Cheddar Bay Biscuits Recipe

If there was ever a recipe guaranteed to bring big smiles and buttery, cheesy delight to your table, it’s these homemade Cheddar Bay Biscuits! They’re tender, fluffy, loaded with sharp cheddar and kissed with garlicky butter—basically irresistible, and ready in a snap. This copycat classic truly outshines the restaurant version, and I can’t wait for you to try them!

Ingredients You’ll Need

You only need a handful of staple ingredients to create magic with these Cheddar Bay Biscuits. Each one is key to producing those signature flavors, tender crumbs, and golden tops. Let’s break down what you’ll need and why:

• All-purpose flour: This forms the perfect biscuit base, giving just the right bite and structure.
• Baking powder: Helps the biscuits rise up tall and fluffy in the oven—don’t skip it!
• Sugar: Just a touch balances the savory cheese and buttery flavors.
• Garlic powder: Delivers that trademark garlicky warmth throughout every bite (don’t confuse with garlic salt!).
• Table salt: Essential for rounding out all the other flavors.
• Unsalted butter: For a tender, melt-in-your-mouth crumb—use cold butter for the dough, and melted for that tasty finishing brush.
• Cheddar cheese: The star of the show! Shredded mild or medium cheddar makes for gooey, flavorful biscuits (freshly shredded melts best).
• Buttermilk: Adds classic tang and helps the biscuits stay incredibly moist.
• Fresh garlic & dried parsley: Whisked into the butter for the most crave-worthy topping.

Variations

One of my favorite things about Cheddar Bay Biscuits is how endlessly customizable they are. You can tweak them to match your cravings or dietary needs—so don’t be afraid to make them your own!

• Spicy Kick: Mix in a pinch of cayenne pepper or diced jalapeños for a fiery twist.
• Different Cheeses: Try mixing in shredded pepper jack, Monterey Jack, or even Gruyère for a new flavor profile.
• Herb Lovers: Add chopped fresh chives, rosemary, or thyme to the dough for an herby boost.
• Gluten-Free Option: Simply swap in your favorite 1:1 gluten-free flour blend—these biscuits are just as delicious gluten-free!

How to Make Cheddar Bay Biscuits

Step 1: Prep the Oven and Baking Sheet

Start by preheating your oven to 450°F. Line a large rimmed baking sheet with parchment paper—this helps the biscuits bake up with perfectly golden bottoms and prevents any sticking.

Step 2: Mix the Dry Ingredients

In a roomy mixing bowl, whisk together the flour, baking powder, sugar, garlic powder, and salt. This ensures the baking powder gets evenly distributed and you’ll have a nice even lift on every biscuit.

Step 3: Cut in the Butter

Add your cold, cubed butter to the bowl. Use a pastry cutter or a sturdy fork to work the butter into the flour—it should look a bit crumbly, with some small pea-sized pieces of butter still visible. Those buttery bits will make your Cheddar Bay Biscuits incredibly tender!

Step 4: Add Cheese and Buttermilk

Scatter in the shredded cheddar and pour in the buttermilk. Gently stir until everything is just combined; don’t overmix or your biscuits will be dense. The dough will be slightly sticky, and that’s exactly what you want.

Step 5: Scoop and Bake

Using a 3-tablespoon cookie scoop or a large spoon, drop mounds of dough onto your baking sheet, leaving about 2 inches between each one for spreading. Bake for 10–12 minutes, until the biscuits are puffed up and golden brown on the edges.

Step 6: Make and Brush the Garlic Butter Topping

While the biscuits bake, quickly whisk together the melted butter, minced garlic, parsley, and garlic powder in a small bowl. The moment the biscuits come out of the oven, brush them generously with this glorious topping so it soaks into every nook and cranny. Serve these Cheddar Bay Biscuits warm for maximum wow-factor!

How to Serve Cheddar Bay Biscuits

Garnishes

A final sprinkle of freshly chopped parsley right before serving makes these biscuits look extra inviting and adds a hint of herbal freshness. If you love an extra cheesy look, a little more cheddar cheese sprinkled on top while hot is always a welcome touch.

Side Dishes

Cheddar Bay Biscuits are famously perfect alongside seafood (think shrimp scampi or broiled salmon) but they’re right at home next to hearty soups, creamy chowders, or a crisp green salad. Don’t be surprised when they steal the spotlight from the main dish!

Creative Ways to Present

Stack your biscuits high in a rustic basket lined with a clean kitchen towel, or serve them on a wooden board tucked in among wedges of cheese and fruit for a fun, Southern-inspired bread board. They’re also adorable split in half and filled with scrambled eggs (hello, brunch upgrade!).

Make Ahead and Storage

Storing Leftovers

Any leftover Cheddar Bay Biscuits can be kept in an airtight container at room temperature for up to two days. If you want to keep them tasting just-baked, pop them into the fridge and warm them as needed.

Freezing

To freeze, let the biscuits cool completely, then wrap them well in plastic wrap and foil. Store in the freezer for up to three months. When you’re ready for a treat, just thaw and reheat—they’ll taste freshly baked!

Reheating

For the best texture, reheat Cheddar Bay Biscuits in a 300°F oven for about 6–8 minutes, or until warmed through. A quick zap in the microwave works if you’re in a hurry—just don’t overdo it or they’ll dry out.

FAQs

Final Thoughts

There’s just something magical about pulling a tray of golden Cheddar Bay Biscuits from the oven—the scent, the gooey cheese, and all that warm, buttery goodness. I hope you’ll whip up a batch soon and make them a new tradition in your kitchen. Happy baking, friend!

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