Butter Swim Cheddar Bay Biscuits
This recipe for butter swim cheddar bay biscuits mashes up two popular recipes into one amazing hybrid. They're buttery, garlicky, cheesy, and completely irresistible! The butter swim method keeps these extra easy and ensures the biscuits stay tender and fluffy on the inside, but golden and crisp on the outside. This isn't a true Red Lobster copycat, it's better!
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I've been wanting to make a homemade version of the iconic Red Lobster cheddar bay biscuits forever, but I wanted to give them a more unique spin, so I made them using the butter swim biscuit method.
If you're not familiar with the butter swim biscuit technique, you're going to love it. It's the easiest and fastest way I've found to make biscuits that are tender, buttery, and off-the-charts delicious.
I played around with this recipe for a while until I finally got it just right. They're intensely buttery with a mild garlicky Maryland crab spice flavor, a golden crisp top, and tender, fluffy centers with melted cheddar cheese baked right into the dough.
It's the biscuit hybrid you didn't know you needed!
What are Cheddar Bay Biscuits
Classic cheddar bay biscuits are the biscuits famously served at Red Lobster restaurants, dating back to 1992. They're tender drop biscuits studded with sharp cheddar cheese and brushed with a seasoned garlic butter topping.
What are Butter Swim Biscuits
Butter swim biscuits are a style of biscuit baked in a pool of melted butter, which creates a crisp, golden crust with a soft, tender interior.
What makes this method different is that no butter is mixed into the dough. Instead, a loose, batter-like dough is spread into a pan of melted butter and cut into squares before baking so the butter can seep into every crevice.
As they bake, the butter absorbs into the dough, creating a crisp, golden crust while the close spacing keeps the interiors soft and fluffy.
The Best of Both Worlds
My biscuit recipe combines the butter swim method with the cheddar bay flavor profile for an ideal mix of the two. The most important step is handling the dough gently and not overmixing it, that's what keeps the biscuits soft and tender. I can't stress this part enough!
The biscuits can easily get tough and chewy if the batter is mixed even a little bit too much.
Gently fold in the buttermilk just until it comes together, then stop. It's ok if there are still a few pockets of flour. That's actually better than having a perfectly smooth mixture.
You can melt the butter separately before adding it to the baking dish, but I usually just throw the butter in the pan and let it melt in the oven while I'm making the dough. If you do this, just be sure to let the dish cool down before adding the batter or it will bake unevenly.
Use a butter knife or steak knife to cut the raw dough into biscuits before baking to separate the portions. This might feel a little awkward, but just do your best and trust the process.
I like to slick the knife with some of the melted butter to help it along. Most butter swim biscuit recipes get cut into 9 large squares, but I prefer smaller biscuits, so I cut mine into 16. Either way works.
Aside from having cheddar in the dough, what makes these cheddar bay biscuits is the melted garlic Old Bay butter that gets brushed over the top after baking.
Be sure to brush the biscuits with the garlic butter as soon as they come out of the oven so that it absorbs deep into every nook and cranny.
These are so delicious on their own or served alongside salads and soups, especially seafood soups!
Want more bread and biscuit recipes? Try my light and airy homemade focaccia recipe, these flaky Irish beer and cheddar biscuits, or this easy no-knead cinnamon raisin walnut bread.
Why This Recipe Works
- The butter swim method creates biscuits that are crisp on the outside and tender inside with minimal effort.
- Aged cheddar, buttermilk, Old Bay, and garlic add amazing flavor that takes these over the top.
- Gently folding the dough without overmixing guarantees perfectly tender and fluffy biscuits.
- They come together in 45 minutes with only 15 minutes of active prep time.
Ingredients for Cheddar Bay Biscuits
Flour - All purpose flour works great, but you can use a soft wheat flour such as White Lily if you want.
Butter - Any butter works for this recipe, but high-quality European butter will yield the best results.
Garlic powder - This adds a subtle garlicky flavor to both the dough and the topping. Make sure it's not stale!
Old Bay Seasoning - Use store-bought Old Bay or take this to the next level with my homemade Maryland crab seasoning (homemade Old Bay mix).
