How to Make Garlic Cheese Biscuits Like Ruby Tuesday

Vertical image of cheddar garlic biscuits in a basket and on a paper liner, with one in the foreground that is cut in half with butter spread on it, on a gray surface with scattered pieces of shredded cheese, printed with orange and white text in the top third and at the bottom of the frame.

If I could eat one thing alongside every single meal for the rest of my life, it would be these insanely tasty biscuits.

Seriously, just set me up with a dozen and I'll be a happy girl… for the rest of the day, at least.

You may be thinking, "Hey, these look pretty darn familiar!" Well, they are my favorite homemade copycat version of the famous biscuits from that popular seafood chain restaurant (one that I've actually never been to, if I'm being honest).

The only reason I know these are similar is because my old roommate used to work there, and she'd bring the tasty treats home to share as a snack after her shift.

I am admittedly not impartial. But I'm here to tell you that these are the best biscuits in the entire world, hands down.

Vertical image of a stack of four cheddar and garlic drop biscuits in the foreground, with a basket lined with tissue paper and filled with more of the baked goods in soft focus in the background, on a gray surface against a mottled blue backdrop, on tissue paper with scattered pieces of shredded cheese.

First of all, they are incredibly easy to make. The dough comes together quickly in a mixing bowl, and then all you have to do is drop it by the spoonful on a baking sheet lined with parchment paper or a silicone mat. You can easily do this with an ice cream scoop or a ¼-cup measuring cup.

Using this method, they can be made drop biscuit-style for a more rustic look like you see here in the photos. Or, if you choose to shape them more, you can do so with your hands, making them into clean rounds. But be sure to work the dough as little as possible if you choose this option, because their tender texture will become tough if the dough is overworked.

Vertical image of cheddar garlic biscuits in a basket lined with tissue and on tissue paper printed to look like newspaper in the foreground, with scattered shredded cheese, against a mottled blue backdrop.

I like the rustic look because it not only feels homemade, it's also a lot easier to prepare them this way. You don't have to waste any time trying to make them perfect when they look so good already, without fussing over them.

While they bake, your entire home will be filled with the enticing scent of garlic, cheese, and home-baked goodness.

Overhead vertical image of a stack of three cheddar garlic biscuits next to a basket containing more, with a white ceramic dish of butter on pieces of tissue paper, with scattered shredded cheese bits.

Personally, I'll take any excuse to serve dinner with some sort of biscuit or bread on the side. I am known as the carb fiend in my family, after all.

That's why, whenever the bread basket is set down in front of us at a restaurant, it gets put at the OTHER end of the table after I've taken a piece.

Otherwise, that bread will be all mine in mere minutes… I just can't stop myself. Warm bread and biscuits are my weakness! And I just love a homemade version.

Vertical over head image of drop biscuits in a basket lined with parchment paper and on tissue paper printed to look like newsprint, next to a stick of butter on a ceramic dish with a knife, on a gray surface with scattered shredded cheese.

Eating these biscuits fresh out of the oven is one of life's greatest joys, in my opinion.

They are golden brown on the outside, with this kind of crunchy exterior that provides wonderful texture. The interior, on the other hand, is a completely different story.

It's fragrant, soft, and it pretty much melts in your mouth with every bite. You get these buttery notes combined with the garlic and cheddar cheese that dance all over your taste buds. They are flaky and fluffy. And it's impossible to stop at just one.

You might end up eating about 10 of them before you know it. Not that I'm speaking from experience or anything…

Vertical image of a basket lined with paper and filled with biscuits in the background, and two more on tissue paper in the foreground, with one that has been cut in half and spread with butter, on a gray surface with scattered pieces of shredded cheese.

As crazy as it may seem, I love to serve these with a smear of additional butter. Hey, butter is the magic ingredient in most baked goods, isn't it? Why not add a little more to a warm biscuit?

The recipe comes together in only 30 minutes, so it's super simple to make alongside whatever you are cooking tonight. Maybe on top of a warm and hearty chicken stew?

It's a wonderful way to up your weeknight dinner game, or to bring something special to the table to pair with a holiday feast.

Description

Ready in just 30 minutes, our cheddar garlic biscuits are exactly what you need to round out your evening meal. They're bursting with savory, cheesy flavor.

