Cheddar Bay Biscuit Recipe
These addicting copycat cheddar bay biscuits whip up in under 15 minutes, and they taste even better than the real thing!
Servings: 6
Ingredients
- 2 cups buttermilk baking mix
- 1 cup sharp cheddar cheese shredded
- ⅔ cup milk (2% or whole)
- ¼ cup unsalted butter melted
- 1 teaspoon garlic salt (with parsley flakes) (with parsley flakes)
Instructions
- Preheat oven to 450°F.
- In a medium bowl, mix together the baking mix and shredded cheese. Then slowly add the milk and mix with a wooden spoon until soft dough forms.
- Using a large cookie scoop, scoop dough onto a parchment paper-lined cookie sheet. Bake for 8-10 minutes or until golden brown.
- Mix melted butter and garlic salt together and brush over warm biscuits right after they're taken out of the oven. Serve warm.
Video
Notes
Make ahead of time. Double the recipe and freeze some for later. Make the dough as directed and place them all onto a baking sheet but instead of putting it in the oven place it in the freezer. Once solid, transfer all of the biscuits to a freezer Ziploc and freeze for 3-4 months. Let them thaw at room temperature for about 20 minutes before baking and add a couple of extra minutes to the baking time.
STORE. Cool these copycat cheddar bay biscuits and store them in an airtight container for 3-4 days in the fridge.
FREEZE baked easy cheddar bay biscuits for 2-3 months. Reheat in the oven. Thaw if applicable. Preheat the oven to 350°F. Line a baking sheet with parchment paper and place the biscuits on the sheet. Bake for 5-7 minutes or until warm throughout. For soft biscuits, cover them in foil.
Nutrition
Calories: 332kcal | Carbohydrates: 27g | Protein: 9g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 1032mg | Potassium: 123mg | Fiber: 1g | Sugar: 6g | Vitamin A: 471IU | Vitamin C: 1mg | Calcium: 241mg | Iron: 1mg