Inspired by Red Lobster's famous Cheddar Bay Biscuits, these cheesy, garlicky, herb-flecked biscuits are hard to resist. They're perfect for complementing a cozy dinner or as a standalone snack.
Note: The full instructions are provided in the recipe card below.
Preheat the oven and prepare the baking sheet.
Combine dry ingredients.
Cut in the butter.
Add cheese and buttermilk.
Shape the biscuits.
Bake.
Prepare the topping and brush on the biscuits.
Serve.
Camila's Tips
For flaky layers, use cold butter cut into small pieces. This ensures that the butter doesn't melt before baking, creating steam pockets that help the biscuits rise.
Mix the dough just until the ingredients come together. Overmixing can develop the gluten in the flour, resulting in tough biscuits.
Biscuits are done when they are golden brown on top and firm to the touch. Overbaking can dry them out, so keep an eye on them.
Inspired by Red Lobster's famous Cheddar Bay Biscuits, these cheesy, garlicky, herb-flecked biscuits are hard to resist. They're perfect for complementing a cozy dinner or as a standalone snack.For more biscuit recipes, check out our other options: Drop Biscuits, Cheddar Biscuits, Savory Biscuits, Ham and Cheese Biscuits, and Cornmeal Biscuits.
1tablespoondried parsley or finely chopped fresh parsley
Instructions
Preheat oven to 425ºF and position a rack in the middle. Line a 13x18-inch baking sheet with parchment paper.
In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, sugar, granulated onion, and granulated garlic.
Add the butter chunks. Using a pastry cutter or two knives, cut the butter into the dry ingredients until it looks like coarse sand with some pea-sized butter clumps. Alternatively, you can rub the butter into the mixture with your fingertips.
Mix in the shredded cheese. Add buttermilk and stir with a rubber spatula until the dough forms a shaggy, sticky mass. If dry, add 1-2 tablespoons more buttermilk. Avoid over-mixing.
Use a large ice cream scoop to drop the biscuits onto the prepared baking sheet. Space them evenly and do not compact or smooth them; they should be irregular in shape.
Bake for 17-20 minutes, until biscuits are lightly golden.
In a small bowl, mix melted butter, granulated onion, granulated garlic, and dried parsley. Brush this mixture over the tops of the warm biscuits.
Enjoy the biscuits warm.
Notes
How to Store & Re-Heat:To store Cheddar Bay Biscuits, use an airtight container or plastic bag at room temperature or in the fridge for up to 2 days.When reheating, bake frozen or refrigerated biscuits at 350°F (175°C) for 10-15 minutes, or microwave briefly. Avoid overheating to maintain their texture.Make Ahead & Freeze: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 them beforehand. Simply bake them for a slightly longer duration than the usual baking time.For baked biscuits, allow them to cool completely before placing them in the freezer. When ready to consume, let them thaw at room temperature. To reheat, preheat the oven to 300°F (150°C) and warm the biscuits until they reach the desired temperature.
Nutrition
Nutrition Facts
Cheddar Bay Biscuits
Amount per Serving
Calories
163
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
19
mg
6
%
Sodium
395
mg
17
%
Potassium
66
mg
2
%
Carbohydrates
20
g
7
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
220
IU
4
%
Vitamin C
0.3
mg
0
%
Calcium
136
mg
14
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
