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These Cheddar Bay Biscuits are the perfect side for any soup or stew. Made with butter, sharp cheddar cheese, and topped with garlic butter, they’re ready in just 30 minutes!



 

Quick Recipe Overview

Two bowls of hearty stew garnished with herbs, surrounded by golden cheddar biscuits, fresh tomatoes, and parsley, all arranged on a rustic wooden board with burlap underneath.

WHAT: Fluffy cheddar bay biscuits loaded with cheese and topped with garlic butter, perfect alongside your favorite soup.

WHY: These homemade biscuits are buttery, cheesy, and ready in 30 minutes with simple pantry ingredients you already have.

HOW: Mix dry ingredients, grate cold butter into flour, fold in cheese, cut biscuits, bake, and brush with garlic butter.

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Table of Contents

Why I Love Making Cheddar Bay Biscuits

There’s nothing quite like warm, flaky cheddar biscuits alongside a steaming bowl of soup. This quick biscuit recipe is incredibly simple to make yet comes out delicious. The combination of sharp cheddar cheese and garlic butter creates layers of flavor that complement any soup or stew beautifully.

What makes this biscuit recipe so reliable is how easy it is to work with. The grated butter technique ensures flaky layers without complicated methods, and the dough comes together in minutes. The golden-brown tops brushed with garlic butter are irresistible straight from the oven.

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

Ready to make the flakiest, cheesiest biscuits your family will ask for again and again?

Grab your ingredients and preheat that oven—you’re just 30 minutes away from golden, buttery perfection that’ll make any soup night feel like a special occasion.

These Red Lobster-style biscuits come together with simple pantry staples and a few easy tricks that guarantee success every time.

Ingredient Notes

Cold Butter: This is crucial – the butter must be very cold when grated into the flour. I keep mine in the freezer for 10-15 minutes before starting. The cold butter creates steam pockets during baking, resulting in those sought-after flaky layers.

Sharp Cheddar Cheese: Freshly grated sharp cheddar provides the best flavor and melting quality. Extra-sharp works beautifully too if you want more pronounced cheese flavor. Avoid pre-shredded cheese if possible, as it won’t melt as smoothly.

Garlic Powder: Used twice in this recipe – in the biscuit dough and in the butter topping. Don’t substitute garlic salt, as it will make the biscuits too salty. Fresh minced garlic can work in the topping but may burn during baking if added to the dough.

See the recipe card below for full information on ingredients and quantities.

A jar of Zoup! Garden Vegetable Soup stands next to two blue bowls of soup and three golden, flaky cheddar biscuits on a woven placemat, with fresh parsley on the side.

Featured Review

Barr⭐️⭐️⭐️⭐️⭐️

October 27, 2024

Amazing taste! I’ve always found biscuits to be dry, not these with the cheese in them.

side view of cheddar biscuits on a cooling rack
5 from 4 votes

Easy Cheddar Bay Biscuits Recipe

By: Melissa Griffiths
These Cheddar Bay Biscuits are the perfect side for any soup or stew. Made with butter, sharp cheddar cheese, and topped with garlic butter, they’re ready in just 30 minutes!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 12
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Ingredients 

For garlic toppings

  • 3 tablespoons melted butter
  • 1 teaspoon garlic powder
  • 2 tablespoons finely chopped parsley

