Why did my biscuits turn out dense instead of fluffy?

Dense biscuits usually result from overmixing the dough, which develops too much gluten. Mix just until the ingredients are combined a few lumps are perfectly fine! Also, check that your baking powder and baking soda are fresh, as expired leavening agents won't give you that perfect rise.

Can I use buttermilk instead of regular milk?

Absolutely! Buttermilk makes wonderfully tangy biscuits. If using buttermilk, reduce the baking powder to 3/4 teaspoon but keep the baking soda the same, as buttermilk's acidity will react with the baking soda for lift.

My cheese didn't melt properly. What went wrong?

Pre-shredded cheeses often contain anti-caking agents that can prevent proper melting. For best results, buy a block of cheddar and grate it yourself right before adding to the dough. Also, make sure your cheese is at room temperature before mixing it in.

Can I make the dough ahead of time?

While these biscuits are best made fresh, you can mix the dry ingredients ahead of time and store them in an airtight container. When ready to bake, just add the wet ingredients and cheese. For the best rise and texture, it's not recommended to store mixed biscuit dough for long periods.

Garlic Cheddar Biscuits Recipe

Description

Delicious and fluffy garlic cheddar biscuits that are perfect for any occasion. They are easy to make, packed with cheesy and garlicky flavors, and can be customized to your taste with simple ingredients.

Ingredients

Units Scale

Dry Ingredients

- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt

Wet Ingredients

- 2/3 cup whole milk
- 1/4 cup unsalted butter, melted
- 1/2 cup shredded cheddar cheese

Topping

1/4 cup unsalted butter, melted
1/2 teaspoon garlic powder, or fresh finely minced garlic for a more potent flavor!
1/2 teaspoon onion powder
1/4 teaspoon salt
1 teaspoon dried parsley
1/2 teaspoon sugar

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Instructions

Preheat the oven: Preheat your oven to 425℉ and line your baking sheet with parchment paper.
Prepare the dry ingredients: In a large bowl, whisk to combine all of the dry ingredients (flour, baking powder, baking soda, garlic powder, sugar, and salt).
Mix the wet ingredients: Using a wooden spoon, stir in the wet ingredients until just combined. Fold in the shredded cheese. Be careful not to over-mix the dough to prevent dense biscuits.
Portion the dough: Use a 1/4 cup measuring cup to measure out 8 balls of batter. Drop them, rounded, onto your prepared baking sheet, leaving at least 2 inches of space between them for spreading.
Bake the biscuits: Bake for about 12 to 14 minutes, or until they are slightly golden.
Prepare the topping: While the biscuits are baking, stir together all of the topping ingredients (melted butter, garlic powder, onion powder, salt, parsley, and sugar).
Add the topping: Once the biscuits are finished baking, generously spread the topping over all of them. Let them cool slightly to avoid burning your mouth, then enjoy!

Notes

Store: Place cooled leftover biscuits in an airtight container and store at room temperature for up to 24 hours, or in the fridge for up to 3 days.
Freeze: These baked biscuits freeze beautifully. Place them in a single layer on a baking sheet, freeze for an hour, then transfer to a freezer-safe bag for up to 3 months. Reheat them from frozen (adding a few extra minutes to the oven reheat time) or thaw overnight in the fridge. Brush them with freshly made butter topping before serving for added flavor.
Reheat: For a fresh-baked feel and taste, warm the biscuits in the microwave for 10-second intervals until heated through. Alternatively, wrap them in foil and bake at 350°F for about 7 minutes.

Nutrition

Serving Size: 1 biscuit
Calories: 200
Sugar: 1g
Sodium: 300mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg