Cheddar Bay Biscuits
Warm & Cozy: Small-Batch Cheddar Bay Biscuits
Craving that warm, buttery goodness of classic Cheddar Bay Biscuits? This small batch recipe delivers all the comforting flavors you crave – savory garlic, fresh scallions, chives, sharp cheddar cheese, and tangy sour cream.
These fluffy biscuits are perfect for a weekend morning and pair perfectly with Shrimp & Grits. The small batch is easy to make, so you can enjoy that fresh-from-the-oven goodness without a huge batch leftover.
Get ready to savor the irresistible aroma of garlic and herbs as these biscuits bake to golden perfection. Coat the biscuits with warm honey Old Bay butter and enjoy the comforting taste of homemade goodness!
Grocery List
- Self-Rising Flour
- Irish Butter
- Sour Cream
- Cheddar Cheese
- Fresh Scallions
- Fresh Chives
- Honey
- Old Bay Seasoning
- Onion Powder
- Garlic Powder
Biscuit Recipe Ingredients
- 1 Cup Self-rising Flour
- 4 Tablespoons Irish Butter Frozen
- 1 Cup Sour Cream Cold
- ½ Teaspoon Old Bay
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
- 1 Fresh Scallion Chopped
- 2 Fresh Chives Chopped
- ⅓ Cup Cheddar Cheese Shredded
Honey Old Bay Butter Recipe Ingredients
- 2 Tablespoons Irish Butter Melted
- 1 Tablespoon of Honey
- Dash of Old Bay Seasoning
Cheddar Bay Biscuit Recipe Steps Overview
- First, grate frozen butter into a large mixing bowl and add the self-rising flour. Begin to combine the flour and butter with a pastry cutter to form coarse pea-sized crumbs.
- Next, add the spices, sour cream, cheddar cheese, chives and scallions to make a rough dough texture.
- Add some bench flour to a clean counter and create fluffy layers by folding the biscuit dough ten times, keeping a rectangular shape.
- After that, use a biscuit cutter to make four biscuits and preheat the oven to 450 degrees.
- Add butter to the skillet and bake the biscuits for 18-20 minutes, check the oven at the 12 minute mark.
- Lastly, brush the biscuits with butter and enjoy while warm!
Tips for making Buttery Cheddar Bay Biscuits
Biscuit Dough
- The biscuit dough can yield approximately four large biscuits. Double the recipe to increase the servings.
- When shaping the biscuits into circles, do not twist the biscuit cutter or alternative to make the shape. Twisting off will seal the biscuit edges and impact the rise of the dough, lift up the biscuit cutter to form the biscuit.
- Avoid over-mixing your biscuit dough when combining the wet and dry ingredients together for a fluffy biscuit.
- Ensure your butter is cold, remove from the freezer or fridge right before adding to the dry ingredients.
- If you are using refrigerated butter, cut the cubes in advance and chill (cutting into cubes using warm hands can impact the temperature desired to add to the flour).
- If you are using frozen butter, it is recommended to grate the butter into the dry ingredients.
- Using a pastry cutter will make the process easier to combine the flour and butter. If you do not have a pastry cutter, use a large fork (server fork size).
- Use a food processor or grater to divide the butter evenly into the dry ingredients.
- If you do not have a biscuit cutter, use a mug or glass to cut out the circular biscuit shapes. Alternatively, you can cut the biscuits to retain its square shape and avoid any dough scraps.
Biscuit Baking
- If you do not have a cast iron skillet for baking, place the biscuits in a 6 inch buttered baking pan.
- If your biscuit dough is prepared while waiting for the oven to fully preheat, place the dough in the fridge to prevent the butter from melting prior to baking.
- Keep an eye on your biscuits around the half-way mark.
- The larger the biscuits the longer the baking time, if you make the biscuits smaller to make more servings reduce the baking time.
Leftover Biscuit Storage
- Refrigerate the leftover biscuits to retain the moisture in an air-tight container, discard after five days. If left at room temperature, discard after two days.
