Cheddar Bay Biscuits – from scratch

I know.

I’m really trying to “Get off my butt and BAKE!”

Time . . . it’s messing with me right now.

Last week was spent preparing a talk for Sac. mtg,

and

sitting at the piano, practicing the Jenny Phillips music for New Beg.

Some of you out there will understand . . . some won’t.

I did manage to make these Red Lobster Clones . . . for tonights dinner.

I’ve posted a similar recipe, that has Bisquick in it . . . but these babies are from scratch!

Both are very good.

The made from scratch variety is better though.

I’m telling you . . . these biscuits are flaky, cheesy, buttery and fall apart delicious.

Come on . . . get to your kitchens . . . hurry.

My piano is calling.

I found this awesome cast-iron pan at Sportsman’s Warehouse.

It’s a mini cake pan.

Wowza . . . I snatched it right up!

Cut your COLD butter into small pieces.

Put all the dry ingredients into a large bowl.

Grab a pastry cutter or wash your hands and use them!

Sprinkle the cold pieces of butter over the top of the flour

Toss the flour over the bits of butter.

Cut the butter into the flour mixture . . . or just use the tips of your fingers.

Or both.

Rub or cut it into the flour mixture, until it resembles coarse meal or pea size lumps.

You want some little pieces of cold butter to remain.

It will make your little biscuits nice & flaky.

Grate 2 cups of Cheddar Cheese.

For a very cheesy taste . . . use Sharp Cheddar.

I used Colby cheese.

I love Sharp Cheddar – my sweet half does not.

Add the cheese to the bowl and toss with the flour.

Like this.

Add 1 1/2 cups of Buttermilk

or

1 cup Buttermilk and 1/2 cup of Whole Milk – Like I did.

Mix until combined.

Like this.

I greased my mini cake pan.

I plopped 3 small ice cream scoop size balls into each well.

You can also use parchment paper or a silpat, or just grease your cookie sheet.

Use a normal to large size cookie scoop and place one scoop onto prepared pans.

3 across and 4 or 5 down.

Bake in a pre-heated 375 degree oven until nice and golden brown.

My biscuits were a bit larger and required about 18 to 20 minutes.

While the biscuits are baking, prepare the melted garlic & parsley butter.

Oh yum!

When the cheesy biscuits are golden & ready . . . take a pastry brush and brush, brush, brush.

Smell-a-vision

would be nice for you right now.

Someone invent that please!

If you use a cast iron pan like mine,

Let them cool slightly

then

go around the edges first with a knife to loosen the flaky, tender biscuits.

Try not to eat more than one!

Style them, and take pretty pictures.

Oh boy . . . time is messing with me.

These would be good, nestled with thinly sliced ham in between them.

The perfect super bowl snacks!

Enjoy.

Scratch Cheddar Bay Biscuits

Makes 16 biscuits 

  • 1 1/2 cups (7 1/2 ounces) all-purpose flour
  • 1 1/2 cups (6 ounces) cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 1/2-inch pieces
  • 2 cups shredded cheddar cheese (about 4 1/2 oz)
  • 1 1/2 cups buttermilk

Garlic Topping
4 tablespoons (1/2 stick) salted butter
2 cloves garlic, finely minced or through garlic press
1/2 teaspoon garlic salt
1 teaspoon dried parsley

Directions

1. Adjust oven rack to the upper-middle position, and preheat oven to 375 degrees. Line 2 baking sheets with parchment or a Silpat.

2. In a large bowl, whisk both flours, baking powder, baking soda, salt, and garlic powder until combined. Add in the cubed butter and using your fingers, rub it into the flour mixture until it resembles coarse meal. Add in the shredded cheese and mix to combine. Add in the buttermilk and mix until combined.

3. Using a 1/4 measuring spoon, scoop the biscuit mixture onto the prepared baking sheets. Bake the biscuits for 10 minutes, and them remove and brush with butter mixture, and then bake for an additional 5 minutes until the tops are puffed and golden brown. Allow biscuits to cool on baking sheet for 5 minutes then transfer to a wire rack. Serve at room temperature or while slightly warm.

Baking time will depend on the size of you biscuits.  Mine took 18-20 minutes.

Butter Topping

1. In a small saucepan, combine butter and minced garlic, heat on medium heat until the butter is melted and garlic is fragrant about  1 to 2 minutes. Add in the garlic salt and dried parsley, and stir to combine. Set aside.

Storage: Can be stored at room temperature in an airtight container for up to 2 days.

 

 

 

