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!
Do you go to Red Lobster just so you can bite into a steamy, buttery Cheddar Bay Biscuit? No? Just us? We’re not convinced, and we created a copycat recipe of everyone’s favorite warm, cheesy, fluffy biscuits that can be made any day, right at home.
Our version is insanely buttery, soft, and loaded with sharp cheddar cheese and a garlic-herb butter topping we really can’t get enough of. Like with most of our copycat recipes, we know you don’t want to spend hours in the kitchen to recreate your favorites. So, from start to finish, these biscuits take under 30 minutes and use everyday ingredients, so you can easily whip them up as you’re waiting for your main course to finish cooking.
Serve them with a seafood feast of shrimp scampi and soy-glazed salmon for a restaurant-quality dinner that doesn’t require a tip (unless your family feels so inclined).
Do Cheddar Bay Biscuits Contain Bay Seasoning?
With “Cheddar Bay” in the name, and a strong tie to seafood, it’s not unreasonable to think you need Old Bay seasoning to whip up a batch of these biscuits. While the flavor profile is a good match for seafood and coastal-style cooking, Cheddary Bay biscuits do not actually use Old Bay seasoning.
We rely on a little garlic powder to give these biscuits their signature flavor, but if you’d like to add a pinch or two of Old Bay to the mix, you absolutely can!
How to Make Our Copycat Cheddar Bay Biscuits
Biscuit Ingredients
Topping Ingredients
Process
- Preheat oven to 450˚F. In a mixing bowl combine flour, cornstarch, baking powder, garlic powder, and salt. Whisk together.
- 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 to 1/2 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.
Tips and Tricks for Success
To make sure your biscuits come out of the oven fluffy and delicious every time, keep these essential tips in mind:
- 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.
Cheddar Bay Biscuit Substitutions
While baking is a science, this recipe is easily adaptable to suit your unique needs and flavor preferences:
- Make them dairy-free: Use plant-based butter and cheese, and make your own dairy-free buttermilk by adding a tablespoon of lemon juice to a cup of unsweetened almond or soy milk, then letting it sit for 5 minutes before adding it to the dough.
- Make them gluten-free: Replace the all-purpose flour with a 1:1 gluten-free flour blend.
- Switch up the cheese: Swap half the cheddar for Monterey Jack, pepperjack, or Gruyere for a different flavor. You could even use some smoked cheddar for a bit more depth of flavor.
- Optional add-ins: For a spicy biscuit, add a couple of tablespoons of diced jalapeno peppers or green chilis, or make them extra savory with crumbled bacon or diced sundried tomatoes. Just keep any add-ins to under 1/4 cup and avoid ones that add excess moisture to prevent the texture of the dough from changing.
Storing and Reheating Instructions
We like these biscuits best when eaten fresh, but storing leftovers is easy.
- Store at room temperature in a resealable bag for up to 2 days.
- Store in the refrigerator for up to 5 days in an airtight container.
- You can even freeze these biscuits! Once cooled, place them in a container or bag with parchment paper separating the layers and freeze for up to 3 months.
To reheat the biscuits, you have a few options:
Reheating biscuits in the oven is our favorite method, which gives you the best texture. Preheat the oven to 350˚F. Place the biscuits on a pan, and loosely cover with aluminum foil. Bake for 10 to 15 minutes if refrigerated or 20 to 25 minutes if frozen. Then remove the foil for the last few minutes if desired to add a bit of crunch to the outside.
You can also reheat them in the microwave for a quick option. Just wrap the biscuit in a paper towel and microwave in 20 to 30 second intervals, until warmed through.
What to Serve with Cheddar Bay Biscuits
These buttery, cheesy biscuits are clearly delicious when served with seafood, but that’s far from the only way we like to eat them. Enjoy them alongside some of our favorite recipes:
More Delicious Biscuit Recipes You Will Love
Cheddar Bay Biscuits
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 Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings:
INGREDIENTS
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
- 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.
Calories: 258kcal Carbohydrates: 18g Protein: 6g Fat: 18g Saturated Fat: 11g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 49mg Sodium: 236mg Potassium: 71mg Fiber: 1g Sugar: 1g Vitamin A: 587IU Vitamin C: 1mg Calcium: 120mg Iron: 1mg
CUISINE: American
KEYWORD: copycat biscuit recipe, drop biscuits
COURSE: Appetizer, Side Dish, Snack
