The Ultimate Cheddar Garlic Herb Biscuits: Flaky, Buttery, and Better Than Red Lobster

There is nothing quite like the aroma of fresh biscuits wafting through a kitchen—especially when those biscuits are loaded with sharp cheddar cheese, aromatic garlic, and a blend of savory herbs. While many people first fell in love with this flavor profile at popular seafood restaurants, the homemade version is exponentially better. These biscuits achieve a delicate balance: a golden-brown, crisp exterior that gives way to a tender, flaky, and moist center. Because they use a “drop” method rather than rolling and cutting, they are incredibly accessible for novice bakers while delivering gourmet results that pair perfectly with soups, stews, or a classic seafood feast.

Ingredients You Will Need

To achieve the perfect texture and flavor, gather the following high-quality ingredients:

For the Biscuit Dough:

• All-Purpose Flour: 2 cups (leveled)

• Baking Powder: 1 tablespoon (ensures a high rise)

• Sugar: 1 teaspoon (to balance the salt)

• Garlic Powder: 1 teaspoon (in the dough for depth)

• Salt: ½ teaspoon

• Unsalted Butter: ½ cup (1 stick), must be very cold and cubed

• Sharp Cheddar Cheese: 1 ½ cups, freshly shredded

• Whole Milk or Buttermilk: 1 cup, cold

• Dried Parsley or Chives: 1 teaspoon

For the Garlic Herb Topping:

• Unsalted Butter: 3 tablespoons, melted

• Garlic Powder: ½ teaspoon

• Dried Parsley: ½ teaspoon

• A pinch of flaky sea salt

Step-by-Step Instructions

1. Prep the Oven and Pan: Preheat your oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning.

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, garlic powder, salt, and dried herbs.

3. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is the secret to a flaky biscuit.

4. Add Cheese and Liquid: Fold in the shredded cheddar cheese. Pour in the cold milk or buttermilk. Stir gently with a spatula just until the flour is moistened. Do not overmix, or the biscuits will become tough.

5. Drop the Dough: Using a large cookie scoop or a ¼-cup measuring cup, drop mounds of dough onto the prepared baking sheet, spaced about 2 inches apart.

6. Bake: Place in the center rack of the oven and bake for 12 to 15 minutes, or until the tops are a beautiful golden brown.

7. Apply the Finish: While the biscuits are baking, whisk together the melted butter, garlic powder, and parsley. As soon as the biscuits come out of the oven, use a pastry brush to generously coat the tops with the garlic herb butter. Serve warm.

The Science of the Perfect Flaky Biscuit

The hallmark of a superior cheddar garlic herb biscuit lies in its internal structure. Achieving those sought-after flaky layers in a drop biscuit requires attention to temperature. The primary rule of biscuit baking is to keep your fats cold. When cold butter hits a hot oven, the water content in the butter evaporates, creating steam. This steam pushes the dough upward, creating air pockets that result in a light, airy crumb. If the butter melts before the biscuits enter the oven, the result will be a dense, heavy puck.

Beyond temperature, the choice of cheese plays a significant role. While pre-shredded cheese is convenient, it is coated in potato starch or cellulose to prevent clumping. This coating interferes with how the cheese melts into the dough. By grating a block of sharp or extra-sharp cheddar yourself, you ensure the cheese integrates seamlessly, providing “pockets” of melted gold throughout the biscuit. The sharpness of the cheddar is essential to stand up against the pungent garlic and the richness of the butter.

Flavor Profiles and Herb Variations

While garlic and cheddar are the stars of the show, the “herb” component of these biscuits offers room for culinary creativity. Parsley is the traditional choice, providing a fresh, earthy finish that doesn’t overpower the other ingredients. However, you can easily customize the flavor profile to match your main course. For a more Mediterranean flair, rosemary and thyme add a sophisticated, woody aroma. If you prefer a bit of a kick, adding finely chopped fresh chives or a pinch of cayenne pepper to the dry mix can elevate the heat.

For those looking to experiment further, consider the “allium” family. Using a combination of garlic powder in the dough and fresh minced garlic in the finishing butter provides layers of flavor. Garlic powder distributes evenly for a consistent hum of flavor, while fresh garlic in the topping provides that sharp, buttery bite that defines a “restaurant-style” experience. Smoked paprika can also be added to the flour mixture to give the biscuits a subtle smokiness and a beautiful sunset hue.

Serving Suggestions and Storage Tips

Cheddar garlic herb biscuits are incredibly versatile. They are the natural companion to a creamy clam chowder or a hearty beef stew, acting as the perfect vessel to soak up savory broths. For breakfast, they can be split open and filled with a fried egg and bacon for a decadent breakfast sandwich. Because of their bold flavor, they also stand well on their own as an appetizer for holiday gatherings or game-day spreads.

If you find yourself with leftovers, storage is simple. Once completely cooled, store the biscuits in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week. To restore that “just-baked” texture, avoid the microwave, which can make them rubbery. Instead, reheat them in a 350°F oven for 5 minutes until the butter sizzles again. For long-term storage, these biscuits freeze beautifully. Simply freeze them on a baking sheet before transferring them to a freezer bag; they can be baked straight from frozen—just add a few extra minutes to the baking time.