Buttermilk Cheddar Bay Biscuits Recipe | Little Spice Jar (2024)

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Cheddar Bay Biscuits made with buttermilk and cheddar cheese. Theses biscuits are even better than Red Lobsters version. Brushed with garlic butter when they’re fresh out of the oven, they are just soirresistible! And you don’t even have to go to Red Lobster for them anymore!

Ya’ll we’re just over a week away from Thanksgiving!

And it’s my responsibility to make sure that you have some deliciously cheesy cheddar bay biscuits for your T-day spread. These are another staple at my Thanksgiving table. I refuse to celebrate without these cheesy biscuits on my table. I mean, if a girl can’t have cheese in her biscuits on the national holiday known for food comas, when can she?

I’m very excited about today’s recipe. I think it’s obvious. I’ve been dreaming about these Red Lobster biscuits for the past few weeks now. I wouldn’t allow myself to have them until now because I’ve been known to devour all 12 of them. by. myself. But today i’m bringing these cheesy biscuits to the blog.

Anddon’t worry, I didn’t eat them all.

The base for this recipe is my quick and easy homemade baking mix. I used to make these biscuits with Bisquick. That was until I turned over the box and read the ingredients, one fine day. After that, i’ve been making these from scratch. Which takes a total of30 seconds longer than making these cheddar bay biscuits from Bisquick mix.

As a bonafide biscuit love, i’ve tried several recipes and methods for these quick biscuits. Oil or butter? 1 teaspoon of garlic or two? Fresh parsley or dried? I baked these garlicky biscuits at least 10 – 12 times before perfecting the recipe.

Today’s cheddar bay biscuits are perfect. And I can say that confidently because i’ve eaten A LOT of them that weren’t. I am going to say that my biscuits are better than Red Lobsters. Without a doubt.

All you need is one taste, i’m confident you’ll agree.

Let’s discuss a few important ingredients. First – the butter. I’ve made these biscuits with shortening, oil, and butter and the taste of these biscuits/scones was far superior with butter. We’re melting the butter for both the biscuit dough and the brushing on top so no worries about letting it sit out at room temperature for hours.

The buttermilk – very important ingrdient here. The buttermilk supplies moisture, as well as leaves the cheddar biscuits crumbs nice and tender. I love using buttermilk in my scones and biscuit recipes because it gives them such a nice homestyle flavor.

The powdered milk – yes, you read that right! I used both buttermilk + powdered milk in my biscuit recipe. The powdered milk adds so much flavor to these biscuits, making them so much better than any other recipe out there. I have yet to come across another recipe that uses it. It also gives these biscuits a tender crumb, which is an important factor to these cheesy biscuits and lastly, it gives it a nicely colored crust.

The garlic – I use granulated garlic in my biscuit recipe. A full 1/2 tablespoon of garlic powder gives these biscuits the perfect garlic punch that one expects from garlicky cheesy biscuits. You’ll love the combination of cheese, butter, and garlic in these biscuits!

Carbs. Love at first bite. ♥

Loaded with cheddar cheese and a garlic punch. There won’t be a single piece of this cheddar bay biscuit left!

Yield: 12-14 biscuits

Buttermilk Cheddar Bay Biscuits

Prep Time8 minutes

Cook Time10 minutes

Total Time18 minutes

Cheddar Bay Biscuits made with buttermilk and cheddar cheese. These biscuits are even better than Red Lobsters version. Brushed with garlic butter when they're fresh out of the oven, they are just so irresistible! And you don't even have to go to Red Lobster for them anymore!

Ingredients

2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon granulated sugar
2 tablespoons powdered milk (such as Carnation)
1 tablespoon baking powder
2 teaspoons garlic powder, divided
2 tablespoon dried or fresh parsley, divided
1 1/2 stick (12 tablespoons) salted butter, divided
1 cup buttermilk
2 cups shredded cheddar cheese

Instructions

Position a rack in the center of the oven and preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone mat, set aside. Place 1 stick of butter (8 tablespoons) in a small microwave-safe bowl. Microwave the butter until it is completely melted, about 45 seconds, set aside.
In a large mixing bowl, combine the flour, salt, granulated sugar, powdered milk, baking powder, 1 1/2 teaspoon garlic powder, and 1 tablespoon parsley flakes. Add the melted butter and the buttermilk into the dry ingredients and using a rubber spatula, fold to combine the ingredients. Add the cheese and fold into the biscuit dough until combined.
Drop 2 tablespoons worth of dough that's been rolled into a uniform shape onto the baking sheet. Bake for 10-12 minutes or until the biscuits are golden brown on the outside. Melt the remaining 1/2 stick of butter (4 tablespoons) in a small microwave-safe bowl, about 30 seconds. Add the remaining 1/2 teaspoon of garlic powder and 1 tablespoon of parsley. Stir with a pastry brush to combine. Remove biscuits from oven when done and immediately brush with melted butter. Serve warm.

