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Cheddar Bay Biscuits

Cheddar Bay Biscuits
Cooking Method:
Courses: ,
Servings: 4
Best Season: Suitable throughout the year, Fall, Winter
Description

These Cheddar Bay Biscuits are everything you want in a homemade biscuit—soft and fluffy inside, golden around the edges, and packed with cheesy, buttery flavor. The garlic butter brushed over the warm biscuits takes them to another level, making them perfect alongside soups, pasta, seafood, or simply enjoyed warm on their own.

Ingredients
  • 1 bag biscuit mix ( I have used TruEats biscuit mix)
  • 1 tbsp Baking powder
  • 1 tbsp Sugar
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Paprika
  • Salt (to taste)
  • 8 tbsp Butter (cold)
  • 1 cup Cheddar cheese (shredded and cold)
  • 1–2 tbsp Fresh parsley (chopped)
  • 1 cup Buttermilk
    • For the Garlic Butter
  • 2 tbsp Butter (melted)
  • 1 tsp Garlic powder
  • 1 tbsp Fresh parsley (chopped)
Instructions
  1. 1
    Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. 2
    In a large bowl, combine the biscuit mix, baking powder, sugar, garlic powder, onion powder, paprika, and salt.
  3. 3
    Cut the cold butter into small cubes and add it to the dry mixture. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs. A few small pieces of butter are perfectly fine and will help create tender biscuits.
  4. 4
    Fold in the shredded cheddar cheese and chopped parsley until evenly distributed.
  5. 5
    Pour in the buttermilk and gently stir until a soft, slightly sticky dough forms. Be careful not to overmix, as this can make the biscuits dense instead of fluffy.
  6. 6
    Using a spoon or cookie scoop, portion the dough onto the prepared baking sheet, forming 8–10 biscuits. Leave a little space between each one.
  7. 7
    Bake for 15–18 minutes, or until the biscuits are puffed and the edges are lightly golden brown.
  8. 8
    While the biscuits are baking, prepare the garlic butter by mixing the melted butter, garlic powder, and chopped parsley.
  9. 9
    Generously brush the tops of warm biscuits with the garlic butter. Serve warm and enjoy!
Note

• Keep the butter and cheese cold until you're ready to mix it into the dough.
• Don't overwork the dough; a few gentle stirs are all you need once the buttermilk is added.
• Freshly shredded cheddar melts more smoothly and gives the biscuits better flavor.
• For taller biscuits, scoop the dough rather than flattening it.
• Brush the garlic butter on while the biscuits are still warm so they absorb all that flavor. These biscuits are best served warm, but leftovers can be reheated in the oven or air fryer.
• For an extra cheesy finish, sprinkle a little cheddar over the tops before baking.

Read it online: https://munchymoodz.com/recipe/cheddar-bay-biscuits/