Listen up egg lovers -- I know that feeling... the one where you walk into the kitchen on Sunday morning and realize you are completely out of eggs. With no eggs for brunch you may as well wait an hour because savoury brunch sans eggs is just… well, lunch. As someone that wakes up craving rich yolk dripping onto my buttery toast or cheese melting out of my omelette in the morning I had to come up with an emergency no-egg breakfast item that checks all the boxes. Flavour-wise this is nothing like a subtle buttermilk biscuit: each bite is filled with layers of sharp cheddar and hints of garlic. Try making them as a fun brunch item or as a side to pasta, salad or wherever you would eat garlic bread.
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @maddygoldberg!
Cheesy Garlic Biscuits 6 Steps
Preheat oven to 425 degrees Fahrenheit.
In a large mixing bowl, combine flour, baking powder, grated cheese, grated garlic, sugar and salt. The cheese and garlic should be evenly dispersed through the flour instead of in clumps.
Grate in the cold butter (ideally frozen) and mix. If you have a scale: place the bowl on a scale and weigh the butter as you grate it in. Add milk and mix with a spoon until beginning to form a ball.
Lay ball onto floured surface and flatten to 1 inch. Fold in half then then turn 90 degrees. Flatten with your palm or rolling pin then fold in half and repeat process at least 4 times. These folds will help the biscuits rise and have many layers.
After the final fold, roll the dough out to 1-inch thick and cut with biscuit cutter or top of glass. Gather leftover dough and roll out to 1-inch and cut again. Repeat until all the dough is finished.
Place on a parchment lined baking sheet and bake for 12-14 minutes or until golden brown. Brush with melted butter after baking.