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Cheddar Bay Biscuits

These Cheddar Bay Biscuits are easy to make from scratch or with Bisquick mix! With plenty of buttermilk substitution options, you’ll always be stocked up with what you need to make these warm and flavorful biscuits.

Be sure to serve these with my delicious Tomato Soup recipe.

A white plate with a pile of Cheddar Bay Biscuits with parsley on top.

In all of the years that I’ve been making these biscuits, I have yet to mess them up once. (And I’m no expert when it comes to baking.)- So if I can do it, you can definitely do it.

The best part is that they only take 20 minutes from start to finish. –That’s the maximum amount of time that I am able to wait to eat a warm biscuit anyway, so it’s perfect.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Combine dry ingredients in one bowl, and wet ingredients in another.

Making the dough for Cheddar Bay Biscuits with wet and dry ingredients.

Mix until just combined, don’t overmix. Use a lightly greased 1/4-cup to scoop out the dough and place on a lightly greased light baking sheet.

A bowl of cheddar bay biscuit dough next to a baking sheet of unbaked biscuits.

Bake for 12 minutes. Brush with melted butter/parsley/garlic powder. Bake for a few more minutes if desired, to brown the top more. Serve with your favorite soup!

Cheddar Bay Biscuits on a baking sheet and in a basket with a cloth.

Make-Ahead Method

The leavening agents in this recipe start doing their job as soon as they come in contact with liquid. The longer they sit with the liquid before being baked, the less effective they become. Therefore you can’t mix all of this dough together ahead of time. I suggest the following:

  • Combine the dry ingredients together in advance. When you’re ready to bake, proceed in mixing the wet ingredients and forming the dough.

Using Bisquick:

  • If you have Bisquick on hand, you can skip a few ingredients and still bake these delicious cheddar bay biscuits. See the notes section in the recipe card at the bottom of this post for quantities and instructions.

Buttermilk Substitutes

  • 4 tablespoons milk + enough sour cream to make a cup.
  • 2 tablespoons milk + enough plain yogurt to make a cup.
  • 1 tablespoon white vinegar + enough milk to make a cup. Let sit for 5-10 minutes.
  • 1 tablespoon lemon juice + enough milk to make a cup. Let sit for 10 minutes. It’ll look curdled. Stir to combine.

Do Cheddar Bay Biscuits Need to Be Refrigerated?

  • Refrigerated biscuits taste better when reheated in the microwave because they retain more moisture, but they can also be stored in an airtight container at room temperature for 3 days.

Freezing Instructions

  • To freeze leftover biscuits, make sure they’re completely cool, and place them in an airtight container. They’re best if used within 3 months. 

Reheating

Refrigerated Biscuits

  • Oven: Wrap them in foil and bake for about 7 minutes in a 350° F oven, until warmed through.
  • Microwave: Wet a paper towel and squeeze the water out well. Wrap it around a biscuit and place it in a microwave-safe container. Set a lid on top but don’t seal it shut. Set the power level to 50% and heat for 50 seconds.

Frozen Biscuits:

  • Oven: Wrap them in foil and bake in a 300 degree oven for 20 minutes.
  • Microwave: Wet a paper towel and squeeze the water out well. Wrap it around a biscuit and place it in a microwave-safe container. Set a lid on top but don’t seal it shut. Set the power level to 50% and heat for 2 minutes. Perfection. 

What to Serve With Cheddar Bay Biscuits

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Cheddar Bay Biscuits

4.98 from 34 ratings
These Cheddar Bay Biscuits are easy to make from scratch or with Bisquick mix! This makes an easy side dish recipe that needs just 12 minutes of baking time!

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon granulated sugar
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 1 cup sharp cheddar cheese, about 4 oz.
  • 1 cup cold buttermilk, see notes for substitution options
  • ½ cup unsalted butter, melted and cooled for 5 minutes

For the Topping:

  • 2 tablespoons melted butter
  • ½ teaspoon garlic powder
  • ¼ teaspoon dry parsley

Instructions

  • Preheat oven to 450 degrees.
  • In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne pepper. Stir in the cheddar cheese and set aside.
  • In a separate bowl, mix the buttermilk and melted butter together until small lumps form.
  • Add the buttermilk to the large bowl with the flour and mix until a dough has formed and the ingredients are no longer dry. Do not overmix.
  • Lightly grease a ¼ cup and scoop out the dough with it. Place on a baking sheet, leaving slightly more than an inch between each. You should have 10 total.
  • Bake for about 12 minutes, until they are golden brown.
  • While the biscuits are baking, combine melted butter, garlic powder, and parsley. Brush the tops of the biscuits when they come out of the oven and serve immediately.

