Easy Cheddar Bay–Style Biscuits

Chewy, buttery cheddar drop biscuits brushed with warm garlic-herb butter—the perfect side for homemade soup, holiday dinners, and biscuits with gravy.

These Red Lobster–inspired biscuits will have your taste buds doing a happy dance with every bite! They are cheesy and tender inside, lightly golden around the edges, and covered with plenty of buttery garlic-herb goodness.

I serve these biscuits as a side during many holiday meals, but they are far too delicious to save for special occasions. They are the perfect accompaniment to homemade soups—especially my family’s creamy chicken noodle soup—and I have even covered these bad boys in gravy for brunch.

There is no rolling, cutting, or complicated technique required. Mix the dough, scoop it onto a baking sheet, and bake. A generous brushing of garlic-parsley butter makes every warm biscuit completely irresistible.

Okay, let’s get baking!

Why You’ll Love These Biscuits

• No yeast, kneading, rolling, or biscuit cutter required
• Filled with sharp cheddar cheese
• Ready in about 30 minutes
• Brushed with garlic-parsley butter
• Easy enough for weeknights but special enough for holidays
• Delicious with soup, gravy, eggs, or a full dinner

Recipe Overview

• Prep time: 15 minutes
• Bake time: 10 to 15 minutes
• Total time: Approximately 30 minutes
• Oven temperature: 450°F
• Method: Scoop-and-bake drop biscuits
• Yield: Approximately 10 to 12 biscuits

Ingredients

For the Cheddar Biscuits

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• 1 cup heavy cream
• ½ cup butter, melted and slightly cooled
• 1½ cups sharp cheddar cheese, shredded

For the Garlic-Herb Butter

• 3 tablespoons butter, melted
• 1 tablespoon fresh parsley, finely chopped
• ½ teaspoon garlic powder

Instructions

1. Prepare the oven and pan

Preheat the oven to 450°F. Line a large baking sheet with parchment paper.

2. Combine the dry ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and kosher salt.

3. Combine the wet ingredients

In a separate bowl, whisk together the heavy cream and melted butter. Stir in the shredded sharp cheddar.

4. Make the biscuit dough

Slowly add the wet mixture to the dry ingredients. Fold everything together just until no large dry patches remain.

Avoid overmixing, which can make the biscuits tough. The dough should be thick and scoopable. If it seems excessively dry or crumbly, add a small splash of cream or milk.

5. Portion the biscuits

Use a large spoon or ¼-cup measuring cup to scoop mounds of dough onto the prepared baking sheet.

Leave at least 1 inch of space between each biscuit. The biscuits are meant to look rustic, so there is no need to shape them perfectly.

6. Bake

Bake for 10 to 15 minutes, or until the biscuits have risen and the tops and edges are lightly golden brown.

7. Make the garlic-herb butter

While the biscuits bake, combine the melted butter, chopped parsley, and garlic powder in a small bowl.

8. Brush and serve

Remove the biscuits from the oven. While they are still warm, generously brush the tops with the garlic-herb butter.

Serve immediately and enjoy!

Tips for the Best Cheddar Biscuits

• Shred the cheese yourself: Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
• Use sharp cheddar: Its bold flavor stands out against the rich cream and butter.
• Do not overmix: Fold only until the ingredients come together.
• Watch the final minutes: At 450°F, the biscuits can brown quickly.
• Brush them while warm: Fresh-from-the-oven biscuits absorb the seasoned butter beautifully.
• Keep portions even: Uniform biscuits will finish baking at approximately the same time.

Serving Ideas

Serve these cheddar biscuits with:

• Creamy chicken noodle soup
• Chili or beef stew
• Holiday turkey or ham
• Scrambled eggs and breakfast potatoes
• Sausage gravy
• Roasted chicken
• Pasta dinners
• A simple green salad

For brunch, split the biscuits in half and cover them with warm gravy. You can also turn them into miniature breakfast sandwiches with egg, cheese, and sausage.

Storage and Reheating

Store cooled biscuits in a covered container at room temperature for up to two days.

Reheat them briefly in a low oven until warm. Brush the tops with a little additional garlic butter before serving to bring back that fresh-baked flavor.

These warm, cheesy biscuits may be inspired by a restaurant favorite, but they deserve a regular place at your own table. One bite of that tender cheddar center and garlicky butter topping, and you will understand why they disappear so quickly.