Cheddar Garlic Biscuits
Cheddar garlic biscuits are cheesy, salty and the perfect side dish for dinner that everyone in the family will love! Enjoy these cheesy biscuits any time you would serve dinner rolls.
Ingredients
- 2 cups flour all purpose
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1/3 cup vegetable oil canola oil can also be used
- 1 cup buttermilk
- 1 cup cheddar cheese shredded, I prefer sharp cheddar cheese
- 1 tablespoon butter melted, salted
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or spray gently with spray oil.
- In a large bowl add flour, baking powder, salt and garlic powder. Mix well together until combined with a silicone spatula.2 cups flour, 2 teaspoons baking powder, 1 teaspoon salt, ½ teaspoon garlic powder
- Add vegetable oil and buttermilk to the flour mixture. Mix with a silicone spatula until all the flour is just combined. The dough sometimes seems a little wet but don’t worry, that will just help make a more tender biscuit.1/3 cup vegetable oil, 1 cup buttermilk
- Fold cheddar cheese into the biscuit dough quickly, mixing until just combined so as not to overwork the dough.1 cup cheddar cheese
- Spray the inside of a ¼ cup measuring cup lightly with spray oil. Use the measuring cup to help you portion the dough more evenly into individual biscuit dough balls. Brush the melted butter onto the top of the biscuits.1 tablespoon butter
- Place the biscuits in the oven for 15-17 minutes. The edges will be a light golden brown and the biscuits should be light and fluffy. Let them cool on the pan for a minute or two, then enjoy!
Notes
I usually portion this dough into 10 biscuits, but sometimes I'll make larger biscuits and make 8 out of this dough. It usually means they need an extra minute in the oven. I do this most often when I double the recipe and make 16 larger biscuits.
If you don't have buttermilk you can swap with regular milk and lemon juice. Place a tablespoon of lemon juice in a two cup measuring cup. Fill the rest of the measuring cup with milk up to the one cup line and stir. Let the mixture sit for five minutes, and then it can be used as a buttermilk swap.
Nutrition
Calories: 227kcal | Carbohydrates: 21g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 426mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 188IU | Vitamin C: 0.002mg | Calcium: 159mg | Iron: 1mg