Cheddar Bay Biscuits, those warm, cheesy, garlicky delights, are more than just a side dish they’re an experience! Have you ever found yourself craving that savory, melt-in-your-mouth goodness? I know I have! These biscuits are so addictive, they often steal the show, even when paired with the most delectable seafood.

While not steeped in centuries of tradition like some baked goods, Cheddar Bay Biscuits have quickly become a modern classic, synonymous with comfort food and casual dining. Their popularity exploded thanks to a certain seafood restaurant chain, but the magic lies in their simple yet irresistible flavor profile. The combination of sharp cheddar, savory garlic, and a hint of sweetness creates a symphony of tastes that keeps people coming back for more.

What’s not to love? The soft, crumbly texture, the burst of cheesy flavor, and the subtle garlic aroma make these biscuits incredibly satisfying. Plus, they’re surprisingly easy to make at home! Forget waiting in line with this recipe, you can enjoy freshly baked Cheddar Bay Biscuits whenever the craving strikes. Get ready to impress your family and friends with this crowd-pleasing recipe that’s guaranteed to disappear in minutes!

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon paprika
1/2 cup (1 stick) cold unsalted butter, cut into cubes
3/4 cup buttermilk, cold
1 cup shredded sharp cheddar cheese
2 tablespoons melted butter, for brushing
1/4 teaspoon garlic powder, for brushing
1/4 teaspoon dried parsley, for brushing

Preparing the Biscuit Dough

Combine the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, salt, and paprika. Make sure everything is evenly distributed. This ensures that the biscuits will rise properly and have a consistent flavor.
Cut in the butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The butter should be in small pieces, about the size of peas. This step is crucial for creating flaky biscuits. The cold butter will create pockets of steam as the biscuits bake, resulting in a light and airy texture. Avoid overworking the mixture, as this will melt the butter and result in tough biscuits.
Add the cheese: Stir in the shredded cheddar cheese until it’s evenly distributed throughout the flour and butter mixture. I like to use a sharp cheddar for the best flavor, but you can use any kind of cheddar you prefer.
Add the buttermilk: Pour the cold buttermilk into the bowl. Gently stir until just combined. Be careful not to overmix the dough. Overmixing will develop the gluten in the flour, resulting in tough biscuits. The dough should be slightly shaggy and sticky. It’s okay if there are a few dry spots.
Shape the biscuits: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle. Use a 2-inch biscuit cutter or a sharp knife to cut out the biscuits. Try not to twist the cutter, as this can seal the edges and prevent the biscuits from rising properly. If you don’t have a biscuit cutter, you can simply cut the dough into squares.
Place on baking sheet: Place the biscuits onto a baking sheet lined with parchment paper. This will prevent the biscuits from sticking to the pan and make cleanup easier. Arrange the biscuits so they are slightly touching each other. This will help them rise higher and create soft sides.

Baking the Biscuits

Preheat the oven: Preheat your oven to 450°F (232°C). Make sure your oven is fully preheated before you put the biscuits in. A hot oven is essential for creating light and fluffy biscuits.
Bake the biscuits: Bake for 12-15 minutes, or until the biscuits are golden brown on top. Keep a close eye on them, as they can burn easily. The baking time may vary depending on your oven.

Garlic Butter Topping

Prepare the garlic butter: While the biscuits are baking, melt the remaining 2 tablespoons of butter in a small bowl. Stir in the garlic powder and dried parsley.
Brush with garlic butter: As soon as the biscuits come out of the oven, brush them generously with the garlic butter mixture. Make sure to get the tops and sides of the biscuits. The garlic butter will add a delicious flavor and a beautiful sheen to the biscuits.
Serve immediately: Serve the biscuits immediately while they are still warm and fresh. They are best enjoyed right out of the oven.

