2cupsAll-purpose flourRegular, Gluten-free, or Bisquick [See Note 1]
2tspSugar[See Note 2]
1tbspBaking powder[See Note 3]
4tbspButter, melted [See Note 4]
1cupMilk[See Note 5]
1cupCheese, shredded [See Note 6]
1/4tspGround black pepper
1tbspFresh parsley, minced [See Note 7]
2wholeGreen onion (Scallions)sliced into fine rings [See Note 7]
1tbspChiveschopped [See Note 7]
1tspChives and/or parsleyminced
Preheat oven to 425°F/218°C. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large mixing bowl, sift the flour, baking powder, sugar and salt. Then add the melted butter, milk cheese, ground black pepper, garlic powder, parsley, chives, and green onions (scallions). Stir together just until a soft dough forms and then mix well with a fork for about 30 seconds. Note: The dough will still be wet and sticky. This is normal.
Using a #50 scoop with trigger or a tablespoon, drop dough by the spoonful onto the prepared pan. Optional: Brush the tops of the biscuits with a little bit of milk to promote browning.
Bake for 10-12 minutes or until golden brown. A toothpick inserted into the middle of the biscuit should come out clean. If using a digital thermometer, the internal temperature should be 205°F/96°C. If the biscuits are still doughy in the center or not the correct internal temperature, return them to the oven and bake 1 to 2 minutes longer and recheck.
Brush warm biscuits with some additional melted butter just before serving and sprinkle with reserved chives or parsley, optional.
All-Purpose Flour – Regular or Gluten Free. I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to make these gluten-free biscuits. To make bisquick cheddar garlic biscuits, use two cups of Bisquick and omit the salt and baking powder from the recipe. Follow the rest of the recipe accordingly. Note: I have not tested this recipe with any flours other than those listed here.
Sugar – ordinary white cane sugar is what we use in this recipe but you can opt for honey, maple syrup, or your preferred sugar substitute. For a sugar-free biscuits, omit the sugar altogether.
Baking Powder - if using gluten-free flour, be sure to select a brand of baking powder that is also gluten-free.
Butter – Either salted or unsalted butter is acceptable for this recipe. Since this is a drop biscuit recipe, we use melted butter. For a traditional cut biscuit recipe, you would use super cold, grated butter. No-fuss here!
Milk – many recipes call for buttermilk which imparts a certain tanginess to the biscuits, it’s easy to make biscuits without buttermilk, too. Simply substitute whole or part-skim (2%) milk in place of buttermilk. In this recipe, we use whole milk, but you can use whichever you prefer. If you want to use buttermilk but only have whole milk, try this easy buttermilk substitute. Note: I have not tested this recipe with soy, oat, coconut, or nut milk. If you do, please let me know how it turns out.
Cheese – the perfect cheese for this recipe is really up to you. Your favorite cheese will always taste the best in any recipe. For this recipe, we prefer a sharp cheddar. The bold flavor stands out against the garlic and herbs instead of shrinking into the background. Also, we grate our cheese from a block cheese rather than the prepackaged shredded cheese because we find it to be more flavorful. Other suitable options include Swiss cheese, gruyere cheese, aged Irish cheddar. For a spicy kick to your biscuit recipe, try jalapeno or habanero Jack.
Fresh herbs – Parsley, green onions (scallions), or chives – the flavor of fresh herbs make these biscuits pop. I prefer green onions (also called scallions) for the bright, bold flavor they provide. Chives have a more mild flavor that can be less discernable amongst the other bold flavors. I always add a sprinkling of freshly chopped parsley just for the brightness and freshness in flavor it brings to the biscuit.
How To Store Garlic Biscuits
Store cooled biscuits in a refrigerator-safe storage container or food-grade zip-top bag. Wait until they have cooled completely to store them. Otherwise, condensation droplets will form inside the storage container or bag. See below for freezing instructions.
Do biscuits Need To Be Refrigerated
Yes. According to the U.S Department of Agriculture (USDA), all perishable foods, including biscuits are not safe to eat after sitting at room temperature overnight. This rule holds true whether your biscuits have meat in them or not.
Can Biscuits Be Frozen
Absolutely. You can store both baked and unbaked garlic-cheddar biscuits in the freezer. Baked biscuits will keep for up to 3 months in the freezer and you can reheat them within minutes in the oven or the microwave.If freezing raw, follow the recipe instructions straight through to portioning them out on the baking sheet, then flash freeze them on the sheet pan in your freezer. Once fully frozen, remove from parchment and place in a zip-top bag for up to 1 month. They do not need to be defrosted before baking.Uncooked biscuits go from the freezer right into the oven. A slight adjustment to the baking time by adding 1 to 2 minutes may be required.