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Cheddar Bay Biscuits made with buttermilk and cheddar cheese. Theses biscuits are even better than Red Lobsters version. Brushed with garlic butter when they’re fresh out of the oven, they are just soirresistible! And you don’t even have to go to Red Lobster for them anymore!
Ya’ll we’re just over a week away from Thanksgiving!
And it’s my responsibility to make sure that you have some deliciously cheesy cheddar bay biscuits for your T-day spread. These are another staple at my Thanksgiving table. I refuse to celebrate without these cheesy biscuits on my table. I mean, if a girl can’t have cheese in her biscuits on the national holiday known for food comas, when can she?
I’m very excited about today’s recipe. I think it’s obvious. I’ve been dreaming about these Red Lobster biscuits for the past few weeks now. I wouldn’t allow myself to have them until now because I’ve been known to devour all 12 of them. by. myself. But today i’m bringing these cheesy biscuits to the blog.
Anddon’t worry, I didn’t eat them all.
The base for this recipe is my quick and easy homemade baking mix. I used to make these biscuits with Bisquick. That was until I turned over the box and read the ingredients, one fine day. After that, i’ve been making these from scratch. Which takes a total of30 seconds longer than making these cheddar bay biscuits from Bisquick mix.
As a bonafide biscuit love, i’ve tried several recipes and methods for these quick biscuits. Oil or butter? 1 teaspoon of garlic or two? Fresh parsley or dried? I baked these garlicky biscuits at least 10 – 12 times before perfecting the recipe.
Today’s cheddar bay biscuits are perfect. And I can say that confidently because i’ve eaten A LOT of them that weren’t. I am going to say that my biscuits are better than Red Lobsters. Without a doubt.
All you need is one taste, i’m confident you’ll agree.
Let’s discuss a few important ingredients. First – the butter. I’ve made these biscuits with shortening, oil, and butter and the taste of these biscuits/scones was far superior with butter. We’re melting the butter for both the biscuit dough and the brushing on top so no worries about letting it sit out at room temperature for hours.
The buttermilk – very important ingrdient here. The buttermilk supplies moisture, as well as leaves the cheddar biscuits crumbs nice and tender. I love using buttermilk in my scones and biscuit recipes because it gives them such a nice homestyle flavor.
The powdered milk – yes, you read that right! I used both buttermilk + powdered milk in my biscuit recipe. The powdered milk adds so much flavor to these biscuits, making them so much better than any other recipe out there. I have yet to come across another recipe that uses it. It also gives these biscuits a tender crumb, which is an important factor to these cheesy biscuits and lastly, it gives it a nicely colored crust.
The garlic – I use granulated garlic in my biscuit recipe. A full 1/2 tablespoon of garlic powder gives these biscuits the perfect garlic punch that one expects from garlicky cheesy biscuits. You’ll love the combination of cheese, butter, and garlic in these biscuits!
Carbs. Love at first bite. ♥
Loaded with cheddar cheese and a garlic punch. There won’t be a single piece of this cheddar bay biscuit left!
Yield: 12-14 biscuits
Buttermilk Cheddar Bay Biscuits
Prep Time8 minutes
Cook Time10 minutes
Total Time18 minutes
Cheddar Bay Biscuits made with buttermilk and cheddar cheese. These biscuits are even better than Red Lobsters version. Brushed with garlic butter when they're fresh out of the oven, they are just so irresistible! And you don't even have to go to Red Lobster for them anymore!
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 2 tablespoons powdered milk (such as Carnation)
- 1 tablespoon baking powder
- 2 teaspoons garlic powder, divided
- 2 tablespoon dried or fresh parsley, divided
- 1 1/2 stick (12 tablespoons) salted butter, divided
- 1 cup buttermilk
- 2 cups shredded cheddar cheese
Instructions
- Position a rack in the center of the oven and preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone mat, set aside. Place 1 stick of butter (8 tablespoons) in a small microwave-safe bowl. Microwave the butter until it is completely melted, about 45 seconds, set aside.
- In a large mixing bowl, combine the flour, salt, granulated sugar, powdered milk, baking powder, 1 1/2 teaspoon garlic powder, and 1 tablespoon parsley flakes. Add the melted butter and the buttermilk into the dry ingredients and using a rubber spatula, fold to combine the ingredients. Add the cheese and fold into the biscuit dough until combined.
