Cheddar Bay Biscuits with Garlic Butter

Cheddar Bay Biscuits with Garlic Butter

Cheddar Bay Biscuits with Garlic Butter are tender, cheesy drop biscuits baked until golden and brushed with a parsley-garlic butter. The quick dough comes together without rolling or cutting.

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Prep Time 15

Cook Time 15

resting 5

Total Time 35

Servings: 12 servings

Course: Side Dish

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

For the biscuits

2 cups all-purpose flour
1 tbsp baking powder
0.5 tsp baking soda
0.5 tsp garlic powder for the biscuits
0.5 tsp salt
8 tbsp unsalted butter cold and cut into cubes
3 tbsp unsalted butter for the garlic butter
1 tsp garlic powder for the garlic butter
1 cup sharp cheddar cheese shredded
0.75 cup buttermilk

For the garlic butter

1 tbsp fresh parsley chopped

Equipment

1 large baking sheet

Method

Prepare and bake the biscuits

Heat the oven to 425°F.
Line a large baking sheet with parchment paper.
Whisk the flour, baking powder, baking soda, 1/2 teaspoon garlic powder, and salt in a large bowl.
Cut in 8 tablespoons cold butter with a pastry cutter or your fingertips until the pieces are about pea-sized.
Stir in the cheddar.
Pour in the buttermilk and stir just until no dry flour remains.
Drop 12 portions, about 1/4 cup each, onto the baking sheet, spacing them about 2 inches apart.
Bake for 12–15 minutes, until the biscuits are golden on top.

Make the garlic butter

Melt the remaining 3 tablespoons butter.
Stir in the remaining 1/2 teaspoon garlic powder and the parsley.

Finish the biscuits

Brush the warm biscuits with the garlic butter.
Let them rest on the baking sheet for 5 minutes before serving.

Notes

Keep the butter cold for tender, flaky biscuits. Store airtight in the refrigerator for up to 3 days; freeze baked biscuits for up to 2 months. For a gluten-free option, use a 1:1 gluten-free baking flour in place of the all-purpose flour.