Joanna Gaines Cheddar Biscuits Recipe

This savory Joanna Gaines Cheddar Biscuits Recipe is packed with sharp shredded cheese, pungent garlic powder, and a hint of honey for balance. Baked until golden brown and brushed with a lush garlic-parsley butter, these flaky, high-rise biscuits offer a satisfying cheesy pull with every bite. They are the perfect warm, buttery companion to a hearty seafood dinner or a cozy bowl of soup for the whole family.

Joanna Gaines Cheddar Biscuits Ingredients

The Dry Mix:

• 2 1/2 cups All-Purpose Flour: Spooned and leveled for accuracy.
• 1 Tablespoon Aluminum-Free Baking Powder: Yes, a full tablespoon for maximum lift.
• 1/2 teaspoon Baking Soda: Reacts with the buttermilk.
• 1 teaspoon Garlic Powder: Infuses savory flavor throughout the dough.
• 1 teaspoon Salt: Balances the richness.

The Wet & Fats:

• 1/2 cup Unsalted Butter: Cubed and very cold to create steam pockets.
• 1 cup + 2 Tablespoons Cold Buttermilk: The acidity tenderizes the gluten.
• 2 teaspoons Honey: A touch of sweetness that highlights the cheddar.
• 1 cup Shredded Cheddar Cheese: Freshly grated sharp cheddar melts best.

The Garlic Butter Topping:

• 2 Tablespoons Unsalted Butter: Melted.
• 1/4 teaspoon Garlic Powder: For a final savory punch.
• 1 teaspoon Dried or Fresh Parsley: Adds color and herbal freshness.

How To Make Joanna Gaines Cheddar Biscuits

1. Prep the Oven: Preheat your oven to a hot 425°F (218°C). A high temperature is crucial for the biscuits to spring up quickly.
2. Cut the Butter: In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, and salt. Add the cold cubed butter. Use a pastry cutter (or pulse in a food processor) to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Mix the Dough: Gently fold in the shredded cheddar cheese. Make a well in the center and pour in 1 cup of the buttermilk and the honey. Fold everything together with a spatula just until it begins to come together. The dough should be shaggy and crumbly; do not overwork it.
4. Laminate (The Fold): Turn the sticky dough onto a floured surface. With floured hands, pat it into a 3/4-inch rectangle. Fold the dough in thirds like a letter. Rotate it, flatten it, and fold again. Repeat this folding process three times. This creates the distinct flaky layers.
5. Cut the Biscuits: Pat the dough to a final 3/4-inch thickness. Using a 2.5 or 3-inch biscuit cutter, press straight down to cut the biscuits—do not twist! Re-roll scraps gently to use all the dough.
6. Bake: Arrange the biscuits in a 10-inch cast iron skillet or on a lined baking sheet, ensuring they are touching each other. Brush the tops with the remaining 2 tablespoons of buttermilk. Bake for 18 to 22 minutes until the tops are deep golden brown.
7. The Garlic Butter Finish: While they bake, mix the melted butter, garlic powder, and parsley. As soon as the biscuits come out of the oven, brush them generously with this garlic butter mixture. Serve warm.

Recipe Tips

• Freshly Grated Cheese: Do not use pre-shredded bagged cheese. It contains anti-caking agents that prevent it from melting properly into the dough layers. Grate your own block of sharp cheddar.
• Cold Ingredients: Keep your butter and buttermilk as cold as possible until the moment you use them. If the butter melts before baking, the biscuits will be dense and greasy.
• Don’t Twist: Twisting the cutter seals the edges of the dough, preventing the layers from expanding. A straight-down chop ensures a high rise.
• Touching is Key: Arranging the biscuits so they touch forces them to rise up rather than spreading out, resulting in taller, fluffier biscuits.

What To Serve With Cheddar Biscuits

• Lobster or Crab: These are a fantastic homemade alternative to the famous seafood restaurant biscuits.
• Chili: The cheese and garlic notes pair perfectly with a spicy bowl of chili.
• Scrambled Eggs: Makes for a decadent breakfast sandwich.
• Tomato Soup: Dip these cheesy biscuits into a hot bowl of soup.

How To Store Cheddar Biscuits

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerate: Can be stored in the fridge for up to 5 days.
• Reheat: Warm in a toaster oven or oven at 350°F for 5-8 minutes. Microwaving makes them soft and chewy.
• Freeze: Freeze baked biscuits in a freezer bag for up to 2 months. Thaw and reheat in the oven.

Joanna Gaines Cheddar Biscuits Nutrition Facts

• Calories: 260 kcal
• Fat: 14g
• Carbohydrates: 28g
• Protein: 7g
• Sodium: 480mg

Nutrition information is estimated per biscuit.

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