Table of Contents
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Ingredients
BISCUITS:
- 2 c self-rising flour
- 1/2 stick butter frozen & grated (unsalted)
- 1 c cheddar cheese shredded plus more for the tops
- 3/4 c milk whole or buttermilk, recommended
- 1 teaspoon garlic powder
- 1/2 teaspoon old bay seasoning
- 1 tablespoon oil for seasoning cast iron skillet
GARLIC BUTTER SAUCE:
- 2 tablespoon butter melted
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried parsley
Instructions
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Prep Work: Chill your mixing bowl, box grater, and butter in the freezer for 15-30 minutes. Preheat your oven to 425 degrees F and put a 10-inch cast iron skillet inside to heat up.
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Mix Dry Ingredients: In the chilled mixing bowl, combine 2 cups of self-rising flour with 1 teaspoon of garlic powder and 1/2 teaspoon of Old Bay seasoning.
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Add Butter and Cheese: Grate the frozen butter directly into the flour mixture and stir to combine. Add 1 cup of shredded cheddar cheese and mix.
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Form Dough: Pour in 3/4 cup of milk and stir just until the dough comes together. Be careful not to overmix to keep the biscuits tender.
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Bake: Remove the hot skillet from the oven and carefully add 1 tablespoon of oil to coat it. Scoop the biscuit dough into the skillet using a large cookie scoop, making 6 large biscuits. Optionally, sprinkle more cheddar on top of each biscuit.
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Cook: Bake the biscuits in the preheated oven for 12-15 minutes.
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Make Garlic Butter Sauce: While the biscuits are baking, melt 2 tablespoons of butter and mix with 1/4 teaspoon of garlic powder and 1/2 teaspoon of dried parsley.
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Finish and Serve: Once the biscuits are done, immediately brush them with the garlic butter sauce. Serve the biscuits warm.
Notes
To enjoy these scrumptious Homemade Cheddar Garlic Biscuits. Without gluten. Simply swap the self-rising flour. For a gluten-free self-rising blend. Many stores carry gluten-free blends. That can be used as a one-to-one substitute. For conventional flour. If your blend doesn’t include rising agents. You can easily make your own. By adding 1 1/2 teaspoons of gluten-free baking powder. And 1/4 teaspoon of salt per cup of gluten-free flour. This small tweak. Lets you keep all the fluffy texture. And savory flavor of the original recipe. So everyone at the table. Can indulge in these cheesy, garlicky delights. Worry-free!