• Prep Time: 15 minutes
• Bake Time: 15–18 minutes
• Total Time: 30–35 minutes
• Difficulty Level: Easy
• Servings: 12 biscuits

---

Ingredients

For the Biscuits

• 2 cups (250 g) all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon paprika (optional)
• ½ cup (113 g) cold unsalted butter, cubed
• 1½ cups (170 g) sharp cheddar cheese, freshly shredded
• ¾ cup (180 ml) cold buttermilk
• 1 large egg

Garlic Herb Butter

• 3 tablespoons unsalted butter, melted
• 2 cloves garlic, finely minced
• 1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
• ¼ teaspoon salt
• ¼ teaspoon dried Italian seasoning

---

Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Pastry cutter or fork
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Pastry brush
• Cooling rack

---

Instructions

Step 1: Prepare the Oven

Preheat your oven to 425°F (220°C).

Line a baking sheet with parchment paper or a silicone baking mat.

---

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

• All-purpose flour
• Baking powder
• Baking soda
• Garlic powder
• Onion powder
• Salt
• Black pepper
• Paprika (if using)

Mix thoroughly so the leavening agents are evenly distributed.

---

Step 3: Cut in the Butter

Add the cold, cubed butter to the flour mixture.

Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

These butter pockets create flaky biscuits during baking.

---

Step 4: Add the Cheese

Fold the shredded cheddar cheese into the flour mixture.

Coating the cheese with flour helps distribute it evenly throughout the biscuits.

---

Step 5: Mix the Wet Ingredients

In a separate bowl, whisk together the buttermilk and egg.

Pour the wet ingredients into the flour mixture.

Stir gently with a spatula until a shaggy dough forms.

Do not overmix, as this can result in dense biscuits.

---

Step 6: Shape the Biscuits

Using a large spoon or ice cream scoop, portion the dough into 12 equal mounds.

Place them on the prepared baking sheet about 2 inches apart.

There’s no need to flatten them; they will spread slightly as they bake.

---

Step 7: Bake

Bake for 15–18 minutes, or until:

• The tops are lightly golden brown.
• The biscuits have risen well.
• The edges are lightly crisp.

Avoid overbaking to keep the centers soft and tender.

---

Step 8: Prepare the Garlic Herb Butter

While the biscuits bake, combine:

• Melted butter
• Minced garlic
• Parsley
• Salt
• Italian seasoning

Mix well.

---

Step 9: Finish the Biscuits

Remove the biscuits from the oven.

Immediately brush the warm biscuits generously with the garlic herb butter.

Allow them to cool for 5 minutes before serving.

---

Tips for Perfect Cheddar Bay Biscuits

• Keep the butter and buttermilk cold for maximum flakiness.
• Use freshly shredded cheddar for better melting and flavor.
• Mix the dough gently to maintain a tender texture.
• Bake on the center oven rack for even browning.
• Brush with garlic butter while the biscuits are still hot so it absorbs into the crust.
• Serve warm for the best taste and texture.

---

Recipe Variations

Bacon Cheddar Biscuits

Fold in ½ cup cooked, crumbled bacon before adding the wet ingredients.

---

Jalapeño Cheddar Biscuits

Mix in one finely diced jalapeño for a spicy variation.

---

Herb Cheddar Biscuits

Add chopped chives, thyme, rosemary, or dill to the dough.

---

Three Cheese Biscuits

Use a combination of cheddar, Parmesan, and mozzarella for extra cheesy flavor.

---

Whole Wheat Version

Replace half of the all-purpose flour with whole wheat flour for a heartier biscuit.

---

Storage

Store cooled biscuits in an airtight container at room temperature for up to 2 days.

Refrigerate for up to 5 days.

---

Freezing Instructions

Allow the biscuits to cool completely.

Freeze in airtight freezer-safe bags for up to 3 months.

Reheat directly from frozen or thaw overnight in the refrigerator.

---

Reheating

Oven

Bake at 325°F (165°C) for 8–10 minutes until warmed through.

Microwave

Heat for 15–20 seconds per biscuit.

Air Fryer

Warm at 320°F (160°C) for 3–4 minutes.

---

Serving Suggestions

Cheddar Bay Biscuits pair beautifully with:

• Seafood chowder
• Clam chowder
• Tomato soup
• Chicken noodle soup
• Beef stew
• Chili
• Grilled shrimp
• Fried fish
• Roasted chicken
• Steak
• Caesar salad
• Garden salad
• Pasta Alfredo

For beverages, serve with:

• Fresh lemonade
• Unsweetened iced tea
• Sparkling water with lemon
• Coffee for brunch
• Hot herbal tea

---

Why You’ll Love This Recipe

• Ready in about 35 minutes
• Soft, flaky texture
• Rich cheddar flavor
• Buttery garlic topping
• Easy, no-yeast recipe
• Family-friendly
• Perfect for holidays and weeknight dinners
• Great alongside soups and seafood
• Freezer-friendly
• Better than restaurant-style biscuits

---

Nutritional Information (Per Biscuit)

Approximate values:

• Calories: 245 kcal
• Protein: 7 g
• Carbohydrates: 18 g
• Fat: 16 g
• Saturated Fat: 10 g
• Cholesterol: 55 mg
• Sodium: 390 mg
• Fiber: 1 g
• Sugar: 2 g
• Calcium: 190 mg
• Iron: 1.5 mg
• Potassium: 95 mg