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What to serve with cheddar bay biscuits
These biscuits are perfect served with soups, stews and meaty chili. We especially love these cheesy biscuits with a hot steaming bowl of New England Clam Chowder.
If these aren’t cheesy enough, serve them along side of a big bowl of piping hot homemade Baked Mac and Cheese.
They’re also great served with a simple bowl of Shrimp Scampi served over spaghetti.
My husband adores these made into little turkey sandwiches with a squirt of honey mustard. The cheese is already built right in!
Finally, don’t miss our favorite cheesy garlic bread made with a loaf of crusty bread from the bakery and these easy garlic knots made with store-bought pizza dough!
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Cheddar Bay Biscuits
Ingredients
For the biscuits:
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- 2 cups all-purpose flour (252g)
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 ½ teaspoons garlic powder Up to 2 teaspoons for intense garlic flavor
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne optional
- 1 teaspoon minced parsley leaves
- 4 ounces fresh grated sharp cheddar cheese
- 1 ⅓ cups heavy cream (11oz)
For topping (optional):
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- 2 tablespoons unsalted butter melted (1oz)
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- 2 teaspoons minced parsley leaves
- ¼ teaspoon garlic powder
- pinch of table salt
Instructions
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Line a large rimmed baking sheet with parchment paper; set aside.
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In a large mixing bowl whisk together the flour, baking powder, sugar, salt, garlic powder, onion powder and cayenne (if using).
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Using a rubber spatula fold in 1 teaspoon minced parsley leaves and the shredded cheddar until the cheese is distributed and coated in flour.
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Add the heavy cream and fold together until a thick dough forms. Use a light hand and do not overwork the dough. Turn the dough out on a lightly floured work surface. Pat into an 8-inch round about 3/4-inch thick. Use a sharp 2 1/4-inch biscuit cutter to cut as many rounds out as you can at first pass. Place the biscuits 1-inch apart on the prepared baking sheet. Gather the scraps and form into a 3/4-inch thick disk. Continue cutting rounds with the remaining dough.
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Place the pan of biscuits in the freezer for 15 to 20 minutes before baking. While the biscuits are in the freezer, move the oven rack to the top 1/3 position and preheat the oven to 425F.
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Bake the biscuits for 15 to 20 minutes or until golden brown. While the biscuit are baking combine the optional topping ingredients. Remove the biscuits from the oven and brush the melted garlic butter topping over the tops of each. Allow the biscuits to cool for 10 minutes then serve.
Recipe Notes
To bake frozen biscuits: No need to thaw the frozen biscuits. Simply bake as directed adding 5 minutes to the baking time.
TIPS: do not use pre-shredded cheese for this recipe.
Substitute whole milk or buttermilk for the heavy cream using these ratios: 1 cup milk or buttermilk plus 1/3 cup melted butter. Stir together and use as directed.
Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Cheesy, garlicky, fluffy and better than Red Lobster’s Biscuits
While these may not look like identical copycat Red Lobster cheddar bay biscuits, the flavor is spot-on. The cheese and garlic flavors in this recipe are front and center and impossible to miss.
Obviously we’re smitten with all biscuit recipes. From these terrific buttermilk biscuits to our herb infused biscuit topping for chicken pot pie, we know something about biscuits!
We also loaded up on seasonal fruits in these strawberry biscuit wedges and our favorite blueberry buttermilk biscuits.
Make a batch today! Bake some for dinner tonight and save a few in the freezer for later. Nothing beats a fresh baked biscuit.
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