Cheddar Bay Biscuits Recipe
No need to head to Red Lobster because these Cheddar Bay Biscuits are easy to make at home. These biscuits are garlicky, flaky, and filled with cheesy goodness.
Servings: 10 biscuits
Calories: 283kcal
Ingredients
- 2 cup +2 tbsp all-purpose flour
- 1 tbsp baking powder
- 2 teaspoons granulated sugar
- 2 teaspoon garlic powder
- 1/4 tsp cayenne pepper*
- 1/8 tsp paprika
- 1/2 tsp salt
- 1 cup buttermilk**
- 1/2 cup unsalted butter melted
- 1 1/2 cup cheddar cheese shredded
For the Topping
- 2 tbsp unsalted butter melted
- 1/2 tsp garlic powder
- 1/8 tsp salt
- 2 tsp parsley chopped
Instructions
- Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). Line a baking sheet with parchment paper or a baking mat, and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, garlic powder, cayenne pepper, paprika, and salt.
- In a medium-sized 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 tablespoons), scoop the batter and place it onto the prepared baking sheet. You can pat them just a little bit to slightly flatten the tops so 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 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.
Video
Notes
*Don't be afraid of the cayenne pepper. It doesn't add any noticeable heat to the biscuits—just flavor. I promise!
**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!
-Drop dough by spoonfuls if you don’t have a cookie scoop. Parchment paper is ideal, but an ungreased cookie sheet works as well.
STORE leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 3-5 days. To FREEZE, wrap the biscuits individually and store them in a freezer-safe bag for up to 2 months.
REHEAT in a preheated oven at 350°F (175°C) for 8-10 minutes or microwave on medium power for 10–15 seconds until warmed through.
Nutrition
Serving: 10serving | Calories: 283kcal | Carbohydrates: 22g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 50mg | Sodium: 411mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 598IU | Vitamin C: 0.1mg | Calcium: 226mg | Iron: 1mg
