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 supply of these biscuits and I’d be happy. They’re a homemade copycat version of those seafood restaurant biscuits, but I think these ones are even better. I’ve been making these for years but have never posted them, I have no clue why. They’re incredibly quick to make and smell like the best thing ever while they’re baking.
I’d much rather enjoy these biscuits at home than at a chain restaurant. I actually have a bad memory attached to that seafood restaurant. When I first started carrying around a purse regularly as a tween, I thought I was super cool. Until I left it behind at our booth at the restaurant and didn’t realize until we had driven 20 minutes home. Ooops. Let’s just say my parents made sure I learned my lesson before wasting 40 minutes to get my $10 purse with $10 cash, chapstick, and my school I.D. inside. Now whenever I’m out in pubic without my purse I feel positively naked and afraid. My purse is practically an extension of myself, filled with my most important belongings. I think this is something most women feel, although it’s kind of a love-hate relationship because lugging around a purse all day can hurt. This all reminds me of another seafood restaurant story where I saw a woman stuff the biscuits into her purse. Oh, humans.
Taste: Bursting with cheesy buttery garlic goodness!! You will wake up in the middle of the night with cravings for these babies.
Texture: The biscuits are slightly flaky and crisp outside but ultra tender and fluffy inside.
Ease: Very quick and easy.
Appearance: Rustic but entirely mouthwatering.
Pros: Quick, easy, crave worthy.
Cons: Uses white flour, I usually try to stick with whole wheat. These are so worth the little indulgence though!
Would I make this again? I’ve made these countless times.
How to make Homemade Cheesy Garlic Biscuits
Yield: 12 biscuits
For the biscuits:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cubed
6 ounces shredded sharp cheddar cheese (about 1 1/4 cups)
3/4 cup whole milk or buttermilk, very cold
For the butter:
3 tablespoons melted butter
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
In a large bowl whisk together the flour, baking powder, garlic powder, and salt. Use a pastry blender to cut the butter into the flour mixture until the butter forms pea-sized crumbs. Mix in the cheese. Add the buttermilk and stir until just combined.
Drop the dough by scant 1/4-cup portions onto the prepared baking sheet. Bake until golden brown, about 16 to 17 minutes.
While the biscuits are baking, combine the melted butter, parsley, and garlic powder. Brush the biscuits with the garlic butter and serve warm.
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