Cheddar Biscuits are garlicky and cheesy and they pair perfectly with your favorite bowl of soup or hearty main dish. These copycat Red Lobster style biscuits take me back to my childhood when we couldn’t get enough of them while eating out at one of our favorite restaurants.
I’ve made these biscuits for years and they always remind me of being a kid and eating at Red Lobster with my family after church. We absolutely adored Cheddar Biscuits and would eat an obscene amount of them before our main courses even arrived at the table.
This is what inspired me to make them at home. This is an easy recipe that comes together in about 30 minutes. These Cheddar Biscuits are truly a tasty complement to any meal.
Why you’re going to love Cheddar Biscuits
I make Cheddar Biscuits often and serve them with a hot bowl of comforting soup, like Chicken and Wild Rice Soup, or a hearty main dish, like Mom’s Fried Chicken and mashed potatoes.
You’ll love these Cheddar Biscuits because you will use pantry staples to make them in just about 35 minutes and they always turn out flaky and flavorful. They will get gobbled up as soon as they are cool enough to handle.
What type of cheddar cheese should I use?
I recommend using a block of SHARP cheddar and shredding it yourself. That way you can avoid the anti-caking agents that get mixed into the bags of pre-shredded cheese.
If you have pre-shredded cheese on hand (it is convenient) and want to use that, you may need to add some additional buttermilk to the biscuit dough to loosen it up. But remember to start with a small amount, one teaspoon at a time, and work up from there. You don’t want the batter to be too wet.
Cheddar Biscuit Recipe
What’s needed:
- Dry Ingredients– All-purpose flour, baking powder, salt and garlic powder are whisked together to form the dry ingredients for the biscuits.
- Butter– Cut the cold unsalted butter into small cubes or you can grate it into tiny pieces.
- Cheddar Cheese– Sharp cheddar cheese is used to give a bold cheese flavor and cheddar holds up well to baking.
- Buttermilk– Use 3/4 cup of buttermilk (or a mixture of milk and vinegar, see directions below) for this recipe.
- Milk and Parsley– Chop the parsley and mix it together to brush over the biscuits before baking. Sprinkle the tops with a pinch of garlic powder to finish them.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand for this recipe, it’s easy enough to make your own. Pour 3/4 cup of milk into a small glass container. Add one tablespoon of white vinegar (or fresh lemon juice). Stir to combine and allow it to sit for at least 5-10 minutes. The acidity in the vinegar/lemon will begin to curdle the milk, making buttermilk.
After 10 minutes, use the mixture in place of buttermilk in your recipe. This is a great way to avoid having to buy a quart or a half gallon of buttermilk that may not get fully used. If you don’t have any milk on hand, you can also use one cup of plain yogurt as a substitute for the buttermilk.
How to make Cheddar Biscuits
Step-by-Step Instructions:
- Preheat the oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- In a large bowl, mix the flour, baking powder, salt and garlic powder until combined. Add the butter and shredded cheese and toss to coat. Add the buttermilk to the mixture and gently stir with a spoon just until combined.
- Form the dough into 10 discs and place them onto the prepared baking sheet. Flatten each one slightly to about 1 inch thick.
- Combine the milk and the parsley in a small bowl and brush each biscuit with the mixture. Sprinkle a pinch of garlic powder over each biscuit. Bake them for 18-20 minutes, just until slightly golden and firm.
- Remove the biscuits from the oven and allow them to cool for 5 minutes before removing to a wire rack. Serve the biscuits while warm. Recipe makes 10 servings.
How to make Gluten Free Cheddar Biscuits
With a few minimal changes and some GF flour, you can make a gluten free version of these cheesy biscuits.
Key Changes:
- Replace the all-purpose flour with a gluten-free flour 1 to 1. I used Bob’s Red Mill Gluten Free Baking Flour as a substitution and it works well. Be sure to find a gluten-free flour option that already has the xanthan gum incorporated into the mix.
- Add 1/4 cup cornstarch to the recipe. Because you are using gluten free flour, this helps the dough bind together and improves the texture of the biscuits. It also prevents the biscuits from spreading too much on the sheet pan during baking.
Other than these two changes to the recipe, the rest of the ingredients and instructions remain the same. Your gluten-free biscuits will be light, buttery and delicious.
Bob’s Red Mill Gluten Free Flour can be purchased at Walmart and Kroger Stores nationwide in the baking aisle.
More Bread and Muffin Recipes
- Mini Cornbread Muffins
- Carrot Honey Loaf
- Sweet Potato Streusel Muffins
- Marbled Banana Bread
- Lemon Raspberry Streusel Muffins
- Dutch Oven Bread
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Cheddar Biscuits
Ingredients
For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 8 tablespoons unsalted butter, cut into small cubes or grated
- 1 cup cheddar cheese, shredded
- 3/4 cup buttermilk
- 2 tablespoons parsley, chopped or 2 teaspoons dried parsley
Brush on before baking:
- 1/4 cup milk
- 1 tablespoon parsley, chopped or 1 teaspoon dried parsley
- 1 teaspoon garlic powder, sprinkle on each biscuit before baking
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- In a large bowl, mix the flour, baking powder, salt and garlic powder until combined. Add the butter and shredded cheese and toss to coat. Add the buttermilk to the mixture and gently stir with a spoon just until combined.
- Form the dough into 10 discs and place them onto the prepared baking sheet. Flatten each one slightly to about 1 inch thick.
- Combine the milk and the parsley in a small bowl and brush each biscuit with the mixture. Sprinkle a pinch of garlic powder over each biscuit. Bake them for 18-20 minutes, just until slightly golden and firm.
- Remove the biscuits from the oven and allow them to cool for 5 minutes before removing to a wire rack. Serve the biscuits while warm. Recipe makes 10 servings.
Equipment
- 1 medium mixing bowl
- 1 large sheet pan, lined with parchment paper
- 1 small bowl
- 1 sharp knife
Notes
- I recommend using a block of SHARP cheddar and shredding it yourself. That way you can avoid the anti-caking agents that get mixed into the bags of pre-shredded cheese.
- If you don’t have buttermilk on hand for this recipe, it’s easy enough to make your own. Pour 3/4 cup of milk into a small glass container. Add one tablespoon of white vinegar (or fresh lemon juice). Stir to combine and allow to sit for at least 5-10 minutes. Use this mixture in place of the buttermilk in the recipe.
