Name: Cheddar Bay Biscuits Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon granulated sugar; 1 teaspoon salt; 1 teaspoon garlic powder; 1/2 teaspoon paprika; 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; 1/4 cup unsalted butter, melted; 1 teaspoon garlic powder; 1/2 teaspoon dried parsley flakes; 1/4 teaspoon salt

Cheddar Bay Biscuits Recipe tastes buttery, cheesy, garlicky, and a little herby, with crisp edges and soft, fluffy centers that feel like a hug in bread form. It works perfectly for busy home cooks who want restaurant-style biscuits in about 25–30 minutes from start to finish. I have baked some version of these biscuits for more than a decade, and my family still races each other to the pan.

Why Make This Cheddar Bay Biscuits Recipe at Home

You control the cheese, butter, and garlic level, so every biscuit tastes exactly how you like it. The texture turns out lighter and fresher than anything that sits under a heat lamp.

You also skip a trip to a restaurant and save money while you fill your kitchen with that ridiculous buttery garlic smell. The whole recipe uses simple pantry ingredients and one bowl, so cleanup stays painless.

These Cheddar Bay Biscuits taste even better than the restaurant version and disappear the second they hit the table. ★★★★★

Ingredients You Need

Dry ingredients

All purpose flour
- Use regular unbleached flour.
- If you only have self rising flour, skip the baking powder and reduce the salt slightly.
Baking powder
- Choose an aluminum free brand if you notice metallic flavor in baked goods.
Granulated sugar
- A small amount helps the biscuits brown and balances the salt and garlic.
Fine sea salt
- Table salt works, but use a tiny bit less since it tastes saltier.
Garlic powder
- Garlic powder blends better than fresh garlic in the dough.
- You can add a pinch of onion powder for extra savory flavor.
Dried parsley or dried chives
- Dried parsley gives that classic look.
- Dried chives add a mild onion flavor that tastes amazing with cheddar.

Wet ingredients

Unsalted butter, melted and slightly cooled
- Use real butter, not margarine.
- If you only have salted butter, reduce the added salt in the dough and topping.
Whole milk or buttermilk
- Buttermilk gives a tangier, more tender biscuit.
- If you do not have buttermilk, mix milk with a teaspoon of lemon juice and let it sit 5 minutes.
Sour cream or plain Greek yogurt (optional but helpful)
- A spoonful keeps the biscuits extra moist and tender.
- Full fat works best.

Cheese

Sharp cheddar cheese, freshly shredded
- Freshly shred the cheese so it melts better and does not clump.
- Use extra sharp cheddar for stronger flavor or a mix of cheddar and Colby Jack for a milder taste.
- Pre shredded cheese still works if you want a shortcut, but the texture turns out slightly less melty.

Garlic butter topping

Unsalted butter, melted
Garlic powder or very finely minced fresh garlic
Dried parsley or fresh chopped parsley
Pinch of salt if you use unsalted butter

Pantry shortcuts and notes

Use garlic powder in both dough and topping for consistent flavor and no risk of burning garlic.
Use pre shredded cheddar when you feel rushed, but add a little extra for more flavor.
Use dried herbs from your pantry instead of fresh to keep things simple.

Equipment list

Large mixing bowl
Medium bowl for the topping
Measuring cups and spoons
Whisk and rubber spatula or wooden spoon
Box grater for cheese
Sheet pan
Parchment paper or a silicone baking mat
Cookie scoop or large spoon
Pastry brush for the garlic butter

Tips & Mistakes

Use cold milk and room temperature or slightly cooled melted butter so the dough stays thick and scoopable.
Do not overmix the dough, or the biscuits turn tough instead of tender.
Shred your own cheddar when possible, since bagged cheese contains starch that keeps it from melting smoothly.
Line the pan with parchment so the biscuits release easily and the bottoms do not overbrown.
Scoop biscuits of similar size so they bake evenly and finish at the same time.
Space the biscuits slightly apart so they spread a bit and bake with crisp edges.
Brush the garlic butter on while the biscuits still sit hot so they soak up all that flavor.
Taste the garlic butter before brushing and adjust salt and garlic to your preference.
Avoid opening the oven door repeatedly, since that drops the temperature and can flatten the biscuits.
Let the biscuits rest a few minutes before serving so the crumb sets and the cheese does not burn your tongue.

