These Garlic Cheddar Biscuits are a go-to recipe in our household, especially when we’re looking for something quick and satisfying. I remember the first time I made them, it was one of those chaotic evenings when dinner needed to be on the table fast, and I had only a few ingredients on hand. Luckily, this recipe saved the day, and now it’s become a family favorite.
What I love most about these biscuits is how they take minimal effort but deliver maximum flavor. The combination of warm, gooey cheese inside soft biscuits, with a buttery garlic coating and a touch of Parmesan, is simply irresistible. Whether we’re having them as a side with a cozy bowl of soup or as a snack while watching a movie, they never disappoint. Plus, the kids love helping with rolling the dough around the cheese cubes, making it a fun little project in the kitchen.
If you’re someone like me who enjoys simple, tasty recipes with minimal prep time, this one is for you. Even when we’re expecting guests, these biscuits are always a hit. They’re warm, cheesy, and packed with flavor—a surefire way to impress without spending hours in the kitchen. So, let’s get started!
Preparing Garlic Cheddar Biscuits
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Ingredients
- 20 cubes cheddar cheese (approx 4oz total)
- 16.3 oz refrigerated biscuits (1 can)
- 1 clove garlic, crushed
- 3 tablespoons butter
- ⅓ cup shredded Parmesan cheese
- 2 teaspoons dried parsley
Directions
1. Preheat the oven to 375°F.
2. Cut each biscuit in half, then gently flatten each piece. Place a cheese cube in the center of the dough, fold it over, and pinch the edges to seal. Roll it into a ball.
3. Melt the butter and garlic together in a small bowl, using the microwave for about 12-15 seconds.
4. In another bowl, mix the Parmesan cheese with the dried parsley.
5. Dip each dough ball into the melted butter and garlic mixture, then roll it in the Parmesan and parsley coating.
6. Arrange the dough balls on a parchment-lined baking sheet. Bake for 10-12 minutes, or until golden brown.
Storing Suggestion
To store leftover biscuits, place them in an airtight container and keep them in the refrigerator for up to 3 days. You can reheat them in the oven or toaster oven to restore their crispiness before serving.
Cooking Tips
If you prefer a different cheese, feel free to substitute the cheddar with mozzarella or pepper jack for a little kick. You can also brush the biscuits with additional melted butter after baking to give them extra richness.
Serving Suggestions
These biscuits make a fantastic appetizer or side dish. Pair them with tomato soup, a hearty stew, or even serve them alongside a salad. They’re also perfect for game day snacks or party finger food.
Ingredient Substitutions
If you don’t have cheddar, mozzarella or Monterey Jack can be used as a great substitute. You can also swap dried parsley with fresh parsley or chives for a fresh, herbaceous flavor.
Seasonal Variations
In the summer, consider adding a bit of diced jalapeño or sun-dried tomato to the cheese filling for a seasonal twist. During colder months, a sprinkle of smoked paprika can add a warming, smoky flavor.
Allergen Information
This recipe contains dairy in the form of cheese and butter, and gluten in the refrigerated biscuit dough. For a gluten-free version, you can use gluten-free biscuit dough, and dairy-free cheese alternatives can be substituted for the cheddar and Parmesan.
FAQ
Can I make these biscuits ahead of time?
Yes, you can prepare the dough balls in advance and refrigerate them for up to 24 hours before baking. Just cover them tightly with plastic wrap and bake them fresh when you’re ready.
Can I freeze these biscuits?
Absolutely! You can freeze the unbaked biscuits on a baking sheet, then transfer them to a freezer-safe bag once they’re firm. Bake directly from frozen, adding a couple of extra minutes to the baking time.
How do I reheat these biscuits?
Reheat the biscuits in a preheated 350°F oven for about 5-7 minutes. You can also use a toaster oven if you’re reheating just a few.
Can I use fresh herbs instead of dried parsley?
Yes, fresh parsley works just as well. You can use about 1 tablespoon of fresh parsley in place of the dried, or try using fresh chives or thyme for a different flavor.
Can I use other types of cheese?
Definitely! Mozzarella, Monterey Jack, or even a sharp provolone can make for delicious variations. Just make sure to cut the cheese into small cubes to fit inside the biscuits.
What can I serve these biscuits with?
These garlic cheddar biscuits pair wonderfully with soups, salads, or pasta dishes. They’re also a great snack on their own, served with marinara or a cheesy dip.
Garlic Cheddar Biscuits (Garlic Cheese Bombs)
Ingredients
- 20 cubes cheddar cheese approx 4 oz total
- 16.3 oz refrigerated biscuits 1 can
- 1 clove garlic crushed
- 3 tablespoons butter
- 1/3 cup Parmesan cheese shredded
- 2 teaspoons dried parsley
Instructions
- Preheat your oven to 375°F.
- Cut each biscuit in half and roll out slightly. Place a cheese cube in the center and wrap the dough around it, sealing the edges. Roll into a ball shape.
- In a small bowl, melt butter and garlic in the microwave for about 12 seconds.
- In a separate bowl, combine parsley and Parmesan cheese.
- Dip each rolled biscuit into the butter mixture and then into the cheese mixture. Place them on a parchment-lined baking sheet.
- Bake for 10-12 minutes, or until browned.
