Fresh Milled Flour Cheddar Garlic Biscuits
These Fresh Milled Flour Cheddar Garlic Biscuits might just be the softest biscuits I’ve ever made with freshly milled flour!
They’re my take on the famous Red Lobster Cheddar Biscuits, but made with whole grains! Best of all, they’re easy drop biscuits, so there’s no rolling or cutting dough!
Are you looking for more Freshly Milled Flour Recipes? Try our Whole Wheat Biscuits, Fresh Milled Pizza Muffins, or Hawaiian Rolls next!
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I made copycat Red Lobster Cheddar Bay Biscuits with all-purpose flour for years, and they were always one of our favorites. When I decided to make a fresh milled flour version, I really wanted to get this recipe right because it’s such a quick side we all enjoy.
I tried different grains until I found the perfect combination of soft white wheat and buttermilk. The result is the softest biscuit I’ve ever made, regardless of the flour! We all love this version even more than the original!
Why You’ll Love These Cheddar Garlic Biscuits
Recipe Ingredients:
You’ll need the following ingredients to make these cheddar biscuits.
- Freshly Milled Flour
- Baking powder
- Granulated sugar
- Salt
- Butter
- Sharp Cheddar cheese
- Buttermilk- I love Prarie Farms whole buttermilk.
- Dried parsley
Ingredient Notes:
- Flour: Soft white wheat is my favorite for this recipe because it’s lower protein content is perfect for tender biscuits.
- Butter: Make sure your butter is cold! I grate it right into the flour mixture, which is so much easier than cutting it in with a pastry cutter or two forks!
- Sharp Cheddar Cheese: I like to use sharp cheddar because it gives the biscuits more cheese flavor. For the best texture, shred the cheese from a block.
- Sugar: The small amount of sugar helps give these biscuits the flavor you expect from Red Lobster Cheddar Bay Biscuits. You can leave it out if you prefer a completely savory biscuit. It’s a very small amount, so no worries.
- Buttermilk: Use real buttermilk for this recipe! I know milk mixed with vinegar is often recommended as a substitute, but it doesn’t have the same thickness or richness as real buttermilk. The thick buttermilk is one of the things that makes these biscuits so tender, so I do NOT recommend substituting it here.
How to make Fresh Milled Flour Cheddar Garlic Biscuits
Grab the full recipe card with exact ingredient amounts below
Step 1: Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
Step 2: Whisk the freshly milled soft white wheat flour, baking powder, sugar, salt, and garlic powder together in a large bowl.
Step 3: Grate the cold butter directly into the dry ingredients, then gently stir until the butter is distributed throughout the flour.
Step 4: Stir in the shredded sharp cheddar cheese.
Step 5: Pour in 3/4 cup of the cold buttermilk and gently stir. Continue adding the remaining buttermilk a little at a time until the dough is thick, soft, and scoopable.
Step 6: Let the dough rest for 5 minutes so the fresh milled flour has time to hydrate. If the dough becomes too stiff after resting, stir in another tablespoon of buttermilk.
Step 7: Scoop the dough into 10 portions and place them on the prepared baking sheet.
Step 8: Bake for 12–14 minutes, until the biscuits are set and lightly golden.
Step 9: Mix the melted butter, garlic powder, and dried parsley together. Brush it generously over the biscuits as soon as they come out of the oven.
NOTE: The flour measurement is for the flour after the wheat berries have been milled. I never use flour while it is still warm from the mill. Place it in the freezer to cool before adding it to the dough.
PRO TIP:
Use real, whole-fat buttermilk! It’s thicker and richer and helps give these biscuits their tender texture.
Storage and Reheating:
Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage keep them in the fridge for up to 5 days.
Reheating: Warm the biscuits in the microwave for a few seconds or in a 350°F oven until warmed through.
Freezing: Freeze the baked biscuits for up to 3 months. Let them cool completely, then store in a freezer safe container, or bag. Thaw at room temperature and reheat before serving.
Additions and Substitutions:
Cheese: Sharp cheddar gives these biscuits the most flavor, but mild cheddar, Colby Jack, or a combination of cheese can also be used. For the most accurate measurement, grate the cheese fresh and weigh it.
