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Fluffy, cheesy, garlic Cheddar Bay Biscuit recipe
Savory cheddar bay biscuits with incredible flavor and texture
If you’re a biscuit fanatic like me, you’re going to LOVE these cheesy, fluffy, intensely flavored garlic cheddar bay biscuits.
While these are not an exact copycat to the famous Red Lobster drop biscuits, I happen to think they taste even better.
Red Lobster’s drop biscuits are made like Bisquick mix biscuits by mounding spoonfuls of dough onto a baking sheet. Our biscuits are cut-out using a biscuit cutter, however that doesn’t mean they’re more difficult to make.
The dough for these little gems is a little thicker than drop biscuit dough but the end results are equally fantastic.
These biscuits are light and fluffy and bake up to a gorgeous golden brown. The cheddar melts into lovely pools of cheesy goodness you won’t soon forget.
As written this recipe produces cheesy biscuits with great garlic flavor. However, you can increase the garlic powder slightly for a more intense flavor if desired.
We love them both ways and can’t get enough of these moan-worthy bites of heaven!
Overview of ingredients:
For the biscuit dough:
- all-purpose flour
- baking powder
- granulated sugar
- table salt
- garlic powder or granulated garlic – use 1 and 1/2 teaspoons garlic powder or up to 2 teaspoons for a more intense flavor.
- onion powder
- cayenne pepper (optional but highly recommended to add a nice bite of warm heat)
- minced fresh parsley leaves
- fresh good quality grated sharp cheddar cheese – do not use pre-shredded, packaged cheese
- heavy cream or heavy whipping cream
For the topping (optional):
- a few tablespoons of melted unsalted butter for brushing on top of baked biscuits
- minced fresh parsley leaves
- garlic powder
- pinch of table salt or Old Bay seasoning
Overview: How to make Cheddar Bay Biscuits
Line a large baking sheet with parchment paper and set aside.
1. Make the biscuit dough:
Whisk together the dry ingredients in a large bowl. Fold in the minced parsley leaves and shredded cheese stir until all cheese is coated in flour.
Using a rubber spatula fold in the cream until a cohesive, firm dough forms.
Scoop the dough out onto a lightly floured clean work surface.
Pat and press the dough into an 8-inch round about 3/4-inches thick. Using a 2-1/4 inch sharp biscuit cutter, cut out as many rounds as you can at first pass.
Place the biscuits 1-inch apart on the parchment lined baking sheet.
Gather all dough scraps and form into a 3/4-inch thick disk. Continue cutting out rounds with the remaining dough.
2. Freeze for a few minutes before baking:
Place the pan of biscuits in the freezer for 15 to 20 minutes.
While the biscuits are chilling, preheat the oven to 425 degrees F and move the oven rack to the upper 1/3 position.
3. Bake the biscuits:
Bake the biscuits for about 18 minutes or until golden brown. While the biscuits are baking combine the optional topping ingredients.
Remove the biscuits from the oven and immediately brush with the melted butter mixture. Allow the biscuits to rest for a few minutes, then serve.
Make ahead and freeze for later
To make ahead and freeze for baking later, form all biscuits and place on a parchment lined baking sheet. If baking within a few hours there’s no need to cover the pan.
For longer storage freeze until the biscuits are frozen solid, about 3 hours. Transfer to an airtight container or zipper bag and freeze until needed.
Frozen biscuits will keep for about 30 days.
To bake frozen biscuits:
There’s no need to thaw the biscuits before baking. Simply place on a baking sheet and bake according to the directions adding about 5 minutes to the baking time.
Fully baked biscuits will keep at room temperature for up to 2 days. For longer storage refrigerate the biscuits for up to 5 days and rewarm in the microwave.
Follow the instructions for cutting out the biscuits. However instead of placing the biscuits on a parchment lined baking sheet, you can bake these all in one large skillet with sides touching.
This method will produce a slightly softer sided biscuit if preferred.
We usually bake these spread out on a baking pan as you see here. Either way is fine and both methods come out great.
Make sure the biscuits in the center of the skillet are baked through before serving.
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
For the biscuits:
- 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):
- 2 tablespoons unsalted butter melted (1oz)
- 2 teaspoons minced parsley leaves
- ¼ teaspoon garlic powder
- pinch of table salt
- Line a large rimmed baking sheet with parchment paper; set aside.
- In a large mixing bowl whisk together the flour, baking powder, sugar, salt, garlic powder, onion powder and cayenne (if using).
- Using a rubber spatula fold in 1 teaspoon minced parsley leaves and the shredded cheddar until the cheese is distributed and coated in flour.
- 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.
- 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.
- 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.
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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