Why did my biscuits turn out dense instead of fluffy?

Overmixing is the most common culprit behind dense biscuits. Stir the ingredients just until combined—the dough should look somewhat rough, not smooth and uniform. Also check that your baking powder and baking soda are fresh, as expired leavening agents won't provide proper rise.

Can I make these biscuits ahead of time for a dinner party?

Absolutely! You can prepare the dough up to 24 hours in advance and refrigerate it (covered). Alternatively, bake them earlier in the day and reheat briefly before serving. I recommend making the garlic butter topping fresh and applying it just before serving for maximum flavor impact.

Is it possible to make these biscuits without cheese?

Yes, you can omit the cheese for a simple garlic biscuit. The texture will be slightly different, but they'll still be delicious. Consider adding an extra tablespoon of butter to the dough to maintain richness.

My biscuits spread too much during baking. What went wrong?

This typically happens when the butter is too warm before baking. If your kitchen is hot, consider chilling the shaped biscuit dough on the baking sheet for 15 minutes before baking. Also, check that your oven temperature is accurate—too low, and the biscuits will spread before they set.

Garlic Cheddar Biscuits Recipe

Description

These Garlic Cheddar Biscuits are tender, fluffy, and packed with cheesy garlic flavor. Simple to make in one bowl, they’re perfect as a side for dinner or as a savory snack. Brushed with a flavorful garlic butter topping, each biscuit melts in your mouth for an irresistible treat!

Ingredients

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Biscuit Dough

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
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 more potency)
1/2 teaspoon onion powder
1/4 teaspoon salt
1 teaspoon dried parsley
1/2 teaspoon sugar

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Instructions

Preheat and Prepare Baking Sheet: Preheat your oven to 425℉ (220℃). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, granulated sugar, and salt until well combined.
Add Wet Ingredients: Using a wooden spoon, stir in the whole milk and melted butter until just combined. Then fold in the shredded cheddar cheese. Be careful not to overmix, as this can make the biscuits dense.
Shape Biscuits: With a 1/4 cup measuring cup, scoop out 8 portions of dough. Drop the dough onto the prepared baking sheet, spacing them at least 2 inches apart to allow for spreading.
Bake: Bake the biscuits in the preheated oven for 12 to 14 minutes, or until the tops are slightly golden and the biscuits are set.
Prepare Topping: While the biscuits are baking, mix together the melted butter, garlic powder (or minced garlic), onion powder, salt, dried parsley, and sugar in a small bowl.
Brush Biscuits: Once the biscuits are out of the oven, generously brush the garlic butter topping over the hot biscuits.
Cool and Serve: Let the biscuits cool slightly to avoid burning your mouth, then enjoy warm!

Notes

Storage: Store cooled leftover biscuits in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 3 days.
Freeze: To freeze, place cooled biscuits on a baking sheet in a single layer, freeze for 1 hour, then transfer to a freezer-safe bag for up to 3 months.
Reheat: Reheat biscuits in the microwave in 10-second intervals until warmed through, or wrap in foil and heat in a 350°F oven for about 7 minutes.
For best results, brush with freshly made garlic butter topping before serving after reheating.

Nutrition

Serving Size: 1 biscuit
Calories: 234 kcal
Sugar: 2 g
Sodium: 704 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0.5 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 40 mg