Cheddar Bay Biscuits (Butter Swim Style)
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!
Servings: 8
Calories: 323kcal
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.
Nutrition
Calories: 323kcal | Carbohydrates: 28g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 845mg | Potassium: 130mg | Fiber: 1g | Sugar: 3g | Vitamin A: 677IU | Vitamin C: 1mg | Calcium: 263mg | Iron: 2mg
