These RD-Approved Garlic Cheddar Biscuits Are the Coziest Winter Breakfast (and They Take 10 Minutes To Prep)

Photo: The Real Food Dietitians
As the days get shorter and temperatures drop, sometimes you just want to eat something that makes you feel warm and toasty on the inside. If that’s the case, look no further than these garlic cheddar biscuits—which happen to be quite warm and toasty themselves—courtesy of The Real Food Dietitians.

Whether you prefer to enjoy your biscuits for breakfast, pair them alongside a hearty dinner, or snack on them any time in between, rest assured that they’re totally tasty, dietitian-approved, *and* ready to prep in 10 minutes flat.

Why we love this garlic cheddar biscuits recipe

The colder seasons mark the perfect time to whip up comfort food, and this recipe comes in handy when you’re craving restaurant fare… yet want to stay cozy indoors when the weather outside is frightful. Moreover, this garlic cheddar biscuits recipe was developed as a healthier dupe for the bites you’ll find at the likes of Red Lobster; plus, they’re customizable to your heart’s content. (More on recipe modifications below.)

Experts In This Article

Then, as Los Angeles–based dietitian Gaby Vaca-Flores, RDN, shares, these biscuits don’t skimp on nutritional benefits. “This recipe calls for fresh parsley and garlic, both of which are packed with vitamin C, an antioxidant that’s so important for our immunity and skin health,” she explains. As nutritional psychiatrist Uma Naidoo, MD, previously told Well+Good, parsley is also a brain-boosting herbal all-star that “contains several antioxidants such as apiol, limonene and eugenol; flavonoids such as apigenin glycosides and quercetin; carotenoids, ascorbic acid, tocopherol, tannins, sterols, vitamins A, C and K, potassium, calcium, and magnesium.” (In other words, the herb packs a hefty number of nutrients compared to what you might expect given their small but mighty leaves.) In addition, garlic boasts antiviral and antibacterial properties, making it an attractive ingredient to load up on throughout flu season.

Tips to modify these biscuits and build a balanced meal around them

  • To make these garlic cheddar biscuits sans gluten, the recipe developers suggest opting for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Gluten Free Measure for Measure Flour.
  • While you can use pre-shredded cheese, shredding cheddar directly from a block will allow it to melt more easily to make them extra gooey and that much more enjoyable.
  • Don’t have fresh parsley on hand? Simply substitute a smaller amount (one teaspoon) of dried parsley.
  • Feel free to swap cow’s milk for your unsweetened alt milk of choice.
  • Whether you’re out of eggs or prefer to make these garlic cheddar biscuits egg-free, substitute one tablespoon of milk and one teaspoon of ACV or white vinegar.

Of course, you can enjoy these biscuits on their own if you so prefer—but if you’re keen on building a balanced meal around this recipe, Vaca-Flores offers a few parting tips. “To build a balanced meal, pair your cheddar biscuits with protein, such as grilled salmon, and a veggie like roasted asparagus or honey glazed carrots,” she suggests. Adding to this, the dietitian recommends serving your biscuits with vegetable-heavy meals like soups, salads, and stir frys to rev up your plant intake while still enjoying these hearty treats to the fullest.

If you’re having a biscuit for breakfast, it’ll also provide a base for a great egg sandwich, or as a complement to a veggie-rich omelet. Seeking more worthy options for your first meal of the day? Take inspo from The Real Food Dietitians themselves: “Split the biscuits and top with sheet-pan baked eggs and [a] cooked sausage patty or bacon, plus a handful of spinach and thick slice of tomato,” they suggest. Lastly, you might prefer them solo with a schmear. “If you’re looking for a healthier alternative to butter, try spreading Greek yogurt or avocado on top instead,” Vaca-Flores suggests.

Gluten-free garlic cheddar biscuits recipe

Yields 12 biscuits

2 cups gluten-free flour blend
1 tablespoon baking powder
1 teaspoon garlic powder
1/4 teaspoon fine salt
6 tablespoons cold unsalted butter, cut into small pieces + 1 tablespoon unsalted butter, melted
1 cup shredded cheddar cheese, divided
3 tablespoons chopped fresh parsley or chives (or a mix)
1 cup dairy or unsweetened non-dairy milk of choice
1 large egg, beaten
Flakey sea salt

1. Preheat the oven to 450°F. Line a large baking sheet with parchment paper; set aside.

2. In a medium bowl, stir together the flour, baking powder, garlic powder, and salt.

3. Using a pastry blender or two knives or a fork, cut the six tablespoons of cold butter into the dry ingredients until the mixture resembles coarse crumbles.

4. Stir in 3/4 cup of the shredded cheese and the parsley or chives.

5. Add the milk and beaten egg; stir until the mixture forms a soft slightly sticky dough.

6. Using a spoon, drop the dough into 12 mounds on the prepared baking sheet. With damp hands, slightly flatten the mounds. Brush the tops of the dough with a tablespoon of melted butter.

7. Bake for nine minutes. Remove biscuits from the oven and sprinkle the remaining 1/4 cup cheese over the biscuits while they’re still hot and sprinkle with the flakey salt. Return to the oven and bake until the biscuits are golden brown on the bottom and baked throughout, about an additional three to five minutes. Serve warm.

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