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Homemade Cheesy Garlic Biscuits

Yield: 12 biscuits

Tessa Arias These homemade cheesy garlic biscuits take less than 30 minutes and taste even better than the ones from that seafood restaurant! Send me to a deserted island with a lifetime...
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13 Responses to “Homemade Cheesy Garlic Biscuits”

  1. #
    Rachel @ Baked by Rachel — October 9, 2013 at 4:42 am

    You had me at cheesy! Love these.

  2. #
    Diane @ Vintage Zest — October 9, 2013 at 1:24 pm

    What a coincidence, because my family and I were talking about these biscuits and how we haven’t had them in forever. I would LOVE to try these out soon. I’m going to pin and forward these to my mom and sister ASAP!

  3. #
    MImi @ Culinary Couture — October 9, 2013 at 9:03 pm

    Love the videos you’ve been posting lately! You’re great in front of the camera–next stop: Food Network! 😀

    • #
      Tessa — October 9, 2013 at 10:05 pm

      Thank you so much, what a lovely compliment!

  4. #
    Stacey — October 10, 2013 at 7:30 am

    Hey Tessa – These look divine! What do you like to eat with these (other than seafood)?

  5. #
    Claudia — October 18, 2013 at 4:51 pm

    Ha! It might had been me that lady!! 😉 lol … Thank you for posting this recipe! 🙂

  6. #
    Diana — October 22, 2013 at 5:44 am

    hello Tessa
    first I would like to tell you that I came across your website 3 years ago when I was living alone in Cairo, and its been my favorite since! thanks a lot for this effort and for all your recipes..
    I needed to ask you about the recipes containing milk, is it always ok to replace milk with soya milk for lactose free recipes?

    • #
      Tessa — October 22, 2013 at 8:21 am

      Thanks so much! It’s hard to say if it will always be okay to use soya milk, I don’t have much experience cooking or baking with that. You can certainly try, though!!

  7. #
    kayley — April 10, 2014 at 7:43 pm

    It looks sooo good! How long can I store them?

    • #
      Tessa — April 10, 2014 at 10:13 pm

      They’re best served right after they’re baked but you can store them in an airtight container at room temp for up to 2 days. Just reheat in a 350°F oven for about 5 minutes.

  8. #
    Mary — August 4, 2014 at 6:32 pm

    I was wondering if you have a meal that you would recommend make with these biscuits as the side.

    • #
      Tessa — August 5, 2014 at 8:53 am

      The biscuits really go well with many meals, but I particularly like to dress up a chicken dinner with these biscuits. Chicken can be a little boring since most of us tend to eat it so often. Here are my chicken recipes:

  9. #
    Jay — November 10, 2016 at 10:43 am

    These biscuits are good with beef and barley, or corned beef and cabbage soup.

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