Cheddar Bay Biscuits – from scratch
 
1. Adjust oven rack to the upper-middle position, and preheat oven to 375 degrees. Line 2 baking sheets with parchment or a Silpat. 2. In a large bowl, whisk both flours, baking powder, baking soda, salt, and garlic powder until combined. Add in the cubed butter and using your fingers, rub it into the flour mixture until it resembles coarse meal. Add in the shredded cheese and mix to combine. Add in the buttermilk and mix until combined. 3. Using a ¼ measuring spoon, scoop the biscuit mixture onto the prepared baking sheets. Bake the biscuits for 10 minutes, and them remove and brush with butter mixture, and then bake for an additional 5 minutes until the tops are puffed and golden brown. Allow biscuits to cool on baking sheet for 5 minutes then transfer to a wire rack. Serve at room temperature or while slightly warm. Baking time will depend on the size of you biscuits.  Mine took 18-20 minutes. Butter Topping 1. In a small saucepan, combine butter and minced garlic, heat on medium heat until the butter is melted and garlic is fragrant about  1 to 2 minutes. Add in the garlic salt and dried parsley, and stir to combine. Set aside. Storage: Can be stored at room temperature in an airtight container for up to 2 days.
:
Ingredients
  • 1½ cups (7½ ounces) all-purpose flour
  • 1½ cups (6 ounces) cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 12 tablespoons (1½ sticks) unsalted butter, softened and cut into ½-inch pieces
  • 2 cups shredded cheddar cheese (about 4½ oz)
  • 1½ cups buttermilk
  • Garlic Topping
  • 4 tablespoons (1/2 stick) salted butter
  • 2 cloves garlic, finely minced or through garlic press
  • ½ teaspoon garlic salt
  • 1 teaspoon dried parsley
Instructions
  1. Directions
  2. Adjust oven rack to the upper-middle position, and preheat oven to 375 degrees. Line 2 baking sheets with parchment or a Silpat.
  3. In a large bowl, whisk both flours, baking powder, baking soda, salt, and garlic powder until combined. Add in the cubed butter and using your fingers, rub it into the flour mixture until it resembles coarse meal. Add in the shredded cheese and mix to combine. Add in the buttermilk and mix until combined.
  4. Using a ¼ measuring spoon, scoop the biscuit mixture onto the prepared baking sheets. Bake the biscuits for 10 minutes, and them remove and brush with butter mixture, and then bake for an additional 5 minutes until the tops are puffed and golden brown. Allow biscuits to cool on baking sheet for 5 minutes then transfer to a wire rack. Serve at room temperature or while slightly warm.
  5. Baking time will depend on the size of you biscuits.  Mine took 18-20 minutes.
  6. Butter Topping
  7. In a small saucepan, combine butter and minced garlic, heat on medium heat until the butter is melted and garlic is fragrant about  1 to 2 minutes. Add in the garlic salt and dried parsley, and stir to combine. Set aside.
  8. Storage: Can be stored at room temperature in an airtight container for up to 2 days.
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  • shalini - January 22, 2013 - 7:35 am

    love ,love the look of your biscuits…
    can I make them in a muffin pan???
    I love the after polish ..makes the biscuits shine..and invite you to gobble them up…
    I’m going to try them as soon as I possibly can…
    cheers!ReplyCancel

  • A Little Yumminess - January 22, 2013 - 12:27 pm

    Super duper yum!! Will make very soon…ReplyCancel

  • Janet - January 22, 2013 - 4:23 pm

    How will it affect the mix to use salted butter? I don’t have any unsalted and don’t want to make a special trip to the store!ReplyCancel

  • Dezi A - January 23, 2013 - 12:17 am

    Oh. My! Thanks so much! I too have made the recipe with Bisquick and whenever I do I think there has got to be a from scratch recipe but never took the time to look it up. So glad I found your blog thru the 15 food blogs you must follow. So excited to be a new follower! I’ve already pinned a couple things. :) ReplyCancel

  • Kathy - January 24, 2013 - 2:17 pm

    Love theseReplyCancel

  • Tammy - January 26, 2013 - 12:56 pm

    I will make these biscuits from scratch, but I would like to have the recipe with Bisquick also. I tried searching for it on your website, but am unable to find it. Any help?ReplyCancel

  • Melanie - January 28, 2013 - 1:05 pm

    Thank you for the recipe. These were absolutely wonderful.ReplyCancel

  • Wendi - April 14, 2013 - 9:24 pm

    These look AMAZING! Has anyone out there tried this as a loaf? Would that even work with biscuit dough?? (Can you tell I’m not a baker?! lol)ReplyCancel

  • MaryPat - May 7, 2013 - 8:10 am

    Just went to Ruby Tuesdays and my boys gobbled up these biscuits so I’ve been searching for a recipe – anything to make them eat ‘healthy’ food! I was disappointed by all the bisquick recipes that came up so I was thrilled to find yours. I try cooking everything from scratch and bisquick doesn’t really save much time anyhow. I was wondering if I can substitute regular flour for the cake flour? I don’t really buy cake flour so I’ve none on hand. Thanks!ReplyCancel

    • Get Off Your Butt and BAKE - May 7, 2013 - 10:03 am

      Hi MaryPat,

      quick note: Cake flours are generally used for cake because of the low protein content. It holds water and sugar better and creates a softer and fluffier cake. Look at the initial measurement given in the recipe then follow this method:

      Subtract 2 tbsp. of all-purpose flour per every cup of cake flour in a recipe.
      If you are using all-purpose flour instead of cake flour, the common ratio distribution per one cup is one cup minus 2 tbsp.

      Hope this helps….they are good!
      JonnaReplyCancel

  • Sarah - July 17, 2013 - 1:54 pm

    Hello! I am in the process of making these, and the dough is too wet. I’ve baked one batch and it’s definitely too wet; they’re more like biscuit cookies. I measured the flour by weight, because in my experience that’s more precise. Also, the instructions don’t say when to add the sugar. If I make these again, should I just keep adding flour until the dough looks right? Thanks!ReplyCancel

    • Get Off Your Butt and BAKE - July 18, 2013 - 9:59 am

      Hi Sarah,

      The dough is more of a drop biscuit dough….not a roll out type of dough.
      It shouldn’t be too wet to drop from a ice cream scoop though! Add enough flour so that it’s about
      the consistency of a good cookie dough!

      Hope this helps,
      JonnaReplyCancel

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