Gouda Garlic Biscuits are flaky on the outside and soft & buttery on the inside, with a hint of cheesy garlic goodness.
Biscuits are an awesome side dish at any holiday table! They go great with Easter ham, Thanksgiving turkey, Christmas roast, or even if you’re just at home having a goat cheese salad for dinner. Know what else goes great with all that? Garlic bread. So when I set out to combine biscuits and garlic bread by making garlic biscuits, I knew I had to bring it. And dude.
It. was. awesome.
There’s one important step to keep in mind when making biscuits. You have to make sure that your butter is cold.
The best trick to getting a flaky-on-the-outside biscuit (or pie crust or scone or croissant) is using cold butter. That’s because the butter will remain chunky inside the dough, and once it’s in the oven, those chunks of butter will release their liquid and create air pockets within your biscuits, making them flaky on the outside and soft on the inside.
So what happens if you use warm butter instead? The butter will blend evenly into your dough and you’ll end up with denser biscuits that kinda have the consistency of cookies. Cookie-biscuits, anyone?
Alright, so you used the cold butter. But you turned the food processor on and left it that way until everything was incorporated evenly. Again, you’ll end up with dense biscuits. That’s why a recipe usually says “pulse to combine” and “do not overmix.” If you do, you’ll get the cookie-biscuits.
As for me, I prefer Gouda Garlic Biscuits. Smoked gouda. Fresh garlic. Flaky, buttery, heavenly… Do I really even need a main dish at all?
- 1½ cups all-purpose flour
- 1 tbsp baking powder
- ⅛ tsp fine salt
- ¼ cup shredded gouda cheese
- 1 tbsp roughly chopped green onions
- 2 garlic cloves, roughly chopped
- 6 tbsp cold salted butter, cubed
- ½ cup buttermilk, plus more if needed
- 1 tbsp melted salted butter
- 1 tsp finely chopped green onions or chives
- Preheat oven to 425 degrees. Line large baking sheet with parchment paper or silicone baking mat.
- Combine flour, baking powder, salt, gouda, onions, and garlic in food processor. Turn on until evenly distributed.
- Add butter. Pulse to combine.
- Pour buttermilk into food processor slowly, while pulsing, until dough forms. Add more buttermilk (up to 1 tbsp) if dough seems too dry.
- Using a spoon or cookie scooper, spoon and drop dough evenly onto baking sheet, about ¼ cup at a time.
- Bake 12-15 minutes, until golden on top.
- Remove from oven. Brush top of each biscuit with melted butter. Top with chopped green onions. Serve immediately.
Serve these biscuits with Apple Walnut Salad with Goat Cheese Croutons, Easy Corn Chowder, Classic Chicken Noodle Soup, or another main dish!
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