Fluffy Cheddar Garlic Biscuits Ready in Just 25 Minutes

Name: Fluffy Cheddar Garlic Biscuits Ready in Just 25 Minutes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 cup unsalted butter, cold and cubed; 1 cup shredded cheddar cheese; 3/4 cup milk; 2 tablespoons melted butter; 1/2 teaspoon garlic powder; 1/4 teaspoon dried parsley

Author: lia

Published: October 10, 2025

Updated: October 18, 2025

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There’s something magical about warm, homemade cheddar garlic biscuits fresh out of the oven. They’re fluffy, cheesy, and packed with just the right amount of garlicky goodness. Whether it’s a cozy weeknight dinner or a last-minute potluck, these biscuits are my go-to because they’re ridiculously easy to whip up. I’ve lost count of how many times my family has begged me to make them—they’re that good. Plus, they’re ready in under 30 minutes! Trust me, once you try these, you’ll never go back to store-bought. Let’s get baking!

Why You’ll Love These Cheddar Garlic Biscuits

These biscuits are a game-changer for so many reasons! Here’s why they’ll become your new favorite:

Quick & Easy: Ready in just 25 minutes—perfect for busy days.
Irresistible Flavor: Cheesy, garlicky, and buttery all in one bite.
Versatile: Pair them with soups, salads, or enjoy them solo as a snack.
Family-Friendly: Kids and adults alike can’t get enough of them.

Seriously, what’s not to love?

Ingredients for Cheddar Garlic Biscuits

Here’s what you’ll need to make these cheesy, garlicky biscuits—trust me, it’s all about the right ingredients! I’ve included notes to make sure you nail it every time:

2 cups all-purpose flour: Measure it properly by spooning it into the cup and leveling it off. No packing!
1 tablespoon baking powder: This is your leavening agent, so make sure it’s fresh for maximum fluffiness.
1 teaspoon salt: Just enough to balance the flavors.
1/2 teaspoon garlic powder: Adds that classic garlic kick without overpowering.
1/2 cup unsalted butter, cold and cubed: Cold butter is key for flaky layers. Don’t skip this step!
1 cup shredded cheddar cheese: Sharp cheddar works best for that bold, cheesy flavor.
3/4 cup milk: Whole milk gives the richest texture, but any milk will work.
2 tablespoons melted butter: For brushing on top—this adds that golden, buttery finish.
1/2 teaspoon garlic powder: Yes, more garlic! This goes in the topping for extra flavor.
1/4 teaspoon dried parsley: Just a pinch for color and a hint of freshness.

Double-check your pantry before you start—these ingredients are simple, but they make all the difference!

How to Make Cheddar Garlic Biscuits

Okay, let’s get to the fun part—making these irresistible biscuits! Follow these steps, and you’ll have golden, cheesy perfection in no time. I’ve broken it down so even beginner bakers can nail it.

Preparing the Dough

First things first: preheat your oven to 425°F. Trust me, a hot oven is crucial for that perfect rise.

Mix the dry ingredients: In a big bowl, whisk together the flour, baking powder, salt, and garlic powder. No lumps allowed!
Cut in the butter: Grab your cold, cubed butter and work it into the flour mixture using a pastry cutter or your fingers. You want pea-sized crumbs—this creates those flaky layers we love.
Fold in the cheese: Toss in the shredded cheddar and gently mix. Don’t overdo it—just enough to distribute the cheese evenly.
Add the milk: Pour in the milk and stir until *just* combined. The dough will be sticky, and that’s okay! Overmixing = tough biscuits, and we don’t want that.

Baking and Finishing

Now, let’s bake these beauties!

Scoop and bake: Drop mounds of dough (about ¼ cup each) onto a parchment-lined baking sheet. No need for perfect shapes—rustic is charming! Bake for 12–15 minutes until golden brown.
Make the garlic butter: While they bake, melt the butter and stir in garlic powder and parsley. This topping is *everything*.
Brush and serve: As soon as the biscuits come out of the oven, brush them generously with the garlic butter. The warmth helps it soak in. Serve immediately—if you can resist eating one straight off the tray!

See? Easy peasy. Now go enjoy that cheesy, garlicky goodness!

Tips for Perfect Cheddar Garlic Biscuits

Want bakery-worthy biscuits every time? Here are my tried-and-true secrets:

Butter must be cold: If it softens, pop it back in the fridge. Cold butter = flaky layers.
Measure flour right: Spoon it into the cup, then level—no scooping straight from the bag!
Don’t overmix: Stir just until combined. Lumpy dough is good dough.
Serve warm: They’re best fresh, but reheating works if you must wait (see below).

Follow these, and you’ll be a biscuit pro in no time!

Ingredient Substitutions for Cheddar Garlic Biscuits

Need to tweak the recipe? Here are some easy swaps:

Gluten-free flour: Use a 1:1 blend for the all-purpose flour. The texture will be slightly denser but still delicious.
Vegan cheese: Swap in your favorite plant-based cheddar. Just note, the flavor won’t be as sharp.
Dairy-free butter and milk: Use vegan butter and almond or oat milk. The biscuits will still be flaky and flavorful.

Small changes can still lead to big flavor—just adjust your expectations on texture!

Serving Suggestions for Cheddar Garlic Biscuits

Oh, the possibilities with these biscuits! They’re downright addictive on their own, but I love pairing them with my favorite soups—think creamy tomato or hearty chicken noodle. They also make a killer side for fresh salads (try them with a Caesar!). If you’re reheating leftovers, a quick 5-minute warm-up in the toaster oven brings back that perfect crispiness. Honestly, I’ve been known to snack on them cold straight from the fridge—no shame!

Storing and Reheating Cheddar Garlic Biscuits

Okay, let’s be real—these biscuits rarely last long enough to store! But if you’ve got leftovers (lucky you), here’s how to keep them tasting fresh. Pop them in an airtight container at room temp for up to 2 days. Want to revive that just-baked magic? Skip the microwave—it turns them rubbery. Instead, toast them lightly or warm at 350°F for 5 minutes. The crispy edges and melty cheese will make you swoon all over again!

Cheddar Garlic Biscuits Nutrition Information

Okay, let’s talk numbers—because we all want to know what we’re biting into! Here’s the breakdown per biscuit (based on making 12):

Calories: 180
Fat: 11g (7g saturated, 3g unsaturated)
Carbohydrates: 16g
Fiber: 1g
Protein: 5g
Sodium: 280mg

Now, full disclosure—these numbers can wiggle a bit depending on your exact ingredients. Used extra-sharp cheddar? Maybe a tad more fat. Skim milk instead of whole? Slightly lighter. But honestly, when biscuits taste this good, who’s counting? (Okay, maybe we all are—but they’re totally worth it!)

FAQs About Cheddar Garlic Biscuits

Can I freeze these biscuits?
Absolutely! Let them cool completely, then freeze in a single layer before transferring to a zip-top bag. They’ll keep for up to 3 months. Reheat straight from frozen—just add a couple extra minutes in the oven.

Can I use fresh garlic instead of garlic powder?
You bet! Swap the powder for 2 minced garlic cloves in the dough and 1 clove in the butter topping. Fresh garlic packs more punch, so adjust to taste—I love the extra kick!

Why did my biscuits turn out dense?
Two likely culprits: overmixing the dough (stop as soon as it comes together) or warm butter (keep it ice-cold!). Remember, tender biscuits need light handling and cold fats.

Can I make these ahead?
For sure! Mix the dry ingredients and cut in butter the night before. Store covered in the fridge, then add wet ingredients and bake fresh—they’ll still rise beautifully.

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