My delicious, homemade garlic cheese biscuits are even better than Red Lobster Cheddar Bay biscuits and easy to make with self-rising flour!
- 2 cups self-rising flour
- 1/2 stick butter, frozen & grated (I used unsalted)
- 1 cup shredded cheddar cheese, plus more for the tops
- 3/4 cup milk (whole or buttermilk, recommended)
- 1 tsp garlic powder
- 1/2 tsp old bay seasoning
- 1 tbsp oil (for seasoning cast iron skillet)
Garlic Butter Sauce
- 2 tbsp butter, melted
- 1/4 tsp garlic powder
- 1/2 tsp dried parsley
- First, place a large mixing bowl, box grater, and butter in the freezer for 15-30 minutes prior to making biscuits.
- Preheat oven to 425 degrees F and place a 10-inch cast-iron skillet into the oven to preheat.
- Place 2 cups of self rising flour in a large, chilled mixing bowl. Add garlic powder and old bay seasoning and whisk until evenly combined. Set aside.
- Next, use a box grater and grate your frozen butter. You can also use a pastry cutter if you don’t have a box grater.
- Add your butter into your flour mixture and stir until combined. Next stir in your shredded cheddar cheese.
- Lastly, pour in all but a little bit of your milk and stir until JUST combined. DO NOT OVERMIX. See note below*
- Carefully remove the cast iron skillet from the oven and add 1 tbsp oil to evenly coat the pan on the bottom and sides.
- Use a large cookie scoop and scoop out 6 large biscuits into your oiled cast iron skillet. Sprinkle the top of each biscuit with more shredded cheddar cheese, if desired.
- Bake in the oven for 12-15 minutes and 5 minutes before biscuits are finished, melt 2 tbsp butter and combine with garlic powder and parsley.
- After removing the biscuits from the oven, use a pastry brush and immediately brush the tops with the garlic, butter, and parsley mixture.
- Serve warm and enjoy!
Biscuit Dough Tips
- Your mixture should be just barely wet, so depending on how it looks you may or may not need the full 3/4 cup of milk.
- If for some reason your biscuit dough is really wet, you can always add a little bit of flour to get it to the right consistency.
Biscuit Size Guide
Several people have asked if you can change the size of the biscuits for this recipe, so I’ve included a helpful guide below. Simply choose the preferred size cookie scoop for the amount of biscuits you’d like to make.
- For 6 large biscuits like mine in the post, use a large cookie scoop
- For 9 medium biscuits, use a medium cookie scoop
- For 12 small biscuits, use a small cookie scoop
*Note if you adjust the size of your biscuits you might need to lessen the baking time, since the smaller biscuits won’t take as long to cook throughout.
How to Store/Reheat Leftover Garlic Cheese Biscuits
- These Cheddar Garlic Biscuits are best enjoyed fresh, however you can store any leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, place on a baking sheet in a 325 degree oven for 8 minutes or place individual biscuits in the microwave and heat for 15-30 seconds at a time until warm.
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