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.

Filed Under: Recipes
PJ Hamel
The Author

About PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!