Cheddar - Use high-quality aged sharp cheddar that's been freshly grated for best results. Avoid pre-shredded cheese, as the added anti-caking agents can affect the texture.
Buttermilk - If you don't have buttermilk, you can add 1 tablespoon of vinegar per cup of whole milk, then let it sit for a few minutes before using.
Parsley - Freshly chopped parsley is a must, but you can also play around and use other fresh herbs of your choice.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Oven
- 8x8-inch baking dish
- Cheese grater
- Spatula
- Pastry brush
How to Make Butter Swim Cheddar Bay Biscuits
- Preheat the oven to 450°F. Add the butter to an 8x8-inch baking dish then place it in the oven while it preheats to let the butter melt. Once the butter is melted, remove it from the oven and let the dish cool while you make the dough.
Pro Tip: The butter should be fully melted but not browned. If it starts to sizzle or smell nutty in the oven, pull it out sooner.
- Add the flour, baking powder, sugar, salt, garlic powder, and Old Bay to a medium bowl. Mix together, then add the grated cheese and mix until all pieces are coated in flour and everything is well combined.
- Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter. It's ok if there are still a few pockets of raw flour.
- Spoon the dough into the pan on top of the melted butter and use a spatula (or your hands) to evenly spread the dough out to the edges.
Pro Tip: Make sure the pan has cooled down before adding the dough. If it's too hot, the bottom can start cooking immediately and lead to uneven texture.
- Use a butter knife or steak knife to cut the unbaked dough into 9 squares (3x3 pattern) or 16 squares (4x4 pattern). Tilt the pan to make sure butter gets into all of the cuts.
- Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Pro Tip: Bake until deeply golden on top, not just lightly browned. If the tops are starting to burn, loosely tent with foil for the last 5-10 minutes.
- While the biscuits bake, melt the butter for the topping either in the microwave or a small saucepan on the stove.
- Mix in the garlic powder, Old Bay, and parsley until combined.
- When the biscuits are done, remove them from the oven and immediately brush them all over with the garlic Old Bay butter.
- Allow the butter to absorb fully and let the biscuits cool slightly before cutting and serving. The biscuits are best served while they're still warm.
Tips For Tender and Fluffy Biscuits
- Grate the cheese yourself if possible. Pre-shredded cheese is coated with anti-caking agents, which can affect the texture.
- Don't overmix the dough. Stir just until it comes together and no more. It should look a little shaggy with a few dry spots. Overworking the dough will make the biscuits tough rather than tender.
- Cut through the dough right before baking and tilt the pan so butter seeps into the cuts. This is what gives you those crisp, buttery edges all the way around each piece.
- Buttermilk thickness can vary. If your dough seems too thick to spread easily, add a splash more. If it looks too loose, sprinkle in a little extra flour.
- Brush the butter topping on immediately while hot. This helps it soak in rather than sit on the surface.
Cheddar Bay Biscuit Variations
- Try other cheeses instead of cheddar, like an elegant nutty gruyére or a creamy gouda.
- Make these your own by swapping the Old Bay for another spice mix:
- Try a Cajun/Creole seasoning for a spicier, Southern-style profile.
- Add some Italian seasoning and use parmesan instead of cheddar for a Mediterranean flavor.
- Try everything bagel topping for a fun twist.
- For a mild onion flavor, use onion powder instead of garlic powder or incorporate finely chopped chives or scallions into the dough.
- Use dill, cilantro, thyme, or basil instead of parsley on top.
What to Serve with Cheddar Bay Biscuits
These biscuits are great on their own, but they complement salads, soups, and seafood dishes really well.
Try them alongside a big bowl of chowder, like my 5 star New England clam chowder, this silky corn and crab chowder, or a light, but creamy fish chowder.
They make a great addition to an authentic San Francisco cioppino, a classic lobster bisque, or this rich Maryland-style cream of crab soup.
How to Store and Reheat Biscuits
These are best eaten warm, right out of the pan, but they're also good reheated. They'll keep perfectly stored in an airtight container in the refrigerator for up to 5 days.
