Cheddar Bay Biscuits Recipe tastes buttery, cheesy, garlicky, and a little herby, with a tender center and crisp, golden edges that make you forget about self-control. This recipe works for busy home cooks who want restaurant-style biscuits on the table in about 25 minutes from start to finish. I still bake these when my Midwestern family visits, because they judge all my recipes by how many biscuits vanish before dinner.
Why Cheddar Bay Biscuits Recipe Is Worth It
You mix everything in one bowl, drop the dough on a pan, and pull out bakery-level biscuits without any fussy shaping. The texture hits that sweet spot: fluffy inside, craggy outside, with pockets of melted cheddar in every bite.
You skip yeast, rising time, and complicated steps, so this fits weeknights and last-minute guests. The recipe uses simple ingredients you probably keep in your pantry and fridge, and it tastes like a restaurant basket that never ends.
These Cheddar Bay Biscuits taste buttery, cheesy, garlicky, and wildly addictive, and my family fights over the last one every time ★★★★★
Ingredients You Need
Dry ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder, optional but tasty
- 1 teaspoon dried parsley or 2 teaspoons finely chopped fresh parsley
You can use unbleached or regular all-purpose flour; both work well. I prefer fine sea salt for even seasoning, but table salt works if you use a tiny bit less. Garlic powder gives that classic flavor without peeling cloves on a busy night.
Cheese and wet ingredients
- 1 cup sharp cheddar cheese, freshly shredded, packed
- 1 cup cold buttermilk
- 1/3 cup unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
Freshly shredded cheddar melts smoother than bagged shreds, which often include anti-caking starch. Use mild cheddar if kids dislike sharp cheese. If you run out of buttermilk, mix 1 cup milk with 1 tablespoon white vinegar or lemon juice and let it sit 5 minutes.
Garlic butter topping
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 teaspoon dried parsley or 2 teaspoons fresh, finely chopped
You can use salted butter and skip the extra salt in the topping. I like dried parsley for convenience, but fresh parsley looks prettier for guests. Stir the topping right before brushing so the garlic and herbs stay suspended.
Equipment
- Large mixing bowl
- Medium bowl or large measuring cup
- Whisk and silicone spatula
- Sheet pan, lightly greased or lined with parchment
- Cookie scoop or 2 spoons for dropping dough
- Pastry brush for garlic butter
You do not need a mixer or biscuit cutter, which keeps cleanup easy. A cookie scoop helps you portion evenly, but two spoons work fine. Parchment helps the bottoms brown nicely and prevents sticking.
Quick Tips & substitutions
- Use very cold buttermilk and slightly cooled melted butter so the dough stays thick and scoopable.
- Shred cheddar from a block for the best melt and flavor; use pre-shredded only in a pinch.
- Swap buttermilk with 1 cup milk plus 1 tablespoon vinegar or lemon juice if you need a quick substitute.
- Use half cheddar and half Monterey Jack or Colby for a milder flavor.
- Add a pinch of smoked paprika or cayenne to the dry mix for a gentle kick.
- Keep the dough slightly sticky; do not add too much extra flour or the biscuits turn dense.
- Drop the dough high and craggy on the pan so the biscuits bake with lots of crispy edges.
- Brush the garlic butter topping right after baking while the biscuits still feel hot so they soak up the flavor.
How to Make Cheddar Bay Biscuits
Step 1: Preheat and prep the pan
Set your oven to 425°F and let it heat fully. Line a sheet pan with parchment or lightly grease it with butter or oil. A hot oven gives the biscuits a quick lift and golden color.
Step 2: Mix the dry ingredients
In a large bowl, whisk together flour, baking powder, sugar, salt, garlic powder, onion powder, and parsley. Break up any little clumps so everything blends evenly. This step makes sure each biscuit tastes balanced and rises evenly.
Step 3: Add the cheese
Toss the shredded cheddar into the dry mixture. Use your hands or a fork to coat the cheese with flour. This keeps the cheese from clumping and helps it spread nicely through every biscuit.
