Cheddar, Herb, and Garlic Biscuits: the 5-minute meltdown.


Five minutes.

The amount of time it takes to, what? Eat a quick breakfast. Scan your inbox between meetings.

Run a mile, if you’re a pretty good marathoner.

Or, as I recently discovered, put together Cheddar, Herb, and Garlic Biscuits, from scratch.

Yup, 5 minutes – more or less. Keep reading, you’ll see what I mean.


Now, the clock isn’t starting until I’ve gathered my ingredients, OK?

Plus, I’d best get my oven going; it’ll take longer than 5 minutes to preheat to 425°F.

Here we have King Arthur Unbleached Self-Rising Flour, a nice, “soft” flour (8.5% protein, low gluten), perfect for biscuits. White Lily self-rising flour is 8%-9% protein, so we’re right in line with that iconic Southern flour – although White Lily is bleached, while King Arthur is never bleached.

Speaking of iconic: when a recipe calls for cheese, we always reach for the Cabot.

First, they’re fellow Vermonters; and we folks in this tiny state – 625,741 residents, but who’s counting? – like to stick together.

And second – well, what’s not to like? Here’s how our farmer friends up the road describe themselves: “Cabot Creamery is a 1,200+ farm family dairy cooperative with members in New England and upstate NY producing all natural, award-winning cheeses, including the ‘World’s Best Cheddar’, as well as a tasty variety of flavored cheddars.”

Seriously, Cabot’s Seriously Sharp is my all-time favorite cheddar.

So, flour and cheese are the two main ingredients in these tender biscuits; but we also like to add some Vermont cheese powder and garlic-herb blend, for enhanced flavor. And, of course, milk to hold everything together.

Ready… set…



The clock is ticking.

I chop 4 ounces of Cabot cheddar into smallish (1/2″ or less) cubes. And honestly, this is the single step that takes longest.


Next, I mix 1 3/4 cups (7 ounces) self-rising flour, and 2 tablespoons each of the cheese powder and garlic-herb blend. Using a scale really speeds the process.

biscuit1I whisk the dry ingredients; add the cheese; and toss to combine.

Stir in 2/3 cup cold milk.

No salt, no baking powder…? They’re already in the self-rising flour, which saves me a couple of steps.


I plop the dough onto my rolling mat (floured with all-purpose flour, not self-rising)…


…pat it into an 8″ x 4″ rectangle, and cut eight 2″ biscuits.

Lay them on a parchment-lined baking sheet.

Time elapsed?


Phew! Actually, I didn’t even particularly hurry; it wasn’t like Ethel and Lucy in the chocolate factory.

So, at 4:44, the prep time for this biscuit recipe checks in at under 5 minutes.

But here’s where the “more or less” comes in: though the recipe doesn’t call for it, I like to brush my biscuits with milk. It gives them a nice, golden crust.

Can I brush eight biscuits with milk in under 16 seconds? biscuit2

Not… quite.

The competitor in me is bummed, but hey – 5:01 to prepare biscuits from scratch is pretty darned good.

Into the oven they go.


Fifteen minutes later, I pull out hot, tender, garlic/herb biscuits, oozing melted cheddar.


Who can resist the crackly parts?


And inside: soft pools of cheese in an herb-flecked, tender biscuit.

Now, wouldn’t you rather make these biscuits than watch 5 minutes of “The Craziest Sports You’ve Never Heard Of!” on YouTube?

Please bake, rate, and review our recipe for Cheddar, Herb, and Garlic Biscuits.

Print just the recipe.

PJ Hamel

PJ Hamel was born in Wisconsin, grew up in New England, and graduated from Brown University. She was a journalist in Massachusetts and Maine before joining the King Arthur Flour Company in 1990, where she's been ever since. Author or co-author of three King Arthur ...


  1. YD

    Oh my…I must make these this weekend!
    Who doesn’t love Cabot’s Seriously Sharp? If they don’t, then they don’t know what they are talking about! Period.

  2. Margy

    My favorite Cabot cheese is the habanero chedder. My store doesn’t always have it so I snatch it up when they do. It would be great in this, served with chili.

  3. waikikirie

    Oh boy PJ…..I was going to start back at the gym and start watching what I eat this weekend….Dang….Can I freeze them before baking like other biscuits I’ve seen on this site??? That would help with portion control. I agree…Cabot is the BEST….and a little cheaper then other brands which is a plus!! My mouth is water at the gooey, cheesey “mess” on the pan. YUM. That would be my favorite part.

  4. Bethany Oliver

    Two of my favorite things… King Arthur Flour and Cabot Cheese. Seriously, if I have to buy products I prefer to buy them from companies with ethics and business practices like these two. I can’t wait to make these!

    1. The Baker's Hotline

      Well we are happy that you enjoy both of our products and ethics! Please let us know how this recipe works for you. Jon@KAF

    1. The Baker's Hotline

      Pizza seasoning could work or a combination of dried chives, onions, garlic, and parsley flakes. Jon@KAF

  5. anne r

    I don’t have self rising flour. What do I need to add to my regular KA flour? And the same with the herbs- what is in them.. I am very sensitive to herbs and need to add what I can use.

    1. The Baker's Hotline

      You can make self rising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt per cup of flour. Also, feel free to use any combination of dried herbs that you like. Happy baking! Jon@KAF

  6. annemarie

    Add precooked crumbled crispy bacon to this and… oh my……

    Out west Cabot is unheard of… we use Tillamook cheddar

  7. Ann Blessing

    I really enjoy the recipes and always read the comments so as to get all of the suggestions. These cheese biscuits are a must for breakfast.

  8. Betty

    I made these last week. PJ, you are right – these are SO easy, mix up quickly, came out beautifully and tasted great. I never really had used your self-rising flour before but will make these again very soon.

  9. YD

    I just have to come back and comment again. I made these on Saturday, was going to be biscuits with some kind of entree for dinner but we ended just eating the biscuits and didn’t even make dinner! They are so delicious!
    I didn’t have any of the ingredients on hand, so I made my own self-rising flour, herb-garlic mix, used extra cheddar cheese. I will need to get some of the cheddar cheese powder, I bet it will make the biscuits even cheddary(is that a word?). I am going to make another batch of these tonight and add bacon to it.

  10. "Jane"

    Having no self-rising flour, I tried substituting all-purpose flour, using another biscuit recipe on the KAF site which is made with all-purpose flour. I used the amount of milk called for in this recipe. They were not a success–too dry and dense. Another time I would add more milk to compensate for the additional dry flavoring ingredients.
    Also, I used Monterey Jack instead of cheddar. I found that the cheese did not melt properly, which probably also added to the dryness. Before I try them again I will make sure to have cheddar on hand.
    Any suggestions would be welcome–I really do want to try them again.

    1. PJ Hamel , post author

      Jane, if you use AP instead of self-rising flour, then you need to add more liquid, since AP flour is higher protein than self-rising. Biscuit dough should really be fairly sticky; use flour on your work surface to help you gently shape/cut the biscuits, but you don’t want to mix in too much extra flour. A softer dough will make moister, higher-rising biscuits. And yes, cheddar would probably melt better, which would give you the impression of moistness. Better luck next time, eh? :) PJH

Post a comment

Your email address will not be published. Required fields are marked *