Cheddar Garlic Biscuits are made with Bisquick, cheese and garlic. These fluffy, flavorful biscuits are reminiscent of your favorite seafood chain restaurant’s popular biscuits, but you can easily make these at home whenever you want!
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I first made these Cheddar Garlic Biscuits decades ago from a recipe I found in an old mail-order cookbook from Betty Crocker.
At first bite, they instantly reminded me of the infamous Cheddar Bay Biscuits from Red Lobster. They are soft and fluffy with the perfect amount of cheddar garlic flavor.
I made them all the time and everyone who tries them, loves them.
Pair these biscuits with anything and everything including Creamy Garlic Parmesan Shrimp Pasta, Roasted Tomato Soup or Instant Pot Smoky Beef Chili for starters.
Why This Recipe Works
This is a very quick and easy recipe to make. It’s as simple as shredding some cheese, mixing everything together and baking. Anytime you need a quick bread, these biscuits are a great option.
It’s basically a from-scratch, homemade biscuit recipe which means it’s easy to make modifications to suite your own tastes. Try a different cheese, omit the garlic, or add some herbs, if you like.
These biscuits pair so well with so many foods – there’s no wrong time to enjoy them!
Step-By-Step Instructions
Ingredients
- 2 cups Bisquick baking mix
- 2/3 cups whole milk
- 1/2 cup sharp cheddar cheese (shredded): sharp cheddar cheese will give you the best flavor. The flavor of mild or medium cheddar cheese won’t be as strong.
- 1/4 teaspoon salt
- 2 tablespoons salted butter (melted): if you only have unsalted butter, add a pinch of salt.
- 1/8 teaspoon garlic powder
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Shred the cheddar cheese and either grease a baking sheet or line one with a Silpat mat or parchment paper.
Preheat your oven to 425°F.
Create!
Mix together the Bisquick, milk, cheddar cheese and salt until well blended.
Use a spoon to drop into 8 evenly sized piles onto the prepared baking sheet.
Bake 10-12 minutes or until lightly browned on the bottoms.
Melt the butter and stir in the garlic powder. Brush over the warm biscuits.
Present!
Serve warm or at room temperature.
Tips and Techniques
- It is recommended to use sharp cheddar cheese for the best flavor. Mild or medium cheddar cheese flavor will not be as strong.
- This recipe can be modified. Try a different cheese, omit the garlic, or add some herbs, if you like.
- Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days.
- These biscuits can be frozen. Baked biscuits can be frozen for up to 1 month. Biscuit dough can be frozen for up to 2 months.
More Bread Recipes
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Cheddar Garlic Biscuits
Ingredients
- 2 cups Bisquick baking mix
- 2/3 cups whole milk
- 1/2 cup sharp cheddar cheese (shredded)
- 1/4 teaspoon salt
- 2 tablespoons salted butter (melted)
- 1/8 teaspoon garlic powder
Instructions
- Preheat oven to 425°F. Line a baking sheet with a Silpat mat or parchment paper.
- Mix together the Bisquick, milk, cheddar cheese and salt until well blended.2 cups Bisquick baking mix, 2/3 cups whole milk, 1/2 cup sharp cheddar cheese, 1/4 teaspoon salt
- Use a spoon to drop into 9 evenly sized piles onto the prepared baking sheet.
- Bake 10-12 minutes or until lightly browned on the bottoms.
- Melt the butter and stir in the garlic powder. Brush over the warm biscuits.2 tablespoons salted butter, 1/8 teaspoon garlic powder
- Serve warm or at room temperature.
Notes
Tips and Techniques
- It is recommended to use sharp cheddar cheese for the best flavor. Mild or medium cheddar cheese flavor will not be as strong.
- This recipe can be modified. Try a different cheese, omit the garlic, or add some herbs, if you like.
- Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days.
- These biscuits can be frozen. Baked biscuits can be frozen for up to 1 month. Biscuit dough can be frozen for up to 2 months.
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