 degrees should help with this problem as well
If I don’t have buttermilk on hand, what are my alternatives?
If you’re not able to find buttermilk at your local store, you can make your own. Combine one cup of milk with either lemon juice or white distilled vinegar and let it sit for five minutes before using in the recipe.
Can I use frozen butter?
Yes! To freeze butter, place sticks (unsalted) into freezer bags and seal tightly. Butter will keep fresh for up to three months when wrapped in this way. To use frozen butter, remove the number of sticks you need from the freezer bag and grated them with a cheese grater.
Can you freeze cheddar biscuits?
Yes! Place the cheddar biscuits in an airtight ziplock bag and store them for up to a month or two until you are ready to use them. You can quickly freeze them after they have cooled after baking. Do the same for unbaked biscuits.
Latest Recipe Video:
What can I serve the cheddar biscuits with?
These biscuits are great to serve on their own or with complimentary breakfast or dessert items. Here are a few you can pair these biscuits with.
- Buttered bread
- Buttermilk Biscuits
- Peach Cobbler
- Ice Cream
What do you serve buttermilk biscuits with?
The cheese biscuits are great for breakfast, lunch, dinner, brunch, and dessert. Regardless of what time you eat them, they can be served on the side. Here are some of my favorites to enjoy these awesome biscuits.
- Biscuit Casserole
- Blackened Salmon Pasta
- Instant Pot Red Beans & Rice
- Peach Preserves
- New Orleans Spicy Cajun Pasta
- Salmon Piccata
These Garlic Cheddar Biscuits are a Southern grandmother’s dream. You’ll be licking your fingers clean with this delicious easy biscuit recipe that will make you the most popular person in your neighborhood! Don’t forget to leave me a 5-star review, comment, and post a picture on Instagram of how much you love them too!
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Garlic Chive Cheddar Biscuits
- 2 ¼ cup flour plus more for rolling
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 12 oz. Lewis Road Garlic Chive butter cold
- ¾ cup shredded sharp cheddar cheese
- ¾ cup buttermilk
- 2 tablespoons melted unsalted butter
- 6 tablespoons unsalted butter cut into tablespoons
- ½ teaspoon kosher salt
- 3 garlic cloves chopped fine
- 1 teaspoon garlic powder
- 1 tablespoon chopped Italian parsley
- Preheat the oven to 425°F. In a large bowl mix, the flour, baking powder, baking soda and salt. Slice butter into flour and with hands blend until butter and flour is coated and resembles crumbled cornbread. Toss cheese in flour. Make a hole in middle then add in buttermilk, stir until dough combines. Dough will be sticky.
- Pour dough on floured work surface and knead 5 times. Pat to ¾ inch thick (right under the first digit of your finger) rectangle. Fold the left side of the dough to the middle, fold the right side of the dough to the middle. Press dough down to ¾ inch thick, and repeat two more times.
- Cut biscuits with a 2 ½ inch floured biscuit cutter. Add to parchment lined baking sheet, brush with melted butter (add any leftover butter to the garlic butter). Bake biscuits for 15-19 minutes until golden brown. Cool for 5 minutes and serve immediately.
- In a medium bowl add butter, salt, garlic and Italian parsley to the microwave and cook for 30 seconds, stir, then cook for another 30 seconds until butter is melted.