Description
Enjoy these irresistible Copycat Cheddar Bay Biscuits, featuring a fluffy, cheesy interior with a buttery, garlic-parsley crust. Perfectly golden and easy to make, these biscuits are a delightful copycat of the famous restaurant classic, ideal for pairing with any meal or serving as a savory snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- ½ tablespoon baking powder (6 grams)
- ½ teaspoon baking soda (3 grams)
- 2 teaspoons garlic powder (6 grams)
- 1 teaspoon granulated sugar (4 grams)
- 1 teaspoon dried parsley (1 gram)
- ½ teaspoon kosher salt
Cheese & Wet Ingredients
- 5 ounces shredded cheddar cheese (142 grams)
- ½ cup unsalted butter, melted and slightly cooled (113 grams / 1 stick)
- 1 cup buttermilk (227 grams)
Butter Topping
- 3 tablespoons unsalted butter (42 grams)
- ½ teaspoon dried parsley
- ¼ teaspoon kosher salt
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper and set it aside to prepare for baking the biscuits.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, garlic powder, sugar, dried parsley, and kosher salt until evenly combined.
- Add Cheese: Stir in the shredded cheddar cheese, making sure it is well coated with the flour mixture for even distribution throughout the dough.
- Incorporate Wet Ingredients: Add the melted and slightly cooled unsalted butter along with the buttermilk to the dry ingredients. Mix gently until just combined to avoid overworking the dough, which can make the biscuits tough.
- Portion the Dough: Spray a portion scoop with nonstick cooking spray. Use it to scoop out evenly sized portions of biscuit dough and place them about 1 inch apart on the prepared baking sheet.
- Bake Biscuits: Bake the biscuits in the preheated oven for 10 to 12 minutes, until they are puffed up and golden brown on top.
- Prepare Butter Topping: While the biscuits are baking, melt 3 tablespoons of unsalted butter in a small microwave-safe bowl by microwaving in 30-second increments. Whisk in the dried parsley and kosher salt to create a flavorful topping.
- Brush Biscuits and Serve: Once the biscuits are baked, immediately brush them generously with the melted butter mixture. Serve warm for the best taste and texture.
Notes
- For buttermilk substitute, use 1 cup milk with 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes.
- Do not overmix the dough to keep the biscuits tender and flaky.
- For cheesier biscuits, add extra shredded cheddar cheese or sprinkle some on top before baking.
- These biscuits are best served fresh but can be stored in an airtight container for up to 2 days and reheated.
