Cheddar Bay Biscuits are fluffy buttermilk biscuits baked with butter, fresh herbs and cheddar cheese. They taste just Red Lobster Cheddar Bay Biscuits!
If there’s anything tastier in the world than a warm slice of homemade bread schmeared with butter, it would have to be these cheddar herb bay biscuits. Flaky, cheesy, and downright delicious! I’ll show you how to bake up a batch for dinner tonight!
This buttermilk biscuits recipe is so easy to make, a kindergartener could probably handle it (with the exception of running the food processor). They’re a savory delight for my inner carb addict, and I hope that you’ll love them as much as I do. Two things that I absolutely adore about these biscuits is one, it requires zero yeast and they still come out as fluffy as can be. Two, you can have these coming out of the oven in under 20minutes. It is THAT easy to make.
I never EVER thought I’d find a cheddar biscuit that tasted better than Red Lobster’s… turns out.. we totally did.
We are in in buttery, cheddar herb biscuit heaven!
What is in cheddar bay biscuits that makes them so tasty?
As you see below. It really is a simple biscuit recipe and the herbs are what make those divine bay biscuits we love so much.
You’ll need: Flour, baking powder, baking soda, salt, butter, cheese, scallions, parsley and buttermilk + an egg for an egg wash.
It really is that simple guys. Let us dive into buttery deliciousness.
You want the dough to look like what you see above. It’s not a wet or dry dough. Once it reaches the above consistency with your stirring you’ll want to employ your hands into kneading the dough into a ball to roll out onto the counter.
Can’t find buttermilk? Here is how you can make buttermilk from milk…
Here is a trick to making regular milk work for recipes calling for buttermilk.
Every 1 cup of milk + 1 TBS of lemon juice or white vinegar for buttermilk alternative.
And THAT my friends is how you make buttermilk out of regular milk in a pinch.
Can I refrigerate biscuit dough overnight?
Yes you can! The buttermilk biscuit dough can be stored in a single ball or cut into biscuits. We recommend rolling into biscuits as this helps keep the biscuits lighter.
PRO TIPS: When cutting your biscuits, use a 2 inch biscuit cutter dipped in flour to keep the dough from sticking.
What to make with cheddar bay biscuits
If you are just deadset on making these biscuits (and I highly recommend you do) unfortunately it’s not something you can survive on alone. While I wish that we could, lets look into what type of dishes go great with these biscuits.
- Slow Cooker Beer Braised Short Ribs
- Instant Pot BBQ Short Ribs
- Crockpot Italian Chicken
- Beef Braciole
- Pan Seared Steak
- Garlic Herb Oven Roasted Chicken
We really have so many recipes that these would be fantastic with. Check out our recipe index for Main Dishes and you can see for yourself. Now let us dive into some biscuits with a hefty slab of butter. Yes please.
Other recipes you might enjoy:
Cheddar Bay Biscuits (Cheddar Herb Biscuits)
- 3 ½ Cups All-Purpose Flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 16 tbsp (1 cup) COLD unsalted butter cut into cubes
- 1 cup shredded cheddar cheese
- 2 scallions minced
- 2 tbsp flat leaf parsley chopped (or 1 Tbl dried parsley)
- 1 ½ cups buttermilk
- Flour for dusting
- Egg wash (1 beaten egg plus 1 tbsp. water) for brushing tops of biscuits
- Preheat conventional oven to 425 F (400 F if using convection oven)
- Sift together flour, baking powder, baking soda, and salt into a food processor (or large bowl).
- Add cubed COLD butter and pulse 7-8 times (or cut into flour with pastry blender)
- Stir in cheese, green onions, and parsley. Add 1 cup of buttermilk slowly, adding remainder as necessary, until dough comes together into a nice ball. DON’T USE IT ALL IF YOU DON’T NEED IT!
- Turn dough out onto lightly floured surface. Form ball and roll out to 3/4 inch thickness. Cut with 2.5 inch biscuit or cookie cutter. Brush tops with egg wash and bake for 12-15 minutes, or until browned.