Cheddar Bay Biscuits

Garlic lovers will love these cheesy Cheddar Bay Biscuits. Use our special “folding” technique to get fluffy layers in each biscuit. Better than Red Lobster Biscuits!

A few months ago we shared our best homemade biscuit recipe. Those buttermilk biscuits are amazing. Today we’re sharing the next logical thing….garlic cheddar biscuits made with that same fluffy biscuit recipe. These biscuits are to die for!

closeup of cheesy biscuit

We’ve posted a lot of bread-type recipes in the past, but you’re really going to love these Garlic Lover’s Cheesy Biscuits.  The warm, garlicky fragrance that flows through the house really makes my mouth water. As soon as Mom takes them out of the oven, everyone comes running. They are soft, fluffy, and the perfect add-on to any meal.

Copycat Red Lobster Biscuits

We don’t eat at Red Lobster often, but when we do, my favorite part of the meal are those cheddar bay biscuits. My grandpa said these were just as good as Red Lobster’s cheddar biscuits. I’d say they are even better because they are homemade. You can add more cheese or garlic butter if you’d like. Make them how you want them!

closeup of biscuits sitting on a baking mat

Buttermilk Biscuits

Buttermilk helps give these biscuits a delicious flavor and texture. We highly recommend store-bought buttermilk for the best results in this recipe.

Don’t have buttermilk on hand? Easily make buttermilk with milk and vinegar.  Just put one tablespoon of vinegar in a measuring cup.  Fill up the rest of the cup with milk and let it sit for 5 minutes.  That makes 1 cup of buttermilk!

If you have half & half or heavy cream, you can use those in just the same way. If you need more than one cup for a different recipe, just make the same way, adding 1 tablespoon of vinegar to each cup of milk. I only do this in a pinch for this recipe though.

How to Make Fluffy Biscuits

Here are our hints for making biscuits:

  • It’s important to mix ingredients the least amount possible. Whisk the dry ingredients together in a bowl first.
  • Cut in the butter using a pastry cutter. Make sure the butter is very cold. Cutting the butter in allows the butter to get distributed throughout. The colder the butter is when the biscuits go in the oven, the better your biscuits will turn out. The cold butter will melt and leave pockets of flakiness.
  • Use freshly shredded cheddar cheese. Buy a block and shred it yourself. This will yield the best flavor and texture.
  • Mix the buttermilk and cheese in just until the ingredients are combined. Be sure not to knead the dough or overmix it.
  • Turn the dough out onto a floured pastry mat and pat it into a horizontal rectangle that is about 1 ½ inches thick. Fold the left side of the rectangle over the right side and pat it out into a vertical rectangle. Fold the bottom half up to the top and press it out into a horizontal rectangle again. Repeat the steps above 3 times for a total of 6 folds. Be careful not to overwork the dough while you are doing this. The folding is what creates the pretty layers. Sprinkle a little flour on the layers if the dough starts getting sticky, but just pat gently and handle the dough lightly.

How to Cut Biscuits

It is important to carefully cut biscuits in order for them to bake up tall and fluffy. Whether you are using a biscuit cutter or a sharp knife, press down, then pull straight back up.

Don’t twist or saw the cutter or the knife. This will cause the edges of the biscuits to seal and not bake up tall. Just remember…press down, then lift straight up.

hand holding a cheddar cheese biscuit

Do cheddar biscuits need to be refrigerated?

The biscuits are safe to store at room temperature for 24 hours. If you are going to keep them longer than that you should refrigerate them. Be sure to store them in an airtight container at all times.

How do you reheat Cheddar Bay Biscuits?

Set the oven to 350 degrees. Place the biscuits on a baking sheet and heat them for 5-7 minutes or until they are heated through. Brush the tops of the biscuits with extra butter after warming them to soften the top of the biscuits.

