This cheddar bay biscuits recipe creates irresistibly fluffy, buttery biscuits loaded with sharp cheddar cheese. Inspired by the iconic restaurant version, these homemade biscuits are surprisingly simple with a foolproof drop method. They are the perfect, quick side for weeknight dinners or a comforting addition to your garlic mashed potatoes on a cozy Sunday.

There’s a particular magic in the aroma of warm cheddar bay biscuits filling the kitchen. I’ve been perfecting this recipe for years, blending the sharp tang of aged cheddar with a generous brush of garlic butter for that signature flavor. They instantly transport me to seaside dinners, making them a staple alongside my garlic parmesan chicken meatloaf or a simple bowl of creamy garlic pasta. It’s a simple ritual that always feels like a celebration.

Why These Biscuits Are a Must-Make

Incredibly Easy: The simple drop method requires no rolling or cutting, making them perfect for baking beginners.
Bursting with Flavor: Sharp cheddar cheese and a garlic butter glaze create a deeply savory, irresistible taste.
Ready in Minutes: From bowl to table in under 30 minutes, they are the ultimate quick bread recipe.
Family Favorite: Their warm, cheesy goodness is guaranteed to please even the pickiest eaters.

What You’ll Need for Perfect Cheddar Bay Biscuits

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

All-purpose flour: Provides the essential structure for light and fluffy biscuits.
Baking powder: The key leavening agent that gives these quick bread recipes their signature rise.
Cold unsalted butter: Creates those desirable flaky layers when cut into the dry ingredients.
Shredded sharp cheddar cheese: Use a block you shred yourself for the best melting and flavor.
Buttermilk: Adds a subtle tang and reacts with the baking powder for a tender crumb.
Garlic powder & parsley: Classic seasonings that deliver the iconic “bay” flavor profile.

Homemade Cheddar Bay Biscuits

Make delicious homemade cheddar bay biscuits with this easy recipe. Perfect buttery, savory biscuits that taste just like restaurant quality.

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Prep Time 15

Cook Time 15

Total Time 30

Course Side Dish

Cuisine American

Servings 12 biscuits

Calories 220 kcal

Equipment

mixing bowl
whisk
pastry cutter
baking sheet
oven
measuring cups
measuring spoons

Ingredients

Cheddar Bay Biscuits

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp cayenne pepper optional, for a hint of spice
1/2 cup unsalted butter, cold cut into small pieces
1 cup shredded sharp cheddar cheese
3/4 cup buttermilk, cold

Garlic Butter Topping

3 tbsp unsalted butter, melted
1 tbsp fresh parsley, chopped
1/2 tsp garlic powder
1/4 tsp onion powder

Instructions

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, and cayenne pepper (if using).
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese. Pour in the cold buttermilk and stir just until the dough comes together. Do not overmix.
Drop the dough by large spoonfuls (about 1/4 cup each) onto the prepared baking sheet, placing them about 1-2 inches apart.
Bake for 12-15 minutes, or until the biscuits are golden brown on top.
While the biscuits bake, whisk together the melted butter, parsley, garlic powder, and onion powder in a small bowl.
As soon as the biscuits come out of the oven, brush the top of each one generously with the garlic butter mixture.
Serve the biscuits warm.

Notes

For the best flavor, use high-quality sharp cheddar cheese.

Keyword biscuits, cheddar, quick bread

Simple Ways to Customize Your Biscuits

Extra Cheesy: Add an additional 1/4 cup of shredded cheese or a blend of Monterey Jack and cheddar.
Herb-Infused: Mix in a teaspoon of dried dill or chives with the dry ingredients for a fresh twist.
Spicy Kick: Incorporate a quarter teaspoon of cayenne pepper or smoked paprika for a warm, subtle heat.

My Best Tips for Baking Success

Cold Ingredients are Key: Using cold butter and chilled buttermilk ensures the biscuits bake up tall and flaky.
Don’t Overmix: Stir the dough just until combined to avoid tough cheddar bay biscuits.
Use a Scoop: A cookie or ice cream scoop creates uniform dough portions for even baking.
Brush While Warm: Applying the garlic butter right after baking allows it to soak in beautifully, much like with cheesy garlic rolls.

How to Keep Your Biscuits Fresh

Store: Keep leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freeze: Place cooled biscuits in a freezer-safe bag for up to 3 months. Thaw at room temperature before reheating.
Reheat: Warm biscuits in a 350°F oven for 5-10 minutes or in the microwave for 15-20 seconds to restore their soft texture.
Make-Ahead Tip: You can mix the dry ingredients and shred the cheese a day in advance to streamline the baking process.

Frequently Asked Questions

Why are my cheddar bay biscuits dry?

Dry biscuits are often the result of overmixing the dough or overbaking. Mix the dough just until the ingredients come together, and be sure to check for doneness a minute or two before the timer goes off. The brush of garlic butter right after baking also helps keep them moist.

Can I make cheddar bay biscuits without buttermilk?

Yes, you can make a buttermilk substitute. Add one tablespoon of white vinegar or lemon juice to a liquid measuring cup, then pour in enough regular milk to reach the 1 1/3 cup line. Let it sit for 5 minutes before using it in the recipe.

How do you get cheddar bay biscuits to rise so high?

The combination of fresh baking powder and cold butter is key. Ensure your baking powder is fresh for maximum lift, and use cold butter that creates steam pockets as it melts in the oven, helping the biscuits rise beautifully.

Can I use pre-shredded cheese for biscuits?

I recommend shredding your own cheese from a block. Pre-shredded cheese is often coated with anti-caking agents that can prevent it from melting as smoothly, which affects the final texture of your homemade biscuits.

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Why This Cheddar Bay Biscuit Recipe Will Become a Favorite

With their fluffy interior, crispy edges, and generous cheesy flavor, these cheddar bay biscuits are simply unforgettable. They are one of those easy baking recipes that deliver magnificent results with minimal effort. I hope this recipe brings as much warmth and joy to your table as it has to mine over the years.

Easy Cheddar Bay Biscuits