- Drop 2 tablespoons worth of dough that's been rolled into a uniform shape onto the baking sheet. Bake for 10-12 minutes or until the biscuits are golden brown on the outside. Melt the remaining 1/2 stick of butter (4 tablespoons) in a small microwave-safe bowl, about 30 seconds. Add the remaining 1/2 teaspoon of garlic powder and 1 tablespoon of parsley. Stir with a pastry brush to combine. Remove biscuits from oven when done and immediately brush with melted butter. Serve warm.
Notes
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originally published on Nov 19, 2014 (last updated Sep 12, 2021)
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29 comments on “Buttermilk Cheddar Bay Biscuits”
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Sarah — Reply
I feel like th is post is just for me! I have some extra buttermilk and we searching for recipes just last night. I cant wait to make them! Thank you!
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Marzia — Reply
I’m so glad to hear that Sarah! You’re going to love these biscuits, I just know it!
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Dan — Reply
I’m running out for powdered milk…it’s the only thing I don’t have but these are going to be awesome with our soup tonight!
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Marzia — Reply
Use what you’ve got, Dan! Even if you’ve got a tablespoon or so, it’ll still work out 🙂
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Mantitlement — Reply
Actually I don’t have any! Do you think I could try regular milk or will it be too wet?
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Marzia — Reply
Skip it all together then, it’ll still work out. I don’t suggest regular milk as it would get to too wet.
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Susan Kline — Reply
I only use unsalted butter. Think if I increase salt to 1/2 teaspoon it will be enough? Recipe sounds good and the biscuits look yummy!
Thanks,
Susan-
Marzia — Reply
Yup, ¼-½ teaspoon salt should be just fine!
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Arwen — Reply
We made these a couple days ago, and we won’t be making them again for a loooong long time because my husband and I sat at the table and ate them. All fifteen of them. Just us. It was supposed to go with soup…and the only soup that made it into us was whatever made it onto these crack biscuits!
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Marzia — Reply
Oh trust me, we get it! Glad to hear they were a hit 🙂
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Libby Cates — Reply
Have you tried freezing them?
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Marzia — Reply
I have not.
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Deana — Reply
Love these biscuits! I’m making them again for Thanksgiving tomorrow. Can the batter be pre-made and stored in the fridge for a day before baking? Thanks!
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Marzia — Reply
Hi Deana! Glad you enjoyed the cheddar bay biscuits! Unfortunately, I can’t suggest making the batter the night before. The baking powder would be activated once you add the buttermilk and the biscuits won’t rise properly the next day.
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Marvie Curry — Reply
Thank you Marzia for the different take on the Cheddar Bay Biscuits, we absolutely loved them. Also, I love you name, it is different and I should know all about that, mine is Marvie. I used to despise my name when I was growing up but now that I am old and a little wiser I love having a unique name.
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Mary Tognazzini — Reply
THERE IS ALWAYS AT LEAST ONE THING THE RECIPES CALL FOR I DON’T HAVE. I KEEP DRIED BUTTERMILK ON HAND AS WELL AS FRESH, WILL THAT WORK. I’M MAKING THESE TODAY. YUM
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Brigette Thomas — Reply
I love your responses. It’s like having a friend in the kitchen with you. Good ?about I also go low salt in my cooking. I know how to make things taste like they have salt but actually contain very little. Oh buttermilk I great for making a salad dressing and excellent for a marinade. Secret with chicken and a must with seafood. Just soak minimum 2 hrs or better even overnight.
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Cathy Bluthardt — Reply
Marzie just found your site and cannot wait to try these tonight. When I have an over supply of buttermilk, I freeze it in 1/4 and 1/2 cup portions and just pull out what I need. I am anxious to thaw out some and give this recipe a try. I’ll keep you posted on how it works.
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Ivonne McDonald — Reply
I don’ have parsley, of all things not to have…. Can I omit it or is parsley necessary?
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Marzia — Reply
You can omit it if you’d like! It does add a little flavor but it’s used more so for color here.
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Danielle — Reply
You had me until I saw powdered milk as an ingredient. Is that necessary?.. My daughter loves the biscuits from Red Lobster, and I wanted to give this recipe a try.
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Tam — Reply
Best though I don’t use sugar or powdered milk. Trader Joe’s extra sharp Wisconsin cheddar is the best cheese I’ve found for these.
I use fresh curly parsley and garlic granules.5
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lydia — Reply
why are you using powdered milk, what purpose?
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Holly — Reply
I would like to know that also.. Not something I keep on hand.
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Jody — Reply
Had to make buttermilk and used 1/2 pepperjack along with extra sharp cheddar. Sooooooo delicious. We love eating this with a slice of breakfast sausage in the middle.
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