The Best Biscuits Ever

Hot, crispy, flakey biscuits! These are just like the famous garlic cheese biscuits at a local seafood chain but better hot and fresh from your own oven!

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Who doesn’t love some hot, crispy, flakey biscuits? This biscuit recipe makes for a perfect copy of those famous garlic cheese biscuits at a local seafood chain, but they are way better hot and fresh from your own oven!

For more delicious biscuits, why not try this recipe for Bisquick® Biscuits, these Tea Biscuits, or these Lemon Scones instead?

biscuits on a counter
The Best Biscuits Ever

The Best Biscuits Ever

Making the best biscuits possible is a combination of cutting the butter properly into the flour and making sure to flavor it right. While regular butter biscuits are perfectly fine on their own, the addition of some tasty cheese, as well as that little touch of garlic on the outside, really makes this biscuits moreish and worthy of ignoring how much butter you are eating.

ingredients for biscuits

The Best Biscuits Ever Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Flour

• Baking powder

• Salt

• Parsley

• Butter

• cheese

• Milk

Butter Topping

• Salted butter

•Garlic powder

• Parsley

cutting out biscuits with a biscuit cutter

How To Make The Best Biscuits Ever

• Melt the butter in a small bowl in the microwave

• Once melted, combine it with the garlic powder and parsley completely

• Whisk together the flour, baking powder, salt, and parsley

• Cut the butter into the mixture until it is coarse crumbs 

• Once the butter is cut in, pour the milk, adding in the cheese, and combining

• Roll out the dough until it is ½ inch thick, then use a biscuit cutter or glass to cut out the biscuits

• Place the biscuits onto a baking sheet, with space in between them

• Using a pastry brush, brush lots of butter sauce over the top and then put into the oven

• Bake at 425 Fahrenheit for about 10-15 minutes, until they have risen and the bottoms are browned beautifully

• Remove to cool slightly, and then serve warm.

sliced biscuit with butter on top

How To Easily Cut The Butter Into The Flour

Cutting butter into flour is one of those hurdles that people struggle with when getting into biscuit making.

However, with a few simple tools, it can actually become really easy.

  • One method is to buy a dedicated pastry cutter. The cutter works by having these horizontal tines that you push down into the butter and flour mixture, cutting the butter into smaller and smaller chunks. While this method is definitely really easy and is probably the fastest, having to pay a dedicated tool to do one simple part of baking really irks some people.
  • Another method is to use two forks. Trying to imitate the same mashing and smashing action of a pastry cutter, press the butter into the flour, using the flour as a sort of rough point to try and break the butter into progressively smaller pieces.
  • Another trick that works well, though it does have some risks, is to use a food processor. Place all the ingredients into your electric mixer and pulse it with the blade on and off for about 30 seconds.

This should help to cut the butter up and help incorporate it into the flour, though you will still have to finish it with your hands.

Keep in mind that you run the risk of over mixing the dough with this method, so make sure to stop the moment the butter is sufficiently crumbled into the flour. Also, it helps if your mixer parts and the butter are really, really cold to help prevent the butter from melting.

side shot of a biscuit

What Kind Of Cheese Should You Use For Your Biscuits?

Cheese is a very personal preference when it comes to most loved flavors! So to help make it easier, try and use whatever cheese you think will work best! A simple cheddar, either a sharp aged cheddar or a simple American cheddar, will work equally well; they will just taste different!

For a bit more creative flavor in your biscuits’ flavor profile, why not try some tangy gruyere cheese or something with a bit of sharp twang like a southwestern Monterrey Jack?

Whatever cheese you enjoy and would go well with, the garlic and butteriness of this recipe should work just fine.

Looking for more delicious Biscuit recipes? Try these out:

Lemon Cranberry Scones

Christmas Cherry Scones

Crispy, Buttery Blueberry Scones

Enjoy! I have been making these for years upon years, and it was time for new photos for the recipe!
Happy baking



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Hot, crispy, flakey biscuits! These are just like the famous garlic cheese biscuits at a local seafood chain but better hot and fresh from your own oven!

The Best Biscuits Ever

Hot, crispy, flakey biscuits! These are just like the famous garlic cheese biscuits at a local seafood chain but better hot and fresh from your own oven!
5 from 8 votes
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Appetizer, Breakfast
North American
12 biscuits
Karlynn Johnston


  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon parsley optional
  • 1/2 cup butter cold
  • 1 cup cheese
  • 2/3 cup milk

Butter Topping

  • 2 tablespoons salted butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon parsley


  • Preheat your oven to 425°F.
  • Melt the butter for the topping in a small bowl in the microwave. Once the butter has melted combine it with the garlic powder and parsley completely, then set aside.
  • Whisk together the flour, baking powder salt and parsley. I add dried parsley for color, you can omit it if desired. Cut in the butter until the mixture is coarse crumbs. 
  • Once the butter is cut in, pour the milk in, add the cheese and combine. 
  • Roll the dough out until it's about 1/2 inch thick, then use either a biscuit cutter, or a glass to cut out the biscuits.
  • Place the biscuits onto a baking sheet, leaving space between them.
  • Using your pastry brush, brush copious amounts of the butter sauce on the top of the biscuits and place the pan into the oven.
  • Bake for 10-15 minutes until they have risen, the bottoms are nicely browned, and the tops have browned as well.
  • Remove and let cool on the pan for a few minutes, then serve warm.

Recipe Notes

You can omit the topping for plain biscuits.

Nutrition Information

Calories: 208kcal, Carbohydrates: 17g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 247mg, Potassium: 155mg, Fiber: 1g, Sugar: 1g, Vitamin A: 412IU, Vitamin C: 1mg, Calcium: 133mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Faith Henry says

    These truly were amazing biscuits. Thank you so much.

  2. Margo Haynes says

    Karlynn, you said this serves 4, how many biscuits do you consider a serving? Does this recipe make 8, 10 or a dozen biscuits, please?5 stars

    • Karlynn says

      This makes a solid 12. Some of these old recipes need fixing as the recipe card has screwed some of them up, this would be one of them! Thanks for catching that!5 stars

  3. JeannieLeBlancWilliams says

    To die for…these turned out amazing.

  4. Rachel says

    Thanks for the response! Making them tonight to have with dinner! Thanks for the recipe!

  5. Karlynn says

    I actually only had marble cheese on hand, and they were still amazing even though it is a mild cheese. Medium would be the best for most tastes but I imagine old like Katia above used would be fantastic too! I would use a medium cheddar to start.

  6. Rachel says

    What type of cheese do you use? You never said in the recipe. So excited to make these this weekend!

  7. Katia says

    I made them yesterday with old cheddar and it was awesome !! Those are REALLY the best biscuits ever !

    • Karlynn says

      Thanks, it’s always good to know I am not losing my mind and that they DO taste that good lol! Glad you liked them!

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