Cheddar Biscuits – Skinnytaste

These homemade Garlic Cheddar Biscuits, made healthier with Greek yogurt, are golden brown, light, and flaky!

Garlic Cheddar Biscuits

These made from scratch, Garlic Butter Cheddar Biscuits are the perfect side dish for any meal, whether you’re having a bowl of pasta, soup, chili, or stew. They taste buttery, with lots of cheese and garlic flavor, and flaky layers. I personally love them with my slow cooker tomato soup and my chicken pot pie soup! Biscuits are usually loaded with butter, but I use significantly less, plus some Greek yogurt. They turned out so good! I also have these Easy Bisquick Garlic Cheddar Biscuits and Rosemary Garlic Parmesan Biscuits that use Bisquick as a shortcut ingredient.

Ingredients

• Flour: You’ll need two cups of all-purpose flour.
• Baking Powder: Ensure your baking powder isn’t expired so the biscuits rise.
• Salt: I always use kosher salt for my Greek yogurt dough, but if you use table salt, use less.
• Cold Butter: Whipped butter has a lighter texture, fewer calories, and less fat than stick butter because it has more air. Make sure your butter is cold for the best biscuits.
• Greek Yogurt: You’ll need a thick, fat-free Greek yogurt. Stonyfield and Fage are both good options.
• Garlic: Mince or grate four garlic cloves.
• Cheese: Use two ounces of sharp cheddar cheese.
• Fresh Herbs: Finely chop fresh parsley or chives

How to Make Cheddar Garlic Biscuits

1. Make the Biscuit Dough: Whisk the dry ingredients with a fork in a large bowl. Cut two tablespoons of butter in with a fork or pastry cutter until no longer visible. Mix in the yogurt, cheese, and half of the garlic with the flour mixture and knead until smooth.
2. Form the Dough into eight biscuits and slightly flatten until they’re half- inch thick. Place them on a baking sheet with a silicone mat or parchment paper and spray them with oil.
3. Bake: Bake them on the top rack of a 375°F-oven for 20 minutes, and then let them rest for 10 minutes.
4. Garlic Butter: Melt the remaining butter in a small pan, add the rest of the garlic, and sauté on low heat until fragrant. Brush the biscuits with the melted butter and top with parsley or fresh chives.

Variations

• Sticky Dough? Stir in more flour.
• Butter: If you don’t have whipped butter, you can replace it with regular butter. Use two tablespoons in the biscuits and one tablespoon for the garlic butter.
• .Herbs: Swap parsley for thyme or rosemary.
• Cheese: Substitute Colby or Monterrey Jack.

What to Serve with Cheddar Biscuits

These healthy garlic cheddar biscuits are excellent as a snack, on the side with a protein and veggie, or with soup or pasta to soak up the sauce or broth. Here are some dinner ideas:

• Soup: Loaded Baked Potato Soup, Broccoli Cheddar Soup, Chicken Barley Soup
• Chili: White Bean Pumpkin Chili, Buffalo Chicken and Bean Chili, BBQ Chicken Chili
• Stew: Beef Stew, Chicken and Andouille Sausage
• Pasta: Spicy Butternut Squash Pasta, Asparagus and Poached Eggs Pasta
• Meat: Air Fryer Herbed Buttermilk Chicken, Pork Chop with Dijon Herb Sauce, Air Fryer Steak
• Vegetable: Sauteed Zucchini with Plum Tomatoes, Roasted Green Beans with Caramelized Onions, Sauteed Brussels Sproutshttps://www.skinnytaste.com/sauteed-brussels-sprouts/

How long do garlic cheddar biscuits last?

Homemade garlic cheddar biscuits can stay at room temperature for up to three days. Refrigerating them can dry them out, but if you haven’t eaten them by then, you can put them in the fridge for a few more days. These biscuits also freeze well. They’ll last up to three months, wrapped in foil or plastic wrap and stored in an airtight container or plastic bag.

More Bread Recipes You’ll Love