An open letter to savory, flakey, cheesy, garlicky, buttery, fluffy biscuits. Thank you for being you. Thank you for being able to make both breakfast and dinner plans. Your commitment to being layered is astounding. Your beautiful garlic butter finish is breathtaking. And, I cannot thank you enough for being stuffed with cheddar cheese. You are truly appreciated here, in this space.
Well then, now that you have been made aware of my full love and devotion to these Cheddar Garlic Biscuits, we can move onto more important things like how to make them, how to serve them, and how to not eat the whole batch in one sitting. Scratch that last one, I haven’t mastered it quite yet.
How to make perfect biscuit layers
- Make sure your butter is thoroughly chilled. We don’t want the butter to melt into the dough. Cold butter creates pockets that will steam off in the oven and lift the dough into high heaven.
- There is a folding method that ensures those little layers are thin and liftable. It pretty much goes: roll out, fold, roll out, fold, roll out, fold, roll out, fold. Which creates 16 layers of oh em gee yes.
- The downside is that it’s hard to recreate with the scraps. It will start to toughen the more you work it. So, cutting the biscuits into squares would be best practice to ensure no waste.
Add-ins
- Crispy bacon.
- Pepper Jack cheese.
- Chives.
- Black Pepper.
Serve with
- Runny, sunny side up eggs.
- Country gravy.
- Pot roast.
- Steak.
- Fried chicken biscuit Sammy.
- On top of Shepherd’s pie.
- Lobster tails and corn on the cob.
- Sky is the limit here.
I think the point is – it doesn’t matter how you cut them, what you add to them, what you serve with them, at the end of the day, you’ll have these amazing biscuits that will leave you writing open letters to food.
Cheddar Biscuits
Flakey, garlicky, cheesy goodness in a biscuit form.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6-8 1x
Ingredients
|| Cheddar Biscuits ||
2 1/2 cups flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup butter, chilled
3/4 cup shredded cheddar
1 cup cold buttermilk
|| Garlic Butter Topping ||
1/4 cup butter
2 teaspoons Italian flat leaf parsley, finely chopped
1 clove of garlic, minced
Instructions
Preheat oven to 475 degrees.
Sift flour, salt and baking powder into a bowl. Grate chilled butter with a box grater. Add the butter and cheddar to the dry ingredients. Add the cold buttermilk to the flour butter mixture and stir until it forms a ball.
Turn out on a floured surface and knead just until it comes together. With a rolling pin, roll into a 3/4-inch thick rectangle. Fold into a smaller rectangle and repeat about 4 more times. This will give your biscuits the layered consistency we love.
Cut out biscuits and place onto a lined baking sheet. Bake in the preheated oven for 15 minutes. While the biscuits are baking, melt the butter, garlic, and parsley together. Once the biscuits are done baking, brush the top of the hot biscuits with the garlic butter mixture and sprinkle with sea salt.
oh em gee!!! These look and sound amazing. I was drooling reading the open letter. lol
★★★★★
My mouth literally started watering when I saw these biscuits! I cannot wait to make these! Thank you for all of the amazing recipes Karlee!
★★★★★
Oh boy, thank YOU!