Homemade Cheddar Bay Biscuits – the bold flavors of cheddar cheese, butter and garlic are baked to perfection in this light and airy biscuit!
These cheese biscuits only take 20 minutes to make from start to finish! And they taste even better than Red Lobster biscuits!
Are you looking for the perfect side dish to serve with dinner?
Whether you’re making rosemary chicken , chicken noodle soup or homemade tomato soup, these Cheddar Bay Biscuits will take dinner to a whole new level!
The biscuit dough is simple consisting of just a few common ingredients, which makes them perfect for a last minute recipe.
As soon as they come out of the oven they’re topped with a delicious garlic butter that make these biscuits practically melt in your mouth!
So turn your oven on and let’s bake some cheddar bay biscuits!
Cheddar Bay Biscuit Ingredients
- flour – All-purpose flour is recommended, bleached or unbleached.
- baking powder – Used as a leavening agent, make sure that you use fresh baking powder that has not expired.
- salt/pepper/garlic powder
- unsalted butter – Salted butter can be used, adjust salt accordingly.
- half & half – Can be substituted with 3 tablespoons of milk plus 3 tablespoons of heavy cream.
How to Make Cheddar Bay Biscuits
- Preheat your oven to 425 degrees. In a medium sized mixing bowl, whisk the dry ingredients together and stir in the shredded cheddar cheese.
- Add the melted butter and half & half to the dry ingredients and stir to combine.
- Use a butter knife to divide the dough into 6 equal portions.
- Use your hands to shape each portion into a disk and arrange 2 inches apart on a parchment lined baking sheet.
- Bake for 11-12 minutes or until light golden brown. Remove the tray from the oven and brush the top of each biscuit with the garlic butter topping.
How to Store Biscuits
Biscuits can be stored at room temperature for up 3 days in an air-tight container.
To freeze, individually wrap each baked biscuit in plastic wrap. Place inside of a freezer-safe container or freezer bag for up to 1 month.
Cheddar Bay Biscuits can be reheated in the microwave for 20 seconds or in the oven at 350 degrees for 5-6 minutes.
According to the Pioneer Woman, unbaked biscuit dough can be frozen up to 2 months. Portion out the dough and arrange in a single layer on a baking sheet making sure they don’t touch. Place in the freezer for several hours. Once frozen, remove and transfer the dough to a freezer safe bag.
When ready to bake, preheat oven to 425 degrees and bake for 16-17 minutes. No need to thaw first!
What to serve with Cheddar Bay Biscuits
These biscuits go great with just about any savory dish. They are delicious dipped in soup, served at breakfast with scrambled eggs or as a side for air fryer chicken!
Did you make this Red Lobster Cheddar Bay Biscuits recipe? Let me know how it turned out by ★★★★★ RATING this recipe and leave a comment below!!
Cheddar Bay Biscuits
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
- Pastry Brush
Ingredients
- 1 cup all-purpose flour (120g)
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter (56g) cold, cut into small cubes
- 6 tablespoons half and half
- 2 oz. cheddar cheese shredded
Garlic Butter Topping
- 3 tablespoons unsalted butter melted
- 1 teaspoon fresh parsley chopped
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 425°. In a large mixing bowl, whisk together the flour, baking powder, garlic powder, salt and pepper. Stir in the shredded cheese.
- Add the melted butter and half and half to the dry ingredients and stir until well combined.
- Divide the dough into 6 portions, shape each one into a disk and arrange them on a parchment lined baking sheet 2 inches apart.
- Bake for 11-12 minutes or until puffed and light golden brown.
- Combine the garlic butter ingredients in a small bowl and brush the top of the biscuits while they are still hot.
Notes
- Salted butter can be used, adjust salt to 1/4 teaspoon.
- Half and half can be substituted with 3 tablespoons milk and 3 tablespoons heavy cream.
- Store at room temperature for up 3 days in an air-tight container.
- To freeze, individually wrap each baked biscuit in plastic wrap. Place inside of a freezer-safe container or freezer bag for up to 1 month.
- Biscuits can be reheated in the microwave for 20 seconds or in the oven at 350 degrees for 5-6 minutes.
- Unbaked biscuit dough can be frozen up to 2 months. Portion out the dough and arrange in a single layer on a baking sheet making sure they don't touch. Place in the freezer for several hours. Once frozen, remove and transfer the dough to a freezer safe bag. When ready to bake, preheat oven to 425 degrees and bake for 15-16 minutes. No need to thaw first!
Julie says
So easy and so good! We made breakfast biscuits with them. Put eggs, sausage patty and more cheese. Yum!
Amy Duska says
That’s sound amazing! 🙂
Nicole says
We had these with soup, perfect! I never knew these are so easy to make 🙂 Thanks for the recipe!
Amy Duska says
Hi Nicole, so glad you liked them 🙂
Dawn says
I absolutely love how easy these are to make. They were a huge hit!
Amy Duska says
We love them too! 🙂
Charlie says
I love these. Can I use pepper jack cheese instead of cheddar?
Amy Duska says
Hi Charlie! Yes you can, that would be really good 🙂