2 1/3 cups all-purpose flour (or a 50:50 combination of white and whole-grain spelt)
1 teaspoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon cream of tartar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut into 1-inch pieces
2 cups tightly packed grated sharp cheddar cheese
1 1/4 cups buttermilk
1 large egg
Coarse kosher salt, for topping

Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone mats.
In a large bowl, whisk together flour, pepper, garlic powder, sugar, baking powder, cream of tartar, and salt.
Add the butter and, using a pastry cutter or two forks or knives, work it into the dough. The mixture should look like coarse sand.
Add the cheese and stir to thoroughly incorporate it into the dough.
In a small bowl, whisk together the buttermilk and egg. Add to the dough and stir until just incorporated. Do not overmix.
Use two tablespoons, a small ice cream scoop, or a 1/4-cup measuring cup to scoop the dough in equally sized portions, and drop it in mounds one by one onto the prepared baking sheets, about 2 inches apart. Sprinkle with kosher salt.
Bake in the center of the oven for about 20 minutes, rotating the baking sheets halfway through the baking time, until golden brown and a toothpick inserted in the center of a biscuit comes out clean.

Category: Biscuits
Method: Baking
Cuisine: Baked Goods

Keywords: cheddar, garlic, biscuit

Cooking By the Numbers…

Step 1 – Cube Butter, Grate Cheese, and Measure Remaining Ingredients

Cut one stick of unsalted butter into 1-inch pieces. Keep chilled in the refrigerator until ready to use.

Grate enough sharp cheddar cheese until you have 2 cups total. You could use the large holes on your box grater for this, or the shredding disk on your food processor.

Overhead horizontal image of glass and stainless steel bowls of dry seasonings, egg, shredded cheese, cubed butter, flour, and buttermilk, on a gray surface.

Measure out all remaining ingredients as listed on the ingredients list.

Preheat your oven to 400˚F and position a rack in the center. Line two baking sheets with parchment paper or silicone baking mats.

Step 2 – Make Dough

Add the flour, freshly ground black pepper, garlic powder, sugar, baking powder, cream of tartar, and iodized table salt to a large bowl.

Horizontal overhead closely cropped image of flour and other dry ingredients in a stainless steel mixing bowl, on a gray background.

Whisk together to combine.

Horizontal closely cropped image of a flour mixture in a stainless steel bowl with a ring handle, on a gray surface.

Add the butter and work it into the dough by using a pastry cutter or two knives or forks. The mixture should resemble coarse sand. Stir in the cheese until it is incorporated.

Horizontal overhead closely cropped image of shredded cheese in a flour mixture in a stainless steel mixing bowl with a ring handle, on a gray surface with a wooden spoon to the right.

Whisk together the buttermilk and an egg in a small bowl. Add this the flour mixture, and stir until incorporated.

Horizontal overhead closely cropped image of a wooden spoon stirring cheese biscuit dough in a stainless steel mixing bowl, on a gray surface.

Be sure not to overmix, as this will create a tougher texture than what you're looking for in the final baked goods.

Step 3 – Bake

Using an ice cream or cookie scoop, or a 1/4-cup measuring cup, scoop the dough in small mounds. Drop the dough directly onto the prepared baking sheets, with about 2 inches of space between each.

Horizontal overhead image of six portioned dollops of drop biscuit dough on a silicone Silpat pan liner on top of a metal baking sheet.

Sprinkle the portioned dough lightly with kosher salt. Bake for 20 minutes, rotating the baking sheets after about 10 minutes.

Horizontal image of a stack of four cheese drop biscuits on the right, with a basket lined with parchment filled with more of the baked goods in the background and a ceramic dish of butter to the left, on newspaper print tissue paper on a gray surface, with scattered shredded cheese.

The biscuits are done when they are golden brown on the outside, and a toothpick comes out clean when inserted in the center.

Can These Biscuits Be Frozen?

Thankfully, these biscuits freeze well. For me, this is a good way to not only save some for later, but to stop myself from eating them all in one sitting.

To freeze, allow them to cool completely, then add to a resealable freezer bag. Seal and freeze for up to two months.

When you are ready to reheat, microwave for 15 to 20 seconds.

Horizontal overhead image of homemade drop biscuits on tissue paper printed to look like black and white newsprint, with one that has been cut in half with butter spread on it, next to a basket lined with parchment paper and a dish of butter with a knife, on a gray surface with scattered shredded cheese.

If you want a tangy variation, while keeping the same cheddar flavors, try our sourdough cheddar chive recipe!

If you want to make even more delicious biscuits, here are just a few more favorites:

Butternut Squash Whole Grain Biscuits
Sausage Cheese Biscuits
Easy Buttermilk Biscuits

What kind of dinner will you serve these rolls alongside? Tell us in the comments below. And be sure to come back and rate the recipe once you've tried it, to let other readers know how much you enjoyed it!

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on December 2, 2010. With additional writing and editing by Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

How to Make Garlic Cheese Biscuits Like Ruby Tuesday

Source: https://foodal.com/recipes/comfort-food/homemade-cheddar-garlic-biscuits/

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