Homemade garlic cheddar biscuits are flaky and delicious and rival Red Lobster! Serve warm with butter for a perfect side.
Everybody, I mean EVERYBODY, knows Red Lobster’s Cheddar Bay Biscuits right? They’re practically an American delicacy. A family favorite. And guess what? You can totally make them at home! 30 minutes and you’ll have a tall, flaky, buttery biscuit. They’re mixed with plenty of cheddar cheese and garlic seasoning, and they’re a side that totally steals the show.
I’ll be honest, my biscuit making skills have come a long way. The first time I tried making scones was an absolute disaster. They basically turned into thick pancakes. And I’ve had a few times since then where a biscuit hasn’t turned out quite perfect. I wouldn’t go as far as to say that I have mastered biscuit making…but I can make a pretty damn good biscuit now you guys. (Pats self on back.) Maybe you’re a natural and have never struggled, or maybe you’re like me and it took a little practice to get it right. If there is one thing I can point out why my biscuits are turning out better than they used to, it’s if the dough feels right. I know that’s a little annoying to read, because I can only describe to a certain level what that feel is. But let’s try shall we!
When I say the dough has to feel right, I mostly mean how moist it is. Looking back at the first time I made scones, I’m 100% positive that I had too much liquid in there. They were too wet and there wasn’t enough flour to bind it together, hence, pancake effect. I’ve also overcorrected and had biscuits that were a little too dry and didn’t rise enough. My advice is to not add all your liquid at once. Leave a little in your measuring cup to see if you need it. When you’ve mixed in your liquid, whether that be butter milk in this case, or half n half or whatever your recipe calls for, specifically target the spots that are still dry as you fold it together. If the dough is sticking to your hands or a knife or cup, than it’s too wet. Sprinkle a little flour over top or work in the flour you have spread out on the counter. When it feels good, stop! You should never need huge adjustments, at least not for this recipe, and you don’t want to overwork the dough.
Now, let’s talk about seasoning! I’ve used a couple different things to make the cheddar biscuits based on what I have. They all come out delicious, so I’ll link for reference. Option 1 Trader Joe’s garlic salt grinder, option 2 Weber’s roasted garlic and herb seasoning, if you can’t find either of those, option 3 you can use 1/2 tsp of granulated garlic, 1/2 tsp black pepper, 3/4 tsp of salt. Personally, I like to use the Trader Joe’s brand, but like I said, all three of these options are wonderful!
- 2 cups flour (measured correctly)
- tbsp baking powder
- ½ tsp of baking soda
- 1½ tsp of Trader Joe's garlic salt grinder (other options listed below)
- 1 stick cold butter
- ½ cup cheddar cheese plus more for sprinkling
- 1 cup buttermilk
- 1-2 tbsp melted butter
- Preheat oven to 400.
- Combine flour, baking powder, and baking soda together in a large mixing bowl.
- Grind enough of the garlic salt to get 1 and ½ tsps. (You can also use Weber's roasted garlic and herb seasoning, or ½ tsp granulated garlic, ½ tsp black pepper, and ¾ tsp salt.)
- Add your seasoning to the flour and mix together.
- Cut in one stick of COLD butter using a fork, your hands, or a pastry blender until butter is the size of large peas
- Add your cheddar cheese to the bowl and lightly combine it with the dough
- Use a spatula to fold in MOST of your buttermilk, then add the rest to target spots that are still dry
- Lightly flour your counter and move the dough onto the counter
- Spread your dough out to about an inch and a half thick and use a glass or a biscuit cutter to cut out your biscuits
- Cut them as close together as you can and then rework your scraps until the dough is gone (note- your last piece will come out the least..um...pretty 🙂 )
- Place your biscuits on a greased baking sheet and spread tops with melted butter then sprinkle with extra cheddar cheese