Kick off your next cozy meal with a taste of restaurant magic right at home! These 35 irresistible cheddar biscuits, inspired by Red Lobster’s famous recipe, bring warm, cheesy comfort to your table in minutes. Perfect for busy weeknights or special gatherings, each variation promises golden, fluffy goodness that’ll have everyone reaching for seconds. Ready to bake up some smiles? Let’s dive into the delicious lineup!
Classic Cheddar Bay Biscuits
Nothing beats the warm, cheesy comfort of a fresh-from-the-oven biscuit, especially when it’s a copycat of that famous seafood chain favorite. You’re going to love how easy these are to whip up for a cozy night in or a last-minute side dish. Let’s get baking!
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the biscuit dough:
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/4 tsp garlic powder
– 1/4 tsp onion powder
– 1/3 cup cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– 1 cup buttermilk
For the garlic butter topping:
– 3 tbsp unsalted butter, melted
– 1/2 tsp garlic powder
– 1/4 tsp dried parsley
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, garlic powder, and onion powder until fully combined.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces remaining.
4. Stir in the shredded sharp cheddar cheese until evenly distributed throughout the mixture.
5. Pour in the buttermilk and gently mix with a fork just until a shaggy dough forms and no dry flour remains. Tip: Avoid overmixing to keep the biscuits tender.
6. Using a 1/4-cup measuring cup or a large spoon, drop 8 equal portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top and a toothpick inserted into the center comes out clean.
8. While the biscuits bake, prepare the garlic butter topping by whisking together the melted butter, garlic powder, and dried parsley in a small bowl.
9. As soon as the biscuits come out of the oven, immediately brush the tops generously with the garlic butter mixture using a pastry brush. Tip: Brushing while hot helps the butter soak in for maximum flavor.
10. Let the biscuits cool on the baking sheet for 5 minutes before serving. Tip: This brief rest allows them to set up perfectly.
These biscuits come out fluffy and tender on the inside with a delightfully crisp, garlicky crust. The sharp cheddar melts into every bite, making them irresistible straight from the pan. Try splitting one warm and topping it with a pat of butter or serving it alongside a hearty soup for the ultimate comfort meal.
Herbed Cheddar Garlic Biscuits
Biscuits don’t have to be boring! You’ll love these herbed cheddar garlic biscuits—they’re flaky, cheesy, and packed with flavor. They’re perfect for breakfast, as a side, or just as a snack.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mix:
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1 tsp dried parsley
– 1/2 tsp garlic powder
For the wet mix:
– 1/2 cup unsalted butter, cold and cubed
– 1 cup shredded sharp cheddar cheese
– 3/4 cup buttermilk
For the topping:
– 2 tbsp melted butter
– 1/4 tsp garlic powder
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, dried parsley, and 1/2 tsp garlic powder.
3. Add the cold, cubed unsalted butter to the dry ingredients.
4. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
5. Stir in the shredded sharp cheddar cheese until evenly distributed.
6. Pour in the buttermilk and mix gently with a fork until just combined—do not overmix.
7. Turn the dough out onto a lightly floured surface.
8. Pat the dough into a 1-inch thick rectangle.
9. Fold the dough in half and pat it down again to create flaky layers.
10. Use a 2-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting.
11. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
12. Bake at 425°F for 12-15 minutes, or until the tops are golden brown.
13. While the biscuits bake, mix the melted butter and 1/4 tsp garlic powder in a small bowl.
14. Remove the biscuits from the oven and immediately brush the tops with the garlic butter mixture.
15. Let the biscuits cool on the baking sheet for 5 minutes before serving.
Vibrant with herbs and garlic, these biscuits come out tender on the inside with a slightly crisp exterior. Serve them warm with soup or slathered in butter for an extra indulgent treat—they’re so good, you might not want to share!
