These Garlic Cheddar Biscuits are everything a biscuit should be: tall, flaky, buttery, and loaded with sharp cheddar and garlicky flavor. No yeast or waiting for dough to rise, just quick, savory biscuits ready in 20 minutes that rival any restaurant version.

I’ll be the first to admit that I used to think biscuits required too much effort for a weeknight meal. But these come together so quickly (no yeast! no rising time! no endless kneading!) that they’ve become a go-to side whenever I want something special without hours of prep. In fact, from mixing bowl to table, you’re looking at less than half an hour.

If you’re a fan of restaurant-style cheddar biscuits, this recipe takes things up a notch. Freshly shredded sharp cheddar melts into the layers, creating little pockets of gooey cheese, while the garlic butter brushed on top makes them taste like they came straight from your favorite bakery.

I love how versatile they are, too. They’re perfect with soup or chili, as a side with dinner, or even on their own as a savory breakfast option. These garlic cheddar biscuits also freeze beautifully, so I usually bake a double batch and stash some in the freezer for quick weeknight dinners.

Ingredients and Substitutions

• All-Purpose Flour: To make these gluten-free, use a 1:1 gluten-free flour blend that contains xanthan gum.
• Baking Powder
• Baking Soda
• Salt
• Garlic Powder
• Granulated Sugar
• Butter: Use unsalted butter, or reduce the salt in the recipe accordingly. For dairy-free biscuits, use a plant-based butter stick or vegetable shortening.
• Buttermilk: If you don’t have buttermilk, make your own by stirring 1 tablespoon of lemon juice or vinegar into 1 cup of milk and letting it sit for 5 minutes. Full-fat plain Greek yogurt thinned with milk is another great option. For dairy-free, use oat milk or soy milk plus the lemon juice.
• Grated Cheddar: Freshly grated cheddar melts better than pre-shredded. Swap in Gruyère, Monterey Jack, or pepper jack for different flavor profiles. Dairy-free cheese shreds also work.
• Fresh Parsley: Optional, but adds a little color.

How to Make Garlic Cheddar Biscuits

1. Whisk Dry Ingredients: Combine the four, baking powder, baking soda, salt, and garlic powder.

2. Add Wet Ingredients: Mix in the melted butter and milk. Stir in the shredded cheese.

3. Shape and Bake: Use a large cookie scoop to drop 12 mounds of dough onto a baking sheet. Bake until golden brown and puffed.

4. Brush with Garlic Butter: Mix melted butter, garlic, and parsley and brush over the hot biscuits.

Melted Butter in Biscuits

When we think of biscuits, we usually picture cold butter cut into flour, creating flaky layers as the butter melts in the oven. But drop biscuits play by different rules, and that’s why melted butter works so well here. (And if you can’t get past the idea, this recipe works with the same ratio if you work frozen grated butter into the flour – so try it both ways and see what you think!).

So why does melted butter work for drop biscuits? It’s time for my favorite subject… kitchen chemistry!

Kitchen Chemistry

When you whisk melted butter directly into cold buttermilk, the butter quickly solidifies into tiny clumps. These little butter pieces are then evenly dispersed throughout the dough. As the biscuits bake, those butter flecks melt and release steam, leaving behind tender, fluffy pockets of air.

This method is faster and easier, especially for drop biscuits where we’re aiming for a tender crumb rather than tall, flaky layers. Think of it as a shortcut: same science, different technique, perfectly adapted to the style of biscuit.

Tips and Tricks for the Best Garlic Cheddar Biscuits

1. Don’t Overwork the Dough: Mix until just combined to avoid tough biscuits.
2. Use Cold Buttermik: Cold liquid helps re-solidifiy the melted butter into tiny clumps, which create the fluffy texture.
3. Whisk Liquids: Stirring the melted butter into cold buttermilk before adding it to the dry ingredients ensures even butter distribution.
4. Freshly Shredded Cheese: Pre-shredded cheese doesn’t melt as well, so grate a block of cheese rather than using the pre-shredded kind.
5. Make Ahead and Freeze: Freeze unbaked biscuits and bake straight from frozen, adding a few extra minutes.
6. Add Herbs: Mix in chives, rosemary, or thyme for a flavorful twist.
7. Storage: Biscuits can be stored in an airtight container at room temperature for 3-4 days or frozen for up to 3 months.
8. Recommended Tools: Mixing Bowls | Whisk | Sheet Pan | Pastry Brush

More Savory Bread Recipes

• Butternut Squash Muffins
• Everything Bagel Babka
• Pizza Babka
• Bacon Cheddar Chive Bread
• Italian Herb Tomato Bread
• Guinness Irish Soda Bread