Cheddar Bay Biscuits

These copycat Cheddar Bay biscuits use Bisquick, shredded cheddar, and a buttery garlic topping. They’re ready in about 20 minutes with no rolling, cutting, or mixer required.

We make a double batch of these more often than we’ll admit because they disappear quickly around here. The biscuits are soft inside, lightly browned around the edges, and brushed with garlic butter as soon as they leave the oven.

Serve them with soup, chili, seafood, or use them as the topping for our chicken pot pie with biscuits.

Mix the Dough Until It Feels Tacky, Not Wet

Stir the baking mix, milk, and shredded cheddar together just until no dry streaks remain. The dough should feel slightly sticky or tacky, but it shouldn’t be wet or runny.

Pre-shredded cheese works well, although the coating on the cheese can make the dough a little drier. Add another tablespoon of milk if needed to reach the right consistency.

We’ve also tried making them with pancake mix in a pinch. It works, but many pancake mixes contain sugar, which gives the biscuits a sweeter flavor. Bisquick or another unsweetened baking mix works best.

For evenly sized biscuits, portion the dough with a 4-tablespoon or heaping 3-tablespoon cookie scoop.

Bake Just Until the Edges Begin to Brown

Bake the biscuits at 425°F for 9 to 11 minutes. The high temperature helps the edges brown while the centers stay soft.

Start checking them around 8 minutes and remove them when the tops and edges are lightly browned. Larger biscuits may need another minute or two, so keeping the portions close to the same size helps them bake evenly.

Gluten-free Bisquick can also be used. We’ve tried it successfully, although the flavor and texture are slightly different from the original version.

Brush the Garlic Butter on While They’re Hot

While the biscuits bake, stir the melted butter, garlic powder, parsley, onion powder, and salt together.

Brush the mixture generously over the biscuits as soon as they come out of the oven, then serve them warm. I usually make a couple of passes with the garlic butter.

If you use salted butter, leave out the additional salt or add it to taste.

For more easy biscuit recipes, try our jalapeño cheddar biscuits, cheddar dill biscuits, or 7 Up biscuits.

Cheddar Bay Biscuits

5 from 6 votes

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Author: Kimberly Vargo

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 10 Servings

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Ingredients

Biscuits

• 2 cups baking mix
• ⅔ cup milk
• 6 ounces sharp cheddar cheese, shredded

Garlic Butter Topping

• 3 tablespoons unsalted butter, melted
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley
• ¼ teaspoon onion powder
• ⅛ teaspoon salt, or to taste

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Instructions

 

To Make the Biscuits:

• Preheat the oven to 425°F, and line a large baking sheet with parchment paper.
• In a large mixing bowl, combine the baking mix, milk, and cheese.
  2 cups baking mix

  ⅔ cup milk

  6 ounces sharp cheddar cheese
• Use a 4-tablespoon or heaping 3-tablespoon cookie scoop to portion the dough onto the baking sheet.
• Bake for 9 to 11 minutes or until the tops and edges are lightly browned.

To Make the Garlic Butter Topping:

• Whisk the garlic powder, parsley flakes, onion powder, and salt in a small bowl.
  3 tablespoons unsalted butter

  ½ teaspoon garlic powder

  ½ teaspoon dried parsley

  ¼ teaspoon onion powder

  ⅛ teaspoon salt
• Remove the finished biscuits from the oven and brush them with the butter mixture while they are still hot. Serve immediately.

Notes

1. The calorie count listed is an approximation based on the ingredients recipe card for a serving size of 1 biscuit. Actual calories will vary.
2. Store leftover biscuits in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Serving: 1biscuitCalories: 213kcalCarbohydrates: 17gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 28mgSodium: 480mgPotassium: 80mgFiber: 1gSugar: 4gVitamin A: 303IUVitamin C: 0.1mgCalcium: 185mgIron: 1mg