Name: Cheddar Bay Biscuits Recipe
Ingredients: 2 cups All-Purpose Flour: The foundation of our biscuits. All-purpose flour provides the structure and chewiness we desire. It’s important to measure flour correctly – spoon it lightly into your measuring cup and level it off with a straight edge. Avoid scooping directly from the bag as this can pack the flour and lead to dry biscuits. For a slightly more tender biscuit, you could substitute a quarter cup of all-purpose flour with cake flour, but all-purpose flour alone works wonderfully for a classic Cheddar Bay Biscuit.; 1 tablespoon Baking Powder: This is the leavening agent that makes our biscuits rise and become light and airy. Ensure your baking powder is fresh – old baking powder can lose its potency and result in flat, dense biscuits. Double-acting baking powder is typically recommended for biscuits, as it provides a double lift – once when mixed with liquid and again when heated in the oven.; ½ teaspoon Baking Soda: While baking powder is the primary leavening agent, baking soda provides an extra boost of lift and also reacts with the buttermilk to create a tender crumb. Like baking powder, freshness is key.; 1 teaspoon Salt: Salt is crucial not only for flavor but also for controlling the gluten development in the flour. It enhances the savory notes and balances the richness of the cheese and butter. Table salt or sea salt will both work well.; ½ cup (1 stick) Cold Unsalted Butter, cut into small cubes: Cold butter is the secret weapon for flaky biscuits. When cold butter is incorporated into the dry ingredients, it creates small pockets of fat. As the biscuits bake, the butter melts, releasing steam and creating layers of flaky goodness. Unsalted butter is preferred so you can control the overall saltiness of the recipe. Make sure the butter is truly cold right before you start – you can even chill it in the freezer for a few minutes if your kitchen is warm.; ¾ cup Buttermilk: Buttermilk is a key ingredient that contributes to the tenderness and tang of Cheddar Bay Biscuits. Its acidity reacts with the baking soda, creating a softer crumb and a slight tanginess that complements the cheese and garlic flavors. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk and letting it sit for 5 minutes to curdle. While this works in a pinch, real buttermilk provides the best flavor and texture.; 1 cup Sharp Cheddar Cheese, shredded: Sharp cheddar cheese is essential for that signature cheesy flavor. Pre-shredded cheese often contains cellulose, which can inhibit melting, so shredding your own cheese from a block is highly recommended for the best melting and flavor. Sharp cheddar provides a noticeable cheesy tang that stands up well to the other flavors. You can experiment with different types of cheddar, such as medium or extra-sharp, to adjust the flavor profile to your preference.; ¼ cup Fresh Parsley, finely chopped: Fresh parsley adds a touch of freshness and herbaceousness to the biscuits, balancing the richness of the cheese and butter. It also adds a visually appealing green fleck to the biscuits. Flat-leaf parsley (Italian parsley) is generally preferred for its stronger flavor, but curly parsley can also be used.; Garlic Butter Topping: This is what truly elevates these biscuits to Cheddar Bay Biscuit status. ½ cup (1 stick) Unsalted Butter, melted: Melted butter creates a luscious, flavorful topping that soaks into the warm biscuits, adding richness and moisture. Unsalted butter is again preferred to control the salt level.; 2 cloves Garlic, minced: Freshly minced garlic is essential for that pungent, aromatic garlic flavor that is characteristic of Cheddar Bay Biscuits. Avoid using garlic powder, as it doesn’t provide the same fresh, vibrant flavor. Mince the garlic finely to ensure it distributes evenly in the melted butter.; 1 teaspoon Garlic Powder: While fresh garlic is key, garlic powder enhances the garlic flavor and adds a more rounded, savory note to the topping. It complements the fresh garlic beautifully.; ½ teaspoon Dried Parsley: Dried parsley adds another layer of herbaceousness to the topping and enhances the visual appeal.; ½ teaspoon Old Bay Seasoning: This is the secret ingredient that truly makes these biscuits taste like the real deal. Old Bay Seasoning is a blend of spices that adds a unique savory, slightly spicy, and subtly sweet flavor profile that is instantly recognizable as Cheddar Bay Biscuit. It’s readily available in most grocery stores. Don’t skip this ingredient!

Ingredients

Scale

2 cups All-Purpose Flour: The foundation of our biscuits. All-purpose flour provides the structure and chewiness we desire. It’s important to measure flour correctly – spoon it lightly into your measuring cup and level it off with a straight edge. Avoid scooping directly from the bag as this can pack the flour and lead to dry biscuits. For a slightly more tender biscuit, you could substitute a quarter cup of all-purpose flour with cake flour, but all-purpose flour alone works wonderfully for a classic Cheddar Bay Biscuit.

1 tablespoon Baking Powder: This is the leavening agent that makes our biscuits rise and become light and airy. Ensure your baking powder is fresh – old baking powder can lose its potency and result in flat, dense biscuits. Double-acting baking powder is typically recommended for biscuits, as it provides a double lift – once when mixed with liquid and again when heated in the oven.

½ teaspoon Baking Soda: While baking powder is the primary leavening agent, baking soda provides an extra boost of lift and also reacts with the buttermilk to create a tender crumb. Like baking powder, freshness is key.

1 teaspoon Salt: Salt is crucial not only for flavor but also for controlling the gluten development in the flour. It enhances the savory notes and balances the richness of the cheese and butter. Table salt or sea salt will both work well.

