Go Back

Garlic Cheese Biscuits

Flaky, cheesy, and garlicky biscuits that mimic the iconic Cheddar Bay experience using simple pantry ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 biscuits
Course: Appetizer, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups self-rising flour No self-rising flour? Add 3 tsp baking powder and 1 tsp salt to 2 cups all-purpose flour.
  • 1 teaspoon garlic powder For dough.
  • 1/2 teaspoon Old Bay seasoning
Wet Ingredients
  • 3/4 cup milk Whole milk or buttermilk recommended.
  • 4 tablespoons butter Frozen and grated, unsalted recommended.
  • 2 tablespoons melted butter For brushing.
  • 1/4 teaspoon garlic powder For butter brush.
  • 1/2 teaspoon dried parsley
Cheese and Oil
  • 1 cup cheddar cheese Shredded, plus extra for topping.
  • 1 tablespoon oil To coat the skillet.

Method
 

Preparation
  1. Chill a large mixing bowl, box grater, and the stick of butter in the freezer for 15–30 minutes.
  2. Preheat the oven to 425°F and place a 10-inch cast-iron skillet inside.
Mixing
  1. In the chilled bowl, combine self-rising flour, garlic powder, and Old Bay seasoning. Whisk to distribute seasonings.
  2. Grate the frozen butter into the flour mixture. Optionally, use a pastry cutter for pea-sized pieces.
  3. Stir in shredded cheddar until butter is coated, then pour in most of the milk and stir gently until just combined.
  4. Avoid overmixing to prevent dense biscuits.
Baking
  1. Carefully remove the hot skillet and coat the bottom and sides with oil.
  2. Scoop large mounds of dough into the skillet and top with extra cheddar if desired.
  3. Bake for 12–15 minutes until golden.
Finishing Touches
  1. Five minutes before biscuits finish baking, melt butter and stir in garlic powder and dried parsley.
  2. Brush baked biscuits with garlic-parsley butter and serve warm.

Notes

For brunch, split and top with scrambled eggs. Store cooled biscuits in an airtight container for up to 3 days or freeze for up to 3 months.