Garlic Cheddar Biscuits

A plate of stacked biscuits with a cast iron skillet in the background.

Garlic cheddar biscuits are made from scratch and turn out buttery, flaky, and irresistible. They're filled with melty pockets of cheddar cheese and make the perfect side for your next meal.

Prep Time 14

Cook Time 16

Total Time 30

Servings -8 biscuits

Author Heather

Ingredients

2 cups (240 g) all purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
5 tablespoons (70 g) unsalted butter cold, plus extra for greasing the pan
1 cup (113 g) shredded sharp cheddar cheese
1 cup (240 g) buttermilk

Instructions

Preheat oven to 425℉. Lightly butter a 10-inch cast iron skillet (or similarly sized baking dish) and set aside.
To a large bowl, add the flour, baking powder, baking soda, salt, garlic powder, onion powder, and paprika. Whisk to combine and remove clumps. Grate the cold butter using the large side of a box grater and add to the flour mixture, tossing to coat. Alternatively, use a pastry cutter to cut cubed butter into flour mixture.
Add the cheese and stir to incorporate.
Make a well in the center of the flour mixture and add the buttermilk. Gently stir until the ingredients are mostly incorporated. Dough will look shaggy and sticky. Pour dough out onto a lightly floured surface.
Gently pat the dough with lightly floured hands into a large, flat rectangle, about 10-12 inches wide and about ¾ inch thick. Keep extra flour nearby and continually flour the surface, dough, and your hands as needed. Fold the dough rectangle in half, turn to the right to make your new rectangle horizontal, and gently pat back into a large rectangle. Repeat 4 more times, folding the dough 5 times in total. Pat the dough into a large rectangle, about ¾ inch thick.
Using a 3-inch biscuit cutter, cut biscuits out of the dough (do not twist the cutter, this seals the edges). Reform the leftover dough gently and continue cutting until all the dough is used - you'll make about 7 to 8 biscuits.
Place the biscuits close together in the cast iron pan (touching if possible) for a better rise in the oven. Bake for about 16 to 20 minutes, or until the tops are golden brown. Remove the pan from the oven and rest for 10 minutes before serving warm.

Notes

Storage: Homemade biscuits keep for 1 to 2 days at room temperature in a sealed container, up to 1 week in the refrigerator, or 2 to 3 months in the freezer. If freezing, seal tightly with foil or plastic wrap and store in a freezer safe container.
Cheese variations: Substitute the cheddar with your favorite cheese, like monterey jack, pepper jack, or gruyere.

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