Cheddar Bay Biscuits
User Reviews
5
Cheddar Bay Biscuits
Description
Cheddar Bay Biscuits are made by whisking dry ingredients including flour, cornstarch, baking powder, baking soda, salt, and garlic powder. Cold, unsalted butter is cut into the flour mixture until coarse and sandy with pea-sized lumps remaining. Shredded cheddar cheese and buttermilk are then stirred in to form a soft, sticky dough. The dough is scooped by spoonfuls onto a parchment-lined baking sheet without shaping the tops smooth, to create a rustic look.
They bake at a high temperature until golden brown and are immediately brushed with a melted butter mixture flavored with garlic powder and fresh parsley. This delivers a soft, flaky texture inside with a crisp, flavorful surface. The cheddar cheese results in a cheesy bite and a subtle garlic note compliments the buttery biscuit base.
These biscuits work well as a savory side to soups, salads, or seafood dishes. The topping adds moisture and color to the baked biscuits, making them visually appealing as well as tasty.
Ingredients
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 butter cut into ½-inch chunks, unsalted, cold, 1 stick
- 1 cup cheddar cheese thickly shredded
- 1 cup buttermilk see note
For the Topping
- 3 tablespoons butter melted, unsalted
- ¼ teaspoon garlic powder
- 1 tablespoon parsley finely chopped, fresh
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
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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