Cheddar and Jalapeño Biscuits
Grab your apron because you’re about to make the most irresistible, cheesy, and slightly spicy biscuits. These cheddar and jalapeño biscuits are perfect for breakfast, a snack, or alongside a big bowl of chili. They’re flaky, buttery, and packed with flavor.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mix:
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 tsp garlic powder
For the fat and flavor:
– 1/2 cup (1 stick) cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– 1/4 cup finely diced fresh jalapeño (seeds removed for less heat)
For the wet mix:
– 3/4 cup cold buttermilk
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder.
3. Add the cold, cubed unsalted butter to the dry ingredients.
4. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. (Tip: Keeping the butter cold ensures flaky layers.)
5. Stir in the shredded sharp cheddar cheese and finely diced fresh jalapeño until evenly distributed.
6. Pour in the cold buttermilk.
7. Gently mix with a fork until a shaggy dough just comes together. Do not overmix.
8. Turn the dough out onto a lightly floured surface.
9. Pat the dough into a 1-inch thick rectangle.
10. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting. (Tip: Twisting can seal the edges and prevent rising.)
11. Gather the dough scraps, gently pat them together, and cut out more biscuits until all dough is used.
12. Place the biscuits on the prepared baking sheet, spacing them about 2 inches apart.
13. Bake in the preheated oven at 425°F for 12-15 minutes, or until the tops are golden brown. (Tip: Check at 12 minutes to avoid overbaking.)
14. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Warm from the oven, these biscuits have a delightfully crisp, golden exterior that gives way to a tender, fluffy interior. The sharp cheddar melts into every bite, while the jalapeño adds a subtle kick that builds without overwhelming. Try splitting one open and topping it with a fried egg for an epic breakfast sandwich, or serve them alongside a hearty soup to soak up all the goodness.
Bacon Cheddar Biscuits
Ever have one of those days where you just need something warm, cheesy, and a little bit indulgent? These bacon cheddar biscuits are your answer. They’re flaky, savory, and perfect for breakfast, a snack, or even alongside a bowl of soup.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mix:
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 tsp black pepper
For the wet mix and add-ins:
– 1/2 cup cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– 1/2 cup cooked bacon, crumbled (about 6 slices)
– 3/4 cup cold buttermilk
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Stir in the shredded cheddar cheese and crumbled bacon until evenly distributed.
5. Pour the cold buttermilk into the bowl. Gently mix with a fork until just combined and a shaggy dough forms; avoid overmixing to keep the biscuits tender.
6. Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick rectangle.
7. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly. Re-roll the scraps once to cut more biscuits.
8. Place the cut biscuits onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
10. Let the biscuits cool on the baking sheet for 5 minutes before serving.
Warm from the oven, these biscuits have a wonderfully flaky texture with pockets of melted cheddar and smoky bacon in every bite. Try splitting one and topping it with a fried egg for a hearty breakfast, or serve them with a drizzle of honey for a sweet-savory twist.
Cheddar Biscuits with Chives
Kick back and get ready for the easiest, most delicious biscuits you’ll ever make. You’re going to love these cheesy, herby bites—they’re perfect for breakfast, a snack, or alongside a cozy soup. Seriously, they’re a total game-changer.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mix:
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 tsp garlic powder
For the wet mix:
– 1/2 cup (1 stick) cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– 1/4 cup chopped fresh chives
– 3/4 cup cold buttermilk
For finishing:
– 2 tbsp melted butter
– 1/4 tsp garlic powder
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and 1/2 tsp garlic powder until well combined.
3. Add the cold, cubed butter to the dry ingredients.
4. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. (Tip: Keep the butter cold for flakier biscuits!)
5. Stir in the shredded sharp cheddar cheese and chopped fresh chives until evenly distributed.
6. Pour in the cold buttermilk.
7. Gently stir with a fork just until the dough comes together and no dry flour is visible. Do not overmix.
8. Turn the dough out onto a lightly floured surface.
9. Pat the dough into a 1-inch thick rectangle.
10. Fold the dough in half over itself.
11. Pat it back down to a 1-inch thickness. (Tip: This folding creates flaky layers.)
12. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting.
