Cheddar Garlic Biscuits

I love garlic. I love cheese. I love bread. While these aren't exactly the ingredients that will help me lose weight, they are three of my stomach's besties. And sometimes you've just gotta treat yourself because when these three ingredients are combined, they become little pillows of yum - pure gastronomic bliss.

The biscuit bottoms, due to the butter, get delightfully browned and crispy and gives them a nice crunch! And when you slather them in garlic butter they will send you to nom-nom nirvana. Truly delish!

I love these biscuits as a side to a delicious soup (pictured here with one of my all-time favourite soups - Spiced Butternut Squash Soup), chili, with a green salad … or simply, just cuz. I won't judge. While you can store them for a day or two in a sealed container, they taste best served right out of the oven.

Warm, cheesy, garlicy goodness. Betcha can't eat just one!

Yield: 12 biscuits

1 3/4 cup all-purpose flour

1/2 tsp salt

1 tsp baking powder

3/4 tsp garlic powder

1/4 cup butter- cold and diced small

1 cup milk

1 cup cheddar cheese, grated

Garlic Butter
1/4 cup butter, melted

1 tbsp. garlic - minced

1/2 tsp dried parsley flakes


Preheat oven to 450F. Line a baking pan with parchment paper and set aside.

In a medium bowl, combine flour, salt, baking powder and garlic powder. Add butter and, using a pastry cutter, cut butter cubes into the flour mixture until it resembles pea-sized crumbs.

Make a well in the dry ingredients - add milk and cheddar cheese and mix just until combined. Do not overmix!!

Drop by large spoonfuls onto parchment.

Bake for 12-15 minutes or until nicely browned.

Meanwhile, put butter and minced garlic into a small, microwavable dish. Microwave until butter has melted. Add dried parsley flakes.

When biscuits are done, liberally brush the butter/garlic mixture over each biscuit. Serve warm.

As I was cleaning up, I found myself dipping chunks of biscuit 

into the leftover garlic butter. I do not regret this - not even a little bit. 

Note: These biscuits can be stored in an air-tight container for a day or two but, as previously mentioned, they are at their best just out of the oven.

Serve with:
Creamy Cauliflower and Cheddar Soup
Bacon and Potato Heart Stopper Soup
Meal in a Bowl Soup
Spiced Butternut Squash Soup