These cheesy garlic biscuits are seriously addictive—soft, buttery, and bursting with sharp cheddar. The cream cheese and garlic powder combo is what makes them stand out. Great for dinner sides or a cozy snack anytime.
Introduction
I first tried Red Lobster’s famous cheesy garlic biscuits years ago, and I was hooked! But making them at home seemed tricky until I discovered a little trick: cream cheese. It adds a richness and softness that really sets these biscuits apart from your usual cheddar biscuit. I’ve made these a bunch of times now, and each batch comes out buttery, cheesy, and just the right amount of garlicky. The garlic powder is key—it gives just enough flavor without overpowering the cheese. What I love most is how these biscuits are soft inside with a slight golden crust outside, perfect for dunking into soups or just snacking with butter. If you’re anything like me, you’ll want to make a double batch because they disappear fast. Plus, they’re super easy to throw together, even if you’re not a seasoned baker. I’ve learned a few tips along the way, like making sure the butter is cold to get that flaky texture and not overmixing the dough. These biscuits are definitely a family favorite now, and I think you’ll love them too!
How To Do It
Step 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the sifted flour, baking powder, garlic powder, and salt. This ensures even distribution of the leavening and seasoning, which helps the biscuits rise consistently and have balanced flavor. Make sure to sift the flour to avoid lumps and get a light texture.
⏱ Time: 10
✓ Doneness: Dry, well-mixed flour mixture without clumps
Step 2
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, quickly cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. The cold butter pieces create flaky layers when baked, so don’t overwork the dough or let the butter melt.
⏱ Time: 5
✓ Doneness: Mixture looks crumbly with visible butter bits
Step 3
In a separate bowl, beat together the softened cream cheese and milk until smooth. This mixture adds moisture and richness to the dough, helping create a tender crumb. Make sure the cream cheese is softened to avoid lumps in the batter.
⏱ Time: 5
✓ Doneness: Smooth, creamy liquid without lumps
Step 4
Pour the wet ingredients into the dry mixture and gently stir with a spatula until just combined. Be careful not to overmix; overworking the dough develops gluten which can make biscuits tough. The dough will be sticky but that’s okay—it means your biscuits will be tender.
⏱ Time: 3
✓ Doneness: Sticky dough with no dry flour patches, but not overly mixed
Step 5
Fold in the shredded sharp cheddar cheese gently until evenly distributed. This adds bursts of cheesy flavor in every bite. Make sure to fold rather than stir aggressively to keep the dough tender.
⏱ Time: 2
✓ Doneness: Cheese is visible and evenly mixed throughout the dough
Step 6
Turn the dough out onto a lightly floured surface. Using floured hands, gently pat the dough into a rectangle about 1 inch thick. Avoid kneading; just press to maintain the light texture. This step helps shape the biscuits evenly for uniform baking.
⏱ Time: 3
✓ Doneness: Evenly shaped dough about 1 inch thick
Step 7
Cut the dough into 8 equal squares or use a biscuit cutter for rounds. Place them on the prepared baking sheet, leaving a little space between each to allow for expansion. This ensures even baking and nice biscuit edges.
⏱ Time: 5
✓ Doneness: Biscuits neatly arranged with space in between
Step 8
Bake in the preheated oven for 15–18 minutes until golden brown on top and cooked through. The high heat helps form a crisp crust while keeping the inside soft and fluffy. Avoid opening the oven door early to prevent collapse.
⏱ Time: 18
✓ Doneness: Golden brown tops and firm but soft texture when pressed
Step 9
Remove the biscuits from the oven and brush the tops with melted butter if desired. This adds extra richness and a beautiful shine. Let cool for a few minutes before serving warm for the best flavor and texture.
⏱ Time: 5
✓ Doneness: Buttery sheen on biscuit tops and warm to the touch
Pro Tips
Keep the butter and cream cheese cold until mixing.
Cold fats create steam when baked, which helps to puff up the biscuits and create flaky layers. If the fats melt before baking, the biscuits can turn dense and greasy instead of light and fluffy.
Don’t overmix the dough once the wet and dry ingredients combine.
Overmixing develops too much gluten, making biscuits tough and chewy rather than tender. Mixing just until combined keeps the texture soft and crumbly.
Use freshly shredded sharp cheddar cheese instead of pre-shredded.
Pre-shredded cheese often contains additives that prevent clumping but can affect melt quality and texture. Freshly shredded cheese melts more smoothly and distributes flavor evenly.
Bake biscuits on parchment-lined baking sheet for even cooking.
Parchment prevents sticking and promotes even heat distribution, helping biscuits brown nicely without burning on the bottom.
Brush tops with melted butter right after baking.
This adds flavor, keeps the crust soft, and gives the biscuits a beautiful, appetizing sheen.
Sift dry ingredients before mixing.
Sifting aerates the flour and evenly distributes leavening agents and seasonings, resulting in lighter, fluffier biscuits.
Serve biscuits warm for best flavor and texture.
Biscuits are at their softest and most flavorful when fresh out of the oven. Reheating can dry them out unless done carefully.
Common Mistakes to Avoid
Using melted or room temperature butter instead of cold.
Why it happens People often soften butter too much thinking it will mix better, but this melts the fat pockets needed for flakiness.
Fix Keep butter in the fridge until right before mixing. Cut into small cubes and quickly incorporate without warming it up.
Overmixing the dough after adding wet ingredients.
Why it happens It’s tempting to mix thoroughly for even dough, but this activates gluten making biscuits tough.
