Fluffy, cheesy, garlic Cheddar Bay Biscuit recipe

Baking options:

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

Prep Time: 15minutes mins

Cook Time: 20minutes mins

Total Time: 50minutes mins

Yield: 12

Course: Bread, Brunch, Dinner

Author: Tricia

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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.

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.
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