Preheat the oven: Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, and salt. This will ensure that the dry ingredients are evenly distributed throughout the dough.
Cut in the butter: Using a pastry cutter or your hands, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs. The butter should be evenly distributed, but small pieces should still remain to help make the biscuits flaky.
Add the cheese: Stir in the shredded cheddar cheese, making sure it’s evenly incorporated into the flour mixture.
Add the milk: Pour in the milk and gently stir the mixture until it just comes together. Be careful not to overmix, as this can result in dense biscuits. The dough should be slightly sticky.
Shape the biscuits: Drop large spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. You should have about 8-10 biscuits, depending on the size.
Bake: Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
Brush with butter: As soon as the biscuits come out of the oven, brush them with the melted butter and sprinkle with dried parsley for a pop of color and extra flavor.
Serve and enjoy: Serve the biscuits warm and enjoy them on their own or alongside your favorite meal.
Cooking Notes
Cold butter is key: Using cold butter helps create pockets of steam during baking, resulting in flaky biscuits. Make sure to work quickly so the butter stays cold.
Don’t overmix: Stir the dough just until the ingredients are combined. Overmixing can lead to tough biscuits.
Shredded cheddar: For the best cheesy flavor, use sharp cheddar. You can also try different cheeses like Monterey Jack or Gouda for variation.
Variations
Spicy Cheddar Bay Biscuits: Add a pinch of cayenne pepper or crushed red pepper flakes to the dry ingredients for a little heat.
Herbed Biscuits: Add 1 teaspoon of dried thyme or rosemary to the flour mixture for an aromatic twist.
Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend to make these biscuits gluten-free. Be sure the blend contains xanthan gum for proper texture.
Frequently Asked Questions (FAQs)
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter if that’s what you have on hand. Just reduce the amount of salt in the recipe to about 1/2 teaspoon to avoid overly salty biscuits.
Can I make these biscuits ahead of time?
These biscuits are best served fresh, but you can make the dough ahead of time and refrigerate it for up to 24 hours before baking. You can also freeze the unbaked biscuits and bake them directly from frozen; just add a few extra minutes to the baking time.
What can I serve with Cheddar Bay Biscuits?
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