Garlic Cheddar Buttermilk Biscuits
Homemade garlic cheddar buttermilk drop biscuits on the table in only 20 minutes. As delicious as they are easy!
I love baking yeast breads, but there’s no denying that it’s a time commitment. Even if the hands-on time isn’t much, waiting for the yeast to rise means that a freshly-baked loaf of bread really isn’t a weeknight option. Biscuits make a great quick alternative, and drop biscuits make it an even easier option since there’s no rolling and cutting the dough. I like to make mine extra garlicky and add in some shredded cheddar (because cheese makes everything better) and serve them alongside soups, stews, or chili as an alternative to traditional crusty breads or cornbread. I think that this particular batch was paired alongside a very hands-off batch of red beans and rice from the crockpot (recipe forthcoming), making the entire dinner a perfect “stuck at work late” weeknight option.
These have obviously been my go-to drop biscuit recipe for quite a while, since I found the above picture in my “foods to blog” folder with a “created” date back in 2011! (Sidenote: I love looking through my very old pictures of foods I never got around to blogging on my prior not-food-related blog… it’s always such a flashback to old apartments, memories of fun nights with friends, and dishes long forgotten.) I only make these biscuits two or three times a year, since we don’t eat much bread at home, but they’re always a hit, and oh-so-simple to make. They also reheat beautifully – just pop them back into a 325F oven for a few minutes the next day, and they’re just as good as the first day!
Garlic Cheddar Buttermilk Biscuits
Homemade garlic cheddar buttermilk drop biscuits on the table in only 20 minutes. As delicious as they are easy!
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons garlic powder
- 1 stick unsalted butter, frozen or very cold
- 1 cup cheddar, grated
- 1 cup buttermilk
Directions:
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and garlic powder.
- Grate (or cut into small cubes) the butter into the flour mixture and blend with your fingers until the mixture resembles coarse sand. There will still be pea-sized lumps of butter in the mixture. Stir in the shredded cheddar.
- Make a well in the center of the bowl and pour in the buttermilk. Mix gently with a spoon until the dry ingredients are just moistened and the dough comes together into a lumpy ball.
- Scoop the biscuits onto the parchment lined sheet, roughly 1/3 cup per biscuit. Bake for 15 minutes, until the top just starts to turn a light golden brown.
I love Garlic Cheese Biscuits! Yours look so delicious 🙂
Those look really appetizing.
Going to give your recipe a try. Looks tasty.
But I will wrap some fresh garlic and olive oil in some foil and roast it in the oven, then smash it and distribute it throughout the flour mixture.
You being a scientist, I would recommend weighing out the flour. 125 grams = 1 cup. I have scooped out several separate cups of flour for testing. Each cup weighed between 100 grams and 150 grams. One cup of flour very rarely equals the same weight. This is why bakers use baker’s percentage to increase accuracy and consistency.
Hi Paco — I do always bake by weight, but most of the readers of my blog don’t, so I provide my measurements in cup form instead. 🙂
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These are awesome! However had to increase baking time bc my oven at 350 degrees for15 minutes did not get the biscuits done enough. 20 min was spot on
Glad you liked them – and thanks for sharing that a longer cooking time worked better for you. Every oven is different, so it’s super helpful for others to see they may need to extend the time a little too!