These homemade cheddar bay biscuits with crispy brown edges and tender insides are flavor-packed with cheddar, garlic, and a hint of cayenne. The aroma while they are baking is out of this world.
These are one of our favorite biscuits and a cinch to make. They are just as good as Red Lobster’s biscuits and so much better than the prepackaged mix from Costco. With prep time less than 15 minutes, and cook time about 10 minutes, you can whip these up for white chicken chili, Italian sausage and tortellini soup, and marry me chicken soup.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Garlic powder: My new cooking obsession is wood-fired garlic. It lends such great flavor and aroma to these biscuits. I use Kinder’s.
- Ground cayenne pepper: Using a small amount adds so much flavor without adding much heat.
- Cheese: Sharp cheddar is traditional, but you can use regular cheddar, smoked cheddar, white cheddar, or even Pepper Jack cheese.
- Buttermilk: You can save money and make your buttermilk at home by adding 1 tablespoon of lemon juice or 1 tablespoon of white vinegar to a cup of milk and letting it sit for about 5 minutes.
- Butter: unsalted or salted will work in this recipe
- Parsley: I like to use fresh chopped but in a pinch, you can use dried parsley.
How to Make Cheddar Bay Biscuits
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
First, whisk the flour, baking powder, sugar, garlic powder, salt, and ground cayenne pepper in a large bowl. Stir in the shredded cheddar cheese. Then, stir the melted butter into the cold buttermilk. The butter will congeal some.
Add the buttermilk mixture to the flour mixture and stir just to combine. Do not overmix. Using a 3-tablespoon scoop, place the dough on a parchment paper-covered baking sheet. Leave about 2-2 1/2 inches of space between the biscuits. Bake for 10-12 minutes or until lightly browned and set.
Mix the melted butter, garlic powder, onion powder, and parsley. Brush it on the tops of the biscuits when they come out of the oven.
Preparation Tips and Storage
- Properly measure the flour by spooning it into the measuring cup and leveling it off with a table knife.
- Don’t overmix the dough. Mix just until incorporated. The dough will be relatively thick.
- Bake the biscuits promptly after mixing the wet ingredients with the dry ingredients. Leavening agents start working when the wet ingredients are added to the dry ingredients containing the leavening ingredient or ingredients.
- Store cheddar bay biscuits in an airtight container on the counter for up to 3 days or in an airtight container in the fridge for up to 5 days.
Serving Suggestions For Cheddar Bay Biscuits
- Eggs: microwave scrambled eggs, breakfast bowls, baked eggs, or sausage gravy
- Soup: loaded potato soup, lasagna soup, or stuffed pepper soup
- Chili: turkey chili, Texas chili, instant pot chili, or thick hearty chili
Frequently Asked Questions
Yes, you can. It is a great idea if you have hearty appetites, a large family, or enjoy leftovers. They are just that good.
Reheat in the microwave with a small bowl of water off to the side to add moisture to the microwave. Heat for very short intervals until warm.
First, thoroughly cool the biscuits. Place them back on the cooled baking sheet, and place the baking sheet on a flat, level surface. Once frozen, put the biscuits in a freezer-safe container or a freezer bag. Freeze for up to 2 months. This procedure allows you to remove and reheat as many biscuits as you want and put the rest back in the freezer.
More Comfort Food
Cheddar Bay Biscuits Recipe
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons granulated sugar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground cayenne pepper
- 1 cup shredded sharp cheddar cheese
- 1 cup cold buttermilk
- ½ cup unsalted butter, melted and cooled
Garlic Butter Topping
- 3 tablepsoons unsalted butter
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 teaspoons chopped fresh Italian parsley
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
- Whisk the flour, baking powder, sugar, garlic powder, salt, and ground cayenne pepper in a large bowl. Stir in the shredded cheddar cheese.
- Stir the melted butter into the cold buttermilk. The butter will congeal some.
- Add the buttermilk mixture to the flour mixture and stir just to combine. Do not overmix. Using a 3-tablespoon scoop, place the dough balls on the prepared baking sheet. Leave about 2-2 1/2 inches of space between the biscuits.
- Bake for 10-12 minutes or until lightly browned and set.
- Mix the melted butter, garlic powder, onion powder, and parsley. Brush it on the tops of the biscuits when they come out of the oven.
Notes
- Properly measure the flour by spooning it into the measuring cup and leveling it off with a table knife.
- Don’t overmix the dough. Mix just until incorporated. The dough will be relatively thick.
- Bake the biscuits promptly after mixing the wet ingredients with the dry ingredients. Leavening agents start working when the wet ingredients are added to the dry ingredients containing the leavening ingredient or ingredients.
- Store cheddar bay biscuits in an airtight container on the counter for up to 3 days or in an airtight container in the fridge for up to 5 days.
Michelle
The bay biscuits have always, always been my #1 favorite! I made these yesterday evening and they turned out so delicious.
Emily
These are some of my all-time favourite biscuits! I need to try to make these one day soon, I love them.
Beth Pierce
Thanks, Emily! Enjoy!
Sonia
These Cheddar Bay Biscuits are dangerously good! That cheesy, garlicky combo is totally my weakness. I love how easy they are to whip up too… like, why am I not making these every weekend?
Beth Pierce
I understand completely, Sonia!
Michelle
We are trying to eat out less so I’m glad I found this. I grabbed crab legs on sale and boiled them, and then made these cheddar bay biscuits. Everyone was so happy with them! Tasted just like red lobster. Thank you!
Beth Pierce
You are most welcome, Michelle! I am so glad that you liked the biscuits.
Lisa
Cheddar Bay biscuits are the best and I have yet to make them homemade. I always order them from Red Lobster or buy the box from Sam’s Club. Now I need to try making them on my own using this recipe…thanks
Beth Pierce
My pleasure, Lisa! Enjoy!
Gust
I just made these cheddar bay biscuits last night and wow—they were a huge hit with my family! The smell in the kitchen while they baked was amazing!
Catalina
Fluffy, cheesy, and buttery—what more could you want? These disappeared within minutes at dinner!
Beth Pierce
Awesome! I am so happy that everyone liked them!
Marley
I just can’t get enough of these biscuits. They are an absolutely joy to devour!
Paula
These cheddar bay biscuits were so good! The biscuits are always my favorite thing to get at Red Lobster, but the one near us closed down, thrilled to have found your recipe so I can enjoy them at home!
Beth Pierce
Thanks, Paula! So happy that you enjoyed them!
Maria
These are the best! I can eat my weight in the Cheddar Bay biscuits when we go to Red Lobster, and these might just be better!
Beth Pierce
Thanks, Maria! So glad that you liked them.