by Jocelyn (Grandbaby Cakes) · Updated
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These light, fluffy, buttery and perfectly cheesy Garlic Cheddar Biscuits are the perfect copycat for the famous Red Lobster Cheddar Bay Biscuits! They are insanely easy to make as well so you can ave biscuits whenever you want.
Whether you are a big Red Lobster fan or not, you know there is no denying the power of their cheddar biscuits. I would go solely for this waiting patiently for the basket of warm babies to arrive at mytable.
The combination of garlic and cheddar in biscuits is just irresistible. For years, this recipe has floated online telling you to use Bisquick. I’m sure there are millions online for you to grab if you need them but this Garlic Cheddar Buttermilk Biscuits recipe from Melissa Sperka’s new cookbook Melissa’s Southern Cookbook is the real deal in my opinion.
Melissa’s cookbook is just a delight. My southern roots recognized the homey recipes filled with love right away. This book will definitely become a staple in my home. Going through the book, I seriously wasn’t quite sure what I would make first but her Garlic Cheddar Buttermilk Biscuits kept calling my name.
Table of Contents
Why You Will Love This Recipe
- These biscuits are just so tender, soft and flaky in the center that they just melt in your mouth.
- Packed with cheese so that when pulled apart so you can see the melting cheese strings deep inside.
- Great flavor! The melted garlic and parsley butter that gets brushed over the tops. It just takes these to another level.
- Forget the original Red Lobster Cheddar Bay Biscuits! There’s no reason to leave the house when you can make your own garlic cheddar buttermilk biscuits.
- Simple ingredients and a full-proof method that mixes up in minutes.
Ingredients
These are the key ingredients that make these garlic cheddar biscuits so irresistible. You can find the full list and quantities of each in the recipe card.
- Self Rising Flour: I love using self rising flour for biscuits because it cuts down on figuring out leavening amounts and it also has the added flavor of salt. It really has everything!
- Garlic Powder: The garlic powder adds that lovely hint of garlic throughout each bite. I love garlic in breads like my Garlic Bread, Spinach Dip Stuffed Garlic Rolls and my Garlic Cheese Breadsticks.
- Butter: For the butter, we are using salted.
- Cheese: Use sharp cheddar cheese for more depth of flavor.
- Buttermilk: The acidity in the buttermilk helps these biscuits rise but also gives them a bit of tangy flavor.
- Buttery topping: Melted butter, garlic salt, and chopped parsley are the finishing touch on your hot biscuits! They really seal the deal making these the BEST cheddar garlic drop biscuits you can make at home.
PROP TIP: Make Sure Your Butter and Ingredients Are Cold! The best biscuits come from cold ingredients. Cold butter creates sensational flakiness in every single bite. Same with the buttermilk. It should be cold!
How to Make Garlic Cheddar Biscuits
This garlic cheddar biscuits recipe is a cinch to put together. The biscuit batter comes together in just a few minutes. I love recipes like that. Let’s get started.
- Sift together the flour, garlic powder, and onion powder in a medium mixing bowl.
- Use a pastry blender or two forks to cut the cubed butter into the flour until it resembles cornmeal.
- Add the cheddar cheese to the bowl and mix into the crumbs.
- Make a well in the center and add the buttermilk.
- Mix the buttermilk into the dry ingredients gradually, using a fork only to the point it’s fully moistened.
- Use a 4-ounce ice cream scoop to divide the dough, placing the biscuits side by side in the buttered skillet.
- Mix together the melted butter, parsley, and garlic salt. Lightly brush the tops of the biscuits, reserving some of the herbed butter to brush on the top at the end of baking.
- Bake the biscuits for 15 to 20 minutes, or until cooked through and golden. If you like them to have deeper browned tops, broil them at the end of baking. Brush the tops of the biscuits with the reserved herbed butter and serve.
How to Store Leftovers
I don’t usually have any leftovers in my house! These biscuits disappear so quickly but when it happens here’s the steps I follow.
- Leftovers: Store them at room temperature for up to three days or in the fridge for up to five days.
- Freezer: Cheddar garlic biscuits also work great to freeze. Store them in a freezer bag or airtight container once they’re fully cooled for up to three months. Thaw before serving or reheating.
