Cheddar Bay Biscuits

5 from 3 votes

Easily make your favorite restaurant-style Cheddar Bay Biscuits at home using simple ingredients for a cheesy, garlicky, buttery treat.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Keyword: Cheddar Bay Biscuits, Copy-Cat Cheddar Bay Biscuits

Servings: biscuits

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or use an ungreased baking sheet.
In a large mixing bowl, stir together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, 1 teaspoon garlic powder, and 1 teaspoon salt.
Grate 1/3 cup butter (cold) using a box cheese grater and stir into the flour mixture, or cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
Gradually pour in 1 cup milk or buttermilk while stirring until the dough just comes together. Avoid overmixing to keep the biscuits tender.
Fold in the 1 cup sharp cheddar cheese until it is evenly distributed and just combined.
Using a large spoon or ice cream scoop, portion the dough into 12 even mounds and place them on the prepared baking sheet, spacing them about 1 inch apart. They do not need to be perfectly shaped.
Bake in the preheated oven for 10–12 minutes, or until the biscuits are lightly golden on top.
While the biscuits bake, prepare the garlic butter. In a small bowl, melt 2 tablespoons butter in a microwave in 15-second increments until melted. Stir in 1 teaspoon garlic powder and 1 teaspoon dried parsley.
Remove the biscuits from the oven and immediately brush the tops with the garlic butter mixture.

Keep your butter or shortening as cold as possible. Place it into the freezer for 10 to 15 minutes before using in the recipe for extra flaky results.
Handle the dough with your hands as little as possible.
Work quickly to keep your dough cold. If you need to, pop the formed biscuits into the fridge for 15 to 30 minutes to chill before baking.