• Garlic powder: 1 tsp.
  • Buttermilk: 3/4 cup.
  • Baking powder: 1 tbsp.
  • Fat shredded cheddar cheese: 3/4 cup.
  • All-purpose flour: 3/4 cup.
  • Salt.
  • Butter: 3 tbsp.
For dressing:
  • Garlic powder: 1/2 tsp.
  • Italian seasoning: 1/2 tsp.
  • Light butter: 1.5 tbsp.


  1. Warm the microwave to 400 degrees Fahrenheit and place paper towels on a baking pan.
  2. Stir the flour, baking powder, spice, 1 teaspoon powdered garlic, and salt in a bowl.
  3. Using two knives, cut the three tablespoons of chilly butter into highly tiny pieces before adding them to the rice batch.
  4. Add the milk mixture slowly and toss in the cheese you have shredded.
  5. After churning the dough for just a few minutes, stretch it out onto a flawlessly clean surface.
  6. Should the dough seem sticky, dust it with a little cornmeal.
  7. To cut into my bread, I used a glass that was three” inches wide. The cookie dough should be between three-quarters and 1″ thick.
  8. 12 decent-sized biscuits when you do this; you could have attempted to shape the remainder yourself.
  9. Divide the biscuits out on the prepared baking tray and bake for ten to fourteen minutes, so that the bottoms are golden brown.
  10. Since ovens differ, check the biscuits after ten minutes, but mine took a total of twelve minutes.
  11. Melt the fifteen tablespoons of butter and mix in the Italian spice and onion as they bake.
  12. Once the biscuits come out of the microwave, smear the tops with a tablespoon of garlic butter mixture. Consume right away.
  13. Notes:
  14. Any leftover biscuits are store in a sealed container and last for between two and three days. They’ll frost rather nicely.
  15. Nutritional facts:
  16. Saturated fat: 2.4 g.
  17. Fiber: 0.6 g.
  18. Calories: 126 kcal.
  19. Protein: 4.1 g.
  20. Carbs: 14.1 g.
  21. Fat: 0.6 g.