Cheddar Bay Biscuits

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Our Copycat Cheddar Bay Biscuits have the perfect amount of garlic and cheddar flavor! This easy-to-make recipe uses Bisquick mix, milk, cheese, and savory garlic butter. Irresistible to the last crumb, these garlic cheddar biscuits will become your new family favorite.

Cheese biscuits with melted garlic butter.

Garlic Cheddar Biscuits

These garlic cheddar biscuits are the perfect addition to any meal. Their combination of savory cheddar cheese and garlic creates a delicious flavor that pairs well with so many dishes.

Not only do they taste great, but they are also incredibly easy to make! In less than 30 minutes you’ll have these warm and delicious biscuits on the table.

How to Make Copycat Cheddar Bay Biscuits:

These biscuits make a great side dish for soup, chili, seafood, or a topping for pot pies! Here’s a quick rundown of how we make them.

Scroll to the recipe card below for ingredient amounts and full instructions.

Make the Biscuits:

  1. Preheat the oven to 425°F, and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the baking mix, milk, and cheese.
  3. Use a 4-tablespoon cookie scoop to portion the biscuit dough onto the baking sheet.
Biscuit dough in a glass bowl.
Biscuit dough on a baking sheet.
  1. Bake for 7 to 10 minutes or until the biscuits brown around the edges and on the tops.
Baked biscuits on a baking sheet.

Make the Garlic Butter:

  1. While the biscuits bake, prepare the garlic butter. In a bowl, melt the butter.
  2. Whisk in the garlic powder, parsley, onion powder, and salt.
  3. Once the biscuits finish baking, use a pastry brush to apply the garlic butter to the warm biscuits.
  4. Serve immediately!
Melted butter, garlic powder and parsley in a measuring cup.
Top down view of garlic and cheese biscuits on a baking sheet.

Tips for Success:

  • Use unsalted butter for the garlic butter topping. If you’d prefer salted butter, omit the salt from the recipe.
  • Adjust the seasonings in the butter topping as desired.
  • Double this recipe to feed a crowd. You may need an extra baking pan!
  • Don’t over bake the biscuits; otherwise, they’ll dry out.
  • Try to form the biscuits into uniform shapes and sizes, so they’ll bake evenly.
  • We use whole milk for this recipe. Any variety of milk works, but one with a higher fat percentage works best. If using a milk substitute, try using a mild-tasting one.

How to Store Cheddar Biscuits:

Refrigerator: Store leftover biscuits in the refrigerator for up to 4 days.

Freezer: Place cooled biscuits in a freezer-safe container for up to 2 months.

How to Reheat Cheddar Bay Biscuits:

Reheat leftover biscuits in the microwave on half power until heated through. Thaw frozen biscuits at room temperature or in the refrigerator before reheating.

Top down view of a cheddar bay biscuit on parchment paper.

Can You Make These Using Pancake Mix?

Yes, but be aware that many pancake mixes contain sugar which makes the biscuits sweet. We prefer Bisquick baking mix for its taste and texture.

Can You Make These Gluten-Free?

Yes, these garlic cheddar biscuits can be made gluten-free. We’ve used gluten-free Bisquick mix and they turn out ok. The taste and texture are slightly different, but the recipe still works.

Can You Use Pre-Shredded Cheese?

You sure can! The dough should have a slightly sticky or tacky consistency. If it’s too dry with the pre-shredded cheese, add a tablespoon or two of additional milk to reach the desired consistency.

Like This Recipe?

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Close up view of a cheddar bay biscuit on brown parchment paper.

Cheddar Bay Biscuits

4.8 from 24 votes
Print Pin
Author: Kimberly
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10 Servings



  • 2 cups baking mix
  • 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
  • teaspoon salt, or to taste


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 cookie scoop to portion the dough onto the baking sheet.
  • Bake for 7 to 10 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.
  • Scroll up and see the post for tips, FAQs, and storage options.

Suggested Equipment


*The calorie count listed is an approximation based on the ingredients recipe card for a serving size of 1 biscuit. Actual calories will vary.
*Please see the post for answers to frequently asked questions.


Serving: 1biscuit | Calories: 213kcal | Carbohydrates: 17g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 480mg | Potassium: 80mg | Fiber: 1g | Sugar: 4g | Vitamin A: 303IU | Vitamin C: 0.1mg | Calcium: 185mg | Iron: 1mg
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  1. I appreciate the fact that you repeat the ingredients as you show the instructions thank you.And your recipes sound really good which I will be making several of them.

    1. Hi Mary!

      Thank you so much! We’re glad the ingredients shown in the instructions is helpful and hope you get a chance to try some recipes. Have a fantastic week! 🙂

  2. I made half a batch, for two people. Yummy good. I did add garlic salt to butter n less garlic powder and slightly more onion powder n almost twice the shredded cheese. Personal preference. Baked 14 min at 425. Perfect

4.84 from 24 votes (6 ratings without comment)

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