These warm, cheesy, and buttery Cheddar Bay Biscuits remind me of the ones served at Red Lobster — only now I can enjoy them fresh from my own oven! They’re golden on the outside, soft and fluffy on the inside, and can easily be made vegan and gluten-free. Every bite melts in my mouth, and I love how quick and simple they are to make.
Why You’ll Love This Recipe
I love this recipe because it’s so easy to prepare and incredibly versatile. Whether I make them for a family dinner, brunch, or to pair with soup, they’re always a hit. I don’t have to knead or cut the dough — I just mix, drop, and bake. I can also choose whether to make them vegan or not, depending on the ingredients I use. Plus, they’re ready in just about 20 minutes, which makes them perfect for last-minute meals or when I want to impress guests with something homemade.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ cup melted regular or vegan butter, plus more for brushing on top before serving
¾ cup unsweetened almond milk, oat milk, or regular milk
1½ teaspoons baking powder
½ teaspoon salt
2 teaspoons garlic powder
2 cups regular or gluten-free all-purpose flour
1 cup regular or vegan cheddar cheese shreds
1 tablespoon chopped parsley
Directions
I start by preheating the oven to 400°F and lining or greasing a baking sheet.
I mix the melted butter, milk, salt, garlic powder, and baking powder in a large bowl. Then I add the flour and stir just until the dough comes together.
If I’m using gluten-free flour and the dough feels a bit crumbly, I mix in an extra tablespoon of melted butter and milk. I make sure not to overmix the dough.
I fold in the cheddar cheese and parsley until evenly combined.
Using a tablespoon, I drop the dough onto the baking sheet, leaving a bit of space between each biscuit.
I bake them for about 15 minutes, until the bottoms are golden and the tops are fluffy.
For a more golden finish, I broil them for an additional minute, then brush the tops with melted butter right after removing them from the oven.
I serve them warm, fresh, and soft inside with a buttery, garlicky aroma that fills the kitchen.
Servings and Timing
This recipe makes about 12 biscuits. It takes around 5 minutes to prepare and 15 minutes to bake, for a total of 20 minutes from start to finish. Each biscuit contains approximately 182 calories.
Variations
I sometimes add a pinch of cayenne pepper for a subtle heat.
If I want an herby flavor, I mix in dried thyme or rosemary with the dough.
To make them extra cheesy, I sprinkle shredded cheddar on top before baking.
For a gluten-free version, I like using King Arthur Measure for Measure or Cup4Cup flour blends.
I can also make these dairy-free by using vegan butter and cheese alternatives.
Storage/Reheating
I store the leftover biscuits in an airtight container at room temperature for up to 3 days. I avoid refrigerating them since that can dry them out. If I plan to keep them longer, I let them cool completely and freeze them in a sealed bag. When I’m ready to serve, I reheat them in the microwave for 20–30 seconds or in the oven at 350°F for 5–7 minutes until warm.
FAQs
Can I make these biscuits ahead of time?
Yes! I often make the dough ahead and refrigerate it for a few hours before baking. When ready, I simply drop and bake as usual.
Can I use whole wheat flour instead of all-purpose?
I don’t recommend it, since it changes the texture and makes the biscuits denser. All-purpose or gluten-free blends work best.
What’s the best vegan butter to use?
I like using Earth Balance or Miyoko’s vegan butter for a rich, buttery flavor that closely mimics the traditional version.
Can I make them without cheese?
Yes, but the cheese adds that signature Cheddar Bay flavor. If I skip it, I increase the garlic powder slightly for extra flavor.
How do I keep my biscuits soft?
I make sure not to overmix the dough and always serve them fresh. Brushing them with butter right after baking helps keep them tender.
Conclusion
I absolutely love how quick, simple, and delicious these Cheddar Bay Biscuits are. They’re the perfect side for soups, salads, or any comfort meal. Whether I make them vegan, gluten-free, or traditional, they always come out buttery, fluffy, and irresistible. Once I tried making them at home, I realized I never needed to wait for a Red Lobster visit again!
These warm, cheesy, and buttery Cheddar Bay Biscuits are soft on the inside, golden on the outside, and easily made vegan or gluten-free. Perfect as a quick side dish, ready in just 20 minutes.
Total Time:20 minutes
Yield:12 biscuits
Ingredients
½ cup melted regular or vegan butter, plus more for brushing
¾ cup unsweetened almond milk, oat milk, or regular milk
1½ teaspoons baking powder
½ teaspoon salt
2 teaspoons garlic powder
2 cups regular or gluten-free all-purpose flour
1 cup regular or vegan cheddar cheese shreds
1 tablespoon chopped parsley
Instructions
Preheat the oven to 400°F and line or grease a baking sheet.
In a large bowl, mix melted butter, milk, salt, garlic powder, and baking powder.
Add the flour and stir just until the dough comes together.
If using gluten-free flour and the dough is crumbly, mix in an extra tablespoon of melted butter and milk. Do not overmix.
Fold in the cheddar cheese and parsley until evenly combined.
Using a tablespoon, drop dough onto the baking sheet, leaving space between each biscuit.
Bake for 15 minutes, until bottoms are golden and tops are fluffy.
Broil for an additional minute if desired, then brush tops with melted butter.
Serve warm with a buttery, garlicky aroma.
Notes
Add a pinch of cayenne for heat.
Use dried thyme or rosemary for an herby flavor.
Sprinkle extra cheese on top before baking for more cheesiness.
Use King Arthur or Cup4Cup blends for gluten-free versions.
Store in an airtight container at room temp for up to 3 days or freeze for longer storage.
