Why wait for a table? Recreate the iconic Cheddar Bay biscuits right in your own kitchen. These cheesy, garlicky, herb-flecked biscuits have achieved cult-favorite status.
Step-by-Step Instructions
Preheat the oven to 425ºF and set an oven rack in the middle position. Line a 13×18-inch baking sheet with parchment paper. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and garlic powder. This recipe is super simple, relying on kitchen staples you probably have on hand. The biscuits follow the “drop biscuit” method, which not only saves you from the hassle of rolling and shaping the dough but also guarantees those crave-worthy, textured edges—a wonderful contrast to the cheesy tenderness within. And while these biscuits hold their own alongside just about anything, given their name, it just seems right to pair them with seafood. Whisk to combine. Add the butter. Using a pastry cutter or two knives, cut the butter into the dry ingredients (alternatively, you can use your fingertips to rub the butter into the mixture). The mixture should resemble coarse sand with a few pea-sized clumps of butter intact. Add the cheese and buttermilk. Stir with a rubber spatula until the dough comes together into a shaggy, sticky mass. If the dough seems dry, add 1 to 2 tablespoons more buttermilk. Do not over-mix. Using two soup spoons, scoop 8 peach-size mounds (about 2½ inches in diameter) of the biscuit dough onto the prepared baking sheet, spacing them evenly apart. Do not compact the mounds or try to make them smooth on top; they are meant to have an irregular shape. Put the biscuits in the preheated oven and bake for 17 to 20 minutes, until they are lightly golden. Make the topping: In a small bowl, whisk together the melted butter, garlic powder, and parsley. Brush the tops of the biscuits with the butter mixture. Serve warm.
Freezer-Friendly Instructions
The unbaked biscuits can be stored in an airtight container in the freezer for up to three months. When you’re ready to enjoy them, there’s no need to thaw—simply bake them a bit longer than usual. If you’ve already baked some biscuits and have leftovers, let them cool before placing them in the freezer. When ready to enjoy, let thaw at room temperature and then reheat until warm in a 300°F (150°C)-oven. I’m acutely aware that baking is extremely PRECISE (I personally love the discipline it requires). Anyway, I’m considering increasing the yield to 10 from 8, which will render the biscuits a bit smaller. In doing this I’m wondering if it will allow the biscuits to become a bit more crispy. I don’t want to bake the 8 longer for fear of burning the bottoms. I’d love to hear what you think, Jenn. That was a good catch. I most definitely meant to say increase the yield from 8 to 10, thus making the biscuits just a bit smaller. The baking sheets I use are a bit on the darker side as well as being “textured”. And I always bake on parchment, unless the baking instructions specifically say not to. Your name * Your email (will not be published) * Save my name, email, and website in this browser for the next time I comment.
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