13. Place the cut biscuits onto the prepared baking sheet, spacing them about 1 inch apart.
14. Gather any dough scraps, gently pat them together, and cut out more biscuits until all dough is used.
15. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
16. While the biscuits bake, mix the 2 tbsp melted butter with 1/4 tsp garlic powder in a small bowl.
17. Remove the biscuits from the oven when golden brown.
18. Immediately brush the tops of the hot biscuits with the garlic butter mixture using a pastry brush. (Tip: Brushing while hot helps the flavor soak in.)
19. Let the biscuits cool on the baking sheet for 5 minutes before serving.
These biscuits come out wonderfully tender and flaky, with pockets of melted cheddar and a fresh pop of chive in every bite. That garlic butter finish adds a savory, irresistible gloss. Try splitting one warm and topping it with a fried egg for an epic breakfast sandwich!
Cheddar and Sour Cream Biscuits
These cheddar and sour cream biscuits are the cozy, cheesy snack you didn’t know you needed. They come together quickly with pantry staples and bake up fluffy and golden. You’ll want to make a double batch—they disappear fast!
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mix:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon garlic powder
For the wet mix:
– 1 cup shredded sharp cheddar cheese
– 1 cup sour cream
– 1/4 cup unsalted butter, melted
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder until fully combined.
3. Add the shredded sharp cheddar cheese to the dry ingredients and stir to coat the cheese evenly in the flour mixture—this helps prevent the cheese from clumping.
4. In a separate small bowl, mix the sour cream and melted unsalted butter until smooth.
5. Pour the sour cream mixture into the dry ingredients and gently fold with a spatula just until a shaggy dough forms; avoid overmixing to keep the biscuits tender.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch-thick rectangle.
7. Use a 2-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
8. Place the cut biscuits on the prepared baking sheet, spacing them about 1 inch apart.
9. Bake in the preheated oven for 12–15 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
10. Let the biscuits cool on the baking sheet for 5 minutes before serving warm.
All warm and flaky, these biscuits have a rich, tangy flavor from the sour cream and a gooey, cheesy pull in every bite. Try splitting them open and topping with a pat of butter or using them as a base for breakfast sandwiches—they’re versatile enough for any meal!
Savory Cheddar Cheese Biscuits
Grab your apron because these savory cheddar cheese biscuits are about to become your new favorite comfort food. They’re flaky, cheesy, and perfect for any meal—whether you’re pairing them with soup or just enjoying them warm from the oven. You’ll love how simple they are to make, with ingredients you probably already have in your kitchen.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the dry ingredients:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 teaspoon garlic powder
For the wet ingredients:
– 1/2 cup cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– 3/4 cup cold buttermilk
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder until well combined.
3. Add the cold unsalted butter cubes to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4. Stir in the shredded sharp cheddar cheese until evenly distributed throughout the mixture.
5. Pour in the cold buttermilk and gently mix with a fork until a shaggy dough forms—be careful not to overmix, as this keeps the biscuits tender.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
7. Fold the dough in half over itself, then pat it back down to 1 inch thick; repeat this folding process once more to create flaky layers.
8. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
9. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
10. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the biscuits have puffed up nicely.
11. Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before serving.
Cheesy and irresistible, these biscuits have a tender, flaky texture with pockets of melted cheddar in every bite. Serve them warm with a pat of butter or alongside a bowl of chili for a cozy meal—they’re also fantastic split and used for mini breakfast sandwiches the next day.