For longer storage, you can freeze them for up to 3 months, wrapped tightly and placed in a zip-top freezer bag.
Reheat in a 350°F oven for about 5-10 minutes until crisp and warm throughout, or for 15-18 minutes if frozen.
FAQs
The classic cheddar bay biscuits get their signature flavor from sharp cheddar cheese, but this recipe can be easily replicated with other cheeses that have a similar texture to cheddar. You are looking for hard or semi-hard cheeses with lots of flavor that also melt well. Gruyère, aged Asiago or Gouda, Jack, Muenster or Havarti are all great choices.
This is almost always a result of overmixing the dough. Stop stirring as soon as it comes together, even if there are still some small dry spots. Even 1-2 extra stirs could toughen the biscuits, so err on the side of caution.
You do want the tops to get pretty browned and crisp, but if they're starting to look burnt, loosely cover the top of the baking dish with aluminum foil for the last 5-10 minutes of baking.
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Cheddar Bay Biscuits (Butter Swim Style)
Ingredients
For the Biscuits
- 6 tablespoons butter
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 ½ teaspoons kosher salt
- ½ teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- 1 cup sharp cheddar cheese shredded
- 1 ¾ cups buttermilk
For the Topping
- 3 tablespoons butter
- ½ teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- 1 tablespoon parsley finely chopped
Instructions
- Preheat the oven to 450°F. Add the butter to an 8x8-inch baking dish then place it in the oven while it preheats to let the butter melt. Once the butter is melted, remove it from the oven and let the dish cool while you make the dough.6 tablespoons butter
- Add the flour, baking powder, sugar, salt, garlic powder, and Old Bay to a medium bowl. Mix together, then add the grated cheese and mix until all pieces are coated in flour and everything is well combined.2 cups all purpose flour, 1 tablespoon baking powder , 1 teaspoon granulated sugar, 1 ½ teaspoons kosher salt, ½ teaspoon garlic powder, 1 teaspoon Old Bay seasoning, 1 cup sharp cheddar cheese
- Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter. It's ok if there are still a few pockets of raw flour.1 ¾ cups buttermilk
- Spoon the dough into the pan on top of the melted butter and use a spatula (or your hands) to evenly spread the dough out to the edges.
- Use a butter knife or steak knife to cut the unbaked dough into 9 squares (3x3 pattern) or 16 squares (4x4 pattern). Tilt the pan to make sure butter gets into all of the cuts.
- Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- While the biscuits bake, melt the butter for the topping either in the microwave or a small saucepan on the stove.3 tablespoons butter
- Mix in the garlic powder, Old Bay, and parsley until combined.½ teaspoon garlic powder, 1 teaspoon Old Bay seasoning, 1 tablespoon parsley
- When the biscuits are done, remove them from the oven and immediately brush them all over with the garlic Old Bay butter.
- Allow the butter to absorb fully and let the biscuits cool slightly before cutting and serving. The biscuits are best served while they're still warm.
Notes
- The butter should be fully melted but not browned. If it starts to sizzle or smell nutty in the oven, pull it out sooner.
- Make sure the pan has cooled down before adding the dough. If it's too hot, the bottom can start cooking immediately and lead to uneven texture.
- Bake until deeply golden on top, not just lightly browned. If the tops are starting to burn, loosely tent with foil for the last 5-10 minutes.
- Grate the cheese yourself if possible. Pre-shredded cheese is coated with anti-caking agents, which can affect the texture.
- Don't overmix the dough. Stir just until it comes together and no more. It should look a little shaggy with a few dry spots. Overworking the dough will make the biscuits tough rather than tender.
- Cut through the dough right before baking and tilt the pan so butter seeps into the cuts. This is what gives you those crisp, buttery edges all the way around each piece.
- Buttermilk thickness can vary. If your dough seems too thick to spread easily, add a splash more. If it looks too loose, sprinkle in a little extra flour.
- Brush the butter topping on immediately while hot. This helps it soak in rather than sit on the surface.
