Be sure to serve these with my delicious Tomato Soup recipe.
In all of the years that I’ve been making these biscuits, I have yet to mess them up once. (And I’m no expert when it comes to baking.)- So if I can do it, you can definitely do it. The best part is that they only take 20 minutes from start to finish. –That’s the maximum amount of time that I am able to wait to eat a warm biscuit anyway, so it’s perfect.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Combine dry ingredients in one bowl, and wet ingredients in another.
Mix until just combined, don’t overmix. Use a lightly greased 1/4-cup to scoop out the dough and place on a lightly greased light baking sheet.
Bake for 12 minutes. Brush with melted butter/parsley/garlic powder. Bake for a few more minutes if desired, to brown the top more. Serve with your favorite soup!
Pro Tip:
Salt: Non-iodized salt is best for baking. (Table salt is generally supplemented with iodine, which can generate a bitter taste in baked goods.) I use Redmond Real Salt for all of my baking and cooking recipes. (Enter code ‘COZY‘ for 15% off!)
Make-Ahead Method
The leavening agents in this recipe start doing their job as soon as they come in contact with liquid. The longer they sit with the liquid before being baked, the less effective they become. Therefore you can’t mix all of this dough together ahead of time. I suggest the following:
Combine the dry ingredients together in advance. When you’re ready to bake, proceed in mixing the wet ingredients and forming the dough.
Using Bisquick:
If you have Bisquick on hand, you can skip a few ingredients and still bake these delicious cheddar bay biscuits. See the notes section in the recipe card at the bottom of this post for quantities and instructions.
Buttermilk Substitutes
4 tablespoons milk + enough sour cream to make a cup. 2 tablespoons milk + enough plain yogurt to make a cup. 1 tablespoon white vinegar + enough milk to make a cup. Let sit for 5-10 minutes. 1 tablespoon lemon juice + enough milk to make a cup. Let sit for 10 minutes. It’ll look curdled. Stir to combine.
Do Cheddar Bay Biscuits Need to Be Refrigerated?
Refrigerated biscuits taste better when reheated in the microwave because they retain more moisture, but they can also be stored in an airtight container at room temperature for 3 days.
Freezing Instructions
To freeze leftover biscuits, make sure they’re completely cool, and place them in an airtight container. They’re best if used within 3 months.
Reheating
Refrigerated Biscuits
Oven: Wrap them in foil and bake for about 7 minutes in a 350° F oven, until warmed through. Microwave: Wet a paper towel and squeeze the water out well. Wrap it around a biscuit and place it in a microwave-safe container. Set a lid on top but don’t seal it shut. Set the power level to 50% and heat for 50 seconds.
Frozen Biscuits:
Oven: Wrap them in foil and bake in a 300 degree oven for 20 minutes. Microwave: Wet a paper towel and squeeze the water out well. Wrap it around a biscuit and place it in a microwave-safe container. Set a lid on top but don’t seal it shut. Set the power level to 50% and heat for 2 minutes. Perfection.
What to Serve With Cheddar Bay Biscuits
Fun Fact: Why Are They Called Cheddar Bay Biscuits?
According to Red Lobster, these famous biscuits were first introduced as ‘Freshly baked, hot cheese garlic bread’. After five years the name was later changed to Cheddar Bay Biscuits in order to “reflect the seaside atmosphere of Red Lobster restaurants.”
