Cheese Garlic Biscuits II Recipe

Very good, and yes similar in taste to RL. I did make a couple of changes. I added some garlic powder and a couple dashes of baking soda to the dry ingredients. I also needed to use @1/8 cup more flour. The dough was still really sticky but the biscuits rose nicely in the oven and had a pretty light consistency. Don't overmix or you will end up with hockey pucks! I used a 4 cheese mexican blend and it gave them a nice flavor. I will make these again and again-easy and great flavor. Thanks!

I loved these biscuits! I AM a very avid baker and rarely have bread or biscuits(unless they are home made). I did not brush the tops with melted butter and did double the baking powder. I added a bit more cheese than the recipe called for(maybe 1/4 c. To 1/2 c.) and I used a zester to grate the clove of garlic into the dough along with 1/2 tsp garlic powder. I used my food processor to cut CUBED FROZEN BUTTER into the dry ingredients until pearled then added the cheese. I was very careful to not touch the dough( which IS sticky) as I wanted the fat to stay as cold as possible(makes for tender biscuits). After mixing the wet ingredients in I refrigerated the biscuit dough for about 2 hours and then scooped them out onto a parchment covered sheet pan. They rose beautifully with perfectly browned tops and crispy edges after baking for about 15-20 minutes in a 425 degree oven. They cleanly and easily came off the parchment which I reused for multiple batches. I experimented with baking times and temperatures and found that if I baked them first in a 400 degree oven for 15 minutes they would cook through but not brown which allowed me to bake them a 2nd time to heat/brown at meal time- perfect for “make ahead baking”! Don’t worry if the dough seems too wet or sticky! Drop biscuits are generally that way which is an unusual concept for people that are used to cut biscuits which require kneading and are not nearly as sticky as drop biscuits. Wonderful recipe.

With some experimentation I have adapted it to my taste. I double the baking powder and use 1/2 tsp of baking soda. I add 2 tbsp of sugar, 2 tbsp of buttermilk powder (buy in the bulk section of the health food store), 1/2 tsp of granulated garlic, and 1/2 tsp of dry mustard (brings out the cheese taste). I use frozen butter that I grate with the cheese grater. Cooked at 425 for 10 minutes in my little convection oven, and no butter on top. Comes out perfect every time!

I made this exactly as is. The reason that this did not get 5 stars was that you do not need to add the melted butter after baking. It is way too greasy. I made them a second time and here are my changes: I added a 1/2 tsp of baking soda, 1 tsp garlic powder (you can used minced garlic if you prefer) and I used a mix of cheddar and Monterey Jack cheese. They were very good. The milk I used was skim milk. I did not add the melted garlic butter at the end. I baked them on a baking sheet lined with parchment paper. Much easier to remove that way. I will definitely make again.

I used 2 tsp baking powder. I spread all the dough out into a circle on parchment paper, brushed with the garlic butter before baking and baked it for 15 min. It turned out beautifully crispy on the outside and light and fluffy on the inside. Cut in wedges and serve hot lightly buttered with remaining garlic butter. Delicious!!!!

i made this several times. First few times the biscuits came out flat. I finally came up with the perfect biscuit by... 1. Using 2 cups of flour 2. Triple the baking powder 3. Add 1 tblsp of lemon juice to the milk and sit for about 5 mon before adding to the flour mixture. I give a 3 rating because as written, the recipe yields flat heavy biscuits.

I've made these for years now and coming on here to make a note to myself. Double the cheese amount. Put in at least 5 Tbs but can put up to 7 Tbs butter. More butter means will spread out more. Use garlic salt. I use a little less than indicated because my butter has salt. Compensate for the additional amounts by having the following for rising: 1/2 tsp Baking Soda, 1 tsp Baking Powder. Okay to eyeball everything. Just make sure when cutting butter and mixing in cheese that there is enough spread evenly throughout mix. That's how to tell the perfect amount. If some parts have more cheese and others don't then not enough cheese. Add milk last. Stir the least amount possible for great tender texture. These are a huge hit esp. right out of the oven. I often make two batches in a row!

Honestly, the best recipe I’ve tried this month.

SO delicious and a huge hit in our house! I used 1tsp of baking power instead of 1/2 and also used a whole stick of butter instead of 5 tbs for the mixture. Didn't measure the cheese, just added a good amount because my family likes them cheesy. 2 minutes before fully cooked I pulled them out and butter brushed them then put them back for the final 2 minutes and re brushed them in the garlic butter and they were perfect. Crispy on the outside, fluffy and cheesy on the inside. Will definitely make again!

These are really good. I've made them a few times for family gatherings and they are always a big hit. They're easyer to make compared to my old recipe where you have to roll the dough out and cut them out. I don't know if I took the advice from a review but I used parchment paper to cook them on which makes clean a breeze. I also agree with a review that you don't need as mush as1/4 cup of melted butter to brush over top after they are done.

I really wanted to make these with whole wheat flour, but perhaps next time. Doubled the baking powder, and added garlic powder, parsley and pepper to the dough . I froze my butter for a couple minutes and then grated it on a cheese grater.. This works wonders for any sort of dough where you incorporate cold butter. They cooked up perfectly in 12 minutes. Baked on a sheet with parchment.. No problem with sticking that way and easy clean up. I snuck a bite and they are very comparable to the red lobster buns. Didn't have a problem using up 1/4 cup of butter on the tops.. They soaked it right up.

A touch more flour then recipe states so less doughy

Good. Usually have all the ingredients. A little heavy.

Excellent recipe. Very easy. Family loves this. My kids take them to school, great with pasta or soup. Easier than bread and very hearty.

I made them into pepperoni pizza sliders! Everyone LOVES them!!

Simple and delicious following written recipe! Next time I make these, I’ll add some fragrant herbs.

I add a bit of garlic powder to the dough, and a slight heaping of the baking powder :)

Really good but obviously needs more garlic

It was okay. My family and I hardly detected any cheddar or garlic flavor. The dough was very crumbly and hard to work with. I added a bit of baking soda because other members recommended it. I had to mold them into handfuls of dough. Next time, I will add more cheddar, add some garlic powder to the dough and more salt.

The texture of these biscuits is nothing like RL. These are chewy and a bit bland.