- Reheat refrigerated biscuit leftovers in the microwave in ten second increments until warm.
- Leftover biscuits can be frozen for up to 3 months. To avoid freezer burn, cover each biscuit in plastic wrap followed by foil in a freezer-safe ziploc bag. It is recommended to thaw before reheating.
Cheddar Bay Biscuits Recipe
Small-batch biscuit recipe highlighting the flavors of cheddar, chives, and honey.
Equipment
- 1 Mixing Bowl
- 1 Pastry Cutter or Large Fork
- 1 Biscuit Cutter or Mug
- 1 Set of measuring spoons
- 1 Set of Measuring Cups
- 1 Basting Brush
- 1 Small Oven Safe Skillet Cast Iron Recommended
Ingredients
Cheddar Bay Biscuits
- 1 Cup Self-rising Flour
- 4 Tablespoons Irish Butter frozen
- 1 Cup Sour Cream cold
- ½ Teaspoon Old Bay Seasoning
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
- 1 Chopped Scallion
- ⅓ Cup Cheddar Cheese
Honey Old Bay Butter
- 1 Tablespoon Honey
- 2 Tablespoons Irish Butter melted
- Dash of Old Bay Seasoning
Instructions
- Remove the stick of butter from the freezer, and grate promptly into a mixing bowl.
- Add the self-rising flour and spices to the bowl and combine using a large fork or pastry cutter until the mixture reaches a coarse crumb or pea size texture.
- Add the sour cream, cheddar cheese, chives, and scallions to the bowl and combine all ingredients to form a dough texture.
- On a flat, clean surface sprinkle flour on your working area to create the dough into disc size biscuits. Form the dough into a rectangular shape and fold the dough approximately ten times to create fluffy layers.
- Form each biscuit using a biscuit cutter or circular mug (do not twist the cutter off of the dough), use additional flour on the cutter to easily transfer.
- Grease a small cast iron skillet with butter and scoop approximately two tablespoons of butter into the skillet. Preheat the oven to 450 degrees and place the skillet on the middle rack to allow the butter to melt for approximately one minute.
- Place each biscuit in the buttered skillet (close together to help the rise) and bake on the middle rack for approximately 18-20 minutes.
- In a microwave safe bowl or mug, combine old bay, butter, and honey. Melt in the microwave for 30 seconds and mix together.
- Check the biscuits at the 12 minute mark, brush the top of the biscuits with the old bay honey butter and finish baking until golden.
- Serve the biscuits while warm and enjoy!
Notes
Tips
- Avoid overmixing your biscuit dough when combining the wet and dry ingredients together for a fluffy biscuit.
- Ensure your butter is cold, remove from the fridge right before adding to the dry ingredients.
- If you are using refrigerated butter, cut the cubes in advance and chill (cutting into cubes using warm hands can impact the temperature desired to add to the flour).
- If you are using frozen butter, it is recommended to grate the butter into the dry ingredients.
- Using a pastry cutter will make the process easier to combine the flour and butter. If you do not have a pastry cutter, use a large fork (serving fork size).
- Using a food processor or grater to divide the butter evenly into the dry ingredients.
- If you do not have a biscuit cutter, use a mug or glass to cut out the circular biscuit shapes.
- When cutting the biscuits into circles, do not twist the biscuit cutter or alternative to make the cut. Twisting off will seal the biscuit edges and impact the rise of the dough, lift up the biscuit cutter to form the shape.
- If you do not have a cast iron skillet for baking, place the biscuits in a 6 inch buttered baking pan.
- The biscuit dough can yield approximately 4 large biscuits.
- Refrigerate the leftover biscuits to retain the moisture in an air-tight container, discard after five days. If left at room temperature, discard after two days.
- Reheat refrigerated biscuit leftovers in the microwave in ten second increments until warm.
- Leftover biscuits can be frozen for up to 3 months. To avoid freezer burn, cover each biscuit in plastic wrap followed by foil in a freezer safe ziploc bag. It is recommended to thaw before reheating.