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Cheddar Biscuits

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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!

Cheddar Biscuits

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, 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 Garlic Cheddar Biscuits and Rosemary Garlic Parmesan Biscuits that use Bisquick as a shortcut ingredient.

Garlic Cheddar Biscuits

Why This Biscuit Recipe Works

  • Easy: In just a few quick steps, you can have homemade bread 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.
  • Make Ahead: Make these the day before your event, and warm them in the oven before serving.
cheddar biscuit 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.
Garlic Biscuits


  • 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:

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.

Cheddar Biscuits

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Cheddar Biscuit Recipe

4.75 from 8 votes
These homemade Garlic Cheddar Biscuits, made healthier with Greek yogurt, are golden brown, light, and flaky!
Course: Side Dish, Snack
Cuisine: American
Cheddar Biscuits
Prep: 15 minutes
Cook: 20 minutes
resting time: 10 minutes
Total: 45 minutes
Yield: 8 servings
Serving Size: 1 biscuit


  • 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


  • 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.

Last Step:

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You can halve, double or triple the recipe as needed.
*The dough will seem dry at first but if you keep kneading it, it will hold together into a large ball and should become a little tacky, that’s when you know you kneaded it enough.


Serving: 1 biscuit, Calories: 185 kcal, Carbohydrates: 26.5 g, Protein: 8 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 16 mg, Sodium: 480.5 mg, Fiber: 1 g, Sugar: 1 g