Cheddar Bay Biscuits are buttery, fluffy, and totally cheesy. Serve these biscuits with any meal and they will be the star of the plate!
This recipe is an homage to one of my favorite sides when Kale and I go out to eat on date night. When we have a craving for seafood, you’ll find us at Red Lobster every now and again. I am a sucker for fried shrimp! But what I am really interested in is the basket of biscuits that comes to the table. I wanted to make my own version of these perfect little pillows, so I am thrilled to share my Cheddar Bay Biscuits with you all. They are so good that they might outshine the main course.
CHEDDAR BAY BISCUITS
These biscuits are fluffy and full of herbs, so you know they won’t lack in flavor. Even more so, they are loaded with shredded cheddar cheese. How can you not love a homemade biscuit filled with fresh cheddar? To top everything off each biscuit is brushed with melted butter that is infused with garlic powder and parsley. It really is the chef’s kiss to each biscuit. I don’t know who loves them more, me, Kale, or the kids.
INGREDIENTS
- 2 cups all-purpose flour
- 1 Tablespoon granulated sugar
- 1 Tablespoon baking powder
- 2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup butter, melted
- 1 1/2 cups shredded sharp cheddar cheese
For the topping
- 3 Tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1 Tablespoon chopped fresh parsley (or ½ Tablespoon dried parsley)
HOW TO MAKE CHEDDAR BAY BISCUITS
Preheat the oven to 450° degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder, garlic powder and salt. Set aside.
In a small bowl, combine buttermilk and cooled, melted butter. Whisk together. Pour this mixture over the dry ingredients. Stir using a rubber spatula just until moistened. Fold in cheese.
Scoop batter with a 1/4 cup measuring cup onto the prepared baking sheet. Gently form and shape into biscuits. Repeat with remaining biscuit batter.
Bake for 12 minutes, or until golden brown.
For the topping: Stir together the melted butter, garlic powder and parsley. Brush over the tops of each biscuit. Serve immediately.
HOW MANY SERVINGS DOES THIS RECIPE MAKE?
This recipe makes 10 biscuits. This recipe easily doubles to serve more.
WHAT TO SERVE WITH CHEDDAR BAY BISCUITS
Anything. Legit, they will make anything better. Are you making soup? Make these to clean your bowl with. Are you making fish? The buttery cheesiness balances the liter fare of the fish. One of my favorite dinners to make these with is my Slow Cooker Taco Ranch Chili. Wow! The zesty-ness and warmth you get with the chili meets the cheddar and butter biscuit. It is a match made in comfort food heaven.
ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE DINNER SIDES!
Garlic Parmesan Knots – These little round pieces of bread go great with any Italian food. Enjoying some pasta for dinner? Make these knots!
Cheesy Stuffing Casserole – This is going to be your new holiday favorite! Classic bread stuffing with tons of melted, gooey cheese.
7-Up Biscuits – This easy to make recipe will have fresh, homemade biscuits on your table in no time at all.
Au Gratin Potatoes – Thinly sliced round pieces of potato are baked in a cheesy, creamy sauce.
Cheddar Bay Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 Tablespoon granulated sugar
- 1 Tablespoon baking powder
- 2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup butter, melted (cooled)
- 1 ½ cups shredded sharp cheddar cheese
For the topping
- 3 Tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1 Tablespoon chopped fresh parsley (or 1/2 Tablespoon dried parsley)
Instructions
- Preheat oven to 450° degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, garlic powder and salt. Set aside.
- In a small bowl, combine buttermilk and cooled, melted butter. Whisk together. Pour this mixture over the dry ingredients. Stir using a rubber spatula just until moistened. Fold in cheese.
- Scoop batter with a 1/4 cup measuring cup onto the prepared baking sheet. Gently form and shape into biscuit. Repeat with remaining biscuit batter. Bake for 12 minutes, or until golden brown.
- For the topping: Stir together the melted butter, garlic powder and parsley. Brush over the tops of each biscuit. Serve immediately.
Nutrition
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Yumtown! Pinned these babies!
i have made your other cheddar biscuits and we really like them. ill try this scratch version and compare!
My husband will LOVE these! Thanks! : )
What a great find! I am going to make these tomorrow since the temple is closed for one more Saturday. With it trying to be rainy, I can’t think of a better way to spend the day than in the kitchen making these delicious little morsels! Thanks, Holly.
How cold should the butter be before adding the buttermilk? Mine turned into a mess and I wasn’t sure that was right….;) love your blog!
Jamie, the butter should be melted, and then cooled for at least 5 minutes. 🙂
Thank you!!!
Two words — awesomely delicious!!! I was also worried when I added the butter into the buttermilk and it turned into what looked like a curdled mess. But I kept going with the recipe and had such a great success with the first batch that I made two more on Sunday for our family Sunday dinner! Thanks Holly!
Lori! So glad they turned out. We love these biscuits! I’ve made them twice already! 🙂
I made these and they were so fluffy and all the herbs gave it such a good taste. I got 12 biscuits out of this. I will definitely be making these again. I want to thank you for posting this awesome recipe and also for all the other great recipes you share. I have made many of your recipes and everyone of them turned out great and my family enjoyed.