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Cheddar Bay Biscuits
5 from 111 votes

Cheddar Bay Biscuits

Cheddar Bay Biscuits combine all-purpose flour, cornstarch, baking powder and soda, seasoned with salt and garlic powder, with cold chunks of butter and shredded cheddar cheese. The dough is mixed until just combined, then shaped into rustic spoonful mounds and baked until golden. A melted butter topping infused with garlic powder and fresh parsley finishes them off with rich flavor and appealing color.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 337

% 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.