Classic Cheddar Bay Biscuits – Looking for a delicious bread recipe? Try this Classic Cheddar Bay Biscuits recipe. With sharp cheddar cheese, garlic, and a hint of cayenne. These biscuits are perfect. For any meal.
The first time I made these Classic Cheddar Bay Biscuits. It was a chilly Sunday morning. My husband. An avid cheddar lover. And our little one. Were still snuggled in bed. The aroma of freshly baked biscuits. Filled the house. And as soon as they tasted the warm, cheesy goodness. I knew this recipe was a winner. Now, it’s a beloved staple in our home. Especially on lazy weekend mornings.
What makes this Classic Cheddar Bay Biscuits truly special?
These biscuits are incredibly flaky. And cheesy. With a hint of garlic. And a subtle kick from the cayenne pepper. The combination of cold shredded cheddar. And a perfectly buttery, golden-brown crust. Makes them irresistibly delicious. Plus, the garlic butter topping. Adds an extra layer of flavor. That takes these biscuits. To the next level.
What You Need To Make This Classic Cheddar Bay Biscuits Recipe?
All-purpose flour: The foundation of our biscuits. Giving them structure. And that classic fluffy texture. Make sure to spoon. And level it for accurate measurement.
Granulated sugar: Adds a hint of sweetness. To balance the savory flavors.
Baking powder: Our key leavening agent. Ensuring the biscuits rise beautifully.
Garlic powder: Infuses a subtle yet irresistible garlic flavor.
Cayenne pepper: Just a touch. For a gentle heat. That complements the cheddar perfectly.
Kosher salt: Essential for enhancing all the other flavors.
Butter: Use it cold. To create those delicious flaky layers.
Buttermilk: Adds tanginess and moisture. Making the biscuits tender.
Egg: Helps bind the dough. And adds richness.
Sharp cheddar cheese: The star of the show. Providing a sharp, cheesy bite. In every mouthful.
Garlic butter topping: A savory mix of melted butter, fresh garlic, and parsley. Brushed on for a final burst of flavor.
Steps To Make Classic Cheddar Bay Biscuits:
Step 1: Preheat your oven to 425°F.
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Step 2: Grate the cheddar cheese. Pack it into 2 cups. And refrigerate.
Step 3: Whisk together flour, sugar, baking powder, garlic powder, cayenne pepper, and salt in a large bowl.
Step 4: Cut cold butter into chunks. And use a pastry cutter to integrate it. Until pea-sized pieces remain.
Step 5: Whisk buttermilk and egg in a measuring cup. Then pour into the dry mix. Stir gently with a spatula.
Step 6: Add cold shredded cheddar. And mix. Knead with floured hands if needed.
Step 7: For drop biscuits. Scoop dough onto a prepared baking sheet. For rolled biscuits. Roll dough on a floured surface. Into a 12×16-inch rectangle. Fold into thirds, turn seam side down. And roll out to 1 inch thick. Cut with a 2.5-inch biscuit cutter.
Step 8: Place biscuits close together on a 9×13-inch pan or baking sheet. Brush with buttermilk.
Step 9: Bake for 15-18 minutes. Until golden brown. Brush with melted butter. Halfway through for extra browning.
Step 10: Make the garlic butter topping by melting the butter. And mixing in parsley and garlic. Brush on biscuits immediately after baking.
Tip:
For the flakiest biscuits. Ensure all your ingredients are as cold as possible. Before you start mixing. This includes the butter and buttermilk. And even the cheese. Cold ingredients help to create steam during baking. Which results in those coveted flaky layers. Additionally, when incorporating the butter into the dry ingredients. Leave some pieces as large as peas. These butter pockets will melt during baking. Creating air pockets. And contributing to the biscuit’s flaky texture. Finally, resist the urge to overwork the dough. Mix until just combined. And handle it as little as possible. To keep the biscuits light. And tender.
Frequently Asked Questions:
Can I use pre-shredded cheese?
For the best texture and flavor. I recommend grating your own cheese. Pre-shredded cheese often contains anti-caking agents. That can affect the biscuits’ texture.
Can I make these biscuits ahead of time?
Absolutely! You can freeze the unbaked biscuits. And bake them straight from the freezer. Just brush with buttermilk. And add a few extra minutes to the baking time.
What if I don’t have a pastry cutter?
No problem! You can use two forks. Or even your fingers. To incorporate the butter into the flour mixture.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Classic Cheddar Bay Biscuits
Ingredients
- 3 c all-purpose flour spooned and leveled
- 1 tbsp granulated sugar
- 1 tbsp + 1 tsp baking powder
- 3/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- 1/2 c butter cold (1 stick)
- 1 c buttermilk or whole milk
- 1 large egg
- 2 c packed sharp cheddar cheese 8 oz
For the garlic butter topping:
- 1/4 c butter melted (half stick)
- 1 clove garlic smashed and minced
- 1 tbsp fresh parsley chopped
Instructions
- Preheat oven to 425°F. Grease a muffin tin or baking sheet.
- Grate cheddar cheese and refrigerate.
- Whisk together flour, sugar, baking powder, garlic powder, cayenne pepper, and salt.
- Cut in cold butter until pea-sized pieces form.
- Whisk buttermilk and egg, then add to dry ingredients. Stir gently.
- Mix in cold grated cheddar cheese.
- Drop dough onto a prepared baking sheet or roll. And cut into biscuits.
- Brush with buttermilk. And bake for 15-18 minutes. Until golden brown.
- Brush with melted garlic butter immediately after baking.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
