Description
Cheddar Bay Biscuits are a deliciously cheesy and flaky treat with a hint of garlic and cayenne, perfect as a savory side or snack. These homemade biscuits are easy to prepare, baked to golden perfection, and brushed with a flavorful garlic-butter parsley glaze for an irresistible finish.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated sugar
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 1 cup shredded cheddar cheese
Wet Ingredients
- 1 cup cold buttermilk
- ½ cup unsalted butter, melted and cooled for 5 minutes
Topping
- 2 tablespoons melted butter
- ½ teaspoon garlic powder
- ¼ teaspoon dry parsley
Instructions
- Preheat Oven: Preheat your oven to 450° F (232° C) to ensure it reaches the right temperature for baking the biscuits to a golden crisp.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder, and cayenne pepper. Stir in the shredded cheddar cheese evenly and set aside.
- Combine Wet Ingredients: In a separate bowl, mix the cold buttermilk with the melted butter until small lumps form, ensuring even moisture without overmixing.
- Form Dough: Pour the buttermilk and butter mixture into the bowl with the dry ingredients. Gently mix until a dough forms and the ingredients are just moistened; avoid overmixing to keep the biscuits tender.
- Shape Biscuits: Lightly grease a ¼-cup measuring cup and use it to scoop and drop the dough onto a lightly greased baking sheet, leaving just over an inch between each biscuit. You should have 10 in total.
- Bake Biscuits: Place the baking sheet in the oven and bake for about 12 minutes, or until the biscuits turn a beautiful golden brown on top and edges.
- Prepare Topping and Serve: While baking, combine the melted butter with garlic powder and dry parsley. When the biscuits are out of the oven, immediately brush the tops with this buttery mixture for a flavorful finish. Serve warm.
Notes
- For a dairy-free substitute, you can use almond milk mixed with 1 tablespoon of lemon juice or white vinegar to mimic buttermilk.
- Be careful not to overmix the dough to prevent dense biscuits; mix until just combined.
- Use a light-colored baking sheet to ensure even baking and prevent over-browning.
- Let the melted butter cool slightly before mixing with buttermilk to avoid melting the baking soda.
