Cheddar Bay Biscuits

Name: Cheddar Bay Biscuits
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving
Ingredients: 2 cups all-purpose ﬂour; 3 tablespoons cornstarch; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon salt; ½ teaspoon garlic powder; ½ cup (1 stick) cold unsalted butter; 1 cup thickly shredded Cheddar cheese; 1 cup buttermilk; 3 tablespoons unsalted butter; ¼ teaspoon garlic powder; 1 tablespoon finely chopped fresh parsley

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5.0

111 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
8
Calories
337 kcal
Course
Side Dish
Cuisine
American

Cheddar Bay Biscuits

Iris Warren

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Golden, buttery, and packed with cheesy goodness, these copycat Cheddar Bay biscuits are easy to make and even easier to devour!

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Ingredients

Servings

For the Biscuits

2 cups all-purpose ﬂour, spooned into measuring cup and leveled-off
3 tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon garlic powder
½ cup (1 stick) cold unsalted butter, cut into ½-inch chunks
1 cup thickly shredded Cheddar cheese
1 cup buttermilk see note

For the Topping

3 tablespoons unsalted butter melted
¼ teaspoon garlic powder
1 tablespoon finely chopped fresh parsley

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Instructions

Preheat the oven to 425ºF (220°C) and set an oven rack in the middle position. Line a 13x18-inch (33x46-cm) baking sheet with parchment paper.
In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and garlic powder. Add the butter and, using a pastry cutter or two knives, cut the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized clumps of butter intact. (Alternatively, you can use your fingertips to rub the butter into the mixture.) Add the cheese and buttermilk and stir with a rubber spatula until the dough comes together into a shaggy, sticky mass. If the dough seems dry, add 1 to 2 tablespoons more buttermilk. Do not over-mix.
Using two soup spoons, scoop 8 peach-size mounds, about 2½ inches (6 cm) in diameter, of the biscuit dough onto the prepared baking sheet, spacing them evenly apart. Do not compact the mounds or try to make them smooth on top; they are meant to have an irregular shape. Bake for 17 to 20 minutes, until the biscuits are lightly golden.
Make the Topping: In a small bowl, whisk together the melted butter, garlic powder, and parsley. Brush the tops of the biscuits with the butter mixture and serve warm.
Freezer-Friendly Instructions: The unbaked biscuits can be stored in the freezer for up to three months. When you're ready to enjoy them, there's no need to thaw—simply bake them a bit longer than usual. If you've already baked some biscuits and have leftovers, let them cool before placing them in the freezer. When ready to enjoy, let thaw at room temperature and then reheat until warm in a 300°F (150°C)-oven.
Note: If you’d like to make your own buttermilk instead of purchasing a whole carton, see my easy method for how to make buttermilk.

Nutrition Information

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Serving 1g Calories 337kcal (17%) Carbohydrates 29g (10%) Protein 8g (16%) Fat 21g (32%) Saturated Fat 13g (65%) Cholesterol 57mg (19%) Sodium 311mg (13%) Fiber 1g (4%) Sugar 2g (4%)