How to Make Cheddar Bay Biscuits Recipe

Step 1: Preheat and prep the pan

Set your oven to 425°F so it heats fully while you mix the dough.
Line a sheet pan with parchment paper or a silicone baking mat.
Grease the parchment lightly with a bit of butter if you want extra crisp bottoms.

Step 2: Mix the dry ingredients

Add flour, baking powder, sugar, salt, garlic powder, and dried parsley to a large bowl.
Whisk until everything looks evenly combined and no streaks of baking powder remain.
This step keeps the biscuits from having random salty or bitter pockets.

Step 3: Add the cheese

Fold in the shredded cheddar cheese with a spatula or your hands.
Coat the cheese lightly with the flour mixture so it distributes evenly.
This trick keeps the cheese from clumping in one spot.

Step 4: Mix the wet ingredients

In a separate bowl or large measuring cup, combine milk, sour cream or yogurt if using, and melted butter.
Whisk until the mixture looks smooth and creamy.
Make sure the butter does not feel piping hot so it does not cook the milk.

Step 5: Bring the dough together

Pour the wet mixture into the dry ingredients.
Stir gently with a spatula until the flour disappears and the dough looks thick and slightly sticky.
Stop mixing as soon as no dry patches remain, even if the dough looks a bit lumpy.

Step 6: Scoop the biscuits

Use a cookie scoop or large spoon to drop mounds of dough onto the prepared pan.
Aim for about 10 to 12 biscuits, depending on how big you like them.
Leave about 2 inches between each biscuit so they have room to spread.

Step 7: Bake

Place the pan on the middle rack of the oven.
Bake for 12 to 15 minutes, until the tops look golden and the edges look lightly browned.
Check one biscuit by gently lifting it; the bottom should look golden, not pale.

Step 8: Mix the garlic butter topping

While the biscuits bake, stir together melted butter, garlic powder or minced garlic, parsley, and a pinch of salt.
Taste and adjust the garlic or salt to your liking.
Keep the topping warm so it brushes on smoothly.

Step 9: Brush and serve

Pull the biscuits from the oven and set the pan on a cooling rack.
Brush each hot biscuit generously with the garlic butter topping.
Serve warm while the cheese still feels melty and the tops shine with butter.

Variations I've Tried

Extra cheesy version
Add an extra quarter cup of shredded cheddar and a small handful of shredded mozzarella.
The mozzarella gives stretchy cheese pulls, while cheddar keeps the classic flavor.
Herb garden version
Mix dried Italian seasoning or a blend of dried basil, oregano, and thyme into the dough.
Top with fresh chopped parsley or chives for color.
Spicy cheddar version
Add a pinch of cayenne pepper or red pepper flakes to the dry ingredients.
Use pepper jack cheese for extra heat if you enjoy a kick.
Gluten free version
Use a good quality 1 to 1 gluten free baking flour that includes xanthan gum.
The texture turns out slightly more tender, but the garlic butter and cheese still shine.
Mini biscuit bites
Scoop smaller mounds of dough and reduce the bake time by a few minutes.
These work great as snackable sides with soup or salad.

How to Serve Cheddar Bay Biscuits Recipe

Serve these Cheddar Bay Biscuits warm with soups like tomato, chicken noodle, or creamy potato. They also pair well with grilled chicken, roasted vegetables, or a big salad for a simple dinner. Split them and stuff with scrambled eggs and cheese for a quick breakfast sandwich. You can also serve them as a snack with a side of marinara or ranch style dip.

How to store

Room temperature
Keep leftover biscuits in an airtight container at room temperature for up to 2 days.
Place a paper towel in the container to absorb extra moisture.
Fridge
Store biscuits in an airtight container in the fridge for up to 5 days.
Let them come to room temperature or reheat before serving for best texture.
Freezer
Freeze baked and cooled biscuits in a single layer on a sheet pan, then move them to a freezer bag.
Keep them frozen for up to 2 months and squeeze out extra air from the bag.
Reheating
Reheat biscuits in a 325°F oven or toaster oven for 8 to 10 minutes until warm and slightly crisp.
You can also microwave them for 15 to 20 seconds, then finish in a skillet for a minute to crisp the bottom.