This copycat cheddar bay biscuit recipe delivers perfectly flaky, cheesy biscuits every time! Serve the biscuits alongside your favorite soup or salad all year long.
To make the biscuits: Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and garlic powder.
Add the cubed butter and use a pastry cutter to cut it into the dry ingredients until you have small pea-sized pieces of butter.
Stir in the shredded cheddar cheese.
Add the buttermilk and stir until just combined (do not over mix the dough or the biscuits will be tough). If the dough is too dry, add an extra 1 to 2 tablespoons (15 to 30 ml) of buttermilk as needed.
Scoop ¼ cup mounds of dough at a time onto the prepared baking sheet, making sure to leave a little room between each one. You can use a ¼ cup measuring cup coated with nonstick cooking spray or a large ice cream scoop for this step.
Brush the top of each biscuit with a little buttermilk.
Bake for 15 to 20 minutes or until the biscuits are lightly browned and cooked through (a toothpick inserted into the center should come out clean).
Remove from the oven and set aside to cool slightly while you prepare the topping.
To make the topping: Slice the butter into a few pieces and place it in a microwave-safe bowl. Microwave in 20 to 30 second increments until fully melted. Whisk in the parsley, garlic powder, and salt.
Brush the tops of each biscuit with the mixture. If you have any leftover butter, continue coating the biscuits until you've used all of it.
Allow the biscuits to cool slightly, then serve and enjoy!
Video
Notes
Storage Instructions: Biscuits may be stored in an airtight container at room temperature for up to two days. Reheat in the microwave for a few seconds, if desired.Freezing Instructions: Once the biscuits have cooled completely, place in a freezer bag and freeze for up to 3 months.Biscuit dough may be scooped onto a baking sheet lined with parchment paper, frozen until solid, then stored in a freezer bag and frozen for up to 3 months. Bake from frozen for a few extra minutes. If the biscuits brown too much on top before they're done baking, place a piece of foil over them until they are baked through.