If you love cheese and carbs, this garlic cheese biscuits recipe will become your new best friend. Make them like Red Lobster biscuits or experiment to find your favorite flavor combination. Either way, cheese, and garlic biscuits are always delicious!

My entire family loves these cheddar cheese garlic biscuits, and whenever I have friends over, they always rave about them. My only warning is that they are highly addictive! So, you might want to make more than one batch of quick cheese biscuits if you plan on feeding a crowd.

Yield: 7-8

Ingredients

2 cups flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 cup shredded cheese (I used half mozzarella and half cheddar, but you can get creative here!)
4 tablespoons (½ stick) cold butter
1 â…“ cup milk
1 tsp garlic powder (or to taste)
1 tsp parsley (or to taste)

Instructions

Preheat your oven to 415 degrees.

Put a stick of butter into the freezer for 10-15 minutes. You don’t want it to totally freeze but it’s much easier to work with when it’s hardened a bit.

Mix flour, baking powder, salt, garlic, and parsley together in a large bowl.

Remove your chilled butter from the freezer and dice it into small pieces. You can use a knife and cutting board to chop your butter into little cubes, but I actually prefer to use a cheese grater to shred my butter! I find it much easier to incorporate the shreds of butter into the flour mix than cubes. However, you handle it, incorporate the cold butter into the flour mix until it resembles coarse crumbs. You can use a fork, a pastry knife, or your own two hands to incorporate the ingredients at this stage in the process.

Stir in your shredded cheese.

Then, add your milk. Make a small well in the center of the flour and cheese mixture, add some of your liquid, and stir with a fork to combine. Continue to add milk and stir until it becomes a soft dough and all of the flour has been incorporated into the mix. Be careful – don’t overstir or overwork your dough unless you want to end up with flat biscuits.

The dough should be slightly wet but workable. If your dough seems too wet, add a tablespoon or two of flour – or a bit more shredded cheese – and see if that solves your problem.

Drop biscuit dough in heaping tablespoonfuls onto parchment paper or an ungreased baking sheet, leaving a couple of inches between each biscuit. Bake for 15 minutes or until the tops of the biscuits start to turn golden. Cool slightly on a wire rack before serving.

Notes

Want to recreate the cheddar biscuits from Red Lobster? Cut the mozzarella and double up on the cheddar. Alternately, mozzarella-basil biscuits are a huuuge hit in my house!