Garlic cheese biscuits that will make you slap your Mama

The joy of cooking. It can be quite frustrating. I never considered myself an avid baker, but lately I have been experimenting with recipes and the outcome has been more or less delicious. This blog seems like it wants to turn into a food blog (until I get extremely overweight… then maybe I’ll return to talking about something other than my enchanting love for good food) so I’d like to share with you a recipe for some melt-in-your-mouth garlic cheese biscuits made from scratch. Most of my recipes will call for copious amounts of fresh garlic, so if you’re a lover of the anti-vampire herb variety, I recommend these little fluffy morsels of stank breath for any occasion.


Preheat oven to 400.

You will need:

1 3/4 cup all-purpose flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 tbsp garlic powder

5 tbsp butter, chopped into chunks and frozen

1 cup milk

1 cup cheddar cheese (or whatever your cheesy preference! I also use a wee bit more than a cup. More like almost 1 1/2 cups.)


1/4 cup butter, melted

1 clove garlic, minced



In a large bowl, sift the flour, salt, baking soda, baking powder and garlic powder together.

Cut the chunks of frozen butter into the dry mix. I use my hands to break up the butter chunks until the mixture looks like course crumbs. Be careful not to overmix the butter. Cold and chunky butter is key for perfect biscuits. You’ll want to leave the butter somewhat chunk-a-fied.

Make a hole in the center of the mix and dump your milk and cheese into it! Use a fork to lightly stir ingredients until the first signs of total mixage. You don’t want to mix a whole bunch! Just enough so all of the ingredients blend well. If you beat the living hell out of your dough, you’ll end up with hockey pucks. Over-mixing gets the glutens churning and you’ll have to chisel the biscuits off with a paint scraper.  You want the dough to be a little sticky. If they seem too watery, throw in another 1/8 cup of flour.

Using big spoonfuls, drop the dough onto a lightly greased cookie sheet. This recipe yields 12 biscuits.

Bake for 12-15 minutes! Keep an eye on them. They’ll start to turn golden brown on the tops, hopefully with yummy cheese oozing out of every orifice.

While they are cooking, melt the 1/4 cup butter with the minced garlic. Once your biscuits are finished in the oven, take them out and brush the tops with the garlic butter liquid.

Et voila!

Garlic. Cheese. Butter. Do I really need anything else?


Mega props to Ori for snapping the above picture. He makes getting fat look good.