Cheddar Bay Biscuits
Fluffy, buttery Cheddar Bay Biscuits with garlic butter topping, made right at home and taste better than Red Lobster!
Equipment
- Pastry Cutter (optional)
Ingredients
- 3 cups (375 g) All Purpose Flour
- 2 tbsp Fresh Chives, (diced)
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1/2 tsp Smoked Paprika
- 1 tbsp (13 g) Sugar
- 1 1/2 tbsp Baking Powder
- 1 1/2 tsp Kosher Salt
- 3/4 cup (168 g) Salted Butter, (cold)
- 1 1/2 cups (168 g) Sharp Cheddar Cheese, (shredded)
- 1/3 cups (84 g) Parmesan, (shredded)
- 3/4 cup + 1 tbsp (195 g) Buttermilk, (cold)
- 1 large (50 g) Egg, (cold)
Garlic Butter Topping
- 4 tbsp (56 g) Salted Butter, (melted)
- 1/2 tsp Old Bay Seasoning
- 2 cloves Garlic, (diced)
- 2 tsp Parsley, (diced)
Instructions
- In a large bowl, combine all purpose flour, diced chives, garlic powder, onion powder, smoked paprika, sugar, baking powder, and kosher salt. Whisk together. 3 cups All Purpose Flour 2 tbsp Fresh Chives 1 tbsp Garlic Powder 1 tbsp Onion Powder 1/2 tsp Smoked Paprika 1 tbsp Sugar 1 1/2 tbsp Baking Powder 1 1/2 tsp Kosher Salt
- Grate the butter with a box grater (or cut into small 1/2 inch pieces) and add it to the flour mixture. Pinch and turn the butter into the flour together until pea sized morsels form. (when you can squeeze everything together and it holds shape in your hand, you're ready to proceed) You can also use a pastry cutter or food processor to do this. 3/4 cup Salted Butter
- Then add shredded cheddar cheese and parmesan. Toss together to evenly distribute. Whisk together buttermilk and egg in a small cup and then pour into the dry ingredients. 1 1/2 cups Sharp Cheddar Cheese 1/3 cups Parmesan 3/4 cup + 1 tbsp Buttermilk 1 large Egg
- Mix together until the dough comes together - it may look shaggy/crumbly at first, but it will come together after mixing for about 1 minute. Do not add more buttermilk!
- Once the dough is combined, use a 1/4 cup measuring cup to scoop out the biscuit dough. Gently press together to form a circular shape, then place onto a baking sheet. Repeat with remaining dough.
- Freeze the dough for 30 minutes.
- Preheat the oven to 400 degrees F.
- Once preheated, bake for 18-22 minutes on the middle rack, until the tops of the biscuits are golden brown.
- Mix together the garlic butter ingredients and brush on top of the warm biscuits fresh out of the oven. 4 tbsp Salted Butter 1/2 tsp Old Bay Seasoning 2 cloves Garlic 2 tsp Parsley
Notes
- Grate your own cheese! Pre-shredded cheese contain an anti-caking agent that prevent it from melting smoothly while baking.
- Keep everything cold! Cold butter is what creates those fluffy layers, so work quickly and don’t let it warm up. It’s nice that you don’t have to bring anything to room temperature – just grab everything straight from the fridge and use it up!
- Don’t overmix the dough. Mix until just combined and smooth for tender biscuits. No need to knead the dough (haha), overmixing will make them tough.
- To reheat the biscuits, pop them onto baking sheet and place in the oven at 300°F for 5–10 minutes or until warmed through. This helps maintain their texture. You can also microwave them for 15–20 seconds, but they’ll become a little soggy.
Nutrition
Calories: 375kcal, Carbohydrates: 30g, Protein: 10g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 81mg, Sodium: 799mg, Potassium: 108mg, Fiber: 1g, Sugar: 2g, Vitamin A: 818IU, Vitamin C: 1mg, Calcium: 280mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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