A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Cheddar, Herb, and Garlic Biscuits

Author: Charlotte Bothe

Cheddar, Herb, and Garlic Biscuits Recipe

With their pockets of melted cheddar, these biscuits - plain, or with butter - make a savory accompaniment to your favorite soup or stew. Alternatively, halve them, and sandwich eggs and your favorite breakfast meat for a delightfully cheesy breakfast sandwich.

View step-by-step
directions on our blog

At a glance

6 to 8 medium (2 3/4") biscuits.


Choose your measure:

  • 1 3/4 cups King Arthur Unbleached Self-Rising Flour
  • 2 cloves garlic, finely chopped
  • 2 teaspoon fresh or dried chives, finely chopped
  • 1 teaspoon fresh or dried parsley, finely chopped, optional
  • 1 teaspoon minced dried onion, optional
  • 2 tablespoons Vermont cheese powder, optional
  • 4 ounces cheddar cheese, diced into 1/4" cubes; we like Cabot Seriously Sharp
  • 1/2 to 2/3 cup cold milk


  1. Preheat the oven to 425°F.
  2. Combine the flour, garlic, chives, parsley, dried onion, and cheese powder.
  3. Toss in the cubed cheese.
  4. Add 1/2 cup milk, stirring until the mixture holds together and leaves the sides of the bowl, adding the remaining milk if necessary.
  5. Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.
  6. Roll or pat the dough into a 1/2" to 3/4" thick rectangle.
  7. Cut biscuits with a sharp, floured 2 3/4" cutter (or hexagon cutter), re-rolling and cutting the scraps as necessary.
  8. Place the biscuits on an ungreased baking sheet. Line the pan with parchment, if desired, to protect it from burned-on melted cheese.
  9. Bake the biscuits for 12 to 15 minutes, until they're light golden brown. Remove them from the oven, and serve warm.
  10. Yield: 6 to 8 medium (2 3/4") biscuits.