Who doesn’t love a good biscuit? Because I love to slather them with butter and honey I usually make them plain but these garlicky cheddar biscuits are the perfect companion for soups and other savory dishes.
This recipe made a batch of about two dozen. It’s very easy to adjust the amounts and make more or less.
- All Purpose Flour, 4 cups
- Baking Powder, 2 tablespoons
- Salt, 1 teaspoon
- Shortening, 3/4 cup
- Granulated Garlic, 1/2 teaspoon plus more for sprinkling
- Cheddar Cheese, 8 ounces
- Milk, 1 3/4 cups
- Butter, 2 to 3 tablespoons
- Parsley Flakes
Preheat the oven to 450. In a large bowl, whisk together the flour, baking powder, salt and 1/2 teaspoon granulated garlic.
An easy way to measure shortening: Put 1 cup of water in a glass measuring cup and scoop in shortening until the water rises to the 1 3/4 mark. For biscuits this measurement doesn’t have to be exact.
Using a pastry blender or fork, cut in the shortening until the mixture is crumbly.
Grate the cheese and stir it in with the dry ingredients.
Make a hole in the middle of the dry ingredients and pour in the milk. Stir with a fork just until it’s moistened and begins to pull away from the sides of the bowl.
Turn the dough out onto a floured surface and knead gently, just until it’s all pulled together. Don’t overdo it! Pat it out into a layer about an inch thick.
Cut out the biscuits with the top of a glass or a biscuit cutter. Gently reknead the scraps and cut again until the dough is gone.
Place the biscuits on a baking pan. Generously brush the tops with melted butter.
Normally I’d place them a little farther apart but I had to use the small oven for this batch which meant I had to use the pans that fit, in this case the trays from an old toaster oven.
Sprinkle with granulated garlic and a little dried parsley.
Put them in the oven and bake at 450 until they’re golden brown, about 20 minutes.
Serve them piping hot and enjoy!
{ 7 comments… read them below or add one }
You’re killin’ me here. I need these.
On a more intelligent note, my family’s basic biscuit recipe is identical to yours, only we use just 2 cups of flour. I wonder how these differ in how they bake off? I’ll have to find out!
It took me a long time to figure out specific amounts. My mom always used self-rising flour so we’d dump some in a bowl, cut in the shortening until it looked right and add milk until it felt right and call it good. I’m of the opinion that there are a lot of ways to get to a good biscuit, as long as you’re not opening a refrigerated can!
Oh Karen, I do love me a good cheese biscuit. I haven’t made any since the blizzards this past spring. Perhaps it’s time I get reacquainted with them.
I’m just learning to cook, and I’m horrible at it because most recipes are just words on paper that I don’t understand (who knew that cooks had their own lingo?!). I’m LOVING the pictures in your recipe. Thank you!
I agree with Elle, as always, your pictures are awesome! I could eat my computer screen right now. I’m going to bookmark these…I definitely want to try them!
These look absolutely melt in your mouth delicious!!! I am a biscuit baking MONSTER.. no matter what I do.. I always end up with hockey pucks that don’t rise… I’m going to try again with your recipe and I REALLY hope they turn out because I am seriously craving these now! lol Either that or I’m gonna have to head to Red Lobster for a substitute!