Garlic cheddar biscuits

Another month has gone by, and it’s time for another Blogger’s Choice recipe swap. Our wonderful hostess Sarah of A Taste of Home Cooking assigned me her blog. I was excited to dig through Sarah’s recipe archives and discover what to make. I thought I’d try her baked oatmeal, then changed my mind to chocolate crinkle cookies, and finally ended up baking these garlic cheddar biscuits instead. What can I say, other than the fact that Sarah’s got a bunch of great recipes on her blog?

We had some chili in the freezer from our mini Super Bowl party, so while that was thawing out, I baked these biscuits. I thought it would be a nice pairing and that the biscuits would be a great way to mop up the chili in our bowls.

These biscuits were very yummy. They were tender and fluffy and paired extremely well with our chili. I could have easily eaten half the batch for my dinner but refrained from doing so. I liked how these biscuits contained cheese and had the buttery garlic sauce on top. These biscuits would also be a nice compliment to seafood or pasta, and I bet they would taste good for breakfast too.

Thank you Sarah, for hosting our Blogger’s swap, and also for sharing this wonderful recipe with me.

An InLinkz Link-up

Garlic cheddar biscuits

A copycat version of a restaurant chain's garlic cheddar biscuits
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Keyword: Appetizer, Bread
Servings: 10
Author: Eva Bakes


  • 2 cups unbleached all purpose flour
  • 2 ounces sharp cheddar cheese shredded
  • 2 teaspoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cloves garlic minced
  • 1 cup whole milk
  • 1/4 cup sharp cheddar cheese shredded (for topping)
  • 4 Tablespoons butter
  • 1 clove garlic minced
  • 1/2 teaspoon dried parsley
  • Seasoned or garlic salt to taste


  • Preheat your oven to 425 degrees F. Generously grease a muffin tin (alternatively, you can line a baking sheet with parchment paper if you want to free-form your biscuits).
  • In a large bowl, mix together the flour, 2 ounces of shredded cheese, sugar, baking powder, salt and garlic.
  • Slowly add in the milk and mix together - do not overmix. Add more flour or milk if the batter is too wet or dry. The resulting batter should be sticky but not too liquidy or dry.
  • Using a cookie or ice cream scoop, portion out the dough into your prepared muffin tin (or on your baking sheet). Sprinkle the additional shredded cheddar cheese on top of each biscuit.
  • Bake in your preheated oven for 20 minutes or until the tops of the biscuits turn a light golden color.
  • In a small bowl, melt the butter, dried parsley and garlic salt. Use a brush to spread on top of biscuits when they are done baking.


Biscuits should be eaten warm but can be stored at room temperature for a few days. They can also be frozen and reheated as necessary.
Source: A Taste of Home Cooking; originally from Sugared Whisk

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