Tips for Perfect Cheddar Bay Biscuits

Use cold ingredients: Cold butter and buttermilk are essential for creating flaky biscuits. The cold butter will create pockets of steam as the biscuits bake, resulting in a light and airy texture. The cold buttermilk will help to keep the butter cold and prevent it from melting.
Don’t overmix the dough: Overmixing the dough will develop the gluten in the flour, resulting in tough biscuits. Mix the dough until just combined. It’s okay if there are a few dry spots.
Don’t twist the biscuit cutter: Twisting the biscuit cutter can seal the edges of the biscuits and prevent them from rising properly. Cut straight down and lift the cutter up.
Bake in a hot oven: A hot oven is essential for creating light and fluffy biscuits. Make sure your oven is fully preheated before you put the biscuits in.
Brush with garlic butter immediately: Brushing the biscuits with garlic butter as soon as they come out of the oven will add a delicious flavor and a beautiful sheen.
Use high-quality cheddar cheese: The quality of the cheddar cheese will affect the flavor of the biscuits. I recommend using a sharp cheddar cheese for the best flavor.
Add a pinch of cayenne pepper: For a little bit of heat, add a pinch of cayenne pepper to the dry ingredients.
Substitute with self-rising flour: If you don’t have baking powder and baking soda, you can substitute with self-rising flour. Omit the baking powder, baking soda, and salt from the recipe.
Freeze the biscuits: You can freeze the unbaked biscuits for up to 2 months. Place the biscuits on a baking sheet lined with parchment paper and freeze until solid. Then, transfer the biscuits to a freezer bag. When you’re ready to bake them, bake them directly from frozen, adding a few extra minutes to the baking time.

Variations

Jalapeño Cheddar Bay Biscuits: Add 1/4 cup of finely chopped jalapeños to the dough for a spicy kick.
Bacon Cheddar Bay Biscuits: Add 1/2 cup of cooked and crumbled bacon to the dough for a smoky flavor.
Everything Bagel Cheddar Bay Biscuits: Sprinkle the tops of the biscuits with everything bagel seasoning before baking.
Herb Cheddar Bay Biscuits: Add 1 tablespoon of chopped fresh herbs, such as chives, rosemary, or thyme, to the dough.
Parmesan Garlic Butter: Substitute half of the cheddar cheese with grated Parmesan cheese and add 1 tablespoon of grated Parmesan cheese to the garlic butter mixture.

Serving Suggestions

Serve with soup or chili.
Serve with scrambled eggs and bacon for breakfast.
Serve as a side dish with chicken, fish, or steak.
Serve as an appetizer with a cheese and charcuterie board.
Enjoy them on their own as a snack.

Storage Instructions

Store leftover biscuits in an airtight container at room temperature for up to 2 days.
To reheat, wrap the biscuits in foil and bake in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through.

Why This Recipe Works

This recipe works because it uses the right combination of ingredients and techniques to create light, fluffy, and flavorful biscuits. The cold butter and buttermilk create pockets of steam as the biscuits bake, resulting in a light and airy texture. The cheddar cheese adds a delicious cheesy flavor, and the garlic butter topping adds a savory and aromatic touch. The key is to not overmix the dough and to bake the biscuits in a hot oven. By following these tips, you can make perfect Cheddar Bay Biscuits every time.

Troubleshooting

Biscuits are too tough: This is usually caused by overmixing the dough. Be careful not to overmix the dough. Mix until just combined.
Biscuits are not rising: This could be caused by using old baking powder or baking soda. Make sure your baking powder and baking soda are fresh. Also, make sure your oven is fully preheated before you put the biscuits in.
Biscuits are burning: This could be caused by baking the biscuits at too high of a temperature. Reduce the oven temperature by 25 degrees and bake for a few extra minutes.
Biscuits are dry: This could be caused by overbaking the biscuits. Bake the biscuits until they are golden brown on top, but still soft in the center.

Nutritional Information (Approximate)

(Per Biscuit, based on 12 biscuits)

Calories: 250-300
Fat: 15-20g
Saturated Fat: 10-12g
Cholesterol: 50-

Conclusion:

This Baked Feta Broccoli Pasta isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The creamy, tangy feta, perfectly roasted broccoli, and satisfying pasta come together in a symphony of textures and tastes that will leave you craving more. Seriously, the simplicity of this recipe belies its incredible depth of flavor. It’s quick, it’s easy, and it’s guaranteed to be a crowd-pleaser, even for those who might be a little hesitant about broccoli (trust me, the roasting process transforms it!).

