Garlic Cheddar Bay Biscuits
Homemade biscuits are a favorite around here, especially these garlic cheddar bay ones. They’re soft, tender and full of cheesy garlic flavor. If you’ve ever been to Red Lobster you’ve probably had theirs and loved them! We don’t go often (I’m not a big seafood fan) so this little copycat version is perfect to make at home alongside pasta, soup and salad.
To make these biscuits you’ll need a few ingredients that you may not regularly have on hand: buttermilk and parsley. I use both quite often but I know not everyone does. Make sure you use REAL buttermilk. I can’t tell you how many times people have tried to substitute buttermilk for a homemade version for my buttermilk pancakes and have complained about the batter being too watery or the pancakes spreading too much. That’s because they are different and they will yield very different results. You need both the consistency and flavor that real buttermilk gives. I promise the extra $ is worth it! When you’ve got the dough mixed up, just make sure not to over-work it. A light hand will yield more tender, fluffy biscuits. Use a large cookie scoop or a scant 1/4 to portion out the mixture. Place it onto a lined baking sheet and bake for 12-15 minutes or until the biscuits are lightly golden brown. As soon as the come out of the oven make the topping. It’s what gives these biscuits that signature taste. Simply melt some butter, add a little garlic powder and salt, then sprinkle in some chopped parsley. Brush it over the biscuits, let it absorb a little and then serve them up while they’re nice and warm!
They’ll be gobbled up as soon as you set them on the table! If you’re looking for a flavorful alternative to dinner rolls or breadsticks, you’ve gotta give this recipe a try… you won’t be disappointed.
See how to make these Garlic Cheddar Bay Biscuits in my video below!
- 2 c. + 2 tbsp. all-purpose flour
- 1 tbsp. baking powder
- 2 tsp. granulated sugar
- 2 tsp. garlic powder
- ¼ tsp. cayenne pepper*
- ⅛ tsp. paprika
- ½ tsp. salt
- 1 c. buttermilk**
- ½ c. (1 stick) unsalted butter, melted
- 1½ c. cheddar cheese, shredded (medium or sharp)
- For the topping:
- 2 tbsp. unsalted butter, melted
- ½ tsp. garlic powder
- ⅛ tsp. salt
- 2 tsp. parsley, chopped
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a baking mat, set aside.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, garlic powder, cayenne pepper, paprika and salt.
- In a medium size mixing bowl whisk together the buttermilk and butter. Pour into the dry ingredients and mix until a soft dough forms, then fold in cheese (taking care not to overmix or you'll end up with tough biscuits).
- Using a large cookie scoop (#20 or approximately 3.5 tbsp.), scoop the batter and place onto the prepared baking sheet (you can pat them just a little bit to slightly flatten the tops so that the little peaks don't brown). Place into the oven and bake for 12-15 minutes or until the tops begin to turn golden brown. Remove from the oven and allow to cool on the baking sheet.
- Meanwhile, to make the topping, melt the butter in a small bowl then add the garlic powder and salt. When the butter is warm to the touch, add in the parsley. Mix together and brush over the tops of the biscuits. Allow the butter to absorb before serving, about 2-3 minutes.
**You need real buttermilk for this recipe. Please do not substitute it for a homemade version.
-If you decide to omit the topping, make sure to add a little chopped parsley to the biscuit dough!
Recipe source: slightly adapted from Damn Delicious