Cheddar Bay Biscuits

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Buttery, fluffy, and loaded with sharp cheddar cheese, these copycat Cheddar Bay Biscuits come together in under 30 minutes so you can easily enjoy your favorite restaurant appetizer, right at home!

Prep Time15

Cook Time12

Total Time27

Course: Appetizer, Side Dish, Snack

Cuisine: American

Servings:

Calories: 258kcal

Author: Teri & Jenny

Ingredients

biscuit

2 cups all purpose flour
1 tablespoon cornstarch
1 tablspoon baking powder
2 teaspoons garlic powder
1/2 teaspoon salt
5 ounces shredded cheddar cheese (about 1 1/4 cups)
10 tablespoons unsalted butter melted and divided
1 cup buttermilk

topping

4 tablespoons salted butter melted
1 teaspoon minced garlic
1 tablespoon finely chopped parsley

US Customary - Metric

Instructions

Preheat oven to 450˚F. In a mixing bowl combine flour, cornstarch, baking powder, garlic powder, and salt.
Fold in cheese until evenly combined.
Add 8 tablespoons of the melted, unsalted butter and buttermilk.
Stir together until a wet dough comes together (and no dry spots remain), but do not over-mix.
Using an ice cream scoop or 2 spoons, scoop 1/3 cup sized balls and transfer to a parchment (or silicone mat) lined baking sheet, spacing them about 2 inches apart.
Brush biscuits with remaining melted, unsalted butter. Bake in oven for 10 to 12 minutes or until cooked through in the center and lightly browned on top.
While biscuits are in the oven combine topping ingredients together.
Remove biscuits from the oven and brush the tops with the garlic butter mixture. Serve warm.

Notes

Tips and Tricks for Success

Don't overmix the dough: Overmixing causes the gluten in the flour to overdevelop, creating a dense, dry biscuit instead of a light and fluffy one. Stir the wet and dry ingredients together until they're just combined and there are no more dry spots.
Use freshly grated cheese: Pre-shredded cheese is often coated with cellulose to keep it from sticking together, but that coating will keep it from melting smoothly.
Use a uniform scoop: If some of your biscuits are small and others are large, they won't cook at the same time. Use an ice cream scoop or a 1/3 measuring cup to keep the scooped batter as even as possible.
Brush them while still hot: If you wait too long to brush the biscuits in melted butter, it won't be able to soak into the biscuits as well. Straight from the oven, the hot biscuits will absorb more butter for a better flavor and texture.

Nutrition