The secret to making these EASY homemade Garlic Cheddar Biscuits lighter is Greek yogurt mixed into the dough! They come out golden brown, light, and so flaky!
They are perfect for soaking up the creamy broth in chicken and dumplings with leeks, mushrooms, and peas for an easy dinner.
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 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, broccoli cheddar 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 Cheddar Biscuits and Rosemary Garlic Parmesan Biscuits that use Bisquick as a shortcut ingredient.
Cheddar Biscuits From Scratch
I always say, when you bake from scratch you have full control of what goes into your food. I had the idea to add some Greek yogurt to my dough, similar to my bagel recipe and I love how they turned out. And even if you have no experience, anyone can make these easy cheddar biscuits. Here’s why I love them:
- Easy: In just a few quick steps, you can have homemade biscuits on your dinner table. While they bake, finish your main dish. Bon appetit!
- Healthy: Compared to most other biscuits, these are much lighter and have more protein due to the Greek yogurt and cheese.
- Party Worthy: This garlic cheddar biscuit recipe is simple to double or triple and would be great for serving at a party.
Ingredients
Here’s everything you will need to make these Better-Than-Red Lobster biscuits. See exact measurements in the recipe card below.
- 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. Garlic powder would also work.
- Cheese: Use two ounces of sharp cheddar cheese.
- Fresh Herbs: Finely chop fresh parsley or chives
How to Make Cheddar Garlic Biscuits
Here’s the step-by-step directions. See recipe card below for full recipe.
- 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.
- Form the Dough into eight biscuits and slightly flatten until they’re half- inch thick (I do this with my hands but a rolling pin can be used). Place them on a baking sheet with a silicone mat or parchment paper and spray them with oil.
- Bake: Bake them on the top rack of a 375°F-oven for 20 minutes, and then let them rest for 10 minutes.
- 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
- Meat: Air Fryer Herbed Buttermilk Chicken, Pork Chop with Dijon Herb Sauce, Air Fryer Steak
Storage
Homemade garlic cheddar biscuits are best made the same day, but can stay at room temperature for up to 3 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. Wrap tight and keep in freezer for 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
- Garlic Knots
- Easy Bagel Recipe
- High-Protein Sandwich Bread (Oat Sandwich Rolls)
- Cornbread Muffins
- Protein Bagels with Cottage Cheese
Cheddar Biscuit Recipe
Equipment
Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 cup cold salted whipped butter, divided
- 1 cup 0% fat Greek Yogurt
- 4 cloves minced or grated garlic, divided
- 2 ounces shredded part-skim cheddar cheese
- olive oil spray
- 2 tablespoons finely chopped parsley
Instructions
- Preheat the oven to 375F. Line a sheet pan with a silicone mat for best results and adjust the rack on the top third of the oven.
- Combine dry ingredients with a fork. Cut 2 tablespoons of the butter in with a pastry knife for best results or 2 forks if you don't have one, until no longer visible.
- Add the yogurt, cheddar, half the garlic and mix with a fork.
- Then, using your hands knead the dough at least 20 times until it holds together and becomes tacky and smooth.* Form it into a flat ball and cut into 8 equal pieces. Roll each into a ball, then place it on the prepared baking sheet, , slightly flattened 1/2 inch thick.
- Spray biscuits with oil and bake on the top rack about 20 to 24 minutes or until golden, no need to turn. Once done, let them rest 10 minutes.
- Meanwhile, melt the remaining butter in a small frying pan, add the remaining garlic and saute on low heat about 1 minute until fragrant. When the biscuits are ready, brush them with the melted garlic butter and top with parsley.
Amazing! Fun and delicious baking project with the family. Used regular butter as that’s all I had on hand. Had to add in an extra tablespoon of yogurt for the dough to stick together.
If I don’t have whipped butter can I just use regular butter…
Would these work with cottage cheese in place of the greek yogurt?
Made these with the Macaroni & cheese broccoli soup recipe and the whole family said the biscuits were amazing and they even preferred them over “box” blueberry muffins! Definitely will be making both recipes again and again!
So yummy with a perfect balance of chewy and crunchy.
These were amazing! Didn’t taste light at all. Had them with a crab boil, tasted like back when Red Lobster was actually good 😅
Yes, this is a keeper. Not crumbly, good taste and texture. Family loved them, thank you for inspiring me to cook your wonderful recipes.
I just made these. They were very easy to make and were delicious! They will be on repeat!
Thank you Gina for all your recipes!
Really liked these! Husband felt they were a little on the dry side. Can you add more yogurt for a more moist biscuit?
Sure try adding 1 to 2 tablespoons. Or skip the garlic butter on top and use it inside the biscuit only.
There is no way these biscuits can come together. I followed the recipe by the letter, even whipped my own butter, and have half a bowl of flour!
Hi Cheryl, after reading your comment I ran to my kitchen, took out the ingredients and whipped them up. They came out perfect! Are you sure you used the same amounts of flour, yogurt? When you first mix them they are dry, but you have to knead them at least 20 times and it holds together well, once it’s tacky you know it’s ready. I updated my directions just in case I wasn’t clear.
This is a keeper. Best biscuits I’ve been able to make. I specifically made them for a friend recovering from surgery.
Thanks Kathy! Hope your friend heals quickly!
Tasty, but very dry. I only had 2% Greek yogurt, and it took a long time to knead, crumbly but eventually worked it. I am determined to try another batch. Any suggestions. Thxs for the great recipe.
Can this be used with low carb flour substitute like CarbQuick or Carbalose?
If so, will it require more baking powder?
I’m not sure?
These were good. I made them with homemade tomato soup to dunk in. Obviously, it isn’t a traditional biscuit so the consistency is a bit different, but a great lighter version that tastes really good!
Great!
Light, flaky but too salty!
1 1/2 teaspoons of salt, on top of salted butter made these biscuits way too salty. But I will try it with less salt next time. Hope they come out as flaky & light.
Did you use kosher salt (I use Diamond Crystal) or table salt? Table salt would make it saltier.
I use Diamond Kosher salt for baking and all cooking. Maybe using whipped unsalted butter would help?
Sure!
Deeeeeeelicious! Made with your Broccoli Cheese Potato Soup, which is always a crowd pleaser in our house. Thank you!
Great!!!
Great!!
After making this again I reduced the salt to 1 teaspoon.
Hello! Love your recipes. Could you please clarify the directions for butter? The recipe reads “1/4 cup tablespoons”. Thanks!
Typo- it is a quarter cup. Fixed now 🙂
Has anyone tried this with gluten free flour/baking mix?
I only have unsalted stick butter and Smart Balance. Do you know how much I can substitute for either of those?