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Cheddar Bay Biscuits

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These pillowy soft cheddar bay biscuits are seriously delicious! They are similar to the ones you would get at Red Lobster’s but so much better! Packed with the rich savory flavors of sharp cheddar cheese and garlic, each bite of these biscuits is pure bliss. Oh, and let’s not forget the fact that you can have these buttery, cheesy biscuits in under 30 minutes! 

Ingredients

Scale

Cheddar Bay Biscuits

  • 2 Cups (260g) Unbleached All-Purpose Flour, Spooned and Leveled
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Granulated Sugar
  • 1/2 Teaspoon Salt
  • 1 Cup (240ml) Buttermilk, Cold
  • 1/2 Cup (113g) Unsalted Butter, Melted, Slightly Cooled
  • 1 1/3 Cup (144g) Sharp Cheddar Cheese, Grated

Garlic Butter Topping

  • 3 Tablespoons (42g) Unsalted Butter, Melted, Slightly Cooled
  • 1 Tablespoon Fresh Parsley, Finely Chopped
  • 1/4 Teaspoon Garlic Powder
  • Pinch of Salt, Optional

Instructions

  1. Preheat the oven to 425F(225C). Line a large baking sheet with parchment paper. Set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, garlic powder, sugar, and salt. Next, mix in the cheddar cheese.
  3. In a small mixing bowl or large measuring cup, whisk together the buttermilk and melted butter. The mixture will look lumpy which is what you want.
  4. Pour the wet batter into the bowl with the dry ingredients and mix just until a soft dough forms. Take care to not overmix the biscuit dough.
  5. Use a 2 ounce cookie or ice cream scoop to portion out the biscuit dough onto the prepared baking sheet leaving an inch space between each portion.
  6. Bake for 16-18 minutes or until the biscuits are golden brown, rotating the baking sheet halfway through bake time.
  7. While the biscuits are baking, whisk together the melted butter, garlic powder, parsley, and salt (optional) in a small mixing bowl. Generously, brush the tops of the biscuits with the garlic butter mixture when and serve while still hot or at room temperature.

Notes

  • Cheddar biscuits may be stored at room temperature in an airtight container for up to 2-3 days depending on the humidity of your kitchen. For longer storage, place leftover biscuits in an airtight container and keep in the refrigerator for 4-5 days or in the freezer for up to 1-2 months.
  • To reheat refrigerated biscuits, wrap the biscuits in aluminum foil, place on a baking sheet, and reheat in a toaster or conventional oven for 8-10 minutes at 350F.
  • To reheat frozen biscuits, follow the same instructions for reheating refrigerated biscuits. Simply increase the bake time to 12-16 minutes or until the biscuits are soft and not cold in the center.

 

Find it online: https://nourishedendeavors.com/cheddar-bay-biscuits/