These cheesy garlic soda biscuits are a favorite of mine. I make several variations using different spices and cheeses, and sometimes they are a top or bottom crust to a savory dish. I encourage you to experiment with this recipe.
A little housekeeping: these biscuits are dense, and don’t rise much while cooking. They are done when they are golden-brown. These biscuits are perfect for dipping in soups and sauces, because they don’t fall apart easily. They also work well as a crust for your favorite savory dish, like a homemade pot pie.
This is a bare-bones version of my favorite soda bread recipe, to be shared at a later date.
- 2 1/2 Cups All-Purpose Flour 313 g
- 1 1/4 Cup Milk 297 mL
- 2 tsp Salt 11.38 g
- 1 tsp Granulated Sugar 5 g
- 1 1/2 tsp Baking Soda 6.3 g
- 1 tbsp Garlic Powder 14 g
- 1 1/2 Cups Shredded Cheese 120 g
Preheat oven to 425°F (220°C).
Lightly grease baking sheet.
In a bowl, combine flour, sugar, salt, and garlic powder.
Add milk, mixing well. Batter should not be runny, and should spring back from the sides of the bowl. If it doesn't spring back from the sides, add flour 1 tablespoon (7.75 g) at a time, mixing well each time, until a dough is formed.
Add shredded cheese, stirring well.
Using an ice cream scoop or similar large serving utensil, spoon batter onto baking sheet, placing 2 inches (5 cm) apart.
Bake about 15-20 minutes, or until golden brown.
Remove from oven, allow to cool slightly, and serve.
Soda biscuits don't rise much, and are dense. Don't worry if they don't grow much while baking.
I love dipping these in olive oil and balsamic vinegar, when they're not a topping on another dish.