Cheddar Bay Biscuits
User Reviews
5
Cheddar Bay Biscuits
Description
This recipe combines all-purpose flour, baking powder, sugar, garlic powder, and salt as the dry base. Cold butter is cut into the flour mixture until it resembles coarse sand, which contributes to flakiness. Milk or buttermilk is added just until the dough comes together to preserve tenderness. Sharp cheddar cheese is folded in to provide a melt-in-the-mouth savory note.
The dough is portioned into 12 mounds, spaced slightly on a baking sheet, then baked at a high temperature to create a golden crust and soft interior. Once baked, the biscuits are brushed with melted butter mixed with garlic powder and dried parsley, adding aroma and flavor.
To achieve the best flaky texture, keep the butter cold before mixing and limit handling of the dough. Chilling formed biscuits before baking can also help maintain shape and texture. These biscuits pair well with soups, salads, or grilled dishes.
Ingredients
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/3 cup butter or shortening
- 1 cup milk or buttermilk
- 1 cup cheddar cheese sharp
Topping
- 2 tablespoons butter melted
- 1 teaspoon garlic powder
- 1 teaspoon parsley dried
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or use an ungreased baking sheet.
- In a large mixing bowl, stir together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, 1 teaspoon garlic powder, and 1 teaspoon salt.
- Grate 1/3 cup butter (cold) using a box cheese grater and stir into the flour mixture, or cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
- Gradually pour in 1 cup milk or buttermilk while stirring until the dough just comes together. Avoid overmixing to keep the biscuits tender.
- Fold in the 1 cup sharp cheddar cheese until it is evenly distributed and just combined.
- Using a large spoon or ice cream scoop, portion the dough into 12 even mounds and place them on the prepared baking sheet, spacing them about 1 inch apart. They do not need to be perfectly shaped.
- Bake in the preheated oven for 10–12 minutes, or until the biscuits are lightly golden on top.
- While the biscuits bake, prepare the garlic butter. In a small bowl, melt 2 tablespoons butter in a microwave in 15-second increments until melted. Stir in 1 teaspoon garlic powder and 1 teaspoon dried parsley.
- Remove the biscuits from the oven and immediately brush the tops with the garlic butter mixture.
Notes
- Use very cold butter, chilling it in the freezer for 10–15 minutes before mixing for flakier biscuits.
- Handle the dough minimally and work quickly to keep the butter cold and preserve texture.
- If needed, chill the formed biscuit dough in the refrigerator for 15–30 minutes before baking to help maintain shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12biscuits
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 195kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 320mg | 13% |
| Potassium | 169mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 343IU | 7% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 141mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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