Garlic Cheddar Biscuits With Fresh Milled Flour (Whole Wheat)

These Garlic Cheddar Biscuits are a delicious, wholesome side dish for any cozy meal. Inspired by Red Lobster’s Cheddar Bay Biscuits, they’re topped with a delicious salted herb butter, and filled with real garlic, herbs, and cheddar. This is a recipe anyone in your family will love! In fact, if your family is anything like mine, they will be an instant favorite.

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Table of Contents

This recipe came about on a cold fall day. We had leftover chili for lunch, but I was SO hungry by 10:30. Like so hungry, I couldn’t wait until noon. So I whipped up this recipe, and had it ready for when my husband came home for lunch. They instantly became a favorite! They’re light, buttery, and so customizable! In fact, this recipe was actually based on my classic Southern Biscuit Recipe, so you could use that as a base to make all kinds of delicious biscuits!

Ingredients

Cheddar Biscuits

2 Cups Flour, plus a little more for dusting (I used fresh milled soft white wheat berries.)

1 Tablespoon Honey

1 Tablespoon Baking Powder

1 Teaspoon Salt

1 Teaspoon Baking Soda

1 Stick Butter (8 Tablespoons), cut into small cubes

1/2 Cup Buttermilk – You may need a little more or a little less, so be flexible here.

1/2 Cup Shredded Cheese – Shredding your cheese at home always helps it melt better.

3 Tablespoons Fresh Herbs – I did a combination of parsley, basil, and oregano. Chives would also be delicious.

3 Cloves Garlic

Herb Butter Topping

4 Tablespoons Melted Butter

1 Tablespoon Fresh Herbs

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

Optional: A Pinch of Salt – If you are using salted butter, you will not need the additional salt.

What Herbs Should I Use For This Recipe?

This recipe is super customizable! I like to add basil, parsley, and oregano into the biscuits!

Other options:

• Thyme
• Rosemary
• Green onions
• Chives

Can I Use Dried Herbs In This Recipe?

Yes, you can add one teaspoon of dried Italian seasoning and one teaspoon of dried parsley to the dough. You can also substitute fresh garlic for one teaspoon of garlic powder!

How Can I Make Buttermilk At Home?

Making buttermilk at home is very easy! For this recipe, just add half a tablespoon of vinegar or lemon juice to the milk. Mix them together and allow the milk to curdle for 5 minutes before mixing the buttermilk into the dough!

How To Make Garlic Cheddar Biscuits With Fresh Milled Flour

1. Mill Your Flour

For this recipe, I used soft white wheat berries. They make the lightest, fluffiest baked goods, so I love to use them when I am making quick breads like muffins or biscuits. Mill your flour to the finest setting, so that the flour will have a light texture for the biscuits.

You will need to mill about 1 and 1/3 cup of wheat berries (give or take a little) to get 2 cups of fresh milled soft white wheat flour! If you do not have access to a grain mill and are local to the Middle Tennessee area, check out our shop!

Shop Fresh Milled Grains

2. Mix Together The Garlic Cheddar Biscuits Dough

Next, you’ll mix together the biscuit dough! Add in the flour, honey, baking soda, baking powder, and salt. I use my hands to mix these together and really get the honey incorporated well throughout the dough. Once it looks well incorporated and slightly crumbly, add in the butter.

This is the key to a perfect biscuit! Cut the very cold butter into small cubes, and use a fork, your hands, or a pastry cutter to get the butter well incorporated into the biscuits, until the flour mixture has the texture of wet sand. I highly recommend using this pastry cutter because it also comes with a variety of biscuit cutters, which will help you get the perfect shape biscuit, too!

Then, you’ll add in the rest of the ingredients! Finely dice three cloves of garlic and three tablespoons of fresh herbs, then add them into the dough along with the cheese and buttermilk. Add the buttermilk slowly, and stop once the biscuits have come together, even if they are a bit shaggy. You don’t want wet or sticky dough for biscuits. If you think you added a little too much liquid, just add a little more flour!

3. Cut the Biscuits

Once your biscuit dough is all combined, roll the biscuit dough out onto a floured surface. Use a rolling pin to roll the dough out into a rectangle that is about an inch thick. Then, fold your biscuit dough over itself a few times into a smaller rectangle, and roll the dough out again. This method will help you achieve some layers.