Fresh Milled Flour: Soft white works especially well here because it keeps the biscuits tender. Spelt would probably be a good option also, but you may need to adjust the buttermilk slightly. I have tried all hard white wheat before and they were good, just not as soft.
Herbs: Dried parsley keeps things simple, but finely chopped fresh parsley can be used instead. You could also add a small amount of Italian seasoning to the dough for a different flavor.
FAQs about these Freshly Milled Cheddar Garlic Biscuits
Do I have to grate the butter?
No! You can cut the cold butter into the flour with a pastry cutter instead. I prefer grating it because it’s quicker and distributes little pieces of cold butter throughout the dough.
How do I know when the biscuits are done?
The biscuits should be set and lightly golden on top. Start checking them at 12 minutes and add another minute or 2 if needed.
Can I substitute milk for the buttermilk?
I don’t recommend it! Real buttermilk is thicker and richer than regular milk and is an important part of the texture of these biscuits. Milk mixed with vinegar is also much thinner than real buttermilk, so I don’t recommend that substitute either!
Buy a jug of buttermilk and use the rest for these recipes: Chocolate Cake, Cornbread, Cinnamon Raisin Biscuits, or Whole Wheat Pancakes.
What can I serve with these Cheddar Garlic Biscuits made with Freshly Milled Flour
These biscuits are an easy side for so many family dinners! Serve them with a bowl of chili, soup, chowder, or pasta.
Ready to Bake More with Fresh Milled Flour
If you’re ready to do more with freshly milled flour, check out my Complete Guide To Freshly Milled Flour. It has everything I wish I had when I first started milling my own flour!
You can also grab my Lunchbox Dough eBook, where One Fresh Milled Master Dough can be turned into 10 different handheld meals that are perfect for lunches, quick dinners, and meal prep!
Made this recipe? I’d love to see it! Tag me on IG or FB @littlechefwithin or share a photo in my Facebook group Fresh Milled Flour Happiness. I love seeing what you’re baking!
Fresh Milled Flour Cheddar Garlic Biscuits
Equipment
Ingredients
- 278 g freshly milled soft white wheat flour (2 1/4 cups)
- 11 g baking powder (1 Tbls)
- 4 g granulated sugar (1 tsp)
- 6 g salt (1 tsp)
- 4 g garlic powder (1 tsp)
- 6 tablespoons cold butter
- 65 g shredded sharp cheddar cheese (1 1/4 cups)
- 1 1/4 cups cold buttermilk
For the Garlic Butter Topping
- 3 tablespoons butter melted
- 2 g garlic powder (1/2 tsp)
- 1 g dried parsley (1 tsp)
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
- Whisk together the freshly milled flour, baking powder, sugar, salt, and garlic powder in a large mixing bowl. 278 g freshly milled soft white wheat flour (2 1/4 cups),11 g baking powder (1 Tbls),4 g granulated sugar (1 tsp),6 g salt (1 tsp),4 g garlic powder (1 tsp).
- Grate the cold butter right into the flour mixture. Gently stir to combine.6 tablespoons cold butter.
- Stir in the shredded cheddar cheese.65 g shredded sharp cheddar cheese (1 1/4 cups).
- Add 3/4 cup of the buttermilk and gently stir until the dough begins to come together. Add the remaining buttermilk a little at a time until the dough is thick, soft, and scoopable.1 1/4 cups cold buttermilk.
- Let the dough rest for 5 minutes to allow the freshly milled flour to hydrate. If it becomes too stiff, stir in another tablespoon of buttermilk.
- Scoop the dough into 10 portions and place them on the prepared baking sheet.
- Bake for 12–14 minutes, or until the biscuits are set and lightly golden.
- Combine the melted butter, garlic powder, and dried parsley. Brush the mixture generously over the hot biscuits and serve warm.3 tablespoons butter,2 g garlic powder (1/2 tsp),1 g dried parsley (1 tsp).
Notes
My #1 Tip
Use real, whole-fat buttermilk! It’s thicker and richer and helps give these biscuits their tender texture. I like Prairie Farms whole buttermilk. I don’t recommend using milk mixed with vinegar because it simply isn’t the same as real buttermilk, especially in biscuits.Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.