Cheddar biscuits supreme

This weekend our friends had us over for dinner and they’re both big fans of biscuits. She made this recipe adapted from the Better Homes and Gardens new cookbook and now, I’m also a big fan. If you don’t work the dough too much they stay really nice and fluffy. Serve them with just about any soup or stew. I’m going to have to try them without the garlic and cheese and fill the middle with jam.

Preparation time
Cooking time


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¾ teaspoon cream of tartar
  • ¾ cup butter
  • 1 ¼ cups milk
  • 1 clove of garlic (diced)
  • ½ cup shredded cheddar cheese

1. Preheat oven to 450F. In a large bowl combine the flour, baking powder, sugar, salt and cream of tartar. Using a pastry blender (or a fork) cut in the butter until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork stir just until the mixture is moistened. Fold in the garlic and cheese. Don’t work it too much or you’ll take the air out making the biscuits less fluffy.

2.Using a large spoon, drop dough into 12 mounds on to a greased baking sheet.

3. Bake for 10-14 minutes or until golden. Remove biscuits from baking sheet and serve warm.

There are 25 Comments

  1. Yum. I love the ones from Red Lobster so I’m sure I would love these!

  2. Very tasty!

  3. Hi, was just wondering, what kind of milk are you using?

  4. You can use any type of milk you want, depending on how heavy you want the biscuits I guess. We used 2% and that worked…buttermilk would probably also taste nice.

  5. Interesting that this calls for cream of tartar. Doesn’t baking powder usually contain that? Any idea why more is added?

  6. I used to work @ red lobster and these biscuits are almost spot on. I bookmarked this site so my mom can bake them for me hahaha

  7. What are the green flecks? There’s nothing like that in the ingredient list.

  8. Susan – we just added some parsley. Not that important to the flavour really.

    Jim – Not sure about the tartar…anyone?

  9. Sounds delicious. I think I’m gonna give it a go.

  10. I was intrigued by the cream of tartar question so went and did a bit of digging. It is there as a catalyst to speed up the action of the baking powder. Perhaps it is the relatively short baking time for this recipe that requires an even faster reaction? The best desription I found was at

  11. These look great. I’ve got to give them a try.

  12. Makin’ them for Thanksgiving dinner! ;o )

  13. Wow, good stuff and so simple. Great job on this one!

  14. Great recipe, followed it exactly added a tiny bit of parmasion cheese just for extra flavour.

  15. Vinegar works in place of cream of tartar (if you dont have any as I did) You just put 3x as much:)

  16. Great looking recipe, I’ve bookmarked and stumbled this one!

  17. Just made these for dinner tonight, and they were great! Thumbs up from the family!

  18. I just made these and loved them, thanks!

  19. This actually looks pretty good. I am going to make it and see how I go!

  20. Baking soda is a base.
    Cream of Tartar is an acid.
    Baking powder contains both of them in an amount guaranteed to balance out the reaction. Some recipes have more acidic ingredients and ask for both baking soda and baking powder. In this case, so many of the other ingredients are slightly basic, that the recipe calls for additional cream of tartar to ballance it back out.

  21. I just made these for the first time tonight. They are quick and easy, and REALLY good! Thanks! :-)

  22. I just made these and though mine don’t look nearly as appetizing as the picture, they were DELICIOUS.

  23. These look and sound delicious, will be trying out the recipe for sure!

  24. […] Today’s recipe comes from […]

  25. this looks absolutely amazing.
    i’ll surely try this at home.

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