Notes

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!

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originally published on Nov 19, 2014 (last updated Sep 12, 2021)

29 comments on “Buttermilk Cheddar Bay Biscuits”

Leave a comment »

Sarah — November 19, 2014 @ 7:53 am Reply
I feel like th is post is just for me! I have some extra buttermilk and we searching for recipes just last night. I cant wait to make them! Thank you!
- Marzia — November 21, 2014 @ 11:09 am Reply
  I’m so glad to hear that Sarah! You’re going to love these biscuits, I just know it!
Dan — November 26, 2014 @ 9:53 am Reply
I’m running out for powdered milk…it’s the only thing I don’t have but these are going to be awesome with our soup tonight!
- Marzia — November 26, 2014 @ 9:56 am Reply
  Use what you’ve got, Dan! Even if you’ve got a tablespoon or so, it’ll still work out 🙂
  - Mantitlement — November 26, 2014 @ 9:59 am Reply
    Actually I don’t have any! Do you think I could try regular milk or will it be too wet?
    - Marzia — November 26, 2014 @ 10:02 am Reply
      Skip it all together then, it’ll still work out. I don’t suggest regular milk as it would get to too wet.
      - Mantitlement — November 26, 2014 @ 10:48 am
        OK thanks, I’ll give it a try!
Susan Kline — July 24, 2015 @ 1:11 pm Reply
I only use unsalted butter. Think if I increase salt to 1/2 teaspoon it will be enough? Recipe sounds good and the biscuits look yummy!
Thanks,
Susan
- Marzia — July 30, 2015 @ 8:59 pm Reply
  Yup, ¼-½ teaspoon salt should be just fine!
  
  See Also
  Cathead Biscuits - The Southern Lady Cooks - Old Fashioned Recipe
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Asia — September 7, 2016 @ 10:49 pm Reply
I’m going to try to make them tommmorow wish me luck thanks for the receipe 🙂
Arwen — November 14, 2016 @ 9:18 pm Reply
We made these a couple days ago, and we won’t be making them again for a loooong long time because my husband and I sat at the table and ate them. All fifteen of them. Just us. It was supposed to go with soup…and the only soup that made it into us was whatever made it onto these crack biscuits!
- Marzia — November 16, 2016 @ 12:54 pm Reply
  Oh trust me, we get it! Glad to hear they were a hit 🙂
Libby Cates — March 12, 2017 @ 10:50 am Reply
Have you tried freezing them?
- Marzia — March 12, 2017 @ 8:28 pm Reply
  I have not.
Deana — November 22, 2017 @ 10:10 am Reply
Love these biscuits! I’m making them again for Thanksgiving tomorrow. Can the batter be pre-made and stored in the fridge for a day before baking? Thanks!
- Marzia — November 22, 2017 @ 2:32 pm Reply
  Hi Deana! Glad you enjoyed the cheddar bay biscuits! Unfortunately, I can’t suggest making the batter the night before. The baking powder would be activated once you add the buttermilk and the biscuits won’t rise properly the next day.
Marvie Curry — October 8, 2018 @ 4:40 pm Reply

Thank you Marzia for the different take on the Cheddar Bay Biscuits, we absolutely loved them. Also, I love you name, it is different and I should know all about that, mine is Marvie. I used to despise my name when I was growing up but now that I am old and a little wiser I love having a unique name.
5
Mary Tognazzini — March 6, 2019 @ 8:21 am Reply
THERE IS ALWAYS AT LEAST ONE THING THE RECIPES CALL FOR I DON’T HAVE. I KEEP DRIED BUTTERMILK ON HAND AS WELL AS FRESH, WILL THAT WORK. I’M MAKING THESE TODAY. YUM
Brigette Thomas — September 17, 2019 @ 12:23 am Reply

