These golden, flaky biscuits have a lovely roasted garlic flavor and lots of cheddar cheese. Ready in minutes and so much better than boxed biscuits!
I kind of have an obsession with roasted garlic-anything. No, I don’t put it in my cookies, (can you say GROSS??) but I usually end up using it in most of my savory dishes. Oh, I love cheese too.
I live in Wisconsin, so that’s not really a big surprise.
A few weeks ago, I shared my tried-and-true, absolute BEST buttermilk biscuits recipe with you. I told you then that the wheels were turning in my head for different biscuit twists. Well, I warned you. Today, I give you my most favorite biscuit variation yet: Roasted Garlic Cheddar Biscuits.
Put on your stretchy pants and pass the butter.
These biscuits are sooo good. They’re incredibly buttery and flaky just like my classic buttermilk biscuits, but these ones have a lovely roasted garlic flavor that is complimented by cheddar cheese. — It’s a match made in heaven.
Just so you know: Roasted garlic and cheddar cheese is my new favorite combo. It’s so delish.
If you think it’s hard to roast garlic, I promise it’s not! All you have to do is: Chop off the top of one head of garlic. (eesh that sounds kind of scary, doesn’t it?) Place cut-side up in a small baking dish and drizzle with a little bit of olive oil. Cover with foil and bake at 400F 35-40 minutes, or until garlic is soft and golden.
Simple, right? Yes, and so darn tasty. I LOVE the smell of roasting garlic. It fills your entire kitchen with a lovely nutty aroma. 😉
We’re going to be using pretty much the same biscuit dough base from my original recipe, only this time I doubled the recipe for twice the deliciousness. Also, I didn’t want to mess around with having to roast half a head of garlic instead of a whole one.
So you will end up having about 1 dozen humongous biscuits. These biscuits freeze wonderfully, so I would suggest freezing whatever you don’t eat.
I myself, NEVER get to freeze any extras I make, because those “extras” always get eaten before the day ends. That’s the case with almost every baked good I make around here. It’s inevitable. — I guess people around here like my cooking or something??
These golden plump biscuits are literally calling out my name. And there’s a serious possiblity that I may very well eat the rest of them by myself.
Come to me you carb-y-filled gorgeous biscuit, you.
Roasted Garlic Cheddar Biscuits
Store biscuits in an airtight container at room temperature up to 3 days.
Here’s my original biscuit recipe! It’s a keeper for sure. 😉