Classic Cheddar Bay Biscuits Recipe
Classic Cheddar Bay Biscuits are tender, cheesy biscuits made with sharp cheddar, buttermilk, cold butter, garlic seasoning, and a warm garlic parsley butter topping.
Print
Pin
Servings: 18
Ingredients
For the Biscuits
- 3 cups all-purpose flour spooned and leveled
- 1 tbsp granulated sugar
- 1 tbsp plus 1 tsp baking powder
- 3/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- 1/2 cup cold butter cut into chunks
- 1 cup buttermilk or whole milk
- 1 large egg
- 2 cups packed sharp cheddar cheese about 8 oz, freshly grated and chilled
For the Garlic Butter Topping
- 1/4 cup butter melted
- 1 garlic clove smashed and minced
- 1 tbsp fresh parsley chopped
Instructions
- Preheat the oven to 425°F.
- Grate the sharp cheddar cheese until you have 2 cups packed, approximately 8 oz.
- Place the grated cheese in the refrigerator to keep it cold while preparing the biscuit dough.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, garlic powder, cayenne pepper, and kosher salt.
- Add the cold butter chunks to the dry ingredients.
- Using a pastry cutter or fork, cut the butter into the flour mixture until the butter is distributed and pea-size pieces remain.
- In a glass measuring cup or small bowl, combine the buttermilk and egg.
- Whisk until the egg is fully incorporated into the buttermilk.
- Pour the buttermilk mixture over the dry ingredients.
- Stir gently with a rubber spatula until the dough begins to come together.
- Add the chilled shredded cheddar cheese.
- Stir until the cheese is evenly distributed throughout the dough.
- If the dough becomes difficult to mix with a spatula, lightly flour your hands and gently bring the dough together.
- Do not overmix or over-knead the dough.
- For drop biscuits, scoop portions of dough directly onto a prepared baking sheet or baking pan and proceed with brushing and baking.
- For rolled biscuits, lightly flour a clean work surface.
- Transfer the dough to the floured surface.
- Gently knead the dough a few times only until it forms a cohesive ball.
- Using a rolling pin, roll the dough into a large rectangle, approximately 12 x 16 inches.
- Fold the short sides of the dough over the center in thirds, as if folding a business letter.
- Turn the dough over so the seam is on the bottom.
- Pat or roll the dough again until it is approximately 1 inch thick.
- Using a 2 1/2-inch biscuit cutter, cut the dough into biscuits.
- Press the cutter straight down without twisting to help the biscuits rise properly.
- Gently gather any scraps, pat them together, and cut additional biscuits if needed.
- Place the biscuits close together so they are touching in a 9 x 13-inch baking pan or in the center of a baking sheet.
- Brush the tops of the biscuits lightly with buttermilk, milk, cream, or half-and-half.
- Bake for 15 to 18 minutes, or until the biscuit edges are golden brown and the centers are baked through.
- If needed, insert a toothpick into the center of a biscuit to check doneness. It should come out without wet batter.
- While the biscuits bake, prepare the garlic butter topping.
- In a small bowl, combine the melted butter, minced garlic, and chopped parsley.
- Remove the biscuits from the oven.
- Immediately brush the hot biscuits generously with the garlic butter topping.
- Serve warm.
Notes
To make this Classic Cheddar Bay Biscuits Recipe gluten free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend.
Choose a gluten-free flour blend designed for biscuits or baking, preferably one that contains xanthan gum for better structure.
Verify that the baking powder, garlic powder, cayenne pepper, kosher salt, butter, buttermilk, egg, cheddar cheese, garlic, and parsley are labeled gluten free.
Use gluten-free flour or cornstarch for dusting the work surface when rolling out the dough.
Handle the dough gently, as gluten-free biscuit dough may be more delicate than traditional dough.
Use clean bowls, measuring tools, pastry cutters, rolling pins, biscuit cutters, baking pans, and brushes that have not touched wheat flour or gluten-containing foods.
If preparing this recipe for someone with celiac disease, avoid shared flour containers, shared baking surfaces, and any ingredients processed on shared equipment without gluten-free labeling.