Bakery, Bread

Garlic Cheese Biscuits

4 Comments 28 December 2011

Lemme tell ya something, kiddos. This here’s a story about biscuits. Cheesy biscuits. And garlic. Once upon a time, there was flour and whole milk. And rising agents. Things a cook would know and embrace and mix. And love. There was also a challenge – would these here biscuits prove to be worthy of basking in the glow of the Red Lobster Cheddar Bay fame? Would they…measure up?

The fire’s cracklin’. Gather ’round and listen well.

Garlic Cheese Biscuits 10

It was a blustery afternoon. Or maybe it was morning. Shoot, a memory can have a hard time these days. Midnight? Anyway. The point is, around the time the flour fell into the bowl, someone spied Garlic and Cheese in the mix, and the dance had begun.

Garlic Cheese Biscuits 8

There was a dust up with some so-called Wet Ingredients, a rival gang out of The Pantry or some such place, but neither side proved able to withstand the other and something new was born – Biscuit Dough.

Garlic Cheese Biscuits 7

As the noon sun climbed over the bleary, all-but-abandoned dust devil town, Biscuit Dough began to change into something else. Something bigger. Something sharp. Something more. It donned it’s new duds and set out to form new ranks.

Garlic Cheese Biscuits 6

Soon enough, the town was overrun by more of it’s kind, now known as the Garlic Cheddar Biscuits of Full Fork Aheadville, for the town was clearly shaped from Google Earth view like a piece of that coveted cutlery. The mayor’d had a print made and framed above his desk, which he gladly surrendered to the new gang in charge when one threatened him with a dousing of garlic-infused butter. It was the way things were. The New Way.

Garlic Cheese Biscuits 3

It was clear from their swagger and their lust for the saloon’s special brand of Garlic Salt Sauce that the Garlic Cheddar Biscuits were a force to be reckoned with. They demanded a totally new identity from Cheddar Bay, that one-garlic-clove town on some forgotten coast. They were their own breed of biscuit…and they were best served warm the day they were made.

The End

So what’s the moral of the story, kids? Them Red Lobster folks are doing something utterly unidentifiable with their biscuits and there’s still not one recipe I’ve found yet that duplicates them. Instead, make your own and enjoy them anyway.

Garlic Cheese Biscuits

from Cook’s Illustrated (Cream Biscuits with Cheddar Cheese) via Sugared Whisk

for the biscuits

  • 2 cups unbleached all purpose flour
  • 2 oz sharp cheddar cheese, shredded
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 2 cloves garlic, minced
  • 1 cup whole milk
  • 1/4 cup  sharp cheddar cheese, shredded (for topping)

for the garlic butter topping

  • 4 tablespoons butter
  • 1 clove garlic, minced
  • 1/2 teaspoon fresh or dried parsley (we used fresh)
  • garlic salt, to taste

Preheat oven to 425 degrees with oven rack in the upper-middle position.  Line baking sheet with parchment paper.

Whisk together flour, cheddar cheese, sugar, baking powder, salt, and garlic in a medium bowl.  Add milk and stir until ingredients are mixed, be careful not to over mix.  At this point the dough should be fairly sticky but not runny or dry.  Add more flour or milk as needed to achieve desired consistency. (It’s so hard to explain this state properly, but the dough will be way too wet and sticky to manipulate with your hands.)

Scoop dough onto prepared baking sheet with a large cookie scoop (about 3 tablespoons worth of dough).  Top each biscuit with a sprinkle of cheddar cheese.  Bake for 15 minutes or until the tops of the biscuits begin to brown.

In a small bowl, melt the butter along with the garlic and parsley in the microwave.  Brush tops with garlic butter mixture and sprinkle with garlic salt to taste.


We used fresh parsley since I had some on hand that needed to b used up. I think I do recommend this over dried since the fresh was so fragrant and tasted great. In a pinch, don’t be ashamed to reach for the dried, though.

The biscuits turned out great but if on must compare them to the Red Lobster variety, then no, I wouldn’t say these compare. But it depends on what you like about the RL biscuits – I love their taste, but the lighter-than-air texture of them figures in a lot for me. These biscuits are much more dense. Good, just heavier.

DO plan to eat these the day you make them. Their texture changes a lot by the next day,and by that I mean leaing heavily towards stale. Then again, you don’t often hear, Can’t wait for some of your famous day-old biscuits! You know what to do – eat the darn biscuits. It’s what they want.

The recipe is supposed to make 12 biscuits, we got 10. Mileage may vary and all.

Print Friendly, PDF & Email


- who has written 347 posts on Full Fork Ahead.

Wife, mom, indulgent reader and Day Job Do-er, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

Contact the author

Your Comments

4 Comments so far

  1. Kimberley says:

    So happy to see so many foodies supporting the blackout for SOPA and PIPA opposition! I was just looking for a cheesy biscuit recipe and yours looks delicious!

    • KMont says:

      Kimberley (love the spelling of your name!), I’m glad I was able to figure out a way to join in the protest yet not completely black out the blog! I’ve messed this place up “fiddling” with code and such before, using various plugins that were just incompatible, etc., but my sister and I decided we needed to show our support. The makers of the plugin we used are awesome.

      These biscuits were very good the day they were made! Hope you enjoy them. 🙂

  2. Eva says:

    Hi! Just made these a few days ago and they were eaten not too long after they were out of the oven. I doubled the recipe, added a tad more cheese, and brushed the biscuits before they went into the oven and they came out great!

    Maybe adding a bit of butter to the dry mix might make them a bit fluffier and last a bit longer!

    Overall, great recipe!

Share your view

Post a comment

Subscribe without commenting


Recipes used here do not belong to Full Fork Ahead. Please check each post for the source. We review recipes, photograph our efforts and comment on our experiences with the recipes only. Please contact us if you have any questions.

Photos on flickr

Subscribe to the Goodness

Enter an email address to subscribe to Full Fork Ahead & receive delicious news in your inbox.

Join 280 other subscribers

© 2018 Full Fork Ahead. Powered by WordPress.

Daily Edition Theme by WooThemes - Premium WordPress Themes

%d bloggers like this: