Easy Cheddar Bay Biscuits
Using a simple 2-Ingredient dough, these Easy Cheddar Bay Biscuits will go from a mere thought to your mouth in about 20 minutes. Delicious in the morning, sliced open with just a piece of ham, or on the side of a soup, salad, or steak for dinner, this is your new favorite biscuit!
Servings: 12 biscuits
Calories: 233kcal
Ingredients
Biscuits
- 2 cups self-rising flour
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ¼ cup heavy cream plus up to 2 tbs more if needed and more for brushing on before baking (optional)
Herb butter
- ¼ cup unsalted butter melted
- 1 teaspoon dried parsley flakes
- ½ teaspoon kosher salt
- ½ teaspoon galic powder
- ½ teaspoon onion powder
Instructions
- Preheat oven to 425°F. Line a large sheet pan, or other baking tray, with parchment paper or foil and set aside.
- In a large bowl, combine self rising flour, cheddar cheese, garlic powder, and onion powder. Add cold heavy cream. Using wooden spoon or silicone spatula, mix everything together until you have a fairly uniform, wet dough.
- Use a medium scoop (about 4 tablespoons), or two spoons, to scoop up dough and place onto a parchment lined baking sheet.
- Brush the tops of the biscuits lightly with more heavy cream. Bake in a 425°F oven for 13 to 15 minutes, or until golden brown.
- While the biscuits are baking melt ¼ cup (4 tablespoons) of unsalted butter. Stir in parsely flakes, salt, and garlic and onion powders.
- When your biscuits come out of the oven, brush them with your seasoned herb butter. Serve warm.
Notes
Makes 12 drop biscuits using a 3.5 ounce scoop
Make ahead freezing instructions: Just mix and scoop your biscuits. Place them on a parchment paper lined sheet pan and pop them into the freezer until hard and fully frozen. Place biscuits into a zip top bag and store in the freezer for up to 3 months. Whenever you want easy cheddar bay biscuits, just put a few on a sheet pan, preheat your oven, and bake! Add a couple of extra minutes bake time to account for them being frozen, but that's it. Make your herb butter and brush over the top of your hot biscuits and serve warm.
Storage: These biscuits, like most biscuits, are best served warm, or eaten the same day they are baked. However, in the real world, sometimes you get full. In that case, store them in an airtight container for up to 3 days. You can also freeze them for up to a month if you tightly wrap each individual biscuit in plastic wrap and place them all in a zip top bag.
Reheating: If frozen, allow to thaw overnight in the fridge, or for 30 minutes on the counter. Because these biscuits do not use butter, which is a solid at room temperature, they actually stay moist longer, even cold. If you want them warm, and who doesn't, pop leftover biscuits into the microwave on high for 15 to 20 seconds or until warm.
Nutrition
Calories: 233kcal | Carbohydrates: 16g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 166mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 578IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 0.3mg
