Cheddar Bay Biscuits are the kind of homemade side dish that disappears almost as soon as they come out of the oven. They are soft and tender inside, lightly crisp around the edges, packed with sharp cheddar cheese, and finished with a buttery garlic topping. The recipe is simple enough for a weeknight dinner but feels special enough to serve with a seafood dinner, soup, pasta, or a holiday meal.
The trick is to keep the dough soft and avoid mixing it more than necessary. Cold buttermilk gives the biscuits a tender texture, while cheddar adds plenty of savory flavor. A little garlic and cayenne keep them from tasting flat, and the final brush of garlic butter gives the tops that irresistible finishing touch.
Cheddar Bay Biscuits Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 2 teaspoons |
| Baking soda | 1/2 teaspoon |
| Granulated sugar | 1 teaspoon |
| Salt | 3/4 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Cayenne pepper | 1/4 teaspoon |
| Sharp cheddar cheese, shredded | 1 cup |
| Cold buttermilk | 1 cup |
| Unsalted butter, melted and slightly cooled | 1/2 cup |
For the Garlic Butter Topping
| Ingredient | Amount |
|---|---|
| Butter, melted | 2 tablespoons |
| Garlic powder | 1/2 teaspoon |
| Dried parsley | 1/4 teaspoon |
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How to Make Cheddar Bay Biscuits
1. Prepare the Oven
Preheat your oven to 450°F (230°C). Lightly grease a baking sheet or line it with parchment paper. Having the oven fully heated before the dough goes in helps the biscuits rise properly.
2. Mix the Dry Ingredients
Add the flour, baking powder, baking soda, sugar, salt, garlic powder, and cayenne pepper to a large mixing bowl. Whisk everything together so the seasonings and leavening agents are evenly distributed.
3. Add the Cheese
Stir the shredded cheddar into the flour mixture. Sharp cheddar works especially well because its flavor remains noticeable after baking. Freshly shredded cheese also melts nicely into the biscuits.
4. Combine the Wet Ingredients
In a separate bowl, mix the cold buttermilk with the melted butter. The cold buttermilk can cause the butter to form small pieces or lumps, which is completely fine. Those little bits of butter help create a tender biscuit.
5. Make the Dough
Pour the buttermilk mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until there are no obvious patches of dry flour. Do not keep mixing once the dough comes together. Overworking biscuit dough can make the finished biscuits heavy instead of soft.
6. Portion the Biscuits
Scoop the dough into roughly 10 portions and place them on the prepared baking sheet. Leave a little space between each biscuit so the edges have room to bake and brown.
7. Bake
Bake for about 12 minutes, or until the biscuits have risen and the tops are lightly golden. Keep an eye on them toward the end because ovens can vary and cheddar can make the tops brown quickly.
8. Add the Garlic Butter
While the biscuits are baking, stir together the melted butter, garlic powder, and dried parsley. As soon as the biscuits come out of the oven, brush the garlic butter generously over the warm tops. Serve while they are still warm.
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What You Can Do Better
- Use sharp cheddar: Mild cheese can get lost in the biscuit, while sharp cheddar gives you a stronger cheesy flavor without needing a large amount.
- Keep the buttermilk cold: Cold ingredients help keep the dough tender and prevent the biscuits from becoming greasy.
- Do not overmix: Mix only until the dry ingredients are incorporated. A slightly rough-looking dough is better than a perfectly smooth one.
- Shred your own cheese: Freshly shredded cheddar usually melts more smoothly than pre-shredded cheese.
- Adjust the cayenne: The small amount in this recipe adds warmth rather than making the biscuits very spicy. Add a little more if you like heat, or leave it out for a milder biscuit.
- Brush them while hot: The garlic butter soaks into the warm biscuits and gives them much more flavor than brushing them after they have cooled.
- Measure flour carefully: Too much flour can make the biscuits dense. Spoon the flour into the measuring cup and level it rather than packing it down.
Easy Buttermilk Substitutes
If you do not have buttermilk, you can still make these biscuits. For a quick substitute, add about 1 tablespoon of lemon juice or white vinegar to enough milk to make 1 cup. Stir and let it sit for about 5 to 10 minutes before using. The mixture may look slightly curdled, which is normal.
You can also use a mixture of milk and plain yogurt or sour cream. The goal is to create a slightly tangy, thick liquid that gives the biscuits the tenderness and flavor normally provided by buttermilk.
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How to Store Cheddar Bay Biscuits
Let the biscuits cool completely before storing them. Keep them in an airtight container in the refrigerator and use them within about 3 to 4 days for the best texture. They can also be frozen in an airtight freezer-safe container for up to 3 months.
How to Reheat
For the best results, wrap refrigerated biscuits loosely in foil and warm them in a 350°F (175°C) oven for several minutes. Frozen biscuits can be reheated in a 300°F (150°C) oven until warmed through. A microwave is faster, but the oven does a better job of bringing back the slightly crisp outside.
What to Serve with Cheddar Bay Biscuits
These biscuits are especially good with dishes that have plenty of sauce or broth because they are perfect for soaking up every last bit. Serve them alongside creamy soups, seafood, chicken, pasta, roasted vegetables, or a simple green salad.
- Seafood dinners
- Chicken soup or creamy chicken dishes
- Tomato soup
- Chowders
- Chicken pot pie
- Garlic butter shrimp
- Roasted vegetables
- Pasta with a creamy sauce
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Recipe Details
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 12 minutes |
| Total Time | 22 minutes |
| Servings | 10 biscuits |
| Course | Side Dish |
| Cuisine | American |
Nutritional Information
The following nutrition information is an estimate for one biscuit and can vary depending on the exact ingredients and portion size.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 22 g |
| Protein | 6 g |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Cholesterol | 45 mg |
| Sodium | 350 mg |
| Sugar | 1 g |
| Calcium | 150 mg |
| Iron | 1.3 mg |
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Frequently Asked Questions
Can I make Cheddar Bay Biscuits without buttermilk?
Yes. A quick homemade substitute can be made by adding lemon juice or white vinegar to milk and letting it sit for a few minutes. You can also use milk combined with plain yogurt or sour cream.
Why are my cheddar biscuits dense?
The most common reason is overmixing the dough or adding too much flour. Stir the ingredients only until they come together, and measure the flour carefully.
Can I use another type of cheese?
Yes. Sharp cheddar gives the classic savory flavor, but you can experiment with Monterey Jack, Colby, or a cheddar blend. Choose a cheese that melts well.
Can I freeze Cheddar Bay Biscuits?
Yes. Once completely cooled, place the biscuits in an airtight freezer-safe container and freeze for up to 3 months. Reheat them in the oven when ready to serve.
How do I make the biscuits more flavorful?
Do not skip the garlic butter topping. Brushing the hot biscuits with melted butter, garlic, and parsley adds a fresh layer of flavor and gives the tops a delicious finish.
