The first time I made these a couple months ago, I wanted biscuits like the ones at Red Lobster. I haven’t been in years, but for some reason I remember the biscuits being good. These came out delicious and it only took 30 minutes to whip up a batch. I also devoured them so quickly I didn’t take any pictures. Oops. I made a mental note to document them later, and here we are!

These biscuits are savory heaven- buttery, cheesy, and slightly salty. The texture- crunchy outside and fluffy insides with hidden pockets of melted cheese and butter. They are also the easiest things to make, and once you try them you’ll never buy store-bought biscuit mix again.

Cheesy Garlic Cheddar Biscuits

Enough for about 8 biscuits

• 2 cups of all purpose flour
• 1 1/2 cup buttermilk
• 1 3/4 cups of grated sharp cheddar cheese
• 6 tbsp cold unsalted butter, cut up into small pieces
• 1 tbsp baking powder
• 2 tsp garlic powder

The key to any flaky pastry is cold butter- the steam created during baking lifts dough, resulting in crispy pockets. I always keep a stick of unsalted butter in the freezer just in case I feel like baking. While these biscuits aren’t going to have lots of layers, the cold butter helps give the outsides a slight crunch. I grated a little too much cheese, so I topped each biscuit halfway through baking for extra cheesiness, but that’s totally optional.

Garlic Butter Topping

• 3 tbsp butter
• 1 tbsp dried parsley
• 1 tsp garlic powder
• 1 tsp garlic salt

Preheat the oven to 450 degrees Fahrenheit. In a medium size bowl, sift flour, baking powder, and garlic powder. Evenly mix in the grated cheese, then fold in the butter.

Finally, incorporate buttermilk until just mixed. Don’t over mix, or they will be tough biscuits. The dough will feel fluffy and on the drier side, not super moist.

Portion the dough into 8 balls, and space them out evenly on a greased cookie sheet like so:

Pop them in the over for 15-20 minutes, until they are golden brown. While they bake, heat the topping ingredients up in a small saucepan over low heat until it starts to boil.

Once they are done baking, brush the butter mixture over the tops as soon as you take them out of the oven and serve immediately.

I took mine out a little before they were done, added extra cheese on top with the butter topping and baked for about 3-4 more minutes.

The result was a gooey bubbly cheese topping!

These are delicious and I plan to make them whenever I get the chance. I hope you give them a try!