I love your responses. It’s like having a friend in the kitchen with you. Good ?about I also go low salt in my cooking. I know how to make things taste like they have salt but actually contain very little. Oh buttermilk I great for making a salad dressing and excellent for a marinade. Secret with chicken and a must with seafood. Just soak minimum 2 hrs or better even overnight.
5
Cathy Bluthardt — January 24, 2020 @ 8:35 am Reply
Marzie just found your site and cannot wait to try these tonight. When I have an over supply of buttermilk, I freeze it in 1/4 and 1/2 cup portions and just pull out what I need. I am anxious to thaw out some and give this recipe a try. I’ll keep you posted on how it works.
- Marzia — January 24, 2020 @ 11:25 am Reply
  What a great idea! I hope you enjoy the cheddar biscuits!
Ivonne McDonald — February 5, 2020 @ 12:10 pm Reply
I don’ have parsley, of all things not to have…. Can I omit it or is parsley necessary?
- Marzia — February 5, 2020 @ 4:26 pm Reply
  You can omit it if you’d like! It does add a little flavor but it’s used more so for color here.
Danielle — September 3, 2020 @ 9:59 am Reply
You had me until I saw powdered milk as an ingredient. Is that necessary?.. My daughter loves the biscuits from Red Lobster, and I wanted to give this recipe a try.
Tam — May 9, 2022 @ 10:41 pm Reply

Best though I don’t use sugar or powdered milk. Trader Joe’s extra sharp Wisconsin cheddar is the best cheese I’ve found for these.
I use fresh curly parsley and garlic granules.
5
lydia — November 26, 2022 @ 3:08 pm Reply
why are you using powdered milk, what purpose?
- Holly — May 6, 2023 @ 8:43 pm Reply
  I would like to know that also.. Not something I keep on hand.
Jody — September 11, 2023 @ 3:28 pm Reply

Had to make buttermilk and used 1/2 pepperjack along with extra sharp cheddar. Sooooooo delicious. We love eating this with a slice of breakfast sausage in the middle.
4.5

Buttermilk Cheddar Bay Biscuits Recipe | Little Spice Jar (2024)

FAQs

Is it better to use milk or buttermilk in biscuits? ›

Buttermilk adds a nice tang to the biscuit flavor and helps them rise better.

Find Out More ›

Why aren t my buttermilk biscuits fluffy? ›

A non-fluffy, flat biscuit can be caused by a few things: too much liquid in the dough (resist the urge to add more buttermilk to make the dough come together and use the heat of your hands and a bit more kneading instead). Over-mixing the dough can cause flat biscuits.

What makes Cheddar Bay biscuits so good? ›

The Cheddar Bay Biscuits at Red Lobster are known for their irresistible combination of flavors and textures, which make them a popular favorite. Here's what makes them so appealing: Flavorful Ingredients: These biscuits are loaded with flavorful ingredients like sharp cheddar cheese, garlic powder, and butter.

Why do my homemade buttermilk biscuits fall apart? ›

I've experienced a more crumbly product which comes from a dough that is too dry, by just a little bit more buttermilk. Also, be sure to adequately blend your butter/shortening with your flour. Don't use bread flour or cake flour- all purpose is just fine.

What to pair with Cheddar Bay biscuits? ›

The best side dishes to serve with Cheddar Bay Biscuits are scrambled eggs, pulled pork, bacon, gravy, chicken pot pie, clam chowder, grilled cheese sandwich, shepherd's pie, fried chicken, and lobster bisque Do you agree?

Know More ›

Should you let biscuit dough rest? ›

Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured biscuit cutter (or even a glass, though its duller edge may result in slightly less tall biscuits).

Get More Info Here ›

What happens if you use milk instead of buttermilk in biscuits? ›

While the quantity of acid could be fine-tuned, the consistency of milk-based substitutions will be unavoidably thin. Compared to cultured buttermilk, plain milk is watery, making the dough so heavy and wet that it oozes into a puddle, turning the biscuits flat and dense.

Know More ›

What kind of liquid is best for making biscuits? ›

Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

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What makes biscuits taste better? ›

Brush the biscuits with butter after baking

“If you want the most luscious biscuits ever, brush the tops with melted butter after they come out of the oven,” says James. Brushing the butter on after baking ensures that the butter soaks into the baked biscuit so you get that great buttery flavor in every bite.

Tell Me More ›

Why use buttermilk instead of milk in baking? ›

Buttermilk is a versatile ingredient that can add lift to baked goods for the fluffiest pancakes, waffles, and biscuits, tenderize chicken and other proteins, give rich texture and tangy flavor to dressings, and shine in delicate desserts like buttermilk panna cotta.

Discover More ›

Why is buttermilk better for biscuits? ›

Buttermilk Biscuits vs. Cream Biscuits

Buttermilk is used in biscuit-making for its acid and fat content. Its acidity works with the leaveners to help the dough rise, producing a taller and fluffier biscuit. Buttermilk also adds a subtle tang. Cream biscuits are made with heavy cream.