Instructions 

  • Preheat your oven to 450 degrees F. and line a baking sheet with parchment paper or a baking mat.
  • In a large bowl add the flour, baking powder, sugar, salt, and garlic powder and stir to combine.
    2 cups all-purpose flour, 4 teaspoons baking powder, 2 tablespoons sugar, ½ teaspoon salt, 1 teaspoon garlic powder
  • Use a cheese grater to grate the butter into the flour mixture. Stir to combine well.
    ½ cup cold butter
  • Add the milk and stir to combine.
    ¾ cup milk
  • Add the cheese and stir until it is well incorporated.
    2 cups grated cheddar cheese
  • Turn the biscuit dough out onto a lightly floured surface and roll to 1.5 inches thick with a rolling pin.
  • Use a 2.5 to 3 inch biscuit cutter to cut out biscuits, rerolling the dough as needed to use it all. You should have 12 biscuits.
  • Place them on the prepared baking sheet.
  • Bake until golden brown, about 15 minutes.
  • While the biscuits are baking add the melted butter, garlic powder, and parsley to a small bowl and mix with a fork.
    ½ teaspoon garlic powder, 3 tablespoons melted butter, 1 teaspoon garlic powder, 2 tablespoons finely chopped parsley
  • When the biscuits come out of the oven and are still warm, brush with the garlic butter mixture.
  • Heat the Zoup! Good, Really Good® Garden Vegetable Soup according to package directions.
    1-2 jars Zoup! Good, Really Good® Garden Vegetable Soup
  • Serve the hot biscuit with the soup and enjoy!

Notes

  • Stove leftover biscuits in an air-tight container in the fridge for up to 4 days and reheat gently in the oven or microwave before eating.
  • Nutrition information is an estimate only, based one 1 biscuit, and does not include the soup.

Nutrition

Serving: 1 of 12 biscuits, Calories: 265kcal, Carbohydrates: 20g, Protein: 7g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 49mg, Sodium: 452mg, Potassium: 72mg, Fiber: 1g, Sugar: 3g, Vitamin A: 594IU, Vitamin C: 1mg, Calcium: 238mg, Iron: 1mg
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How to Make Cheddar Biscuits

Two bowls of vegetable stew garnished with herbs, each served with biscuits on a wooden board. Fresh tomatoes and a spoon are nearby, and the board is set on a piece of burlap.

Step 1: Preheat oven to 450°F and line a baking sheet with parchment paper. In a large mixing bowl, whisk together flour, baking powder, sugar, salt, and garlic powder.

Step 2: Grate the cold butter using a cheese grater directly into the flour mixture. Stir until the butter is evenly distributed throughout the flour. Use a cup measurer for accuracy.

Step 3: Pour in the milk and stir until just combined. Fold in the grated cheddar cheese until evenly distributed throughout the dough.

Step 4: Turn dough onto a floured surface and roll to 1.5 inches thick. Cut out biscuits with a 2.5-3 inch cutter, rerolling scraps as needed to make 12 biscuits.

Step 5: Arrange biscuits on the parchment-lined baking sheet and bake for 15 minutes until golden brown on top.

Step 6: Mix melted butter with garlic powder and parsley. Brush the mixture over warm biscuits immediately after removing from the oven.

Substitutions &Variations

Cheese Options: Swap cheddar for Monterey Jack, Gruyere, or a Mexican cheese blend. Parmesan mixed with mozzarella creates an Italian-style biscuit that’s incredible with pasta dishes.

Herb Variations: Add 1 tablespoon of fresh chopped herbs like thyme, rosemary, or chives to the dough. For the topping, replace parsley with cilantro, basil, or Italian seasoning.

Make Them Spicy: Mix in 1/4 teaspoon cayenne pepper or a diced jalapeño to the biscuit dough for a spicy kick. Red pepper flakes in the garlic butter add nice heat too.

Buttermilk Version: Replace regular milk with buttermilk for tangier, more tender biscuits. This creates a flavor closer to traditional Southern biscuits.

Drop Biscuit Style: Skip the rolling and cutting – simply drop spoonfuls of dough onto your baking sheet. They’ll be more rustic-looking but just as delicious, and you save cleanup time.

Bisquick Shortcut: While this recipe uses homemade dry ingredients, you can substitute Bisquick for a faster version, though the texture won’t be quite as flaky.

FAQs for Cheddar Bay Biscuits

What goes well with cheddar biscuits?

There are so many options for serving cheddar biscuits. A few ideas include serving them with scrambled eggs or a breakfast casserole. My personal favorite is to serve them with a bowl of hot soup or a seafood dish. 

Why do I need to grate the butter?

