Cheddar Bay Biscuits are warm, cheesy, and soft, with a light garlic butter on top. They melt in your mouth and please a crowd at dinner or a party. This Cheddar Bay Biscuits recipe is easy to make at home and tastes like a restaurant favorite, full of cheddar cheese and garlic flavor. If you enjoy rich, cheesy bread, you might also like a hearty soup, such as this bacon cheddar gnocchi soup, which pairs well with biscuits. Get ready to bake, because these biscuits are fun to make and even more fun to eat.
How to prepare Cheddar Bay Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 cup cold butter, cut into cubes
- 1 cup shredded sharp cheddar cheese
- 3/4 cup milk or buttermilk
- 1 egg, lightly beaten
Garlic butter topping
- 1/4 cup melted butter
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
- Pinch of salt
Directions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the flour, baking powder, salt, and garlic powder.
- Add the cold butter. Use your fingers or a pastry cutter to work the butter into the flour until the mix looks like coarse crumbs.
- Stir in the shredded cheddar cheese.
- In a small bowl, mix the milk and beaten egg. Pour this into the dry mix and stir until just combined, do not overmix. The dough will be sticky.
- Drop spoonfuls of dough onto the baking sheet, about 12 biscuits. Space them so they can rise.
- Bake for 12 to 15 minutes, until the tops are golden and the centers are set.
- While the biscuits bake, mix the melted butter, garlic powder, parsley, and a pinch of salt for the topping.
- When the biscuits come out of the oven, brush them with the garlic butter right away so the butter soaks in. Serve warm.
Why You’ll Love Cheddar Bay Biscuits
- They are cheesy and soft, with a light garlic butter that adds big flavor.
- The biscuits bake fast, so you can make them for weeknight meals or guests.
- Kids and adults both enjoy their mild, savory taste.
- They go with many dishes, from soup to grilled chicken, making them a great side.
Tips for success
- Use cold butter, it makes the biscuits flaky and tender.
- Do not overmix the dough, overmixing makes biscuits tough.
- Freshly shredded cheddar melts better than pre-shredded cheese.
- Brush the garlic butter right after baking, while biscuits are hot, so they absorb the flavor.
- If you like, add a pinch of cayenne or a little chopped chive for extra flavor.
Serving Suggestions
- Serve warm with soup, like tomato or chicken soup.
- Pair with grilled or roasted chicken for a full meal.
- Offer butter, honey, or a little jam on the side for a sweet contrast.
- Use the biscuits to make small sandwiches with ham or turkey.
FAQs
Q: Can I use self-rising flour instead of all-purpose?
A: Yes, you can. If you use self-rising flour, skip the baking powder and salt in the recipe.
Q: Can I freeze the biscuit dough?
A: Yes, scoop the dough onto a tray, freeze until firm, then move to a bag. Bake from frozen, add a few minutes to the bake time.
Q: How do I store leftover biscuits?
A: Keep leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat in the oven for best texture.
Q: Can I make these without garlic?
A: Yes, leave out the garlic powder and garlic butter, or use plain melted butter instead.
Conclusion
If you want a tried and loved copycat recipe that brings that Red Lobster feeling home, this Red Lobster Cheddar Bay Biscuits Copycat – Caroline Chambers page is a helpful reference for another easy version to try.
Cheddar Bay Biscuits
Ingredients
Method
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the flour, baking powder, salt, and garlic powder.
- Add the cold butter and use your fingers or a pastry cutter to work it into the flour until the mix looks like coarse crumbs.
- Stir in the shredded cheddar cheese.
- In a small bowl, mix the milk and beaten egg, then pour into the dry mix and stir until just combined. Do not overmix; the dough will be sticky.
- Drop spoonfuls of dough onto the baking sheet, making about 12 biscuits, spaced for rising.
- Bake for 12 to 15 minutes until the tops are golden and the centers are set.
- While the biscuits bake, mix the melted butter, garlic powder, parsley, and pinch of salt for the topping.
- When the biscuits come out of the oven, brush them with the garlic butter immediately to allow it to soak in.
- Serve warm.
