The Best Biscuits Ever

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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? Or these Lemon Scones instead?

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.

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

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.

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.

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

Love,

Karlynn

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