½ cup (1 stick) Cold Unsalted Butter, cut into small cubes: Cold butter is the secret weapon for flaky biscuits. When cold butter is incorporated into the dry ingredients, it creates small pockets of fat. As the biscuits bake, the butter melts, releasing steam and creating layers of flaky goodness. Unsalted butter is preferred so you can control the overall saltiness of the recipe. Make sure the butter is truly cold right before you start – you can even chill it in the freezer for a few minutes if your kitchen is warm.

¾ cup Buttermilk: Buttermilk is a key ingredient that contributes to the tenderness and tang of Cheddar Bay Biscuits. Its acidity reacts with the baking soda, creating a softer crumb and a slight tanginess that complements the cheese and garlic flavors. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk and letting it sit for 5 minutes to curdle. While this works in a pinch, real buttermilk provides the best flavor and texture.

1 cup Sharp Cheddar Cheese, shredded: Sharp cheddar cheese is essential for that signature cheesy flavor. Pre-shredded cheese often contains cellulose, which can inhibit melting, so shredding your own cheese from a block is highly recommended for the best melting and flavor. Sharp cheddar provides a noticeable cheesy tang that stands up well to the other flavors. You can experiment with different types of cheddar, such as medium or extra-sharp, to adjust the flavor profile to your preference.

¼ cup Fresh Parsley, finely chopped: Fresh parsley adds a touch of freshness and herbaceousness to the biscuits, balancing the richness of the cheese and butter. It also adds a visually appealing green fleck to the biscuits. Flat-leaf parsley (Italian parsley) is generally preferred for its stronger flavor, but curly parsley can also be used.

Garlic Butter Topping: This is what truly elevates these biscuits to Cheddar Bay Biscuit status.
- ½ cup (1 stick) Unsalted Butter, melted: Melted butter creates a luscious, flavorful topping that soaks into the warm biscuits, adding richness and moisture. Unsalted butter is again preferred to control the salt level.
- 2 cloves Garlic, minced: Freshly minced garlic is essential for that pungent, aromatic garlic flavor that is characteristic of Cheddar Bay Biscuits. Avoid using garlic powder, as it doesn’t provide the same fresh, vibrant flavor. Mince the garlic finely to ensure it distributes evenly in the melted butter.
- 1 teaspoon Garlic Powder: While fresh garlic is key, garlic powder enhances the garlic flavor and adds a more rounded, savory note to the topping. It complements the fresh garlic beautifully.
- ½ teaspoon Dried Parsley: Dried parsley adds another layer of herbaceousness to the topping and enhances the visual appeal.
- ½ teaspoon Old Bay Seasoning: This is the secret ingredient that truly makes these biscuits taste like the real deal. Old Bay Seasoning is a blend of spices that adds a unique savory, slightly spicy, and subtly sweet flavor profile that is instantly recognizable as Cheddar Bay Biscuit. It’s readily available in most grocery stores. Don’t skip this ingredient!

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Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease it. Parchment paper is recommended for easy cleanup and to prevent sticking.

Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures that the leavening agents and salt are evenly distributed throughout the flour, which is crucial for consistent rising and flavor.

Cut in Cold Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. You should still see some small pieces of butter – this is what creates those flaky layers. Work quickly to keep the butter cold. If you don’t have a pastry blender, you can use two knives or even your fingers, but be gentle and avoid overworking the dough. The goal is to break the butter into small pieces, not to melt it or fully incorporate it into the flour.

Add Cheddar Cheese and Parsley: Stir in the shredded cheddar cheese and chopped fresh parsley. Distribute them evenly throughout the flour-butter mixture. Adding these ingredients at this stage ensures they are incorporated without overmixing the dough.

Add Buttermilk and Mix: Pour in the cold buttermilk. Using a rubber spatula or wooden spoon, gently stir until just combined. Do not overmix. The dough will be shaggy and slightly sticky – this is normal. Overmixing develops the gluten in the flour, which can result in tough biscuits. Mix only until the dry ingredients are just moistened. Some streaks of flour are okay.

Drop Dough onto Baking Sheet: Using a ¼ cup measuring cup or a large spoon, scoop mounds of dough onto the prepared baking sheet. Leave about 2 inches of space between each biscuit to allow for spreading. The biscuits don’t need to be perfectly shaped; rustic, slightly irregular shapes are part of their charm.

Bake: Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top and cooked through. The baking time may vary slightly depending on your oven. Keep an eye on them and check for doneness with a toothpick inserted into the center – it should come out clean.

Prepare Garlic Butter Topping: While the biscuits are baking, prepare the garlic butter topping. In a small saucepan or microwave-safe bowl, melt the ½ cup of unsalted butter. Stir in the minced garlic, garlic powder, dried parsley, and Old Bay Seasoning. Heat gently for about 1 minute to infuse the butter with the garlic and spices, being careful not to burn the garlic. If microwaving, heat in short intervals and stir in between.

Brush Biscuits with Garlic Butter: As soon as the biscuits come out of the oven, generously brush the tops and sides of each biscuit with the garlic butter topping. Use all of the garlic butter to ensure maximum flavor and moisture. The warm biscuits will readily absorb the flavorful butter.

Serve Immediately: Serve the Cheddar Bay Biscuits immediately while they are warm and at their absolute best. They are most delicious when fresh out of the oven, with the garlic butter still glistening on top. Enjoy!

Nutrition

Serving Size: one normal portion
Calories: 250-300
Sugar: 1-2g
Sodium: 400-500mg
Fat: 18-22g
Saturated Fat: 11-14g
Carbohydrates: 20-25g
Fiber: 1-2g
Protein: 5-7g
Cholesterol: 50-60mg