You can use a variety of things to cut your biscuits! For the best rise, use something with a blunt edge to cleanly cut the biscuits. In a pinch, I have definitely used a mason jar, and that has worked just fine. I recommend these biscuit cutters or a bench knife. This one is made from walnut and is gorgeous!)

For this recipe, I cut my biscuit dough into 8 large biscuits, but you could definitely make 12 medium sized biscuits, as well!

4. Bake the Garlic Cheddar Biscuit

Add the biscuits to a buttered cast iron skillet to prevent sticking.

In an oven preheated to 425 degrees, bake the garlic cheddar biscuits for about 15 minutes! You will know they are done when they have a beautiful golden brown top and the edges are firm and set!

5. Add the Garlic Butter Topping

While the garlic cheddar biscuits are baking, melt half a stick of butter. I actually just put a skillet over the eye that my oven vents through and throw my butter in it to avoid using the microwave. Once the butter is melted, add the garlic powder, onion powder, and a few more fresh herbs.

Use a pastry brush to liberally spread the butter onto the biscuits. It will soak into the biscuits and give them the most delicious flavor!

Tip: If you use salted butter, don’t add any extra salt to the garlic butter topping! But if you use unsalted butter, add a little salt for that delicious buttery, salty crust.

How To Store Garlic Cheddar Biscuit With Fresh Milled Flour

I store them in a plastic bag on the counter for up to three days… if they last that long, ha! They could also be baked and frozen for later meals. Just be sure to warm the biscuits up in a 350 degree oven and add the garlic butter topping after they have been warmed up!

Garlic Cheddar Biscuits With Fresh Milled Flour Recipe

Yield: 8 Large Biscuits or 12 Medium Biscuits

Garlic Cheddar Biscuits With Fresh Milled Flour

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Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 Cups Fresh Milled Soft White Wheat Flour
• 1 Tablespoon Honey
• 1 Tablespoon Baking Powder
• 1 Teaspoon Salt
• 1 Teaspoon Baking Soda
• 8 Tablespoons Butter, cut into small cubes
• 1/2 Cup Buttermilk, give or take
• 1/2 Cup Freshly Shredded Cheese
• 3 Tablespoons Fresh Herbs (parsley, basil, oregano)
• 3 Cloves Garlic
• 4 Tablespoons Melted Butter
• 1 Tablespoon Fresh Herbs
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• Optional: A Pinch of Salt

Instructions

Garlic Cheddar Biscuit Dough

1. Preheat to over to 425 degrees and mill the flour. Add about 1 and 1/3 cup of soft white wheat berries to your grain mill. Mill the flour to a fine setting into a medium sized bowl.
2. Next, mix together the flour, honey, baking soda, baking powder, and salt. Use your hands to mix these together and really get the honey incorporated well throughout the dough.
3. Cut the very cold butter into small cubes, and use a fork, your hands, or a pastry cutter to get the butter well incorporated into the biscuits, until the flour mixture has the texture of wet sand.
4. Finely dice three cloves of garlic and three tablespoons of fresh herbs, then add them into the dough along with the cheese and buttermilk. Add the buttermilk slowly, and stop once the biscuits have come together into a shaggy dough.
5. Once your biscuit dough is all combined, roll the biscuit dough out onto a floured surface. Use a rolling pin to roll the dough out into a rectangle that is about an inch thick. Then, fold your biscuit dough a few times into a smaller rectangle, and roll the dough out again.
6. Use a tool with a blunt edge (biscuit cutter or bench knife) to cut your biscuits. For this recipe, I cut my biscuit dough into 8 large biscuits, but you can make 12 medium sized biscuits, as well!
7. Add the biscuits to a buttered cast iron skillet to prevent sticking and bake for about 15 minutes! You will know they are done when they have a beautiful golden brown top and the edges are firm and set!

Garlic Butter Topping

1. While the garlic cheddar biscuits are baking, melt half a stick of butter. Once the butter is melted, add garlic powder, onion powder, and a few more fresh herbs.
2. Use a pastry brush to liberally spread the butter onto the biscuits. It will soak into the biscuits and give them the most delicious flavor!

Notes

• For biscuits, you want the dough to be shaggy, not sticky. If the dough seems sticky, add a little more flour.

• Tip: If you use salted butter, don't add any extra salt to the garlic butter topping! But if you use unsalted butter, add a little salt for that delicious buttery, salty crust.

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If you try this recipe and love it, please leave a review! And take a picture and tag me on Instagram @barefootandaproned! I would love to see the delicious cheddar biscuits you make!