Fix Mix just until flour is hydrated and no dry spots remain. It’s okay if the dough is a bit lumpy or sticky.
Skipping the cream cheese or substituting with sour cream.
Why it happens Cream cheese adds specific moisture and richness that sour cream or yogurt can’t replicate fully.
Fix Use full-fat cream cheese softened at room temperature for the best tender crumb and structure.
Using pre-shredded cheese.
Why it happens Pre-shredded cheese contains anti-caking agents that affect melting and texture.
Fix Shred your own cheese fresh before mixing for smooth melting and better flavor.
Baking at too low temperature or opening the oven door early.
Why it happens Low heat or drafts cause biscuits to rise poorly and become dense.
Fix Preheat oven fully to 425°F and avoid opening door during baking to maintain temperature.
Variations
Spicy Jalapeño Cheddar Biscuits
Add finely diced jalapeños and a pinch of cayenne pepper to the dough for a spicy kick. The heat pairs wonderfully with the sharp cheddar and buttery biscuit base, making these perfect for serving alongside chili or BBQ.
Note: Reduce garlic powder slightly to balance flavors and watch for extra moisture from jalapeños; pat them dry before adding.
Herb and Parmesan Biscuits
Swap half the cheddar for grated Parmesan and add fresh chopped herbs like rosemary and thyme. This gives the biscuits a fragrant, savory twist that’s great with soups or salads.
Note: Fresh herbs should be finely chopped and evenly mixed to avoid clumps; Parmesan adds saltiness so adjust salt accordingly.
Bacon Cheddar Biscuits
Fold in cooked, crumbled bacon for smoky flavor. The bacon fat also adds richness, complementing the cheddar and garlic. These biscuits make a great breakfast or brunch addition.
Note: Drain bacon well to avoid greasy dough; fold in gently to keep biscuit texture tender.
Vegan Cheesy Garlic Biscuits
Use vegan cream cheese and plant-based milk, plus a vegan cheddar-style cheese substitute. These biscuits still turn out soft and flavorful, perfect for dairy-free diets.
Note: Choose firm vegan cream cheese for best texture and avoid watery plant milks to maintain dough consistency.
Buttermilk Cheddar Biscuits
Replace whole milk with buttermilk for a tangier flavor and extra tender crumb. The acidity in buttermilk reacts with baking powder to help the biscuits rise higher.
Note: Reduce salt slightly as buttermilk is naturally tangy; dough may be a bit wetter, so adjust flour if needed.
Nutrition
Per Serving:
Nutritional values are estimates and may vary based on specific ingredients used.
Storage & Tips
Room Temperature
Biscuits can be kept at room temperature for up to 2 hours in an airtight container. Beyond that, they may start to dry out or become stale, so it’s best to serve them fresh or refrigerate promptly.
Refrigerator
Store leftover biscuits in an airtight container for up to 3 days. They may lose some softness but can be refreshed by reheating. For best results, warm them in the oven or microwave with a damp paper towel to restore moisture.
Freezer
Wrap biscuits tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. To thaw, leave at room temperature for an hour or reheat straight from frozen in the oven at 350°F until warmed through.
Reheating
Reheat biscuits in a preheated oven at 350°F for 10-12 minutes, or microwave on medium power for 20-30 seconds. Adding a small pat of butter or covering with a damp paper towel helps keep them moist. Avoid overheating to prevent dryness.
Make Ahead
You can prepare the biscuit dough a day ahead and keep it wrapped in the fridge. When ready to bake, cut and bake as usual. This allows the flavors to meld and makes for quick baking on serving day.
FAQ
Can I use self-rising flour instead of all-purpose flour?
You can, but reduce or omit the baking powder and salt since self-rising flour already contains them. Using self-rising flour may alter the texture slightly, making the biscuits a bit softer but less flaky.
What if I don’t have cream cheese on hand?
Cream cheese adds moisture and richness, but you can substitute with full-fat sour cream or Greek yogurt. The texture will be a bit different—less tender but still tasty. Avoid low-fat versions as they may dry out the biscuits.
How do I make these biscuits dairy-free?
Use vegan cream cheese, plant-based milk like almond or oat, and a dairy-free cheese substitute. Make sure to pick firm vegan cream cheese to maintain dough texture. The flavor will vary slightly but still delicious.
Can I freeze the dough before baking?
Yes! Wrap the shaped dough tightly and freeze for up to a month. When ready, bake from frozen adding a few extra minutes to the baking time. This is great for making biscuits ahead of time.
Why are my biscuits dense and not fluffy?
Common causes include overmixing the dough, melted butter instead of cold, or expired baking powder. Be gentle when mixing and keep fats cold to ensure light, fluffy biscuits.
Can I add fresh garlic instead of garlic powder?
Fresh garlic can be overpowering and add moisture, which changes the dough texture. If you want fresh garlic flavor, finely mince and sauté it first, then cool before adding, but garlic powder is best for even flavor and texture.
What’s the best way to shred cheddar cheese?
Use a box grater or food processor for fresh shredding. Freshly shredded cheese melts better and blends more evenly in the dough than pre-shredded cheese, which often includes anti-caking agents.
Can I make these biscuits gluten-free?
You can try a gluten-free flour blend suitable for baking, but results may vary. Gluten-free doughs often need additional binding agents like xanthan gum and may be less flaky. Follow a trusted gluten-free biscuit recipe for best results.
Final Thoughts
I hope you enjoy these cheesy garlic biscuits as much as my family does! Give them a try and let me know how they turn out—there’s nothing like homemade biscuits fresh from the oven.