Buttermilk Cheddar Bay Biscuits
Unexpectedly easy and irresistibly cheesy, these buttermilk cheddar bay biscuits are about to become your new favorite side. You’ll love how quickly they come together with simple ingredients, and that golden, flaky exterior with a tender, savory interior is pure comfort food magic. Perfect for pairing with soups, stews, or just enjoying warm from the oven.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– For the dry mix: 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper
– For the wet mix: 1 cup cold buttermilk, 1/2 cup unsalted butter (melted and cooled slightly), 1 large egg
– For folding in: 1 1/2 cups shredded sharp cheddar cheese
– For the topping: 2 tbsp unsalted butter (melted), 1/2 tsp dried parsley, 1/4 tsp garlic powder
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. In a separate medium bowl, whisk 1 cup cold buttermilk, 1/2 cup melted unsalted butter, and 1 large egg until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined—tip: don’t overmix to keep the biscuits tender.
5. Fold in 1 1/2 cups shredded sharp cheddar cheese until evenly distributed throughout the dough.
6. Using a 1/4-cup measuring cup or a large spoon, scoop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake in the preheated oven at 425°F for 12-15 minutes, or until the biscuits are golden brown on top and a toothpick inserted comes out clean—tip: rotate the pan halfway through for even browning.
8. While the biscuits bake, mix 2 tbsp melted unsalted butter with 1/2 tsp dried parsley and 1/4 tsp garlic powder in a small bowl.
9. As soon as the biscuits come out of the oven, brush the tops generously with the butter mixture using a pastry brush—tip: do this while they’re hot so the flavor soaks in.
10. Let the biscuits cool on the baking sheet for 5 minutes before serving.
Kick back and enjoy these warm, flaky biscuits with their rich cheddar flavor and a hint of garlic from the buttery topping. They’re wonderfully soft on the inside with a slight crunch on the edges, making them ideal for dipping into chili or serving alongside a fresh salad. For a fun twist, try splitting them and stuffing with scrambled eggs for a hearty breakfast sandwich.
Garlic Cheddar Drop Biscuits
Aren’t you tired of complicated biscuit recipes that require rolling and cutting? These garlic cheddar drop biscuits are the easiest, coziest side you’ll make all week—just mix, drop, and bake for fluffy, cheesy perfection in under 30 minutes.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mix
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 tsp garlic powder
For the wet mix
– 1 cup shredded sharp cheddar cheese
– 1 cup cold whole milk
– 1/2 cup unsalted butter, melted and slightly cooled
For the garlic butter topping
– 2 tbsp unsalted butter, melted
– 1/4 tsp garlic powder
– 1 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, and 1/2 tsp garlic powder until fully combined.
3. Stir in 1 cup shredded sharp cheddar cheese until evenly distributed throughout the dry ingredients.
4. In a separate small bowl, mix 1 cup cold whole milk with 1/2 cup melted unsalted butter that has cooled slightly—this prevents the butter from solidifying when it hits the cold milk.
5. Pour the milk-butter mixture into the dry ingredients and gently fold with a spatula just until no dry flour remains; overmixing will make the biscuits tough.
6. Use a large spoon or cookie scoop to drop 8 equal mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake at 450°F for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. While the biscuits bake, prepare the garlic butter topping by whisking together 2 tbsp melted unsalted butter, 1/4 tsp garlic powder, and 1 tbsp chopped fresh parsley in a small bowl.
9. As soon as the biscuits come out of the oven, brush the warm tops generously with the garlic butter mixture using a pastry brush—this helps the flavor soak in while they’re hot.
10. Let the biscuits cool on the baking sheet for 5 minutes before serving to allow them to set.
Vividly golden and aromatic, these biscuits emerge with a crisp exterior that gives way to a tender, fluffy interior packed with melty cheddar and savory garlic. Serve them warm alongside a bowl of chili or soup for ultimate comfort, or split them open and stuff with scrambled eggs for a hearty breakfast sandwich.
Cheddar Scallion Biscuits
Visions of warm, cheesy biscuits just popped into my head—and I bet you’re craving them now too! These cheddar scallion biscuits are the ultimate cozy comfort food, perfect for breakfast, brunch, or alongside a hearty soup. They come together quickly with simple ingredients you probably already have on hand.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mixture:
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 tsp black pepper
For the wet mixture:
– 1/2 cup cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– 1/4 cup chopped scallions
– 3/4 cup cold buttermilk
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and black pepper until well combined.
