These are really, really garlicky. If you don’t like garlic that much, you definitely won’t want to add as much as I did. More of a garlic taste means less of a whole grain taste, so I’m all for adding copious amounts of the stuff.
Don’t skip the garlic butter on top! They wouldn’t be nearly as good without it. It’s only 2 tablespoons spread out over 8 biscuits, so it’s not that much. And really, these are meant to be eaten still warm. Cold biscuits just aren’t the same.
If you don’t have buttermilk, just add 1 tablespoon of lemon juice or vinegar to a 1 cup measuring cup. Fill with milk, and in 10 minutes, you’ll have a perfectly good buttermilk substitute. It’s not as good as the real stuff, but it’s pretty close.
Grain-free? Try these keto almond flour biscuits.
100% Whole Grain Cheddar Garlic Biscuits
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8 medium-sized biscuits
- 2 cups (260 grams) whole spelt, whole wheat pastry, or whole wheat flour (see my Ingredients writeup)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 cup (55 grams) butter, chilled
- 3/4 cup (90 grams) grated cheddar
- 1/2 - 1 cup (120 – 235ml) buttermilk
- 2 tablespoons (28 grams) butter
- 3/4 teaspoon parsley
- 3/4 teaspoon garlic powder
- 1 teaspoon lemon juice – I know it’s a small amount but I think it’s vital
- 1/8 teaspoon salt
For the biscuits
For the garlic butter
- Preheat the oven to 450 °F / 230 °C.
- In a medium bowl combine the flour, baking powder, salt and garlic powder.
- Cut the butter into the flour mixture until coarse crumbs are formed. You can use a fork or two knives, but I just work very quickly with my hands.
- Stir in the grated cheese.
- How much buttermilk you need will vary. I normally use 3/4 cup. You want the dough to come together, but you don’t want it too wet and sticky. Be careful not to overmix!
- Drop the biscuits on a Silpat, parchment paper or a lightly greased baking sheet. I like to flatten mine a little. I normally make 8 and they’re a decent size.
- Bake for 10 – 14 minutes or until lightly browned. They will take more or less time depending on how big you make them.
- Meanwhile, prepare the garlic butter by melting the butter and then adding the other ingredients.
- Right after you take the biscuits out, brush the garlic mix over the biscuits. Or just dip them in the butter.
- Eat them up quickly while they’re still warm! You will be sad and perhaps cry if you don’t.
- German bakers: With the fan, bake at 220°C for 8 – 12 minutes. I haven’t tried these with German baking powder but I imagine that they’d work. I’ll make these again at some point with the German stuff and update the post.
Recipe adapted from Whole-Wheat Buttermilk Cheese Biscuits – 100 Days of Real Food