Cheddar Bay Biscuits

5 from 3 votes

Cheesy, fluffy, garlic biscuits perfect for serving with soups and stews. Leftover biscuits make great sandwiches with turkey or your favorite deli meats and cheese.

Prep Time15

Cook Time20

chilling15

Total Time50

Course: Bread, Brunch, Dinner

Cuisine: American

Keyword: biscuits, garlic bread

Servings:

Calories: 226kcal

Author: Tricia

Ingredients

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

Instructions

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.

Notes

Freeze for baking later: Form all the biscuits and put the pan in the freezer. If baking within a few hours there’s no need to cover the biscuits. Once the biscuits are completely frozen, remove to an airtight container or zipper bag for baking later. Frozen biscuits will keep for up to one month.

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