Cheddar Bay Biscuits Recipe

Cheddar Bay Biscuits Recipe tastes buttery, cheesy, garlicky, and a little herby, with a tender crumb and crispy golden edges that make it hard to stop at two. This recipe works for busy weeknights, potlucks, or holidays and takes about 30 minutes from start to finish. I still remember burning my tongue on a biscuit straight off the sheet pan because patience never stood a chance against that smell.

Why Cheddar Bay Biscuits Recipe Is Worth It

You mix the dough in one bowl, drop it on a sheet pan, and pull bakery-level biscuits out of your oven in under half an hour. No yeast, no long chilling, and no fancy shaping, just fluffy cheesy biscuits that taste like a restaurant basket at home.

The Cheddar Bay Biscuits Recipe uses basic pantry ingredients, so you probably own most of them already. You control the cheese, the garlic, and the butter, which means you dial the flavor up or down for kids, spice lovers, or that one friend who thinks garlic counts as a vegetable.

“These Cheddar Bay Biscuits disappear faster than anything else on my dinner table, and my family starts hovering near the oven as soon as they smell the garlic butter. ★★★★★”

Ingredients You Need

Dry ingredients

• 2 cups all-purpose flour (scoop and level so the biscuits stay tender)
• 1 tablespoon baking powder (fresh, not the can from three apartments ago)
• 1 teaspoon granulated sugar
• 1 teaspoon fine sea salt
• ½ teaspoon garlic powder (use granulated garlic if you prefer a coarser texture)
• ½ teaspoon onion powder (optional, but it adds a nice savory note)
• ¼ teaspoon smoked paprika or sweet paprika (optional, for color and a hint of flavor)

Cheese and mix-ins

• 1½ cups shredded sharp cheddar cheese
  • I like extra-sharp cheddar for bold flavor.
  • Pre-shredded cheese works and saves time, but fresh shredded melts a bit smoother.
• 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
• ¼ teaspoon crushed red pepper flakes (optional, for a gentle kick)

Wet ingredients

• 1 cup cold buttermilk
  • Use whole buttermilk if you can; it adds richer flavor.
  • Substitute: 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar, rest 5 minutes.
• ½ cup (1 stick) unsalted butter, melted and slightly cooled, divided
  • Use 6 tablespoons in the dough and reserve 2 tablespoons for brushing.
  • If you only own salted butter, reduce the salt in the dry mix by about ¼ teaspoon.

Garlic butter topping

• Reserved 2 tablespoons melted butter (from above)
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley or 1 teaspoon fresh chopped parsley
• Pinch of salt, to taste
• Optional tiny squeeze of lemon juice for brightness

Equipment

• Large mixing bowl
• Medium bowl or measuring cup for wet ingredients
• Whisk and silicone spatula or wooden spoon
• Measuring cups and spoons
• Sheet pan (line with parchment paper for easy cleanup)
• Cookie scoop or two spoons for dropping dough
• Pastry brush or spoon for the garlic butter

Quick Tips & substitutions

• Use cold buttermilk and slightly cooled melted butter so the fat stays a bit thick and the biscuits rise higher.
• Line the sheet pan with parchment so the Cheddar Bay Biscuits release easily and brown evenly.
• Stir the dough gently and stop as soon as the flour disappears; overmixing makes tough biscuits.
• Swap cheddar with Colby Jack, pepper jack, or a blend if you want a different cheese profile.
• Use dried parsley and garlic powder if you do not own fresh herbs or fresh garlic.
• Make a quick buttermilk by mixing milk with lemon juice or vinegar and letting it sit for 5–10 minutes.
• Scoop the dough with a cookie scoop for evenly sized biscuits that bake at the same rate.
• Double the recipe and freeze unbaked scoops on a tray, then store them in a bag so you bake biscuits straight from the freezer.

How to Make Cheddar Bay Biscuits Recipe

Mix the dry ingredients

1. Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
2. Add flour, baking powder, sugar, salt, garlic powder, onion powder, and paprika to a large bowl.
3. Whisk everything together so the baking powder and seasonings spread evenly through the flour.

Add the cheese and herbs

1. Toss the shredded cheddar into the flour mixture.
2. Add parsley and red pepper flakes if you use them.
3. Stir until the cheese and herbs coat with flour and no big clumps remain.

Combine the wet ingredients

1. In a separate bowl or large measuring cup, pour in the buttermilk.
2. Melt the butter in the microwave or on the stove, then let it cool for a minute so it does not scorch the buttermilk.
3. Stir 6 tablespoons of the melted butter into the buttermilk and set aside the remaining 2 tablespoons for brushing later.