Grating cold butter distributes it evenly throughout the flour, creating pockets of butter that melt during baking. This creates the flaky, layered texture that makes these biscuits so delicious. You can also use a pastry cutter if you prefer.

Can I make these without a biscuit cutter?

Absolutely! Use a drinking glass, cookie scoop, or even cut them into squares with a knife. Squares eliminate the need to reroll scraps and work just as well.

Can I use pre-shredded cheese instead of grating my own?

Yes, but freshly grated cheese melts better and creates a fluffier texture. Pre-shredded cheese contains anti-caking agents that can make your biscuits slightly denser. If using pre-shredded, the biscuits will still taste great – just expect a slightly different texture.

A jar of Zoup! Good Really Good! Garden Vegetable Soup stands on a white surface, surrounded by fresh tomatoes, herbs, biscuits, and a blue patterned bowl in the background.

My Best Tips for Making Cheddar Bay Biscuits

☞Keep your butter cold: Freeze the butter for 15 minutes before grating. Cold butter is essential for creating flaky layers, so work quickly and don’t let the dough get warm.

☞Don’t overmix the dough: Stir just until the ingredients come together. Overmixing develops gluten, which makes biscuits tough instead of tender and flaky. One of the best tricks is to use a light hand when mixing.

☞Use sharp cheddar: The sharper the cheddar, the more pronounced the cheese flavor. Extra-sharp cheddar gives these biscuits incredible depth.

☞Brush with garlic butter immediately: Apply the garlic butter topping as soon as the biscuits come out of the oven so it soaks into the warm surface.

☞Space biscuits properly: Leave about 2 inches between biscuits on the baking sheet for even browning and proper rise.

What to Serve With Cheddar Biscuits

These buttery biscuits pair beautifully with virtually any soup or stew. Serve them alongside tomato soup, broccoli cheddar soup, chicken noodle soup, or beef stew. They’re also wonderful with chili, creamy potato soup, or French onion soup.

Beyond soup, these biscuits make an excellent accompaniment to salads, roasted chicken, pot roast, or grilled meats. They’re perfect for breakfast with scrambled eggs or as a base for breakfast sandwiches.

For a complete comfort food meal, serve them with a hearty vegetable soup like the Zoup! Good, Really Good® Garden Vegetable Soup mentioned in the recipe, along with a simple green salad.

Storage & Reheating Tips

Room Temperature

Store cooled biscuits in an airtight container at room temperature for up to 2 days. They’re best enjoyed within 24 hours for optimal freshness and texture.

Refrigerator Storage

Keep biscuits in an airtight container in the fridge for up to 4 days. The cold temperature will firm them up, so reheating is essential to restore their fluffy texture.

Freezer Storage

Freeze baked biscuits in a freezer-safe container or bag for up to 3 months. Layer parchment paper between biscuits to prevent sticking. Thaw at room temperature for 30 minutes before reheating.

Reheating Methods

  • Oven: Wrap in foil and warm at 350°F for 8-10 minutes for the best texture
  • Microwave: Heat for 20-30 seconds for quick warming (results in softer texture)
  • Air Fryer: Reheat at 320°F for 3-4 minutes for crispy outsides

Make-Ahead Tips

Cut unbaked biscuits and freeze them on a baking sheet, then transfer to a freezer bag once solid. Bake directly from frozen at 450°F for 18-20 minutes – perfect for last-minute meals.

Twelve golden brown, round biscuits topped with chopped herbs are arranged neatly on a wire cooling rack over a white cloth.

More Rolls & Breads Recipes To Try

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5 from 4 votes (2 ratings without comment)

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4 Comments

  1. Wendy Saby says:

    5 stars
    Amazing biscuits!

    Reply
  2. Barr says:

    5 stars
    Amazing taste! I’ve always found biscuits to be dry, not these with the cheese in them.

    Reply
  3. Chris says:

    Amazing taste! I’ve always found biscuits to be dry, not these with the cheese in them.

    Reply
    1. Melissa says:

      It’s just teaspoons!