Description
These Cheesy Garlic Biscuits are a dream come true for anyone who adores warm, fluffy, and impossibly flavorful baked goods. They boast a tender interior with a delightfully savory, cheesy kick, all enhanced by a fragrant garlic butter glaze.
Ingredients
• 1.75 cups all-purpose flour
• 0.5 teaspoon salt
• 0.5 teaspoon baking powder
• 5 tablespoons butter
• 1 cup milk
• 1 cup shredded Cheddar cheese
• 0.25 cup butter, melted
• 1 clove garlic, minced
Instructions
1. Set your oven to 450 degrees F (230 degrees C).
2. In a large bowl, sift together the flour, salt, and baking powder. Add the butter and mix until the ingredients look like coarse crumbs. Make a space in the middle of the bowl, add the milk and cheddar cheese, and stir everything together. Use a spoon to drop dollops of the batter onto a baking sheet that has not been greased.
3. Bake in the hot oven for about 12 to 15 minutes, until they are lightly browned. While the biscuits bake, combine the melted butter and minced garlic. Brush this garlic butter over the hot biscuits after they come out of the oven.
Notes
Don’t Overmix: For the fluffiest biscuits, stir the batter only until the ingredients are just combined. Overmixing develops the gluten too much, resulting in a dense texture.
High Oven Heat: Baking at 450 degrees F is important. It creates a rapid rise, giving you those desirable tall and airy biscuits.
Un-greased Baking Sheet: This recipe is designed to be baked directly on an ungreased baking sheet. This allows the bottom of the biscuits to brown nicely and develop a slight crispness.
Test for Doneness: Biscuits are ready when they are lightly golden on top and the sides appear set. You can gently touch the top; it should spring back slightly.
Immediate Glazing: Brush the garlic butter on immediately after the biscuits come out of the oven so they can absorb that wonderful flavor while still warm.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A