Cheddar Bay Biscuits Recipe
Flaky, cheesy Cheddar Bay Biscuits that bring restaurant quality to your breakfast table.
You know that aroma that wafts through the air, enticing and rich, as a tray of biscuits emerges from the oven? That's the magic of freshly baked Cheddar Bay Biscuits. Their golden exteriors give way to soft, cheesy centers, where the sharp tang of cheddar mingles with a hint of garlic butter. Each bite sings with flavor, making them the sort of treat that lingers in the memory long after the last crumb is gone.
Growing up, biscuits were a weekend staple in my family. My mom had this uncanny ability to whip them up to perfection, and her cheddar-infused version became legendary at our breakfast table. Inspired by the popular restaurant's version, this homemade recipe was tailored over the years, adding a touch of personal flair with the perfect blend of cheese and seasoning.
What makes this recipe truly special is the technique of folding the dough. By gently folding rather than overworking it, you achieve layers of flaky perfection. The butter-and-herbs glaze at the end seals in the warmth, and the subtle hint of garlic makes all the difference. These biscuits aren't just breakfast food; they're comfort folded into each bite.
These biscuits are just the thing for a leisurely weekend brunch or a quick weeknight side dish. Pair them with a hearty soup for dinner or a simple morning coffee — they fit seamlessly into any meal, bringing warmth and joy with every bite.
Step-by-Step
- 01Step 1 / 10
Preheat your oven to 450°F (232°C).
Line a baking sheet with parchment paper.
- 02Step 2 / 10
In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, and salt until well combined.
- 03Step 3 / 10
Grate the cold butter into the flour mixture using a coarse grater.
Toss gently with your fingers to coat the butter pieces with flour.
- 04Step 4 / 10
Stir in the shredded cheddar cheese until it is evenly distributed in the mixture.
- 05Step 5 / 10
Add the buttermilk, stirring just until the dough comes together.
Be careful not to overmix.
- 06Step 6 / 10
Turn the dough out onto a floured surface and gently fold it over onto itself a few times to create layers.
Pat into a 1-inch thick circle.
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- 07Step 7 / 10
Use a biscuit cutter or a glass to cut out biscuits, reforming the scraps as needed to make more biscuits.
Place them on the prepared baking sheet.
- 08Step 8 / 10
Bake for 12-15 minutes or until the tops are golden brown and the biscuits are cooked through.
- 09Step 9 / 10
While the biscuits are baking, mix the melted butter with the chopped parsley.
- 10Step 10 / 10
As soon as the biscuits come out of the oven, brush them generously with the herb butter.
Serve warm.
Chef Tips
- •Use cold butter for best results; it creates steam and layers during baking, making the biscuits flaky.
- •Do not overmix the dough once the wet ingredients are added; it should just come together.
- •For a bit of heat, add a pinch of cayenne pepper to the dry ingredients.
- •If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk.
- •Store leftover biscuits in an airtight container to maintain their freshness.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, the dough can be prepared in advance and stored in the refrigerator for up to 24 hours before baking.
What can I substitute?+
You can substitute the cheddar cheese with any sharp cheese like gruyère or even a spicy pepper jack for a twist.
How do I store leftovers?+
Store the biscuits in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
