Facebook | Pinterest | Instagram But just the other day, Valentine (4) comes up to me while I’m sitting on the couch with a blanket on my lap. She pulls it back, looks right at my midsection and says, “It still looks like you’ve got a baby in your tummy, Mommy.” Well THANKS A LOT KID. Someday when I’m old people will ask me, Didn’t you have a second daughter? The cute one with the long hair? Whatever happened to her? And I will say, I don’t know, she’s been dead to me since she was 4 years old. I can’t really be too mad at her. She knows exactly how many cheddar biscuits I’m sneaking. It’s a food baby belly, ok? I don’t think it will ever go away. I may be back to my original weight, but the shape is just not the same. My belly is in the exact shape of these Cheddar Bay Biscuits, and I’m not mad about it. But I was very pleased to find that these biscuits are totally stand alone amazing. Even the 4th one in a row is amazing. (I would know, I’ve got the biscuit shaped tummy to prove it.) I researched a bunch of recipes for Cheddar Bay Biscuits and mashed it up with my Ultra Flaky Buttermilk Biscuits, the flakiest, tallest biscuits of your life. The result is a ridiculously cheesy biscuit that has gorgeous layers. Buttermilk and an egg make it super moist and tender. The recipe has a little cayenne in a for a tiny (tiny) kick, and the baked biscuit is brushed with garlic butter. I mean how can you go wrong here??
Sub a different cheese. The first time I made these I used white cheddar, great idea. I know these are called cheddar bay biscuits, but if you want them to be swiss bay biscuits or gruyere bay biscuits, party on. Place your biscuits in the pan so that they’re touching. This way the biscuits have each other to lean on and they’ll rise high instead of falling over. “We all need somebody…to leeeee-eean on!” Don’t overbake. The gooey cheese might fool you into thinking it’s raw dough, but it’s not. We want soft and tender biscuit interiors so we want these just the right amount of done. The edges will be golden brown (and you can toothpick test if you want). Save time by making drop biscuits. If you’re throwing these together in the hour before dinner, you don’t need to pat them out and cut them. You can simply use two spoons to drop dollops of dough onto the pan–they’ll still be super good!
flour sugar baking powder garlic powder cayenne pepper kosher salt
Funny story. The first time I tested this recipe, the biscuits baked up super tall and golden. I even started my photo shoot, they looked so good. Then I took a bite of one and thought I was going to DIE. It tasted like pure metal. Like biting into a lamp post. I had used baking soda instead of baking powder! My brother moved recently and gave me the contents of his pantry. His baking soda (from Trader Joe’s) is in the EXACT SAME CANISTER that baking powder comes in. What kind of monster does this?? Baking soda COMES IN A BOX thankyouverymuch. How can I be expected to read the label?? Anyway. Make sure you don’t use baking soda. It’s a bad idea. (I actually included two photos from that original photoshoot in this post. Can you tell which ones they are? Hint: I used white cheddar! They looked so good it felt like a crime throwing them away, but again…lamp post.) Cut in your butter. Leave in some nice big chunks, about the size of peas. Do ya’ll have a pastry cutter? It’s time to get yourself one. You need more pastry cutting in your life. Mix up some buttermilk and an egg and add it into the biscuits. You can use whole milk or half and half in place of the buttermilk. But I love the tang it adds! You can also totally use cheater buttermilk. (add 2 teaspoons vinegar to a measuring cup, then fill with milk to the 1 cup line. Let sit 5 minutes.) Stir the dough together and get it all moistened. Add in all that cheese!! 2 cups packed cheese means SMASH it down into your measuring cup! At this point you can spoon these onto a baking sheet and pop them in the oven. This is called making them as “drop biscuits” because you’re just dropping the dough on the pan. It’s delicious. You can see what they look like above. Not as many layers, but still oh-so-cheesy. BUUUUT. If you want extra flaky layers. Take 5 minutes to roll and cut. It’s not hard. Just roll it out, fold it up like a business letter, turn it over and pat down to the thickness you want your biscuit to be. (THICK) Then cut and bake! I like to bake my biscuits right next to each other so that they help each other lift and rise in the oven, but you can spread them out if you like. The picture below shows the biscuits in a cast iron skillet, but this recipe makes 15-18 biscuits and they don’t actually all fit (I made the rest as drop biscuits so you could see how to shape these both ways). Use a baking sheet or 9×13 inch pan and just place them right next to each other. When they come out of the oven, brush them with the garlic butter! Then eat as many as you need to to create a soft, round, cheddar biscuit shaped belly. #worthit.
Creamy Tuscan Salmon (30 Minutes!) « this recipe is so creamy and flavorful. Perfect match with these cheddar bay biscuits! Pan Seared Scallops in Creamy Champagne Sauce « this would be so good for Valentine’s Day coming up! Quick and Easy Chili « it’s really, really delicious for how easy it is. How to Cook Ribeye Steak « steak and biscuits. YES. Easy Homemade Tomato Soup « cheddar biscuits are the perfect dipper.
Can Cheddar Bay Biscuits be frozen?
Yes! These biscuits are great for freezing. You can freeze the finished biscuits: let thaw in the sealed container at room temperature, then microwave or warm in the oven at 350 for 5 minutes. You can also freeze the biscuits after you have shaped them but before baking (don’t brush with buttermilk). Freeze unbaked biscuits in a sealed container (ziplock is fine). You can bake them straight from frozen. Brush frozen biscuits with buttermilk and bake as instructed, adding 2-5 minutes to the bake time.
title: “Cheddar Bay Biscuits” ShowToc: true date: “2024-10-16” author: “Lewis Jensen”
With how easy dinner rolls are to make, and how happy it makes them, I’m not sure why I don’t do it more often. This amazing Cheddar Bay Biscuit recipe is going to have you making rolls for your carb lovers weekly. These taste just like Red Lobster Cheddar Bay Biscuits, and they are truly simple to make at home. We have tons of tips and tricks to make sure this recipe turns out perfect for you every time. This substitution works perfectly in this recipe. I take a lot of short cuts in the kitchen, but this time saver just isn’t worth it to me.
Measure your flour properly. Resist the urge to scoop the flour from the container with the measuring cup. Instead use a dry measuring cup and scoop the flour from the container into it with a spoon. Now level off with the flat edge of a spatula. You can see this in action in my Oatmeal Raisin Cookie video. Use fresh baking powder. Baking powder can go bad and thus be less reactive in your recipes. It should be replaced every 6 months. To test that it is still reactive, drop a little in some water. It should bubble right away. Use room temperature butter. This was discussed above, but the proper softness of butter does make a big difference in recipes. Read above for more details. Preheat your oven. This is a simple step, but one that if overlooked will really mess up a recipe. Here the biscuits are in the oven for a short amount of time, but if the oven isn’t completely hot when they go in, it will mean they don’t cook evenly.
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If you make these great biscuits or any of my other recipes, please leave me a comment and let me know what you think!
