You know that chain seafood restaurant that serves the all-you-can-eat shrimp or seafood platters? Well, I think the best part of those restaurants are the cheddar bay biscuits. These are my copycat version, and dare I say, the better version…? These biscuits are absolutely easy to whip up for any meal, but my favorite way to eat them is on a cool night with a big bowl of soup!
Ingredients
- 8 tablespoons (1 stick) cold, unsalted butter + 2 tablespoons melted butter (separated)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2/3 cup freshly grated cheddar cheese
- 1 teaspoon dried parsley flakes
- 1 cup buttermilk
- old bay seasoning
Instructions
- Preheat oven to 400ºF and prepare a baking sheet with parchment paper or with silicone baking mats.
- Place the stick of butter in the freezer for a few minutes to harden. Meanwhile, in a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder. Grate butter over the flour mixture and using your hands, incorporate the butter into the flour until the mixture resembles coarse, small peas.
- Stir in the cheddar and parsley flakes. Then, using a sturdy wooden spoon, stir into the buttermilk just until the dough comes together.
- Using a large cookie scoop, scoop dough onto the prepared pans, spacing about 2-inches apart.
- Bake for about 13 minutes, or until cooked through and golden brown.
- Immediately after removing biscuits from the oven, brush the biscuits with melted butter, and sprinkle with old bay seasoning, if desired. Enjoy!
- Cheddar bay biscuits are best served the day they are made, but can be stored in an airtight container at room temperature for up to 2 days.
the queen bee 