Last updated: October 25, 2026
These Cheddar Bay biscuits are fluffy, cheesy, and brushed with garlic butter, and you can have a pan on the table in about 30 minutes. The full recipe card is below, and this post walks you through every step so you can bake them with confidence.
How to Make Cheddar Bay Biscuits From Scratch
You make Cheddar Bay biscuits by cutting cold butter into a seasoned flour mixture, stirring in sharp cheddar and cold buttermilk, then dropping scoops of dough onto a baking sheet. They bake at 425°F for 14 to 16 minutes and get brushed with garlic parsley butter the moment they leave the oven.
The recipe makes 12 biscuits, and there is no rolling, folding, or cutting involved. If you can stir a bowl and use a scoop, you can make these.
The Ingredients You Need
For the dough, you need 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of granulated sugar, 1/2 teaspoon of fine salt, and 1 teaspoon of garlic powder. You also need 1/2 cup (one stick) of cold unsalted butter cut into small cubes, 1 1/2 cups of shredded sharp cheddar cheese, and 1 cup of cold buttermilk.
For the topping, you need 3 tablespoons of melted unsalted butter, 1/2 teaspoon of garlic powder, 1 teaspoon of dried parsley, and 1/4 teaspoon of fine salt. Shred the cheddar yourself from a block, because pre-shredded cheese is coated with starch that keeps it from melting into the dough.
Mixing the Dough
Heat the oven to 425°F and line a large baking sheet with parchment paper. Whisk the flour, baking powder, sugar, salt, and garlic powder together in a large bowl until evenly combined.
Add the cold butter cubes and work them into the flour with your fingertips or a pastry cutter until the pieces are about the size of peas. Stir in the shredded cheddar, then pour in the cold buttermilk all at once.
Fold with a spatula just until the dough comes together. It should look shaggy and sticky with a few dry spots, and that is exactly what you want.
Baking and Brushing
Scoop heaping 1/4 cup mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 14 to 16 minutes, until the tops and edges are deep golden brown and a little cheese has crisped on the pan.
While the biscuits bake, stir the melted butter, garlic powder, dried parsley, and salt together in a small bowl. Brush it generously over the hot biscuits as soon as they come out of the oven so every bit soaks in.
Tips for the Best Cheddar Bay Biscuits
The best Cheddar Bay biscuits come from cold ingredients, a light hand, and a hot oven. Each of those three things protects the steam pockets that make a biscuit tall and tender.
Keep the Butter and Buttermilk Cold
Cold butter melts in the oven instead of in the bowl, and that sudden release of steam is what lifts the dough into fluffy layers. If your kitchen is warm, cube the butter and pop it in the freezer for 10 minutes before you start.
Measure the buttermilk straight from the refrigerator and keep it there until the moment you need it. Warm buttermilk softens the butter and gives you dense, flat biscuits.
Do Not Overmix
Stir only until the flour disappears and the dough holds together. Overworking the dough develops gluten, which turns tender biscuits into tough ones.
A few dry streaks are fine because the dough finishes hydrating while it sits on the pan. Scoop quickly and get the tray into the oven right away so the baking powder is still at full strength.
Choose a Sharp Cheddar
Sharp or extra sharp cheddar gives you the bold, tangy flavor that makes these taste like the restaurant version. Mild cheddar disappears into the dough and leaves you with a plain biscuit.
Use a medium-fine shred so the cheese distributes evenly. Very thick shreds can leak out during baking and leave bare patches in the crumb.
Cheddar Bay Biscuit Variations and Substitutions
You can adjust Cheddar Bay biscuits to suit what is in your pantry, and the dough is forgiving. Keep the ratio of flour, butter, cheese, and buttermilk the same, and most swaps work beautifully.
No Buttermilk on Hand
Stir 1 tablespoon of white vinegar or lemon juice into a scant 1 cup of whole milk, then let it sit for 5 minutes until it thickens slightly. Chill it in the refrigerator before you use it so the dough stays cold.
Plain whole milk yogurt thinned with a splash of milk also works. Expect a slightly tangier flavor and a very tender crumb.
Flavor Add-Ins
A pinch of cayenne pepper in the dry ingredients adds gentle warmth without making the biscuits spicy. Chopped fresh chives or a teaspoon of Old Bay seasoning in the dough bring a coastal feel that suits seafood dinners.
For a smoky twist, swap half of the cheddar for smoked Gouda. If you add anything wet, such as pickled jalapenos, pat it dry first so it does not loosen the dough.
Making Them Dairy Free
Use cold vegan butter sticks and a plant based cheddar that melts well, along with unsweetened soy milk soured with vinegar. The biscuits will bake up a little softer and paler, so brush the topping on generously.
How to Store, Freeze, and Reheat Cheddar Bay Biscuits
Store cooled Cheddar Bay biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Cheese biscuits are best the day they are baked, so plan to warm them before serving.
Freezing Baked Biscuits
Freeze fully cooled biscuits in a zip top freezer bag for up to 3 months. Thaw them on the counter for about an hour, then reheat.
Freezing Unbaked Biscuits
Scoop the dough onto a parchment lined tray, freeze until solid, then transfer the scoops to a freezer bag for up to 3 months. Bake straight from the freezer at 425°F, adding 3 to 4 minutes to the baking time, then brush with the garlic butter.
