The secret to making these easy homemade garlic cheddar biscuits light and flaky is adding Greek yogurt to the dough. The result is golden-brown biscuits with tender layers and a pronounced garlic-cheddar flavor without the heaviness of traditional recipes.
They’re ideal for soaking up a creamy broth or serving alongside soups, stews, or chili for an effortless, comforting meal.
Garlic Cheddar Biscuits
These from-scratch garlic butter cheddar biscuits make a perfect side for soups, chili, stews, or any weeknight dinner where you want a warm, cheesy bread on the table. They deliver buttery notes, sharp cheddar, and garlic in each flaky bite. By using less butter and some thick Greek yogurt, these biscuits are lighter and have extra protein compared with many traditional recipes. They’re easy to prepare and scale up for a crowd.
Cheddar Biscuits From Scratch
Baking from scratch gives you full control over ingredients and flavor. Adding Greek yogurt to the dough keeps the biscuits tender and light—an idea adapted from other yogurt-based doughs. Even beginners will find this recipe straightforward. Key benefits:
- Easy: Minimal steps and common ingredients make these biscuits quick to prepare while your main dish finishes cooking.
- Healthier: Using Greek yogurt reduces butter while adding protein, producing a lighter biscuit than many classic recipes.
- Scalable: The recipe is simple to double or triple for gatherings.
Ingredients
Everything you need to make these garlic cheddar biscuits from scratch. Exact measurements are shown in the recipe section below.
- Flour: 2 cups all-purpose flour.
- Baking powder: 1 tablespoon—make sure it’s fresh so the biscuits rise well.
- Salt: 1 teaspoon kosher salt (reduce if using table salt).
- Cold butter: 1/4 cup cold whipped salted butter, divided. Cold butter creates flakier layers.
- Greek yogurt: 1 cup 0% fat thick Greek yogurt for tender texture and added protein.
- Garlic: 4 cloves, minced or grated, divided between dough and garlic butter.
- Cheese: 2 ounces shredded part-skim sharp cheddar cheese.
- Fresh herbs: 2 tablespoons finely chopped parsley or chives for finishing.
- Olive oil spray: to lightly coat the biscuits before baking.
How to Make Cheddar Garlic Biscuits
Step-by-step directions for tender, flaky biscuits. See the recipe card below for times, yield, and nutrition.
- Preheat and prepare: Preheat the oven to 375°F (190°C). Line a sheet pan with a silicone baking mat or parchment paper and position the oven rack in the top third of the oven.
- Combine dry ingredients: Whisk the flour, baking powder, and salt together in a large bowl.
- Cut in the butter: Cut 2 tablespoons of cold butter into the dry mixture using a pastry cutter or two forks until the butter pieces are small and evenly distributed.
- Add yogurt, cheese, and garlic: Stir in the Greek yogurt, shredded cheddar, and half of the minced garlic until the mixture begins to come together.
- Knead the dough: Using your hands, fold and knead the dough about 20 times until it forms a smooth, slightly tacky ball. If the dough seems sticky, add a bit more flour; if it feels too dry, knead a few more times—the dough will become cohesive and slightly tacky.
- Form biscuits: Divide the dough into eight equal pieces. Shape each piece into a ball, then gently flatten to about 1/2 inch thick. Place the rounds on the prepared sheet pan and lightly spray the tops with olive oil spray.
- Bake: Bake on the top rack for 20–24 minutes, or until the biscuits are golden brown. There’s no need to rotate the pan.
- Prepare garlic butter: While the biscuits bake, melt the remaining 2 tablespoons of butter in a small pan over low heat. Add the remaining garlic and sauté briefly until fragrant, about 30–60 seconds. Remove from heat.
- Finish: When the biscuits come out of the oven, let them rest 10 minutes. Brush the tops with the warm garlic butter and sprinkle with chopped parsley or chives before serving.
Variations & Tips
- Sticky dough: Add a tablespoon or two of flour at a time until the dough is manageable.
- Butter options: If you don’t have whipped butter, regular cold butter works—use the same amounts indicated.
- Herbs: Swap parsley for thyme or rosemary for a different aromatic profile.
- Cheese substitutions: Colby or Monterey Jack can be used instead of cheddar for a milder flavor.
What to Serve with Cheddar Biscuits
These garlic cheddar biscuits pair beautifully with creamy soups, hearty stews, chili, or simply alongside roasted meats and vegetables. They’re also a satisfying snack on their own. Suggested pairings include loaded baked potato soup, broccoli cheddar soup, chicken barley soup, or beef stew.
Storage
Best eaten the same day for maximum flakiness. Store leftovers at room temperature in an airtight container for up to 3 days. Refrigeration can dry them out; if you refrigerate, reheat gently with a little moisture or warm in a low oven. Biscuits freeze well—wrap tightly in foil or plastic wrap and keep in a freezer-safe bag or container for up to three months. Thaw and reheat in a warm oven.
More Bread Recipes You’ll Love
- Garlic Knots
- Easy Bagel Recipe
- High-Protein Sandwich Bread (Oat Sandwich Rolls)
- Cornbread Muffins
- Protein Bagels with Cottage Cheese
Cheddar Biscuit Recipe
Yield: 8 servings — Serving size: 1 biscuit
Prep: 15 mins • Cook: 20 mins • Resting time: 10 mins • Total: 45 mins
Nutrition (per biscuit): Calories 185 • Protein 8 g • Carbs 26.5 g • Fat 5 g • Fiber 1 g
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 cup cold salted whipped butter, divided
- 1 cup 0% fat Greek yogurt
- 4 cloves garlic, minced or grated, divided
- 2 ounces shredded part-skim cheddar cheese
- Olive oil spray
- 2 tablespoons finely chopped parsley
Instructions
- Preheat oven to 375°F. Line a sheet pan with a silicone mat or parchment paper and position rack in the top third of the oven.
- Combine the flour, baking powder, and salt in a large bowl. Cut 2 tablespoons cold butter into the dry ingredients until no large pieces remain.
- Add the yogurt, shredded cheddar, and half the garlic; stir to combine.
- Knead the dough with your hands about 20 times until it forms a smooth, slightly tacky ball. Divide into 8 pieces and shape into rounds about 1/2 inch thick on the prepared pan.
- Lightly spray the biscuits with olive oil and bake 20–24 minutes until golden. Allow to rest 10 minutes out of the oven.
- While baking, melt the remaining butter in a small pan. Add the remaining garlic and sauté briefly until fragrant. Brush the warm garlic butter over the biscuits and sprinkle with parsley before serving.
Notes
You can halve, double, or triple this recipe as needed. The dough may appear dry at first but will come together as you knead; when it becomes slightly tacky and holds in a ball, it’s ready to shape.