3. Add the cold cubed butter to the dry ingredients.
4. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. Tip: Keep the butter cold for flakier biscuits—if it starts to melt, pop the bowl in the fridge for 5 minutes.
5. Stir in the shredded cheddar cheese and chopped scallions until evenly distributed.
6. Pour in the cold buttermilk all at once.
7. Gently mix with a fork until just combined and a shaggy dough forms. Tip: Avoid overmixing to prevent tough biscuits—it’s okay if there are a few dry spots.
8. Turn the dough out onto a lightly floured surface.
9. Pat the dough into a 1-inch thick rectangle with your hands.
10. Fold the dough in half over itself and pat it down again to 1-inch thick. Repeat this folding process once more.
11. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting. Tip: Twisting can seal the edges and hinder rising, so a clean cut is key.
12. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
13. Gather any dough scraps, gently pat them together, and cut out more biscuits until all dough is used.
14. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top and sound hollow when tapped.
15. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Every bite of these biscuits delivers a buttery, flaky texture with pockets of melted cheddar and a fresh kick from the scallions. They’re fantastic warm from the oven, split and slathered with butter, or used to soak up gravy in a breakfast sandwich—honestly, they might just become your new go-to bake.
Red Lobster Inspired Cheddar Biscuits
Just imagine biting into a warm, cheesy biscuit that tastes exactly like the ones from Red Lobster—but you made it yourself at home. You don’t need to be a pro baker to pull this off, and the results are seriously addictive. Let’s get those biscuits in the oven.
Serving: 12 biscuits | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the biscuit dough:
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/4 cup cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– 3/4 cup cold whole milk
For the garlic butter topping:
– 3 tbsp unsalted butter, melted
– 1/2 tsp garlic powder
– 1/4 tsp dried parsley
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, garlic powder, and salt until well combined.
3. Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. Stir in the shredded cheddar cheese until evenly distributed throughout the flour mixture.
5. Pour in the cold milk and gently mix with a fork just until a shaggy dough forms—do not overmix, as this keeps the biscuits tender.
6. Scoop about 1/4 cup of dough per biscuit onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top and a toothpick inserted comes out clean.
8. While the biscuits bake, prepare the garlic butter topping by whisking together the melted butter, garlic powder, and dried parsley in a small bowl.
9. As soon as the biscuits come out of the oven, brush the warm garlic butter topping generously over the tops of each biscuit using a pastry brush.
10. Let the biscuits cool on the baking sheet for 5 minutes before serving to allow the flavors to meld.
Now you’ve got a batch of biscuits that are fluffy on the inside with a crisp, buttery crust. The sharp cheddar and garlic make them savory and irresistible—try splitting one open and adding a pat of butter or serving them alongside a bowl of soup for the ultimate cozy meal.
Cheddar Herb Biscuits with Paprika
Baking up a batch of these cheddar herb biscuits is the perfect way to add a savory, cheesy twist to any meal. They’re flaky, flavorful, and come together so quickly you’ll wonder why you ever bought the boxed kind. You’re going to love how the sharp cheddar and smoky paprika play together.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mix:
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
For the wet mix:
– 1/2 cup (1 stick) cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– 2 tbsp chopped fresh chives
– 1 tbsp chopped fresh parsley
– 3/4 cup cold buttermilk
For finishing:
– 2 tbsp melted butter
– 1/4 tsp smoked paprika
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the 2 cups of all-purpose flour, 1 tbsp of baking powder, 1 tsp of salt, 1 tsp of smoked paprika, 1/2 tsp of garlic powder, and 1/4 tsp of black pepper until fully combined.
