Garlic Cheddar Biscuits Recipe | Dairy Farmers of Manitoba

Garlic Cheddar Biscuits


15 min.


14 min.

Serving Size

12 servings



  • 2 cups (500 mL) of all-purpose flour
  • 2 Tbsp (30 mL) baking powder
  • 1/2 tsp (2 mL) cream of tartar
  • 1/2 tsp (2 mL) granulated sugar
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) cold, cubed butter
  • 1 cup (250 mL) shredded Canadian old Cheddar, Marble or Monterey Jack cheese
  • 1/3 cup (75 mL) chopped green onions
  • 1 cup (250 mL) milk



  • 2 Tbsp (30 mL) butter, melted
  • 1/4 tsp (1 mL) garlic powder



1. Preheat the oven to 450 °F (230 °C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine the flour, baking powder, cream of tartar, sugar, and salt. Using a pastry blender or two knives, cut in butter until crumbly. Stir in shredded cheese and green onions. Slowly add the milk, stirring with a fork, until the batter reaches a soft dough consistency.
3. On a lightly floured surface, knead dough gently 3 to 4 times until it holds together. Roll out to 3/4″ (2 cm) thickness. Cut into squares or use a 3″ (7.5 cm) cookie cutter for fun-shaped biscuits; reroll scraps once to make about 12 biscuits. Place at least 2″ (5 cm) apart on the prepared baking sheet.



1. In a small bowl, combine melted butter and garlic powder; brush biscuits with half of the mixture.
2. Bake for 12 minutes or until they start to brown. Brush with the remaining butter mixture. Bake for an additional 2-3 minutes or until golden brown. Best served warm!


Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit


  • Double the recipe to make 24 biscuits, baking in the upper and lower thirds of the oven and rotating the pans among racks halfway through baking.
  • For a twist, substitute drained chopped pickled Jalapenos or fresh chives for green onion.