Description
These homemade cheddar biscuits are a delicious and easy alternative to Red Lobster’s cheddar bay biscuits. Perfect for brunch or dinner, they bake in just about 20 minutes and are sure to be a crowd-pleaser with their cheesy, garlicky goodness! #HomemadeBiscuits #CheddarBiscuits #QuickBiscuits #BrunchRecipes #CheeseLovers #EasyDinner #BiscuitRecipe #CheddarBayBiscuits
Ingredients
Units
Scale
- For the Biscuits:
- 2 1/2 cups (313g) all-purpose flour (spooned & leveled), plus more as needed
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 cup (113g) unsalted butter, cubed and very cold
- 1 cup + 2 tablespoons (270ml) cold buttermilk, divided
- 2 teaspoons (14g) honey
- 1 cup (125g) shredded cheddar cheese
- For the Topping:
- 2 tablespoons (28g) unsalted butter, melted
- 1/4 teaspoon garlic powder
- 1 teaspoon dried or fresh chopped parsley
Instructions
- Preheat the Oven: Preheat your oven to 425°F (218°C).
- Prepare the Biscuit Dough: In a large bowl (or food processor), combine flour, baking powder, baking soda, garlic powder, and salt. Whisk or pulse to combine. Add cubed butter and cut in using a pastry cutter or pulse until mixture resembles coarse crumbs. If using a processor, transfer mixture to a large bowl. Fold in shredded cheddar cheese.
- Add Wet Ingredients: Make a well in the center of the dry mixture. Pour in 1 cup of buttermilk and drizzle honey on top. Fold until a shaggy dough forms.
- Bring Dough Together: Transfer to a floured surface and gently bring together with floured hands. Flatten into a ¾-inch rectangle. Fold one side to center, then the other side over it. Rotate dough and repeat folding 2–3 times to build layers. Flatten to ¾-inch thick after final fold.
- Cut the Biscuits: Use a 2.5–3 inch biscuit cutter to cut out biscuits, being careful not to twist the cutter. Re-roll scraps to cut additional biscuits. You should get 8–10 biscuits total.
- Arrange and Bake: Place biscuits in a 10-inch cast iron skillet or on a parchment-lined baking sheet so they’re touching. Brush tops with remaining buttermilk. Bake 18–22 minutes or until golden brown.
- Make the Topping: While biscuits bake, mix melted butter with garlic powder and parsley.
- Finish and Serve: Remove biscuits from oven and brush generously with topping. Serve warm and enjoy!
Notes
- For extra cheesy biscuits, add up to 1½ cups cheddar.
- You can freeze unbaked biscuits for future baking—just add 2–3 minutes to the bake time.
- Don’t twist the biscuit cutter—it can prevent full rising.
Nutrition
- Serving Size: 1 biscuit (out of 8–10)
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 30 mg