Notes

Measuring Flour:
  • To properly measure the flour, take a spoon and scoop it into the measuring cup as opposed to dipping the measuring cup into the flour. Use the knife to level off the top. This is important to have an accurate measurement.
  • Alternatively, you can weigh the flour. 2 cups all-purpose flour is equal to 240 grams. Be sure to subtract the measuring cup from the weight.

Buttermilk Substitutes
  • 4 tablespoons milk + enough sour cream to make a cup.
  • 2 tablespoons milk + enough plain yogurt to make a cup.
  • 1 tablespoon white vinegar + enough milk to make a cup. Let sit for 5-10 minutes.
  • 1 tablespoon lemon juice + enough milk to make a cup. Let sit for 10 minutes. It'll look curdled. Stir to combine.

Using Bisquick:
If you have Bisquick on hand, you can combine the following ingredients instead and follow the same baking instructions. Brush melted butter, garlic powder, and parsley on after baking.
  • 2 cups Bisquick
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 2/3 cups milk
  • 1 cup shredded cheddar cheese
  • 2 tablespoons butter

Freezing:

  • To freeze leftover biscuits, make sure they're completely cool, and place them in an airtight container. They're best if used within 3 months.
  • When you are ready to reheat, remove them from the freezer and wrap them in foil.
  • Place them in a 300 degree oven for about 20 minutes. You can also microwave them for 10-25 seconds.

Storage & Reheating

  • Unless you plan on freezing leftover biscuits (as mentioned above), then these are best if stored in the refrigerator and used within 3-4 days
  • I recommend warming refrigerated biscuits for about 6 minutes in a 350 degree oven prior to enjoying leftovers. 

Nutrition

Calories: 256kcal, Carbohydrates: 21g, Protein: 6g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 44mg, Sodium: 347mg, Potassium: 151mg, Sugar: 1g, Vitamin A: 530IU, Calcium: 150mg, Iron: 1.3mg

 

Fun Fact: Why Are They Called Cheddar Bay Biscuits?

According to Red Lobster, these famous biscuits were first introduced as ‘Freshly baked, hot cheese garlic bread’. After five years the name was later changed to  Cheddar Bay Biscuits in order to “reflect the seaside atmosphere of Red Lobster restaurants.”

Moist Cheddar Biscuits with crispy tops that are brushed with a melted garlic butter mixture and ready in 20 minutes start to finish! | The Cozy Cook | #biscuits #bread #sidedish #comfortfood #copycat #redlobster

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90 comments on “Cheddar Bay Biscuits”

  1. I’m planning to make a large quantity of these biscuits (I think I need about 120) for a party I’m having at my house. Do you suggest doubling or tripling the recipe, or do I need to do 12 separate batches. Maybe it doesn’t make a difference for this recipe, but I know some suggest to follow the instructions as written and not double. I know these will be a hit at my party!

    • Hi Jamie, you can double/triple the biscuits if you have sufficient oven space and enough room to space them out on the baking sheet. You don’t need 12 separate batches 🙂

  2. Can I prep dough in advance, refrigerator overnight and bake the next day?

    • Hi Amber, here are the make ahead instructions from the post, enjoy!

      Make-Ahead Method

      The leavening agents in this recipe start doing their job as soon as they come in contact with liquid. The longer they sit with the liquid before being baked, the less effective they become. Therefore you can’t mix all of this dough together ahead of time. I suggest the following:

      Combine the dry ingredients together in advance. When you’re ready to bake, proceed in mixing the wet ingredients and forming the dough.

  3. WOW!!! These biscuits are better than Red Lobster. That was my husband’s comment after his first bite and I agree. Made them today for dinner. Followed the recipe with two exceptions…I used the milk/sour cream instead of buttermilk and increased the amount of melted butter for brushing after they were baked. Nothing like a homemade biscuit saturated with butter.🙂
    This will be my go-to recipe for savory biscuits.
    Thanks Stephanie!

    • I am so happy that you enjoyed these biscuits! These are our favorite as well and we almost always do the sour cream/milk substitute, it works like a charm! Love that you are liberal with the butter on top, that’s what biscuits are all about! Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie

  4. Really excited to try these! I usually use your buttermilk biscuit recipe to top my chicken pot pie, would these work the same as in being able to drop the raw dough straight on top of the liquid to cook in the oven? I’m a bit worried since they seem more liquid than the buttermilk ones. 

    • Hi Carolina! I would probably bake them on a baking sheet and then place them on top of the prepared pot pie filling or on the side JUST to be safe, unless you like more of a dumpling-like texture! 🙂

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