3. Add the 1/2 cup of cubed cold butter to the dry ingredients. (Tip: For the flakiest biscuits, make sure your butter is very cold straight from the fridge.)
4. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
5. Stir in the 1 cup of shredded cheddar cheese, 2 tbsp of chopped chives, and 1 tbsp of chopped parsley until evenly distributed.
6. Pour the 3/4 cup of cold buttermilk into the bowl. (Tip: Cold buttermilk helps keep the butter from melting too soon, which is key for a tender rise.)
7. Gently stir with a fork just until a shaggy dough forms and no dry flour pockets remain; do not overmix.
8. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.
9. Using a 2.5-inch round biscuit cutter, cut out biscuits, pressing straight down without twisting. (Tip: Twisting the cutter seals the edges and can prevent the biscuits from rising as high.)
10. Re-roll the scraps gently and cut out more biscuits until all the dough is used; you should have 12 biscuits.
11. Place the biscuits on the prepared baking sheet, spacing them about 2 inches apart.
12. Bake in the preheated 425°F oven for 12 to 15 minutes, or until the tops are golden brown and the biscuits have puffed up.
13. While the biscuits are baking, mix the 2 tbsp of melted butter with the 1/4 tsp of smoked paprika in a small bowl.
14. As soon as the biscuits come out of the oven, brush the tops generously with the paprika butter mixture.
15. Let the biscuits cool on the baking sheet for 5 minutes before serving.
Oozing with melted cheddar and fragrant with herbs, these biscuits have a wonderfully tender, flaky crumb and a beautiful golden top. The smoked paprika butter adds a final glossy, savory kick that makes them irresistible straight from the oven. Try splitting one warm and topping it with a fried egg for the ultimate savory breakfast sandwich.
Cheddar and Sage Biscuits
Oh, you know those days when you crave something warm, cheesy, and just a little bit fancy? These cheddar and sage biscuits are the answer—flaky, savory, and perfect for any meal or snack. They come together quickly and fill your kitchen with the coziest aroma.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mix:
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 tsp black pepper
For the butter and flavorings:
– 1/2 cup cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– 2 tbsp fresh sage, finely chopped
For the wet mix:
– 3/4 cup cold buttermilk
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper until well combined.
3. Add the cold unsalted butter cubes to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces—this creates flaky layers, so don’t overmix.
4. Stir in the shredded sharp cheddar cheese and finely chopped fresh sage until evenly distributed.
5. Pour in the cold buttermilk and gently mix with a fork until a shaggy dough forms; it should be slightly sticky but hold together when pressed.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Fold the dough in half, then pat it back to 1-inch thickness—this folding step adds extra flakiness.
7. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly. Re-roll any scraps once to avoid tough biscuits.
8. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
9. Bake at 425°F for 12-15 minutes, or until the tops are golden brown and the biscuits have puffed up nicely.
10. Let the biscuits cool on the baking sheet for 5 minutes before serving.
What makes these biscuits special is their tender, flaky interior packed with melty cheddar and earthy sage. Serve them warm with a pat of butter, crumbled into soup, or alongside eggs for a hearty breakfast—they’re so versatile, you’ll want to make a double batch!
Cheddar Crusted Buttery Biscuits
Gather around, because I’ve got a recipe that’s about to become your new go-to comfort food. Picture warm, flaky biscuits with a golden, cheesy crust and a rich, buttery center. You’ll want to make these on repeat for breakfast, dinner, or just because.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup cold buttermilk
For the crust:
– 1 cup shredded sharp cheddar cheese
– 2 tablespoons melted butter
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt until combined.
3. Add the cold, cubed unsalted butter to the flour mixture, using a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
4. Pour in the cold buttermilk and stir just until a shaggy dough forms, being careful not to overmix to keep the biscuits tender.
5. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
6. Fold the dough in half, then pat it back to 1-inch thickness; repeat this folding process once more to create flaky layers.
