Cheddar, Herb, and Garlic Biscuits: the 5-minute meltdown.

Five minutes.

The amount of time it takes to, what? Eat a quick breakfast. Scan your inbox between meetings.

Run a mile, if you’re a pretty good marathoner.

Or, as I recently discovered, put together Cheddar, Herb, and Garlic Biscuits, from scratch.

Yup, 5 minutes – more or less. Keep reading, you’ll see what I mean.


Now, the clock isn’t starting until I’ve gathered my ingredients, OK?

Plus, I’d best get my oven going; it’ll take longer than 5 minutes to preheat to 425°F.

Here we have King Arthur Unbleached Self-Rising Flour, a nice, “soft” flour (8.5% protein, low gluten), perfect for biscuits. White Lily self-rising flour is 8%-9% protein, so we’re right in line with that iconic Southern flour – although White Lily is bleached, while King Arthur is never bleached.

Speaking of iconic: when a recipe calls for cheese, we always reach for the Cabot.

First, they’re fellow Vermonters; and we folks in this tiny state – 625,741 residents, but who’s counting? – like to stick together.

And second – well, what’s not to like? Here’s how our farmer friends up the road describe themselves: “Cabot Creamery is a 1,200+ farm family dairy cooperative with members in New England and upstate NY producing all natural, award-winning cheeses, including the ‘World’s Best Cheddar’, as well as a tasty variety of flavored cheddars.”

Seriously, Cabot’s Seriously Sharp is my all-time favorite cheddar.

So, flour and cheese are the two main ingredients in these tender biscuits; but we also like to add some Vermont cheese powder and garlic-herb blend, for enhanced flavor. And, of course, milk to hold everything together.

Ready… set…



The clock is ticking.

I chop 4 ounces of Cabot cheddar into smallish (1/2″ or less) cubes. And honestly, this is the single step that takes longest.


Next, I mix 1 3/4 cups (7 ounces) self-rising flour, and 2 tablespoons each of the cheese powder and garlic-herb blend. Using a scale really speeds the process.

biscuit1I whisk the dry ingredients; add the cheese; and toss to combine.

Stir in 2/3 cup cold milk.

No salt, no baking powder…? They’re already in the self-rising flour, which saves me a couple of steps.


I plop the dough onto my rolling mat (floured with all-purpose flour, not self-rising)…


…pat it into an 8″ x 4″ rectangle, and cut eight 2″ biscuits.

Lay them on a parchment-lined baking sheet.

Time elapsed?


Phew! Actually, I didn’t even particularly hurry; it wasn’t like Ethel and Lucy in the chocolate factory.

So, at 4:44, the prep time for this biscuit recipe checks in at under 5 minutes.

But here’s where the “more or less” comes in: though the recipe doesn’t call for it, I like to brush my biscuits with milk. It gives them a nice, golden crust.

Can I brush eight biscuits with milk in under 16 seconds? biscuit2

Not… quite.

The competitor in me is bummed, but hey – 5:01 to prepare biscuits from scratch is pretty darned good.

Into the oven they go.


Fifteen minutes later, I pull out hot, tender, garlic/herb biscuits, oozing melted cheddar.


Who can resist the crackly parts?


And inside: soft pools of cheese in an herb-flecked, tender biscuit.

Now, wouldn’t you rather make these biscuits than watch 5 minutes of “The Craziest Sports You’ve Never Heard Of!” on YouTube?

Please bake, rate, and review our recipe for Cheddar, Herb, and Garlic Biscuits.

Print just the recipe.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. sandy

    I made these for my grandsons. I did not add the herb blend, but used the Vermont Cheese Powder and the cheddar. I was surprised at how quickly they went together. They were so good and they were so beautiful. I made them to go with a chicken chowder dinner. It is starting to get chilly here in PA and this is a great combination for a cool night.

    1. The Baker's Hotline

      To substitute for each one cup of self rising flour, use 1 1/2 tsp of baking powder and 1/4 tsp of salt. Happy baking! Laurie@KAF

  2. Carol

    Oh these would be g-r-e-a-t with Cabot’s Horseradish cheese. We love that cheese – so……….can’t wait to try it. And maybe time to bake some beans to go with the biscuits.

  3. Melanie Cramer

    I will definitely convert this recipe to a GF version….

    And – yes: If someone says there is too much cheese in this… then they shouldnt be served food in your home to begin with! LOL!!!

  4. Adele Keyes-RAines

    I feel sorry for the parts of the country that are unable to purchase Cabot Cheeses. But I am sure they have their own local ones to use. And fortunately, they do have King Arthur Flours to use.

    As a bride I made cheese biscuits with AP flour many years ago. For the shortening, I used bacon fat. My husband didn’t know there was heaven on earth until he ate the first and then proceeded to finish all of them off. I always have Cabot cheeses in my home. I do have some self-rising flour on hand and I will be making these biscuits tonight for my son. The SR flour makes the process on biscuits so much easier and quicker.

  5. Frank Comstock

    There’s another reason for using Cabot cheddar in biscuits or for any other reason. Cabot’s cheeses are lactose free. For those of us with lactose problems, Cabit and McAdam (made by Cabot, I think) are the only major brands of block cheddar cheese that are lactose free. Besides, Cabot makes great cheeses!

  6. "Jane"

    Having no self-rising flour, I tried substituting all-purpose flour, using another biscuit recipe on the KAF site which is made with all-purpose flour. I used the amount of milk called for in this recipe. They were not a success–too dry and dense. Another time I would add more milk to compensate for the additional dry flavoring ingredients.
    Also, I used Monterey Jack instead of cheddar. I found that the cheese did not melt properly, which probably also added to the dryness. Before I try them again I will make sure to have cheddar on hand.
    Any suggestions would be welcome–I really do want to try them again.

    1. PJ Hamel, post author

      Jane, if you use AP instead of self-rising flour, then you need to add more liquid, since AP flour is higher protein than self-rising. Biscuit dough should really be fairly sticky; use flour on your work surface to help you gently shape/cut the biscuits, but you don’t want to mix in too much extra flour. A softer dough will make moister, higher-rising biscuits. And yes, cheddar would probably melt better, which would give you the impression of moistness. Better luck next time, eh? 🙂 PJH

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