Cheesy Butter Drenched Biscuits are delectable biscuits baked in a pool of melted butter, infused with garlic and cheddar cheese. Inspired by my fan-favorite Butter Swim Biscuits, these are incredibly flavorful!
The biscuits boast a soft, fluffy interior and a crispy crust, delivering garlicky and cheesy goodness in every bite. They are made from simple ingredients, with buttermilk being the only one you might not have on hand. If that’s the case, don’t worry—I have a homemade buttermilk recipe you can use. For more cheesy garlic bread goodness, try my Cheesy Garlic Cruffins as well.
Ingredients for Biscuits
- Flour: I used all-purpose flour. We haven’t tested other types of flour, so I can’t guarantee their effectiveness.
- Buttermilk: Homemade buttermilk works well if you don’t have any store-bought. Using regular milk won’t give you the tanginess that buttermilk provides.
- Garlic: A couple of teaspoons of garlic powder add a delightful garlic flavor to the biscuits.
- Cheese: After testing, we found that medium cheddar cheese works best for these biscuits, though we initially tried sharp cheddar.
Can I Make These Biscuits in a Different Size Pan?
Absolutely! We first tested the biscuits in a 9×9-inch (23×23 cm) baking dish. They did spill over a bit, so place a pan underneath to catch any drips. You can also use a 9×13-inch (23×33 cm) baking dish, but the biscuits will be thinner.
How to Store Biscuits
Biscuits are best enjoyed fresh, ideally on the same day they’re baked. If you need to prepare them a day in advance, follow these steps:
- Bake the biscuits.
- Allow them to cool to room temperature.
- Wrap the cooled biscuits tightly with aluminum foil (use plastic wrap only if they are completely cooled to avoid sogginess).
- Store in the refrigerator until ready to use (they can also be kept at room temperature if preferred).
- Warm in the oven at the lowest temperature for up to 10 minutes before serving.
How to Freeze Biscuits
Wrap the cooled biscuits tightly with aluminum foil or plastic wrap, then place them in a freezer-safe storage bag. If wrapped tightly to prevent air from getting in, they should stay fresh for a couple of months.
Ingredients
- 2½ cups (310 g) all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1 cup medium cheddar cheese, shredded
- ¼ cup fresh chives, finely chopped
- 2 cups (490 g) buttermilk
- ½ cup (1 stick, 115 g) unsalted butter, melted
Instructions
- Preheat the oven to 450°F (230°C). Spray a 7×11-inch (18×28 cm) baking dish with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder.
- Fold in the cheddar cheese and chives.
- Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter.
- Pour the melted butter into the prepared baking dish. Place the dough on top of the butter and use a spatula (or your hands) to spread the dough evenly to the edges of the pan.
- Cut the unbaked dough into 8 squares. Bake for 26-28 minutes, or until the tops are golden brown.
- Remove the biscuits from the oven and allow the butter to be absorbed before serving.
Enjoy your Cheesy Butter Drenched Biscuits fresh out of the oven!