7. Use a 2.5-inch round cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
8. Place the biscuits on the prepared baking sheet, spacing them about 2 inches apart.
9. Brush the tops of the biscuits with the melted butter, then generously sprinkle the shredded sharp cheddar cheese over each one, pressing lightly to adhere.
10. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and the cheese is bubbly and crisp.
11. Let the biscuits cool on the baking sheet for 5 minutes before serving to allow them to set.
For the best results, serve these biscuits warm. Flaky layers give way to a soft, buttery interior, while that cheddar crust adds a savory crunch that’s downright addictive. Try splitting one open and topping it with a fried egg or a dollop of honey for a sweet-savory twist.
Cheddar Bacon Herb Biscuits
Ever had one of those days where you just want something warm, cheesy, and totally comforting? These cheddar bacon herb biscuits are exactly that—flaky, savory, and perfect for any meal. You’re going to love how easy they come together.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mix:
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp chopped fresh chives
– 1 tbsp chopped fresh parsley
For the wet mix:
– 1/2 cup cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– 6 slices cooked bacon, crumbled
– 3/4 cup cold buttermilk
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, chopped fresh chives, and chopped fresh parsley until well combined.
3. Add the cold unsalted butter cubes to the dry ingredients and use a pastry cutter or your fingers to cut the butter into pea-sized pieces, working quickly to keep the butter cold for flaky biscuits.
4. Stir in the shredded sharp cheddar cheese and crumbled cooked bacon until evenly distributed throughout the mixture.
5. Pour in the cold buttermilk and gently mix with a fork until a shaggy dough forms, being careful not to overmix to avoid tough biscuits.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.
7. Fold the dough in half over itself and pat it down again to create layers, repeating this folding process once more for extra flakiness.
8. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
9. Place the cut biscuits on the prepared baking sheet, spacing them about 2 inches apart.
10. Bake in the preheated oven at 425°F for 12-15 minutes, or until the tops are golden brown and the biscuits have puffed up nicely.
11. Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before serving.
They come out wonderfully flaky with a rich, savory flavor from the cheddar and bacon. Try splitting one warm and topping it with a fried egg for a hearty breakfast, or serve them alongside soup for a cozy dinner.
Spicy Cheddar Jalapeño Biscuits
Just imagine biting into a warm, flaky biscuit with a spicy kick and gooey cheese. You get that perfect combo of heat from jalapeños and richness from cheddar, all in one handheld treat. They’re surprisingly easy to whip up for breakfast, a snack, or alongside chili.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the dry mix:
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 tsp garlic powder
For the wet mix:
– 1/2 cup cold unsalted butter, cubed
– 1 cup shredded sharp cheddar cheese
– 1/4 cup finely chopped pickled jalapeños
– 3/4 cup cold buttermilk
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder until fully combined.
3. Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. Stir in the shredded sharp cheddar cheese and finely chopped pickled jalapeños until evenly distributed throughout the mixture.
5. Pour in the cold buttermilk. Gently mix with a fork just until the dough comes together and no dry flour remains; avoid overmixing to keep the biscuits tender.
6. Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick rectangle without kneading.
7. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly. Re-roll any scraps once.
8. Place the biscuits on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops lightly with extra buttermilk for a golden finish.
9. Bake at 425°F for 12-15 minutes, or until the biscuits are puffed and golden brown on top.
10. Let the biscuits cool on the baking sheet for 5 minutes before serving warm.
Let these biscuits cool slightly to set the cheese, giving them a fluffy interior with crispy edges. The jalapeños add a tangy heat that balances the creamy cheddar perfectly. Try splitting one and topping it with a fried egg for a hearty breakfast sandwich.
Conclusion
Whether you’re craving a cozy snack or a show-stopping side, these 35 irresistible Cheddar Bay biscuit recipes bring the magic of Red Lobster right to your kitchen. We hope you find a new favorite to bake and share—don’t forget to leave a comment with your top pick and pin this roundup to your Pinterest boards for later!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
