Cheddar Bay Biscuits
To make Cheddar Bay Biscuits, shape the dough, season the top generously, and bake until the outside colors while the middle stays soft. This works because the seasoning actually reaches the bread instead of just sitting on it.
These cheddar bay biscuits get a generous garlic butter brush right out of the oven, which is the step that makes them taste like the restaurant version everybody's chasing. Soft inside, golden outside.
They're a good side for a weeknight dinner or a seafood boil. Brush them with butter while they're still hot so it soaks in properly.
Ingredients
- 1 pound cheddar
- 2 tablespoons buttermilk
- 2 tablespoons garlic
- 2 tablespoons melted butter or olive oil
- Pinch of kosher salt
Instructions
- 1Heat the oven to 400°F and line a pan if needed.
- 2Shape or arrange the cheddar in the pan and let it have a little room.
- 3Brush with the butter or oil, then top with the buttermilk and garlic.
- 4Bake until golden and cooked through.
- 5Brush once more after baking if you want a softer finish and louder flavor.
Pro Tips
- Hot bread likes a final brush of butter more than almost anything else in life.
- Do not overbake or the centers lose their softness.
- A little flaky salt on top wakes up the whole pan.
Substitutions
Storage Instructions
Best the day it is baked, though leftovers can be rewarmed.
Make Ahead
Shape ahead and bake close to serving time.
Frequently Asked Questions
Can I make Cheddar Bay Biscuits ahead of time?
Yes. Shape ahead and bake close to serving time.
How do I store leftover Cheddar Bay Biscuits?
Best the day it is baked, though leftovers can be rewarmed.
Can I freeze Cheddar Bay Biscuits?
Usually yes. Cool it completely, pack it well, and freeze for up to 2 months if the texture of the dish supports it.
What should I serve with Cheddar Bay Biscuits?
Cheddar Bay Biscuits works best with simple sides or toppings that support the main texture instead of competing with it.