Garlic-Cheddar Cheese Biscuits
photo by Nimz_
- Ready In:
- 1 cup milk
- 1⁄2 cup mayonnaise
- 1 tablespoon sugar
- 2 cups self raising flour (up to 1/2 cup more may be necessary)
- 3 garlic cloves, minced very fine
- 1 1⁄2 cups grated cheddar cheese
- melted butter
- Preheat oven to 350°F.
- Beat together in a medium bowl the milk, mayo, sugar, 2 cups flour and garlic, adding 1/2 cup more flour (if necessary) so that dough can be dropped from a spoon and hold its shape. At that point, streak dough with cheese. Drop by spoonful 1 inch apart on a greased baking sheet.
- Brush a little melted butter on the top of each biscuit and bake for 25-30 minutes, until golden brown.
- Note: Be careful not to add too much flour or biscuits will be dry and hard.
Questions & Replies
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I have been craving a cheese biscuit for the longest time...and one with garlic in it, what more could I hope for!!! I'm sorry, but this receipe was a huge disappointment!!! The receipe itself was super easy to follow, but my biscuits didn't turn out anything like what anyone else has said. My biscuit didn't rise at all, were extremely dense, and the middle still seemed uncooked - despite baking them for almost 40 minutes, I was very careful not to use too much flour, as I didn't want them to be dry, but yet flour was all I could taste!!! This receipe was a huge fail for me, and I'm sad to say that the best part of them was throwing them out!!!
Hi, Evelyn. I tried your recipe this morning, and it was great. I was unsure about the mayo -- I'd never put it in biscuits before, but I followed the recipe anyway. I realized halfway through that I was out of garlic, so I just used some garlic powder, and a little onion as an after thought as I remembered the comment about chives. The batter was a little runny, so I restrained myself from adding too much extra flour when I remembered your advice about them being hard, even against my healthy paranoia. They turned out great. The garlic for me was a little understated, but I did have to substitute the powder. Next time I'll use the real thing, or a little more. They had a great, deep, almost tangy flavour that comes out a second or two after you bite into them unlike other biscuits I've mad. I'll attribute that to the mayo, I think. Thanks again for the recipe. I'll be replacing my old cheese and garlic biscuit recipe with yours.
I wish you could've been here for breakfast w/us today, Evelyn. You would've been so proud. I followed your recipe 100%, adding only fresh chives. They were just heavenly - nicely browned, light, so full of flavor & the aroma was TDF! I made them as muffins & coated the tops w/butter using my pastry brush. These are great & we both loved them! Thx for posting.
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