But why is this recipe a must-try? Because it’s more than just a meal; it’s an experience. The way the feta melts and mingles with the olive oil and garlic, creating a luscious sauce that coats every strand of pasta and every floret of broccoli it’s pure magic. And the best part? It’s so versatile!

Looking for serving suggestions? This Baked Feta Broccoli Pasta is fantastic on its own, but you can easily elevate it with a few simple additions. Consider topping it with a sprinkle of red pepper flakes for a touch of heat, or adding some toasted pine nuts for a delightful crunch. A squeeze of fresh lemon juice brightens the flavors even further. For a heartier meal, grilled chicken or shrimp would be a perfect complement.

And speaking of variations, the possibilities are endless! Feel free to swap out the broccoli for other vegetables like asparagus, zucchini, or bell peppers. If you’re not a fan of feta (though I highly recommend giving it a try!), goat cheese or ricotta would also work well. You could even add some sun-dried tomatoes or olives for a Mediterranean twist. For those who prefer a spicier kick, add a pinch of cayenne pepper to the feta mixture before baking. Experiment with different types of pasta too! Penne, rotini, or even orzo would be delicious.

Don’t be afraid to get creative and make this recipe your own. That’s the beauty of cooking, isn’t it? It’s all about experimenting and finding what you love. I truly believe that this Baked Feta Broccoli Pasta will become a staple in your kitchen, a go-to recipe for busy weeknights or casual gatherings. It’s the kind of dish that everyone will ask for again and again.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the deliciousness of this incredible pasta dish. I’m confident that you’ll love it as much as I do.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Share your photos and comments with me I can’t wait to see what you create! Happy cooking! Let me know if you have any questions, and I’m always happy to help. Enjoy!
Cheddar Bay Biscuits: The Ultimate Guide to Making Them at Home

Flaky, cheesy, and garlicky homemade biscuits that taste just like the famous Cheddar Bay Biscuits! Perfect as a side dish or a savory snack.

Prep Time20 minutes

Cook Time15 minutes

Total Time35 minutes

Category: Appetizer

Yield: 6 servings

Save This Recipe

Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3/4 cup buttermilk, cold
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons melted butter, for brushing
- 1/4 teaspoon garlic powder, for brushing
- 1/4 teaspoon dried parsley, for brushing
Instructions
1. Combine the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, salt, and paprika. Make sure everything is evenly distributed.
2. Cut in the butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
3. Add the cheese: Stir in the shredded cheddar cheese until it’s evenly distributed throughout the flour and butter mixture.
4. Add the buttermilk: Pour the cold buttermilk into the bowl. Gently stir until just combined. Be careful not to overmix the dough. The dough should be slightly shaggy and sticky.
5. Shape the biscuits: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle. Use a 2-inch biscuit cutter or a sharp knife to cut out the biscuits. Try not to twist the cutter.
6. Place on baking sheet: Place the biscuits onto a baking sheet lined with parchment paper. Arrange the biscuits so they are slightly touching each other.
7. Preheat the oven: Preheat your oven to 450°F (232°C).
8. Bake the biscuits: Bake for 12-15 minutes, or until the biscuits are golden brown on top.
9. Prepare the garlic butter: While the biscuits are baking, melt the remaining 2 tablespoons of butter in a small bowl. Stir in the garlic powder and dried parsley.
10. Brush with garlic butter: As soon as the biscuits come out of the oven, brush them generously with the garlic butter mixture.
11. Serve immediately: Serve the biscuits immediately while they are still warm and fresh.
Notes
- Use cold ingredients for the best results.
- Don’t overmix the dough.
- Don’t twist the biscuit cutter.
- Bake in a hot oven.
- Brush with garlic butter immediately after baking.
- Use high-quality cheddar cheese for the best flavor.

Cheddar Bay Biscuits: The Ultimate Guide to Making Them at Home