Bring the dough together

1. Pour the buttermilk-butter mixture into the bowl with the flour and cheese.
2. Use a spatula to fold the mixture gently until it forms a thick, shaggy dough.
3. Scrape the bottom and sides of the bowl so no dry pockets of flour hide underneath.

Portion the biscuits

1. Use a cookie scoop or two spoons to drop mounds of dough onto the lined sheet pan.
2. Space the scoops about 2 inches apart so the biscuits have room to puff and spread.
3. Aim for 10–12 biscuits, depending on how large you scoop them.

Bake to golden perfection

1. Slide the sheet pan into the preheated oven.
2. Bake the Cheddar Bay Biscuits for 12–15 minutes, until the tops look golden and the edges crisp slightly.
3. Check the bottoms by lifting one biscuit; they should look lightly browned, not pale.

Mix the garlic butter topping

1. While the biscuits bake, stir garlic powder, parsley, and a pinch of salt into the reserved 2 tablespoons melted butter.
2. Add a tiny squeeze of lemon juice if you want a subtle tang that brightens the flavor.
3. Keep the mixture nearby so you brush the biscuits as soon as they come out of the oven.

Brush and serve

1. Pull the sheet pan from the oven and set it on a heat-safe surface.
2. Immediately brush each hot biscuit generously with the garlic butter mixture.
3. Serve the Cheddar Bay Biscuits warm, and try not to burn your mouth like I always do when I “test” one right away.

Recipe Variations

• Gluten-free version

  • Use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum.
  • Add an extra tablespoon of buttermilk if the dough feels dry.

• Vegan version

  • Swap butter with vegan butter sticks and use unsweetened plant milk plus a splash of vinegar in place of buttermilk.
  • Use a dairy-free shredded cheddar-style cheese.

• Low-carb tweaks

  • Use a fine almond flour and a bit of coconut flour, then add an extra egg to help bind the dough.
  • Expect a denser biscuit, but the garlic and cheese still taste amazing.

• Extra cheesy

  • Add ½ cup more cheddar and sprinkle a little on top of each biscuit before baking.

• Herb-loaded

  • Stir in chopped chives, green onions, or a bit of thyme for more savory flavor.

• Spicy version

  • Use pepper jack cheese and add extra red pepper flakes or a pinch of cayenne.

Ways to Serve Cheddar Bay Biscuits Recipe

• Serve warm alongside grilled chicken, steak, or roasted vegetables.
• Pair with a big bowl of tomato soup, chowder, or chili.
• Split and stuff with scrambled eggs and cheese for a quick breakfast sandwich.
• Use as a base for mini sliders with pulled chicken or turkey.
• Serve on a brunch board with jam, honey, and soft butter.

Storage Success

Let the Cheddar Bay Biscuits cool completely, then store them in an airtight container at room temperature for up to 2 days. Move them to the fridge after that and keep them for another 2–3 days. Reheat them in a 325°F oven or toaster oven for 5–8 minutes so they crisp back up and taste freshly baked. Freeze cooled biscuits in a freezer bag for up to 2 months and warm them straight from frozen in the oven until hot in the center.

Cheddar Bay Biscuits Recipe

Cheddar Bay Biscuits are tender, cheesy drop biscuits brushed with a garlicky butter topping, perfect as a side for dinner.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12

Course: Drinner

Cuisine: American

Ingredients

  

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon granulated sugar
• 3/4 teaspoon fine salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1 1/4 cups buttermilk, cold
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tablespoons chopped fresh parsley

• 4 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley

Instructions

 

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder, and onion powder (if using).
3. Add the cold cubed butter to the dry ingredients. Cut the butter into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Stir in the shredded cheddar cheese and parsley until evenly distributed.
5. Pour in the cold buttermilk and gently fold with a spatula just until the dough comes together. Do not overmix; the dough will be thick and slightly sticky.

1. Using a large spoon or a 1/4-cup scoop, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. You should get about 12 biscuits.
2. Bake for 12–15 minutes, or until the biscuits are puffed and the tops are lightly golden brown.

1. While the biscuits bake, stir together the melted butter, garlic powder, salt, and parsley in a small bowl.
2. Remove the biscuits from the oven and immediately brush the tops generously with the garlic butter mixture.
3. Let the biscuits cool for a few minutes on the baking sheet, then serve warm.

Notes

Nutrition Information
Approximate per 1 biscuit (1 of 12): 210 calories; fat 13 g; saturated fat 8 g; carbohydrates 18 g; fiber 1 g; sugars 1 g; protein 5 g; sodium 350 mg. Values will vary based on specific ingredients, brands, and portion sizes.