Cheddar Bay Biscuits
User Reviews
5
Cheddar Bay Biscuits
Description
Cheddar Bay Biscuits feature a dough enriched with sharp cheddar cheese, garlic powder, and a pinch of cayenne pepper for mild warmth. The leavening agents baking powder and baking soda help the biscuits rise evenly while maintaining a light texture. After mixing the dough just until combined, spooned portions are baked at a high temperature for a golden crust. Once out of the oven, a melted butter glaze infused with garlic powder and parsley is brushed on the tops to add richness and aroma.
The flavor blend of cheddar and garlic with a hint of heat from cayenne makes these biscuits stand out as a savory accompaniment to a range of meals. Their tender interior contrasts with a slightly crisp outer layer. They can be served warm alongside soups, stews, or as a snack.
For measuring, flour should be spooned into the cup and leveled to ensure accuracy. Non-iodized salt is preferred to avoid bitterness. Various substitutes for buttermilk are noted, such as combinations of milk with lemon juice, vinegar, or yogurt, which provide acidity and moisture. Leftover biscuits freeze well, best stored airtight for up to three months, and can be reheated in the oven or microwave to restore freshness.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar
- ¾ teaspoon salt see notes
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 1 cup cheddar cheese about 4 oz, sharp
- 1 cup buttermilk see notes for substitution options, cold
- ½ cup butter melted and cooled for 5 minutes, unsalted
For the Topping:
- 2 tablespoons butter melted
- ½ teaspoon garlic powder
- ¼ teaspoon dried parsley
Instructions
- Preheat oven to 450 degrees.
- In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne pepper. Stir in the cheddar cheese and set aside.
- In a separate bowl, mix the buttermilk and melted butter together until small lumps form.
- Add the buttermilk to the large bowl with the flour and mix until a dough has formed and the ingredients are no longer dry. Do not overmix.
- Lightly grease a ¼ cup and scoop out the dough with it. Place on a light colored, lightly greased baking sheet, leaving slightly more than an inch between each. You should have 10 total.
- Bake for about 12 minutes, until they are golden brown.
- While the biscuits are baking, combine melted butter, garlic powder, and parsley. Brush the tops of the biscuits when they come out of the oven and serve immediately.
Notes
- Use non-iodized salt to avoid bitter flavors in baking; table salt works if needed.
- Measure flour by spooning into the cup and leveling with a knife for accuracy.
- Buttermilk substitutes include milk with lemon juice, vinegar, or yogurt, left to sit until curdled.
- Leftover biscuits freeze well for up to three months; reheat wrapped in foil in a 300°F oven or briefly in the microwave.
- Store refrigerated biscuits for 3-4 days and warm in a 350°F oven before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10biscuits
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 347mg | 14% |
| Potassium | 151mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 530IU | 11% |
| Calcium | 150mg | 15% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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