Cheesy garlic biscuits are easy and quick to make. They are made with just a few simple ingredients, no boxed mixes, and will be ready in 20 minutes.
Course: bread, Rolls
Author: Dawn C
Dough blender (recommended)
1cupshredded cheesecheddar is recommended
¼teaspoongarlic powdersee notes
saltcouple dashes IF using unsalted butter
dried parsleyoptional for garnish
Preheat oven to 450°
In a mixing bowl mix together the flour, baking powder, salt and garlic powder
Cut the cold butter into chunks and add to the flour mix. Using a dough blender (recommended) or 2 forks, mix the butter in until the biggest pieces of butter are small pea sized and most of the butter is mixed in. Some small pea sized pieces are good.
Add in the cheese and stir just enough for the cheese to be evenly spread throughout mix.
Pour in the milk and stir well with a fork until it just comes together. You should be able to shape the dough but not have it too wet. If it is too dry for all the flour to mix in, add more milk a tablespoon at a time until it is all incorporated into the dough.
Spoon onto a baking sheet in 12 even amounts - I like to make them into imperfect balls just scooped out of the bowl and gently packed together in my hand.
Mix the garlic powder and melted butter for topping together. Using a basting brush, gently brush the butter mix on top of each biscuit.
Bake at 450°F for 7-10 minutes. They should be getting a golden color and the tops should be getting some darker points on top.
Sprinkle with parsley immediately after taking out of oven if you choose - it gives it a nice look and is optional.
Serve as a snack or a side to go with dinner.
The nutritional values are estimated and are based on 2 biscuits per person.For the garlic - This recipe is written with a mild amount of garlic with flavor but not overpowering. If you are like us and are garlic fanatics, you may want to add a little more to the topping. For the cheese - I recommend either cheddar or a cheddar mix. We have even used 4 cheese Mexican and it was good, but cheddar will give a sharper cheese flavor.If you don't have a dough blender, you can use a fork as well. If using a fork, I would use 2 forks (1 in each hand) to make it easier on you and it mixes faster.Cold butter just out of the fridge works best for the best texture.