Quick & Easy Cheese-Garlic Biscuits Recipe - 100kRecipes (2024)

FAQs

What is the secret to biscuits? ›

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

If these cheddar biscuits happen to survive long enough to make it to the dinner table, they go INCREDIBLY well with just about any kind of soup, seafood dinner, or pot roast. They ever go great with pasta dishes. Really, any meal where dinner rolls are served these cheddar biscuits should be there!

Biscuit recipes tend to be egg-free, this makes them drier and the lack of protein to bind the mix helps achieve that crumbly texture. For super light, crumbly biscuits try grating or pushing the yolks of hard-boiled eggs through a sieve into the biscuit dough.

Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender.

Freshly baked, made from scratch biscuit with blueberries mixed in and topped with sweet icing.

What are the 4 types of biscuits? ›

Here are some ideas of what to serve with cheese biscuits: Any kind of chili, but especially Creamy White Chicken Chili. All the soup, like Homemade Tomato Soup Recipe. Seafood - salmon, crab, Shrimp and Corn Chowder, or some delicious southern style Cheesy Grits and Shrimp.

Garlic Cheddar Biscuits

These made from scratch, Garlic Butter Cheddar Biscuits are the perfect side dish for any meal, whether you're having a bowl of pasta, soup, chili, or stew. They taste buttery, with lots of cheese and garlic flavor, and flaky layers.

The cheeses that work best with a Digestive are creamy goats' cheeses, as their piquancy compliments the sweetness of the biscuit. The classic digestive is a McVities or Hovis, but Doves Farm also make an award-winning digestive using 100% wholemeal flour and malt for richness.

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender. Butter: We use salted European butter in this recipe. It will work with unsalted or salted butter. I like the extra saltiness of salted butter, but you can reduce the salt to 3/4 teaspoon if you prefer.

"Pinch the flour and fat together like you're snapping your fingers," he explains. This creates thin sheets of butter that create puff pastry-like layers in your biscuits. For soft and fluffy biscuits, blend the liquid and dry ingredients just until the dough "resembles cottage cheese," Sonoskus says.

“What makes a good biscuit,” Maupin said, “is that it has to be light and flaky on the inside, brown and crunchy on the outside.”