Sometimes you just need a homemade, buttery, cheesy biscuit, am I right!! I wanted to whip up some biscuits one night to go with a meal I was making, I thought about possibly using the 2 ingredient dough, and some other ways to maybe lighten them up but the reality was I just wanted a delicious baked biscuit with that butter and cheesy goodness! I did use a light butter spread we sell here in Canada (linked below) that helped keep the points under control. These biscuits are so simple to make and the perfect addition to any meal! This recipe makes 12 biscuits at 4SP each, they freeze great, you could even half the recipe if you only want to make 6.
Butter- Here in Ontario I buy this Gay Lea light butter, it is slightly less in calories and fat so overall it helps with the WW points. If you can’t find this exact product I am sure there is something similar you could use.
Make sure the butter is cold when you are making the recipe, you want to use the cutting technique when adding it into the flour mixture. I find it so much easier to chop my cold butter into small pieces first and then add it. I use a few knives and still do the cutting into the flour, overall you want there to be small chunks of cold butter in the dough, it will melt into them while they bake.
Buttermilk- when it comes to baking biscuits I find the buttermilk just adds to the overall taste and texture. If you need to use dairy-free milk such as almond milk it will still work but will result in a slightly different taste and texture.
Cheese- I like using cheddar in this recipe however any shredded cheese will work.
Feel free to add more garlic if you want extra garlic flavor, you could even add in some minced garlic. Spice them up a bit and add in some cayenne pepper or chili seasoning.
Storing and re-heating…
I store my biscuits in a sealed container on the counter for 2-3 days. They are best fresh and I prefer to freeze them right away if I know I won’t be eating them that same day.
To reheat, let dethaw and then pop them in the toaster oven to warm them up, or use your convection oven. They can also be heated up in the microwave.
Garlic cheddar biscuits
- 1 3/4 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1/4 tsp paprika
- Pinch of salt & pepper
- 3 tbsp cold butter *I used a light butter
- 3/4 cup low-fat buttermilk
- 3/4 cup reduced-fat shredded cheddar cheese
For the topping
- 1.5 tbsp light butter, melted
- 1/2 tsp garlic powder
- 1/2 tsp italian seasoning
- Preheat the oven to 400F and line a baking sheet with parchment paper
- In a bowl mix together the flour, baking powder, 1 tsp garlic powder, paprika and salt/pepper.
- Cut the 3 Tbsp of cold butter into very small pieces and then add them to the flour mixture, using two knives "cut" them into the flour.
- Slowly stir in the buttermilk, then add in the shredded cheese.
- Knead the dough for a few minutes then roll out on a flat clean surface, you can sprinkle a light dusting of flour down if the dough seems sticky.
- You want the dough to be 3/4- 1" thick, I used a glass that was 3" wide to cut out my biscuits. This gave me 12 good-sized biscuits, the last one you may need to shape on your own.
- Place biscuits on the lined baking tray and bake for 10-14 minutes, or till golden brown on the bottom, ovens vary so check them at the 10 minute mark, mine took 12 minutes.
- While they are baking, melt the 1.5 tbsp of butter, stir in the garlic and italian seasoning. Once the biscuits are out of the oven brush the garlic butter mixture on the tops. Serve immediately.
- I store any leftover biscuits in a sealed container for 2-3 days. They will freeze well.