If you are a big fan of buttermilk biscuits, you’l enjoy this cheddar bay biscuit recipe.
They are wonderfully soft, buttery sides that go so well with hearty soups, breakfast omelettes and more.
Making This Cheddar Bay Biscuit Recipe
You’re likely thinking these biscuits are a copycat version to Red Lobster’s, and you’re right.
But, I love adding fresh herbs from my garden to everything I make (you’ve seen this with my dairy-free choux pastry recipe with rosemary).
So, while Red Lobster biscuits are brushed with butter, garlic and parsley, I prefer using fresh chives in and on the biscuits. It adds such a wonderful fresh flavor to them.
Here’s everything I used for this recipe: flour, baking powder, baking soda, salt, chives, cold butter, buttermilk, and frozen grated cheddar cheese. I also added a dash of chili powder and garlic powder for extra flavor.
To make the biscuits, mix the flour to ensure the seasonings, baking powder and baking soda are well incorporated. Then, add in the cold butter.
Rub the butter in until the flour has a coarse texture. Mix in the chives too.
Add the buttermilk and frozen grated cheese and knead by hand.
Don’t over-knead or over-mix the batter. This is very important! Just gently incorporate the ingredients. You want tiny chunks of butter and cheese throughout the mix.
Pat (don’t roll!) the dough on a lightly floured board until it has a half-inch thickness. Cut the biscuits and place them two inches apart on a baking sheet lined with parchment paper. Excuse the finger marks on the biscuits below :).
Bake in a preheated oven at 450 degrees Farenheit for ten to fifteen minutes.
Look at all that deliciousness! I mixed melted butter, a dash of chili powder and fresh chives together and brushed the biscuits while they were still hot.
You can serve immediately or chilled first. Usually I make 2 batches of this cheddar bay biscuit recipe and freeze them for those lazy days.
Cheddar Bay Biscuits
Cheddar Bay Biscuit Recipe
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- dash of chili powder and garlic powder
- 3/8 cups cold butter (cubed)
- 1/2 cup chives (chopped)
- 1 cup buttermilk
- 1 cup cheese preferably sharp cheddar (frozen, grated)
- 1 tbsp butter (melted)
- 2 tbsp chives (chopped)
- pinch of chili powder
- Preheat oven to 450 degrees Farenheit.
- Mix dry ingredients (flour, baking powder, baking soda, salt, chili powder, garlic powder)
- Add cubes of cold butter and rub into the flour until it becomes coarse.
- Mix in chives.
- Add buttermilk and cheese.
- Knead gently by hand (don’t over-knead).
- Pat the dough on a lightly floured board until it has a half-inch thickness.
- Cut biscuits.
- Place them two inches apart on a baking sheet lined with parchment paper.
- Bake for ten to fifteen minutes.
- Remove from oven and brush with the melted butter mix.
- Serve hot or chilled.
- Don’t over-knead or overmix your dough. You want tiny chunks of butter and cheese in it so your biscuits turn out soft and flaky.
- Don’t roll out your dough. Pat down onto your floured board. Sometimes I just shape and flatten the biscuits in my hands.
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Or make one of these hearty soups to go with these biscuits: