Cheddar Cheese Biscuits


Cooking Time:

15 to 17 minutes


  • 2 cups all-purpose flour (unbleached or regular)
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/3 cup butter, cold, cut into chunks
  • 2 Tbsp. canola or any flavourless, odorless vegetable oil
  • 1 heaping cup/6 - 7 oz grated cheddar cheese (sharp flavored is best, I used extra sharp)
  • 1/2 - 2/3 cup milk (I didn't need more than 1/2 cup)
  • 3 Tbsp butter
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley flakes


Yield: 12 large biscuits or 18 small ones.

In a large bowl, whisk together the flour, baking powder, salt and garlic powder. Add the cubed butter. Using a pastry cutter or a fork, cut butter into flour until it is coarse, pea-sized (doesn't need to be fine).

Add oil, grated cheddar cheese and the milk. Stir till well combined and holds together. make sure to keep adding milk a bit at a time, just until the dough is moistened and you can no longer see any raw flour.

Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet or a Silpat using an ice cream scoop or large spoon.

Bake for 15 - 17 minutes in a preheated oven at 400 degrees F.

While biscuits are baking, melt 3 tablespoons butter in a small bowl with 1/2 teaspoon garlic powder and the parsley. When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Do this a few times - it's fun to watch all the butter getting absorbed into the biscuit. Use up all of the butter. Serve warm.

Back to Recipe