Paula Deen Garlic Cheese Biscuits

Paula Deen Garlic Cheese Biscuits turn biscuit mix, sharp cheddar and garlic butter into fluffy golden drop biscuits for a side dish in 20 minutes. Try these easy cheddar drop biscuits for Sunday dinner, holiday tables or church suppers, since they're quick, need no rolling and feed a crowd.

Brush the biscuits with the garlic butter the second they leave the oven, because the hot crumb soaks it up. Wait until they cool and the butter just sits on top instead of flavoring each bite.

Paula stirs the dough only until the water disappears, which keeps these drop biscuits tender instead of tough. She also skips rolling and cutting, so you spoon the dough onto parchment and have a pan in the oven in about 10 minutes.

Paula Deen Garlic Cheese Biscuits

0.0 from 0 votes

Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

130

kcal

Spoonfuls of cheesy dough bake into biscuits with crisp, browned edges and a soft middle. A quick brush of garlic butter right out of the oven finishes them with a savory shine.

Ingredients

• 1 1/4 cups Paula Deen's Biscuit Mix
  

• 1/2 cup water
  

• 1/2 cup grated sharp cheddar cheese
  

• 1/2 stick melted Butter
  

• 1/4 teaspoon garlic powder
  

• 1/4 teaspoon salt
  

• 1/8 teaspoon dried parsley flakes
  

Directions

• Preheat and line: Preheat the oven to 400°F, then line a baking sheet with parchment paper. That way the biscuits lift right off after baking.
• Mix the dough: Combine 1 1/4 cups biscuit mix and 1/2 cup grated sharp cheddar cheese in a small bowl. Add 1/2 cup water and stir just until combined, since the dough should stay slightly moist.
• Drop the biscuits: Drop the dough by tablespoonfuls onto the prepared baking sheet. You should get about 12 small biscuits.
• Bake until golden: Bake for about 10 minutes, until the biscuits are firm and starting to brown. While they bake, you can get the garlic butter ready.
• Make the garlic butter: Stir together 1/2 stick melted butter, 1/4 teaspoon garlic powder, 1/4 teaspoon salt and 1/8 teaspoon dried parsley flakes in a small bowl. Mix well so the seasoning spreads evenly through the butter.
• Brush and serve: As soon as the biscuits come out of the oven, brush them with the garlic butter using a pastry brush. Serve them warm while the butter is still soaking in.

Tools for this recipe

• Nordic Ware half sheet pan, Reynolds unbleached parchment paper, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these without Paula Deen's biscuit mix?

Any self-rising biscuit mix or a homemade mix should work in the same amount. Just check the water, since brands vary, and add it a splash at a time until the dough is slightly moist.

How do I store leftover garlic cheese biscuits?

Keep them in an airtight container at room temperature for a day, or in the fridge for up to 3 days. Warm them in a 350°F oven for a few minutes so the edges crisp back up.

Can I make the dough ahead of time?

I wouldn't, because biscuit mix starts to activate once it meets water and the biscuits won't rise as well. It only takes about 10 minutes to mix and portion, so make it right before baking.

What can I use if I don't have a pastry brush?

A small spoon works fine: just drizzle the garlic butter over each hot biscuit. A clean silicone brush or even the back of a spoon spreads it too.

Why did my biscuits turn out tough?

Overmixing is the usual culprit, because working the dough develops gluten. Stir only until the mix and water come together, and stop even if a few dry spots remain.