What to Serve with Cheddar Bay Biscuits
These homemade copycat cheddar bay biscuits go great with all types of meals. Just about anytime you’d normally serve buttermilk biscuits you can swap them out for this recipe!
- Keep it simple. These biscuits truly have so much flavor they don’t need much else! So feel free to eat them plain or smear them with a bit more butter.
- Breakfast or Brunch: Serve with this Easy Breakfast Casserole or Chorizo Breakfast Skillet for a delicious brunch option.
- Add some gravy. Take these cheesy biscuits over the top with a spoonful of Sawmill Gravy or your favorite breakfast gravy.
- They go great with soup! Try it with my Jambalaya Soup or Frogmore Stew.
Expert Tips and FAQs
- Make sure you don’t over mix your biscuit dough. There is no need to overwork the dough at all just mix to combine everything together. Mixing too much makes biscuits tough and you want them tender and flaky.
- Work quickly so everything stays cold. If the dough begins to warm at all, add the biscuits or dough to the refrigerator before you bake so you get that wonderful flakiness.
- Choose sharp or extra sharp cheddar cheese for the best flavor.
- Serve right away while the biscuits are still hot from the oven.
What’s the best way to reheat biscuits?
Biscuits can get a bit tough when reheated in the oven. The microwave works well. I like to wrap up a few in a paper towel sprinkled with a few drops of water and then heat in 30 second increments until they’re hot. It helps to move them around after each heating interval. If you prefer to heat them in the oven. Sprinkle a bit of water on top and wrap them up in foil. Heat in a 325°F oven until they’re hot.
More Easy Homemade Bread Recipes
- Roasted Garlic No-Knead Bread
- Fluffy Sweet Potato Biscuits
- 7 Up Biscuits
- Bacon Cheddar Biscuits
- Blueberry Lemon Biscuits
- Big Mama’s Biscuits
- Hot Water Cornbread
- Cathead Biscuits
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Homemade Cheddar Bay Biscuits (Garlic Cheddar Buttermilk Biscuits)
These light, fluffy, buttery and perfectly cheesy Garlic Cheddar Biscuits are the perfect copycat for the famous Cheddar Bay Biscuits online! They are insanely easy to make as well!
4.78 from 9 votes
Print Pin Rate
Course: Bread
Cuisine: Southern
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 12 biscuits
Calories: 286kcal
Author: Jocelyn Delk Adams
Ingredients
- 3 cups self-rising flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup salted cold butter cubed
- 2 tablespoons salted butter melted
- 2 cups shredded sharp cheedar cheese
- 1 cup whole buttermilk
- 1 teaspoon chopped fresh Italian parsley
- ¼ teaspoon garlic salt
US Customary – Metric
Instructions
Preheat the oven to 425F. Butter the bottom and sides of a 10 inch cast-iron skillet.
In a medium sized mixing bowl, sift together the flour, garlic powder, and onion powder. Use a pastry blender or two forks to cut the cubed butter into the flour until it resembles cornmeal. Mix the cheddar cheese into the crumbs.
Make a well in the center and add the buttermilk. Mix the buttermilk into the dry ingredients gradually, using a fork. Mix until just fully moistened.
Use a 4 ounce ice cream scoop to divide the dough, placing the biscuits side by side in the skillet.
Mix together the melted butter, parsley, and garlic salt. Lightly brush the tops of the biscuits, reserving some of the herbed butter for the tops at the end of baking.
Bake for 15 to 20 minutes, or until cooked through and golden. Broil at the end of baking to brown the tops further, if desired.
Brush with the reserved herbed butter and serve.
Notes
Make sure you don’t over mix your biscuit dough. There is no need to overwork the dough at all just mix to combine everything together. Mixing too much makes biscuits tough and you want them tender and flaky.
Work quickly so everything stays cold. If the dough begins to warm at all, add the biscuits or dough to the refrigerator before you bake so you get that wonderful flakiness.
Choose sharp or extra sharp cheddar cheese for the best flavor.
Serve right away while the biscuits are still hot from the oven.
Nutrition
Calories: 286kcal | Carbohydrates: 24g | Protein: 9g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 271mg | Potassium: 79mg | Sugar: 1g | Vitamin A: 515IU | Calcium: 166mg | Iron: 0.4mg
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This post was originally published May 2016. It has been updated with new images and content.
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