If you keep a homemade biscuit mix in your pantry, these cheddar garlic biscuits are one of the fastest ways to turn basic staples into a warm, comforting side dish. There is no rolling, no cutting, and no special equipment required. Just stir, scoop, and bake.
This recipe is built on a simple, repeatable formula:
2 cups homemade biscuit mix + ¾ cup buttermilk.
Once you understand this base method, you can create endless biscuit variations—savory or sweet—by changing just a few add-ins. This cheddar garlic version is hearty, flavorful, and perfect for soups, stews, or weeknight dinners.
If you enjoy versatile from-scratch cooking, this recipe will quickly become part of your regular rotation.
Why This Biscuit Recipe Works
Homemade biscuit mix already contains the fat and leavening needed for tender biscuits. When combined with cold buttermilk, it creates steam in the oven, producing a soft interior with lightly crisp edges.
Adding shredded cheddar brings richness and structure, while garlic enhances flavor without overpowering the dough. Because these are drop biscuits, the dough stays slightly wetter than traditional cut biscuits, which results in a more tender crumb.
This same dough method is also used in my:
- Cream Cheese & Italian Herb Biscuits
- Cinnamon Sugar Biscuits
All three recipes link together and rely on the same foundational technique.
Ingredients for Cheddar Garlic Biscuits
- 2 cups homemade biscuit mix
- ¾ cup cold buttermilk
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder (optional)
- 1 tablespoon melted butter (for brushing tops)
Ingredient Notes
- Sharp cheddar provides the most flavor. Mild cheddar works but will be less pronounced.
- Cold buttermilk is essential. Warm liquid reduces rise.
- Pre-shredded cheese is convenient, but freshly grated melts more smoothly.
Step-by-Step Instructions
1. Preheat the Oven
Preheat oven to 450°F. Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.
2. Mix Dry Ingredients
In a large bowl, combine:
- Biscuit mix
- Garlic powder
- Onion powder (if using)
Stir to evenly distribute seasoning.
3. Add Cheese
Fold in shredded cheddar, making sure it is evenly dispersed through the dry mixture.
4. Add Buttermilk
Pour in the cold buttermilk. Stir gently just until combined. The dough should be thick and slightly sticky. Do not overmix.
5. Drop the Dough
Using a spoon or scoop, drop dough into evenly sized mounds on the prepared pan or skillet.
6. Bake
Bake for 10-12 minutes, or until the tops are golden and the biscuits are cooked through.
7. Finish with Butter
Brush hot biscuits with melted butter immediately after removing from the oven.
Texture and Flavor Expectations
These biscuits bake up:
- Soft and fluffy on the inside
- Lightly crisp on the outside
- Rich, savory, and well-balanced
They are not dry or crumbly and do not require additional fat to be enjoyable.
What to Serve with Cheddar Garlic Biscuits
These biscuits pair well with:
- Vegetable soup or potato soup
- Chili or beef stew
- Eggs and breakfast casseroles
- Roasted chicken or pork
They are sturdy enough to split and butter, yet tender enough to enjoy on their own.
Storage and Freezing Instructions
Short-Term Storage
Store cooled biscuits in an airtight container at room temperature for up to 2 days.
Freezing
- Freeze baked biscuits once fully cooled
- Store in freezer bags for up to 3 months
- Reheat in a 350°F oven until warmed through
These biscuits reheat better in the oven than the microwave.
Using This Same Dough for Other Biscuit Flavors
One of the advantages of keeping homemade biscuit mix on hand is flexibility. This cheddar garlic recipe uses the same base method as two other popular variations.
If you prefer a softer, more herb-forward biscuit, try my Cream Cheese & Italian Herb Biscuits. Cream cheese creates an ultra-tender interior with subtle savory notes.
If you want something sweet, the Cinnamon Sugar Biscuit variation uses this exact ratio and turns the dough into a breakfast-ready treat without additional steps.
All three recipes are designed to work together so you can move confidently between flavors without relearning techniques.
Common Biscuit Mistakes to Avoid
- Overmixing: Leads to dense biscuits
- Warm liquid: Reduces rise
- Too much flour when shaping: Dries the dough
- Overbaking: Causes toughness
Drop biscuits are forgiving, but gentle handling still matters.
Why Homemade Biscuit Mix Is Worth Keeping
A good homemade biscuit mix saves time while still delivering from-scratch quality. With one pantry staple, you can quickly produce:
- Savory dinner biscuits
- Herb-based sides
- Sweet breakfast biscuits
Once you learn the base ratio, biscuit baking becomes intuitive rather than intimidating.
Final Thoughts
These cheddar garlic biscuits are proof that simple ingredients can produce comforting, flavorful results when handled correctly. The combination of biscuit mix, buttermilk, cheese, and garlic creates a reliable recipe you can return to again and again.
If you enjoyed this version, continue the series with:
- Cream Cheese & Italian Herb Biscuits
- Cinnamon Sugar Biscuits
Together, these three recipes show just how versatile one homemade biscuit mix can be.
Cheddar Garlic Biscuits (From Scratch)
Ingredients
Equipment
Method
- Preheat oven to 450°F. Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.
- In a large bowl, combine homemade biscuit mix, garlic powder, and onion powder (if using).
- Stir in shredded cheddar cheese until evenly distributed.
- Pour in cold buttermilk and gently stir just until a soft, slightly sticky dough forms. Do not overmix.
- Using a scoop or spoon, drop dough into evenly sized mounds onto the prepared pan or skillet.
- Bake for 10–12 minutes, or until biscuits are golden and cooked through.
- Remove from oven and immediately brush tops with melted butter. Serve warm.
Notes
- For best rise and texture, use cold buttermilk and cold cheese.
- Stir just until combined; overmixing will make the biscuits dense.
- Dough should be soft and slightly sticky—do not add extra flour.
- Bake on the middle rack at high heat for best results.