Step 4: Combine the wet ingredients
In a separate bowl or large measuring cup, whisk together buttermilk, melted butter, and the egg until smooth. The mixture may look slightly thick from the butter, and that works perfectly. Make sure the butter cooled a bit so it does not scramble the egg.
Step 5: Bring the dough together
Pour the wet mixture into the dry ingredients. Stir gently with a spatula until the flour disappears and a thick, slightly sticky dough forms. Stop mixing as soon as everything comes together so the biscuits stay tender.
Step 6: Portion the biscuits
Use a cookie scoop or two spoons to drop mounds of dough onto the prepared pan. Space them about 2 inches apart so they have room to puff and spread. Aim for 10 to 12 biscuits, depending on how large you scoop.
Step 7: Bake
Place the pan on the middle rack of the oven. Bake for 12 to 15 minutes, until the tops look golden and the edges crisp slightly. If your oven runs hot, start checking at 11 minutes so the bottoms do not overbrown.
Step 8: Mix the garlic butter topping
While the biscuits bake, stir together melted butter, garlic powder, salt, and parsley in a small bowl. Keep a pastry brush nearby. The butter should stay warm but not scorching.
Step 9: Brush
Pull the biscuits from the oven when they look golden and puffed. Immediately brush each biscuit generously with the garlic butter mixture, letting it drip into all the little cracks. Serve warm, and watch them vanish faster than you expected.
Recipe Variations
- Gluten-free: Use a good 1:1 gluten-free all-purpose baking blend and add an extra tablespoon of buttermilk if the dough feels dry.
- Vegan: Use plant-based butter, plant milk mixed with vinegar, and vegan cheddar shreds, and skip the egg or replace it with 3 tablespoons unsweetened plant yogurt.
- Low carb: Use a fine almond flour biscuit base you like and fold in cheddar, garlic powder, and parsley, then finish with the same garlic butter topping using low carb butter substitute if needed.
- Extra cheesy: Add 1/4 cup more cheddar and a tablespoon of grated Parmesan for deeper flavor.
- Herb twist: Swap parsley with Italian seasoning or chives for a different flavor profile.
- Spicy version: Add 1/4 teaspoon cayenne or red pepper flakes and use pepper jack for extra heat.
Ways to Serve Cheddar Bay Biscuits
- Serve warm with grilled or baked chicken and a big green salad.
- Pair with tomato soup, potato soup, or broccoli cheddar soup for a cozy meal.
- Use as a base for breakfast sandwiches with eggs and turkey sausage.
- Split and top with scrambled eggs and cheese for a quick brunch.
- Serve alongside roasted vegetables and mashed potatoes for a comfort-food dinner.
- Offer as a snack with a side of marinara or ranch for dipping.
Storage Success
Let the Cheddar Bay Biscuits cool to room temperature, then store them in an airtight container on the counter for up to 2 days. For longer storage, place them in a freezer bag and freeze for up to 2 months. Reheat in a 325°F oven for 8 to 10 minutes, or until warm and slightly crisp again. Brush with a little extra garlic butter after reheating if they need a flavor boost.
Cheddar Bay Biscuits Recipe
Ingredients
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and garlic powder.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- Stir in the shredded cheddar cheese until evenly distributed.
- In a small bowl, whisk together the buttermilk and sour cream, then pour into the dry ingredients.
- Gently fold until just combined and no dry patches remain. Do not overmix; the dough will be thick and sticky.
- Using a spoon or cookie scoop, drop 12 mounds of dough onto the prepared baking sheet, spacing them slightly apart.
- Bake for 12–15 minutes, or until the tops are golden brown and the biscuits are cooked through.
- While the biscuits are baking, combine the melted butter, garlic powder, parsley, and salt in a small bowl.
- As soon as the biscuits come out of the oven, brush the tops generously with the garlic butter mixture.
- Serve warm.
Notes
Approximate per 1 biscuit (1 of 12): 210 calories; fat 14 g; saturated fat 9 g; carbohydrates 17 g; fiber 1 g; sugars 1 g; protein 5 g; sodium 390 mg. Values will vary based on brands, add-ins, and portion size.