This morning I woke up with a need to make biscuits, which for me is kinda weird because I’ve never made them, and rarely eat them. I started looking through a few recipe books and plain biscuits just weren’t cutting it. I figured I would jazz them up with some cheddar cheese, and then a lightbulb went off and I thought of cheddar bay biscuits. You know them, those really yummy little biscuits you get at that chain seafood restaurant. I’ve never met a person who said they hated them, they are just too good.
I’ve made these once before, using a recipe that included a boxed biscuit mix, but I found them a bit on the salty side, and a little too dense. So I set off to make a scratch version that was light, fluffy, and flavourful and rivalled the Red Lobster version. The flavour of these is spot on, and dare I say even better? They are fluffy, cheesy, moist, and have a nice garlic flavour. The best part is that they come together in a snap. Now you can enjoy these biscuits anytime at home!
Scratch cheddar bay biscuits
Ingredients
- 1 1/2 cups 7 1/2 ounces all-purpose flour
- 1 1/2 cups 6 ounces cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons garlic powder
- 12 tablespoons 1 1/2 sticks unsalted butter, softened and cut into 1/2-inch pieces
- 2 cups shredded cheddar cheese about 4 1/2 oz
- 1 1/2 cups buttermilk
Garlic Topping
- 4 tablespoons 1/2 stick salted butter
- 2 cloves garlic finely minced or through garlic press
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
Instructions
- Adjust oven rack to the upper-middle position, and preheat oven to 425 degrees. Line 2 baking sheets with parchment or a Silpat.
- In a large bowl, whisk both flours, baking powder, baking soda, salt, and garlic powder until combined. Add in the cubed butter and using your fingers, rub it into the flour mixture until it resembles coarse meal. Add in the shredded cheese and mix to combine. Add in the buttermilk and mix until combined.
- Using a 1/4 measuring spoon, scoop the biscuit mixture onto the prepared baking sheets. Bake the biscuits for 10 minutes, and them remove and brush with butter mixture, and then bake for an additional 5 minutes until the tops are puffed and golden brown. Allow biscuits to cool on baking sheet for 5 minutes then transfer to a wire rack. Serve at room temperature or while slightly warm.
Butter Topping
- In a small saucepan, combine butter and minced garlic, heat on medium heat until the butter is melted and garlic is fragrant about 1 to 2 minutes. Add in the garlic powder and dried parsley, and stir to combine. Set aside.
Notes
- Storage: Can be stored at room temperature in an airtight container for up to 2 days.
Basic biscuit recipe adapted from The Best of America’s Test Kitchen, 2011
