A Comforting Kitchen Classic – The Story Behind Easy Homemade Cheddar Bay Biscuits
There’s something magical about pulling a tray of warm, cheesy biscuits out of the oven. These Easy Homemade Cheddar Bay Biscuits have that irresistible mix of buttery softness, golden edges, and a rich garlic aroma that fills the whole kitchen. They remind me of the kind of bread you get at your favorite seafood restaurant—except fresher, warmer, and honestly better because you made them yourself.
I love how quick this recipe is. You don’t need any special equipment, no kneading, and no waiting around for dough to rise. Just mix, scoop, bake, and enjoy. These biscuits are the kind of comforting side that turns even a simple dinner into something special.
Ingredients You’ll Need for These Buttery, Cheesy Biscuits
These biscuits come together with pantry staples and a handful of flavor-packed additions. Here’s everything you’ll need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 2 1/2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 cup + 3 tablespoons cold butter
- 1 cup whole milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon fresh parsley, finely chopped
- 1/8 teaspoon Old Bay seasoning
The cold butter, garlic, and cheddar are what make these biscuits unbelievably tender and flavorful.
Mixing the Dough – Cold Butter, Warm Flavors
Preheat your oven to 450 degrees while you prep the dough. Start by cutting the cold butter into chunks. Keeping the butter chilled is what helps create those flaky pockets throughout the biscuit.
In a large bowl, combine the flour, baking powder, sugar, 2 teaspoons of the garlic powder, and salt. Give everything a quick mix until it looks evenly blended. Add the cold butter and use a pastry cutter or a fork to work it into the dry ingredients. You’re aiming for pea-sized bits of butter—those little nuggets melt in the oven and make the biscuits light and tender.
Stir in the shredded cheddar and milk just until the dough comes together. It should look rustic, a little sticky, and dotted with cheese and butter. Don’t overmix, or the biscuits may turn dense.
Forming the Biscuits
These are classic drop biscuits, which means no rolling or shaping. Scoop about 1/4 cup of dough for each biscuit and place them on a baking sheet. I love how imperfect and cozy they look once baked, each biscuit slightly different but equally delicious.
Baking to Golden Perfection
Bake the biscuits for 12 to 14 minutes. You’ll know they’re ready when the tops are lightly golden and the edges feel firm to the touch. The smell at this point is incredible—garlic, butter, and cheddar all mingling together in the warm air.
Brushing With Garlic Butter
While the biscuits are baking, melt the remaining 3 tablespoons of butter. Stir in the remaining garlic powder, the Old Bay seasoning, and chopped parsley. When the biscuits come out of the oven, brush them generously with this garlic butter. It sinks into the cracks and gives the biscuits their signature savory finish.
Serving and Storing Your Cheddar Bay Biscuits
Serve these biscuits warm, straight from the oven, when they’re at their softest and fluffiest. They’re perfect alongside soup, pasta, seafood, or honestly just on their own. I’ve eaten more than one before dinner even started.
If you have leftovers, store them in an airtight container for two days at room temperature. Reheat them in the oven for a few minutes to revive their texture. They also freeze surprisingly well—freeze them baked, then warm them in the oven when you’re ready to enjoy.
Fun Ways to Enjoy and Customize Your Biscuits
Add a pinch of smoked paprika to the dry ingredients for a deeper flavor, or try mixing in different cheeses like pepper jack or sharp white cheddar. A little chopped jalapeño turns them into spicy cheddar biscuits. If you prefer a more herb-forward flavor, add a bit of dried parsley or chives to the dough.
Nutrition Snapshot
These biscuits are definitely a comfort food treat—rich, cheesy, and buttery. They pair beautifully with protein-forward meals or hearty soups. Enjoy them in moderation, and savor every warm bite.
Helpful Tips and FAQs
Do I have to use whole milk?
Whole milk gives the best texture, but you can substitute 2% if needed.
Can I use pre-shredded cheese?
You can, but freshly shredded cheddar melts better and gives richer flavor.
Why does the butter need to be cold?
Cold butter helps create flaky, soft layers in the biscuits.
Can I double the recipe?
Absolutely—these disappear fast, so doubling is often a good idea.
These Easy Homemade Cheddar Bay Biscuits are simple, satisfying, and full of flavor. Once you try making them at home, they’ll become a go-to side dish you’ll want to bake again and again.
