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Overview of ingredients:
For the biscuit dough:
- all-purpose flour
- baking powder
- granulated sugar
- table salt
- garlic powder or granulated garlic – use 1 and 1/2 teaspoons garlic powder or up to 2 teaspoons for a more intense flavor.
- onion powder
- cayenne pepper (optional but highly recommended to add a nice bite of warm heat)
- minced fresh parsley leaves
- fresh good quality grated sharp cheddar cheese – do not use pre-shredded, packaged cheese
- heavy cream or heavy whipping cream
For the topping (optional):
- a few tablespoons of melted unsalted butter for brushing on top of baked biscuits
- minced fresh parsley leaves
- garlic powder
- pinch of table salt or Old Bay seasoning
Overview: How to make Cheddar Bay Biscuits
Line a large baking sheet with parchment paper and set aside.
1. Make the biscuit dough:
Whisk together the dry ingredients in a large bowl. Fold in the minced parsley leaves and shredded cheese stir until all cheese is coated in flour.
Using a rubber spatula fold in the cream until a cohesive, firm dough forms.
Scoop the dough out onto a lightly floured clean work surface.
Pat and press the dough into an 8-inch round about 3/4-inches thick. Using a 2-1/4 inch sharp biscuit cutter, cut out as many rounds as you can at first pass.
Place the biscuits 1-inch apart on the parchment lined baking sheet.
Gather all dough scraps and form into a 3/4-inch thick disk. Continue cutting out rounds with the remaining dough.
2. Freeze for a few minutes before baking:
Place the pan of biscuits in the freezer for 15 to 20 minutes.
While the biscuits are chilling, preheat the oven to 425 degrees F and move the oven rack to the upper 1/3 position.
3. Bake the biscuits:
Bake the biscuits for about 18 minutes or until golden brown. While the biscuits are baking combine the optional topping ingredients.
Remove the biscuits from the oven and immediately brush with the melted butter mixture. Allow the biscuits to rest for a few minutes, then serve.
Make ahead and freeze for later
To make ahead and freeze for baking later, form all biscuits and place on a parchment lined baking sheet. If baking within a few hours there’s no need to cover the pan.
For longer storage freeze until the biscuits are frozen solid, about 3 hours. Transfer to an airtight container or zipper bag and freeze until needed.
Frozen biscuits will keep for about 30 days.
To bake frozen biscuits:
There’s no need to thaw the biscuits before baking. Simply place on a baking sheet and bake according to the directions adding about 5 minutes to the baking time.
Fully baked biscuits will keep at room temperature for up to 2 days. For longer storage refrigerate the biscuits for up to 5 days and rewarm in the microwave.
Baking options:
Follow the instructions for cutting out the biscuits. However instead of placing the biscuits on a parchment lined baking sheet, you can bake these all in one large skillet with sides touching.
This method will produce a slightly softer sided biscuit if preferred.
We usually bake these spread out on a baking pan as you see here. Either way is fine and both methods come out great.
Make sure the biscuits in the center of the skillet are baked through before serving.
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