Buttermilk Biscuits 

(and the Cheesy Garlic Twist You’ll Want Every Night of the Week)

There’s something wonderfully comforting about pulling a tray of warm buttermilk biscuits from the oven. The kind that fill the kitchen with that buttery, homey aroma that makes everyone wander in asking, “Is it time to eat yet?”

Simple and Reliable

In our little postage-stamp kitchen, biscuits are one of those recipes I come back to again and again. They're simple, reliable, and made with ingredients I almost always have on hand. Whether I’m making a batch to go with a pot of soup, serving them alongside breakfast, or whipping up a quick basket for company, they never disappoint.

Fluffy, Savoury, Garlicky, Buttery Goodness

But every once in a while, I like to switch things up. And that’s where my Cheesy Garlic Biscuit variation comes in. Think Red Lobster’s famous biscuits—fluffy, savoury, garlicky, buttery goodness—but homemade, fresher, and somehow even more irresistible.

Two Versions

So today I’m sharing both versions:
the classic buttermilk biscuits that are a staple in our home, and the cheesy garlic ones that disappear faster than I can bake them.

My Classic Buttermilk Biscuits

This is my go-to recipe. Simple, flaky, and foolproof. Melted butter, a light hand, and a hot oven are the secret combination that turns a bowl of dough into tall, tender biscuits.

Serve them with jam, honey, butter, or dunk them in stew. They’re perfect every time.

Combine in a bowl:

  • 1 cup sour milk or buttermilk
    (If using regular milk, add 1 tablespoon vinegar to sour it.)

  • 1/3 cup melted butter or oil

In a separate bowl, combine:

  • 2 cups flour

  • 4 teaspoons baking powder (plus a pinch more)

  • 1/3 teaspoon baking soda

  • A pinch of salt

Make a well in the dry ingredients and pour the wet mixture into the center. Stir gently to bring the dough together. Keep the dough soft, knead just a little, then pat it out. Do not roll out.

Cut into biscuits and place on a lightly floured, parchment lined baking pan.

Bake at 450°F for 8–9 minutes. The tops will remain pale, but the bottoms will be lightly browned.

Makes about 10 biscuits.

 

The Cheesy Garlic Twist (Red-Lobster-Inspired Goodness)

When I want something a little more indulgent—or when we’re having seafood or a cozy pasta dinner—I turn my basic biscuits into cheesy garlic clouds of joy.

Here’s how I transform the base recipe:

Wet Ingredients:

  • 1¼ cups buttermilk

  • ½ cup melted butter, margarine, or oil (I use butter)

Dry Ingredients:

  • 2 cups flour

  • 4 teaspoons baking powder

  • 1/3 teaspoon baking soda

  • ½ teaspoon garlic powder

  • ½ teaspoon dried parsley flakes

  • ¼ teaspoon salt

  • 1 cup shredded cheese (I prefer old cheddar, but any kind works)

Topping (brush on after baking):

  • ¼ cup melted butter or margarine

  • ½ teaspoon garlic powder

  • ½ teaspoon parsley flakes

  • ¼ cup shredded Parmesan
    (I just use pre-shredded, like Kraft.)

Mix all dry ingredients together and make a well in the center and add the wet ingredients. Stir gently and bring together until just combined. Use a large cookie scoop, like 3 tbsp size, and scoop batter onto a parchment lined baking sheet at least 2-3 inches apart.

Bake at 450°F for 9-13 minutes. The tops will remain pale, but the bottoms will be lightly browned.

While biscuits are baking, melt the butter and stir in the remaining topping ingredients until well combined. Brush generously over the biscuits while they’re still hot.

Why This Variation Works So Well

The cheddar melts into pockets inside the dough, giving you bursts of flavour.
The garlic and butter give the biscuits that restaurant-style savoury finish.
And since the base recipe is already tender and flaky, the additions only make them more addictive.

They’re perfect for:

  • seafood dinners

  • comfort-food nights

  • potlucks

  • brunch spreads

  • or just because it’s a Tuesday and you deserve something delicious

Final Thoughts

Biscuits are one of those humble recipes that feel like home and altering them to create something new is half the fun. Whether you stick with the classic buttermilk version or try the cheesy garlic twist, you’re in for something warm, soft, and absolutely delicious.