Description

If you’ve ever tried those famous restaurant-style cheddar biscuits, you know they’re impossible to eat just one. Good news — you can make them at home with simple ingredients and a few smart tricks. Cold butter, sharp cheddar, and a quick brush of garlic-parsley butter make these biscuits fluffy, golden, and unbelievably flavorful. They’re perfect with soups, seafood, salads, or as a snack on their own.

Ingredients

Scale

Dry Mix

2 cups all-purpose flour
1 tbsp baking powder
1 tbsp sugar
2 tsp garlic powder
½ tsp salt

Wet Ingredients

1 cup buttermilk
½ cup unsalted butter, cold and cubed
2 cups shredded sharp cheddar cheese

Topping

¼ cup melted butter
1 tbsp chopped fresh parsley (or 1 tsp dried)

Instructions

1. Preheat

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, sugar, garlic powder, and salt.

3. Cut in the Butter

Add the cold, cubed butter.
Use a pastry cutter or two forks to mix until it looks like coarse crumbs (pea-sized butter pieces are perfect).

4. Add Cheese + Buttermilk

Pour in the cheddar and buttermilk. Stir gently until just combined.
The dough should look shaggy — don’t overmix!

5. Drop the Dough

Scoop heaping spoonfuls (or use a large cookie scoop) onto your baking sheet. Leave space between biscuits.

6. Bake

Bake for 12–15 minutes, until golden on top.

7. Add the Garlic-Butter Topping

Mix melted butter and parsley.
Brush generously over the hot biscuits as soon as they come out of the oven.

Notes

Use very cold butter. Freeze it for 10 minutes before using.
Don’t overmix the dough. Mix only until no dry flour remains.
Shred your own cheese. It melts better than pre-shredded.
No buttermilk? Add 1 tbsp lemon juice or vinegar to a cup of milk — rest 5 minutes.
Freeze leftovers: Reheat at 350°F (175°C) for 10 minutes.