DIVINE GARLIC CHEESE BISCUITS
Garlic cheese biscuits have always been a family favorite.
These little garlic cheese biscuits just melt in your mouth and go with just about any meal. Slathered with melted butter along with the garlic and cheese, they can’t be beat. These biscuits are great for a snack anytime. I can eat these by themselves. You can easily double this recipe if making these for a crowd and they keep well for several days. I refrigerate and reheat in the microwave. You might like to check out our recipe for fried catfish fillets to go with these biscuits.
Garlic cheese biscuits are so easy to make!
2 cups self-rising flour
1/4 cup vegetable shortening or butter
1 cup shredded Cheddar cheese
1 cup buttermilk (could use regular milk)
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon salt (optional)
Place flour in large bowl. Cut in shortening or butter until crumbs are the size of peas. Add garlic and sugar. Stir in cheese and milk. You can do these as drop biscuits using a tablespoon of batter and dropping onto sprayed baking sheet or you can shape them with your hands and make a larger biscuit. I did some of both with this batch. Bake in preheated 450 degree oven for 10 to 12 minutes. Brush tops with the melted butter if you want. Makes about 18 biscuits. Enjoy.
Garlic Cheese Biscuits
Ingredients
- 2 cups self-rising flour
- 1/4 cup vegetable shortening or butter
- 1 cup shredded Cheddar cheese
- 1 cup buttermilk could use regular milk
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt optional
Instructions
- Place flour in large bowl. Cut in shortening or butter until crumbs are the size of peas. Add garlic and sugar. Stir in cheese and milk.
- ou can do these as drop biscuits using a tablespoon of batter and dropping onto sprayed baking sheet or you can shape them with your hands and make a larger biscuit. I did some of both with this batch.
- Bake in preheated 450 degree oven for 10 to 12 minutes. Brush tops with the melted butter if you want. Makes about 18 biscuits
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If you are using butter to cut into the flour, should it be cold?
It should be at least solid and not soft, Tess.
Do these taste like Red Lobsters biscuits?
Yes, I think they do, Dee.
Love your site and your recipes sound heavenly!!!!! Looking forward to trying them.
Is self rising flour the same as all purpose flour? Also could I use butter instead of shortening?
Self-rising flour already has the baking powder in the flour. You have to add it to all purpose flour. You could probably use butter instead of shortening.
how much baking powder would i have to add if i used all purpuse flour?
if one likes a strong garlic flavor could you use garlic butter on top or would that be to strong?
I think you could do that.
Could butter be used instead of shortening?
Yes, I think it could.
Just for clarification – in the first sentence of your reply to Laura, did you mean to say ‘decrease’ the temp…. ?
I can’t wait to try this recipe, I have a similar one, but this is even easier. thanks for all of your wonderful recipes.
No, I said increase the temp. but I would not change the temperature at all if it were me. I would just keep checking them to make sure they are done.
PICK love your recipes! <3
Hello – I live at 4,300′ and the altitude is a factor. Generally, I have to decrease the cooking temperature a touch and lengthen the cooking time 15 – 25%.
I was wondering how these would taste with some rye flour included. I guess I need to give it a try.
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Great stuff love all the new ideas that your bring to the table…Thanks…
Glad I stopped by facebook today, I’ve wanted this recipe for garlic cheese biscuits. Blessings to you this week. Your site is looking better all the time.
oh, yummy! these DO look divine!