Reheating
Warm biscuits on a baking sheet at 350°F for 6 to 8 minutes until the outsides crisp and the centers are soft again. A microwave works in a pinch for 15 to 20 seconds, but the crust will soften.
What to Serve With Cheddar Bay Biscuits
Cheddar Bay biscuits belong next to anything saucy, brothy, or buttery. They are sturdy enough to mop up a bowl of soup and rich enough to stand in for a roll at a holiday table.
Creamy chowders, shrimp scampi, and garlicky pasta are natural partners for these biscuits. They also pair well with chili, baked ham, fried chicken, and a big pot of beans on a chilly night.
For breakfast, split a warm biscuit and fill it with scrambled eggs and crisp bacon. Leftover biscuits make excellent sandwich buns for sliced turkey or pulled pork.
The Story Behind Cheddar Bay Biscuits
Cheddar Bay biscuits are the cheesy, garlicky drop biscuits made famous by the seafood chain Red Lobster, where they arrive warm at the table before the meal begins. They became so popular that many diners say the biscuits are the real reason they visit.
Home cooks have been recreating them for years because the formula is so approachable. A drop biscuit skips the rolling and cutting of a classic buttermilk biscuit, which makes it faster and more forgiving for beginners.
The signature garlic butter brushed on top is what sets this style apart from an ordinary cheese biscuit. It gives the crust a glossy shine and a savory aroma that fills the kitchen the moment the tray comes out.
Ready to bake? Use the recipe card below for the full ingredient list, steps, and nutrition details.
Cheddar Bay Biscuits
Fluffy drop biscuits loaded with sharp cheddar and brushed with garlic parsley butter. No rolling or cutting, and ready in about 30 minutes.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon fine salt
- 1 teaspoon garlic powder
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
- 1 cup cold buttermilk
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/4 teaspoon fine salt
Instructions
- Heat the oven to 425°F and line a large baking sheet with parchment paper.
- Whisk the flour, baking powder, sugar, 1/2 teaspoon salt, and 1 teaspoon garlic powder together in a large bowl.
- Add the cold butter cubes and work them into the flour with your fingertips or a pastry cutter until the pieces are about the size of peas.
- Stir in the shredded cheddar.
- Pour in the cold buttermilk and fold with a spatula just until the dough comes together. It will look shaggy and sticky with a few dry spots.
- Scoop heaping 1/4 cup mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 14 to 16 minutes, until the tops and edges are deep golden brown.
- While the biscuits bake, stir the melted butter, 1/2 teaspoon garlic powder, dried parsley, and 1/4 teaspoon salt together in a small bowl.
- Brush the garlic butter generously over the hot biscuits as soon as they come out of the oven. Serve warm.
Notes
Keep the butter and buttermilk cold for the tallest biscuits. Store cooled biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Freeze baked biscuits for up to 3 months, or freeze unbaked scoops for up to 3 months and bake from frozen at 425°F for 17 to 20 minutes. Reheat at 350°F for 6 to 8 minutes. If using self-rising flour, omit the baking powder and the salt in the dough.
Nutrition Information:
Yield:
12Serving Size:
1 biscuitAmount Per Serving: Calories: 235Total Fat: 15gSaturated Fat: 9gSodium: 370mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 6g
Cheddar Bay Biscuits FAQs
Can You Make Cheddar Bay Biscuits Ahead of Time?
Yes, you can scoop and freeze the unbaked dough for up to 3 months, then bake it straight from the freezer with an extra 3 to 4 minutes in the oven. You can also bake the biscuits a day ahead and rewarm them at 350°F for 6 to 8 minutes.
Why Did the Biscuits Turn Out Flat?
Flat biscuits usually come from warm butter, warm buttermilk, or old baking powder. Keep everything cold, stir only until combined, and check that your baking powder is fresh.
Can You Use Self-Rising Flour?
You can, but leave out the baking powder and the salt in the dough. Self-rising flour already contains both, and doubling up can leave a soapy, overly salty taste.
What Cheese Works Best?
Sharp cheddar shredded from a block gives the best flavor and melt. Extra sharp cheddar makes the biscuits tangier, and a blend of cheddar and Monterey Jack makes them milder and gooier.
Can You Make Them Without Garlic Powder?
Yes, though the garlic is a big part of the signature flavor. If you only have fresh garlic, stir one finely minced clove into the melted butter topping and skip the garlic powder in the topping.
Why This Cheddar Bay Biscuits Recipe Works
This recipe works because cold butter is cut into the flour and stays in small pieces until the biscuits hit the oven. As the butter melts at 425°F it releases steam, which lifts the dough and creates a tender, layered crumb.
One tablespoon of baking powder gives the dough extra lift, and the acidity in the buttermilk tenderizes the gluten while adding a gentle tang. Dropping the dough instead of rolling it keeps the handling to a minimum, so the biscuits stay soft.
The cheese is mixed straight into the dough, so every bite is cheesy, and the sharp flavor holds up against the butter. Brushing the garlic parsley butter on while the biscuits are hot lets the crust absorb it, which is what gives these their signature savory finish.
Make Cheddar Bay Biscuits Tonight
Cheddar Bay biscuits are one of the easiest ways to turn a simple dinner into something special. With a few pantry staples, a block of sharp cheddar, and about 30 minutes, you can have a pan of warm, buttery biscuits on the table.
Grab your mixing bowl, preheat the oven to 425°F, and bake a batch tonight. Then tell us in the comments what you served them with.
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