You can also reheat the biscuits in the microwave. This is the quickest way. Heat for just 30-45 seconds. Covering them with a damp paper towel will help them not to dry out.

stack of garlic butter cheddar biscuits

What main dish goes with biscuits?

Soups and stews are one of my favorite things to serve biscuits with. Here are a few of our favorites!

TOOLS FOR MAKING BISCUITS

  • Pastry Cutter: I use this tool all the time. It cuts butter into flour perfectly for streusels, crusts and other pastries.
  • Pastry Mat:: This silicone mat keeps your cupboard clean and makes rolling out pastries so easy.
  • Biscuit Cutter: LOVE these handled cutters that come in different sizes.
Cheddar Bay Biscuits with cheddar cheese
Cheddar Bay Biscuits with cheddar cheese

Cheddar Bay Biscuits

5 from 1 vote
Garlic lovers will love these cheesy Cheddar Bay Biscuits. Use our special "folding" technique to get fluffy layers in each biscuit. Better than Red Lobster Biscuits!
Servings 15 servings
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
 

  • 2 1/4 cups all-purpose flour
  • 2 1/4 cups cake flour
  • 1 1/2 teaspoons salt
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 cup butter (very cold)
  • 2 cups buttermilk (2% milk or higher)
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup butter melted
  • 1 teaspoon garlic salt
  • 1/2 teaspoon Italian seasoning

Instructions
 

  • Preheat the oven to 475 degrees Fahrenheit.
  • Combine the dry ingredients together in a bowl.
  • Cut in the butter until the mixture is crumbly. If you feel the flour with your hands, you should feel the butter chunks in it. That's the texture you want so don't over mix it at this point.
  • Add the buttermilk and cheddar cheese. Mix just until combined. The dough will be slightly sticky.
  • Turn the dough out onto a floured pastry mat and pat it into a horizontal rectangle that is about 1 ½ inches thick. Fold the left side of the rectangle over the right side and pat it out into a vertical rectangle. Fold the bottom half up to the top and press it out into a horizontal rectangle again. Repeat the steps above 3 times for a total of 6 folds. Be careful not to overwork the dough while you are doing this. The folding is what creates the pretty layers. Sprinkle a little flour on the layers if the dough starts getting sticky, but just pat gently and handle the dough lightly.
  • After 6 folds, gently pat the dough into a rectangle that is about 1 inch thick. Use a sharp circle biscuit cutter and press down through the dough, then lift up. Do not twist the cookie cutter or shuffle it around. Just push down, then pull straight up. You can also cut the biscuits into squares as shown in the pictures. Use a sharp knife and don't use a sawing motion. Just cut down and pull up.
  • Place biscuit on a silicone baking mat. 
  • In a small bowl combine the melted butter, garlic salt and Italian seasoning. 
  • Brush the tops of the biscuits with melted butter mixture.
  • Bake at 475 degrees Fahrenheit for 5 minutes, then reduce the heat to 425 degrees Fahrenheit (without opening the oven) and bake for an additional 8-10 minutes.
  • Allow the biscuits to sit for 2-3 minutes before serving.
  • Serve warm.

Video

Notes

The calories shown are based on the recipe making 15 biscuits with 1 serving being 1 biscuit. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition

Calories: 353kcal | Carbohydrates: 30g | Protein: 9g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 724mg | Potassium: 221mg | Fiber: 1g | Sugar: 1g | Vitamin A: 675IU | Calcium: 209mg | Iron: 1.3mg
Author Lizzy T
Course Bread
Cuisine American
Calories 353
Keyword cheesy biscuits, garlic biscuits, how to make biscuits

Garlic lovers will love these cheesy Cheddar Bay Biscuits. Use our special "folding" technique to get fluffy layers in each biscuit. Better than Red Lobster Biscuits!

About Lizzy T

Get 5 Classic Recipes with a Deliciously Secret Twist

You might also like

Join the Discussion

Subscribe
Notify of
guest
15 Comments
Most Voted
Newest Oldest
Inline Feedbacks
View all comments