Copycat Recipe To Make Them Yourself From Scratch
You really can make hot, irresistible Cheddar Bay Biscuits from scratch at home and have them ready to slather with butter in under thirty minutes. These cheesy, buttery biscuits are famous for a reason: a tender interior, a crisp, craggy exterior, and plenty of sharp cheddar folded into the dough. Brushed with garlic-parsley butter before and after baking, they develop a glossy, flavorful finish that makes them nearly impossible to resist.
“Cheddar Bay” may be a name created for the restaurant that popularized them, but the combination of sharp cheese, garlic, and butter is timeless. Whether you serve them with seafood, soup, a weeknight main dish, or enjoy them on their own, they disappear fast.
How To Make Cheddar Bay Biscuits
Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Grate one and one-third cups of sharp cheddar from a block; freshly grated cheese melts and flavors better than pre-shredded varieties, which often contain anti-caking agents that affect texture and meltability.
Finely chop about three tablespoons of fresh parsley, reserving one tablespoon for the finishing butter. If fresh parsley isn’t available, you can use a high-quality dried parsley substitute, but fresh provides the best flavor and color.
In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon baking powder, 1 teaspoon garlic powder, and 1/2 teaspoon salt. Stir in the grated cheddar and two tablespoons of the chopped parsley so the solids are evenly distributed.
In a separate bowl, combine 3/4 cup milk, 1 egg, and 1/3 cup melted butter. Pour the wet ingredients over the dry ingredients and fold gently until a sticky dough forms. Be careful not to overmix; overworking the dough can make the biscuits dense and tough. If the dough seems too dry, add a tablespoon or two of milk until it comes together.
For the garlic-parsley butter topping, melt 2 tablespoons butter and mix with 1 teaspoon garlic powder and the reserved tablespoon of chopped parsley. You’ll use part of this mixture before baking and part after, so set aside a small portion for finishing.
How To Bake Cheddar Bay Biscuits
Use an ice cream scoop or spoon to divide the dough into ten mounds on the prepared baking sheet. The biscuits should be rustic and craggy—don’t smooth them too much. They won’t spread much during baking, so space them evenly to fit ten on a standard sheet pan.
Brush each mound lightly with some of the garlic-parsley butter, then bake in the 400°F oven for 12–14 minutes, until the tops are lightly golden and the biscuits are set. Remove them from the oven, brush again with the remaining garlic butter to add shine and extra flavor, and return to the oven for an additional five minutes for a finished, buttery crust.
When the biscuits come out, give them a minute to cool so the butter sets slightly, then serve warm. The exterior should be crisp and slightly browned while the interior remains tender and cheesy.
These biscuits pair well with a wide variety of meals. Try them with salmon, goulash, soups, stews, or a simple roast. They’re also perfect for a snack or a side when you want something comforting and flavorful.
Take a close look at the golden tops and flecks of parsley—no wonder these are a favorite at many tables. The aroma of garlic and melted butter is enough to make mouths water before the first bite.
Printable Recipe Card
Copycat Cheddar Bay Biscuits
Easy, cheesy, and buttery, these biscuits are made from scratch and come together quickly—perfect for weeknight dinners or special meals alike.
10 minutes
18 minutes
28 minutes
Ingredients
- 2 cups all-purpose flour
- 1 1/3 cup grated sharp cheddar cheese
- 1 Tbsp baking powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 2 Tbsp chopped fresh parsley
- 3/4 cup milk
- 1 egg
- 1/3 cup melted butter
Garlic Butter Topping
- 2 Tbsp melted butter
- 1 tsp garlic powder
- 1 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 400°F (204°C).
- Line a sheet pan with parchment paper.
- Combine flour, baking powder, garlic powder, salt, grated cheddar, and two tablespoons chopped parsley in a bowl.
- Whisk milk, egg, and melted butter in a separate bowl, then add to dry ingredients and stir gently until a sticky dough forms. Add a little milk if the dough is too dry.
- Portion the dough into ten mounds on the prepared baking sheet; avoid overhandling.
- Mix 2 tablespoons melted butter with 1 teaspoon garlic powder and 1 tablespoon parsley. Brush each biscuit lightly with this mixture.
- Bake for 12–14 minutes until tops are lightly golden.
- Remove, brush again with the remaining garlic-parsley butter, and return to the oven for 5 more minutes.
- Let cool briefly and serve warm.
Nutrition Information:
Yield: 10
Serving Size: 1
Amount Per Serving:
- Calories: 308
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 72mg
- Sodium: 540mg
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 11g
If you enjoyed this recipe, please save or print it for easy reference and share it with friends who love homemade, comforting baked goods. If you try the biscuits, a short comment or rating where you found the recipe is always appreciated.
Love, GB (Betty Streff)