Cheddar Bay Biscuits

Name: Cheddar Bay Biscuits
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon sugar; 2 teaspoons baking powder; 1 1/2 teaspoon salt; 1/4 teaspoon baking soda; 4 tablespoons unsalted butter (chilled and cut into small pieces); 1 cup shredded sharp cheddar cheese (plus 2-3 tablespoons more for garnish); 1 cup buttermilk (see cooking notes for sub); 1/2 cup sour cream (sub: plain Greek yogurt); 3 tablespoons unsalted butter (melted); 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon fresh or dried parsley

By: Polly ConnerPosted: 3/4/26Updated: 3/11/26

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These fluffy, moist Cheddar Bay Biscuits are one of our favorite crowd-pleasing sides. They’re ready in just 30 minutes, freezer-friendly, and brushed with a savory melted-butter topping that takes them over the top. My kids described them as a “baked grilled cheese!”

A pile of cheddar biscuits with the top one split in half.

“This recipe is excellent! I’ve made it several time, and it’s always a hit. ⭐️⭐️⭐️⭐️⭐️” – Natalie

Table of Contents

About This Recipe

From one busy mom to another, you have to try these biscuits. They’re one of my go-to recipes when I want something homemade but don’t have time for yeast rolls — no rising, just mix, scoop, and bake.

They’re inspired by those famous Red Lobster cheddar biscuits (the ones everyone fills up on before dinner). Tender, flaky, packed with sharp cheddar, and brushed with a garlic-butter glaze… they make any dinner feel special. And trust me — they disappear fast.

Ingredients

The ingredients are simple. You likely have them in your pantry!

All-purpose flour – You can sub some white whole wheat flour for more nutrition if you want.
Butter – If using salted butter, omit the salt in the dough and butter topping.
Shredded cheddar cheese – You can use pre-shredded cheese, or shred your own cheese from a block for best flavor and melting.
Buttermilk – Like with our Whole Wheat Buttermilk Biscuits, if you don’t have buttermilk, you can do this: combine 1 cup of milk (preferably whole milk) with 1 tablespoon of lemon juice or white vinegar. Let sit for 5 minutes before using.

Variations:

Use fresh or dried basil, chives, or oregano in place of or in addition to the parsley.
Use your favorite garlic and herb seasoning in place of the garlic powder, salt, and parsley in the butter topping.
Pizza Biscuits: substitute the cheddar cheese for mozzarella, add ½ cup mini pepperoni to the dough, and substitute Italian seasoning for the parsley. (Or make our High Protein Pepperoni Pizza Muffins.)
Taco Biscuits: substitute the cheddar cheese for Mexican/taco cheese, substitute taco seasoning for the garlic powder, and substitute cilantro for the parsley.

Let’s Make Some Tasty Biscuits!

Dry ingredients in a gray ceramic mixing bowl. — **Mix Dry Ingredients**: Mix together all of the dry ingredients.

A fork cutting butter into dry ingredients for biscuits. — **Cut in Butter**: Cut in the butter until the pieces are VERY small – almost unnoticeable.

Freshly shredded cheddar being mixed into biscuit batter. — **Add in Cheese**: Toss in the shredded cheese.

Cheddar cheese drop biscuit batter in a ceramic mixing bowl. — **Add Wet Ingredients**: Add buttermilk and sour cream.

An ice cream scoop putting mounds of drop biscuit dough on a parchment-lined baking sheet. — **Portion:** Using a large spoon or ice cream scoop, drop dough. Sprinkle each biscuit with shredded cheese.

Cheddar biscuits topped with butter and fresh parsley straight from the oven. — **Bake:** Bake for 10–12 minutes, rotating the pan halfway through, until bottoms and edges are golden brown.

Melted butter, garlic powder, salt, and fresh parsley in a small bowl. — **Prepare Topping:** Mix melted butter, garlic powder, salt, and parsley in a small bowl.

A pastry brush putting melted butter and seasonings on top of biscuits. — **Finish:** Immediately brush hot biscuits with the butter mixture using a small pastry brush.

Notes from Polly’s Kitchen

Cut the butter into small pieces first, then chill it in the refrigerator while you prepare the remaining ingredients. This ensures the butter is as cold as possible when it’s cut into the dough, resulting in lighter, fluffier biscuits.
If using a cookie scoop to portion the dough, lightly spray the scoop with cooking spray to prevent sticking and ensure easy release.

Freezing Instructions

You can save so much time and money when you prep freezer meals. This is why we love sharing freezing tips!

Freeze for Later: Bake biscuits as directed and allow to cool completely. Place in freezer-safe bag or airtight container and freeze for up to 3 months.

Prepare from Frozen:

Microwave: Remove biscuits from the freezer. Wrap each biscuit in a damp paper towel and microwave for 20–30 seconds, or until heated through.
Oven: Preheat oven to 350°F. Place frozen biscuits on a baking sheet and loosely cover with foil. Heat for 5-10 minutes, or until warmed through.

Recipe FAQs

How do I store biscuits?

Leftover biscuits can become stale or dry if not stored properly after baking.

Follow these tips for the best method of storing biscuits:
1.) Allow the biscuits to cool completely before storing them.
2.) Place the biscuits in an airtight container or a resealable plastic bag.
3.) If you are stacking the biscuits, place a sheet of wax paper or parchment paper between each layer to prevent them from sticking together.
4.) Store the biscuits at room temperature in a cool, dry place away from direct sunlight.

How do I reheat biscuits?

There are two ways to reheat biscuits:
1.) Oven: Place them on a sheet pan, brush the tops with melted butter (if desired), cover with foil, and heat at 350°F for about 5-10 minutes.

2.) Microwave: Place biscuits on a plate. Microwave in about 20-second increments until warmed through. This method may result in a little soggier or tougher finished product, so don’t overdo it.

Are homemade biscuits healthy?

Homemade biscuits can be a healthier alternative to traditional biscuits made from refined flour if you add in some whole wheat flour. Whole wheat flour contains more fiber, vitamins, and minerals than refined flour, and it has a lower glycemic index, meaning it causes less of a spike in blood sugar levels.

This recipe also avoids using vegetable shortening, which is a highly processed ingredient that contains trans fats. Trans fats are a type of unhealthy fat that has been linked to an increased risk of heart disease, stroke, and other health problems. It also contains other additives and preservatives, which can be detrimental to health if consumed in large amounts.

Rachel Riegel, guest recipe contributor to Thriving Home.

Recipe Contributor: Rachel Walters

Pastry Chef Rachel Walters rigorously tested and updated this recipe for Thriving Home.

Rachel grew up in northern Michigan with a family that loved to cook and bake. She attended a career center for culinary and baking and pastry arts in high school and went to college at The Culinary Institute of America in Hyde Park, New York. She graduated in August 2023 with a Bachelor’s in Food Business Management and Baking and Pastry Arts. She’s worked in numerous restaurants and has developed recipes for Thriving Home for years now.

In her free time, she loves to read, listen to true crime podcasts, go on walks, travel, and spend time with her husband.

A basket of biscuits with cheddar cheese and herbs on top.

Polly Conner

As co-founder of Thriving Home, Polly’s passionate about helping busy parents get dinner on the table. With a house full of kids, dogs, and (usually) a DIY project in the works, she knows firsthand how every minute (and every dollar) counts. As a business owner, she enjoys wearing multiple hats and serves best as a project manager for Thriving Home.