Roasted Garlic Cheddar Biscuits

These garlic cheddar biscuits have a lovely roasted garlic flavor and lots of gooey cheddar cheese. Ready in minutes and so light and flaky!

It’s a beautiful day to introduce you to the world’s most addictive biscuits! Red Lobster has absolutely nothing on these gems.

While these biscuits certainly have similarities to the classic cheddar bay biscuits, we’re kicking things up a notch and using roasted garlic in lieu of the typical garlic powder.

And holy flavor town, y’all, does it ever do the job right.

These biscuits are following the same base recipe from my classic southern-style buttermilk biscuits. If you’ve tried that recipe before you know you’re in for a SUPER buttery and flaky texture with tangy buttermilk flavor in every bite.

With minimal effort too! I have a few tricks and tips for perfect biscuits but there’s absolutely nothing complex going on here today.

These Biscuits feature…

• A light and flaky texture
• Lots of gooey cheddar cheese and nutty roasted garlic
• Ready in minutes with only a handful of ingredients

Making the Biscuits

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Garlic
• Olive oil
• All-purpose flour
• Baking powder
• Granulated sugar
• Kosher salt
• Unsalted butter
• Heavy whipping cream
• Buttermilk
• Cheddar cheese

How to Roast Garlic

Roasting garlic is a very simple method and yields rich, nutty flavors that compliment many dishes! To roast the garlic, slice the top off, coat in olive oil, salt, and pepper, wrap well in foil, and roast at 400F 30-35 minutes until garlic is very soft and lightly browned.

The garlic should be soft enough to be able to mash into a smooth paste and you can easily store this paste in the fridge if you want to make it ahead of time.

Tips for Perfect Biscuits

1. Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
2. Use cold butter – biscuits rely on cold fat to build the flaky layers while they bake so it’s important that your butter is as cold as possible. I recommend grating your butter on the large holes of a box grater and throwing it in the freezer for 30 minutes.
3. Build layers into biscuits – pat the dough out into a 1-in thick square, cut into 4 pieces, stack the 4 pieces on top of each other, flatten them back down to 1 inch, and cut out biscuits. This is a quick little trick for getting tall biscuits with lots of layers!
4. Chill biscuits before baking – again, you want everything as COLD as possible prior to baking. Stick the biscuits in the freezer for about 15 minutes to chill prior to baking.
5. Brush tops of biscuits with heavy cream – this will helps the tops brown a bit while they bake.
6. Bake biscuits touching each other – arrange biscuits in a cluster of rows on sheet pan so they are touching each other. This will help the biscuits rise taller while they bake.

Recipe Variations

Try these ideas for a different twist on these biscuits.

• Skip the roasted garlic – to move along prep for these biscuits, you can instead sauté 3 minced cloves garlic in a little olive oil until fragrant and add to dough.
• Add herbs – add 1 tablespoon minced fresh dill, rosemary, thyme, or parsley to the dough.
• Use another cheese – try shredded sharp cheddar, gouda, mozzarella, pepper jack, or Parmesan cheese.

Storing and Freezing Biscuits

These biscuits store well in an airtight container at room temperature up to 4 days. For best results, I recommend toasting them prior to serving so the cheese is hot and melty.

To freeze biscuits, allow to cool completely, wrap well, and freeze up to 2 months. Thaw on countertop and reheat for serving.

I’m begging you, PLEASE enjoy these biscuits hot from the oven! Not that your self control is going to give you any other choice, of course, but digging into these warm is an absolute must.

And honestly, best of luck not destroying half the pan solo.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.

Bake up these other biscuit favorites next!

• Everything Bagel Biscuits
• Jalapeno Cheddar Biscuits
• Feta Sun-Dried Tomato Biscuits

This post was updated with new recipe adjustments and photos on 7/16/25.