If you love Red Lobster Cheddar Bay Biscuits, you will love these Cheddar Bay Biscuit Buns too. Buttery, garlicky cheddar flavorBaked directly in the bread pan. Cut it warm Provide basically anything. This is a must-make! Trust me!
Why you need this recipe in your life!
- Easy and reliable bread: One bowl, one loaf pan, no molding. There is plenty of cheese throughout and it is grilled gently.
- A simple dinner upgrade! Serve with soup, chili, pasta or salad. It’s sturdy enough to dunk on without collapsing.
- Huge leftovers: These loaves can be sliced thinly and reheated in seconds to bake beautifully. It remains flavorful, buttery and crunchy around the edges.
Cheddar Bay Biscuit Bread Ingredients
- cheese: For best melting, shred the cheddar cheese from the block. Pre-shredded ones don’t melt smoothly in bread.
- Buttermilk: For added tang, use buttermilk instead of milk. You may need 2 to 3 more tablespoons to fully moisten the batter.
- butter: If you use salted butter, reduce the salt you add to ½ teaspoon.
- Want some spice? Add some cayenne pepper to the batter!
- don’t have Fresh herbs? Try adding Italian seasoning to your butter glaze!
How to Make Cheddar Bay Biscuit Bread
This bread is very moist, not dry or dry. It’s easier than making biscuits, especially since it uses ingredients you already have on hand. So good, so easy, and so fast!
- prep: Preheat oven to 350°F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray. whisk together Combine flour, sugar, baking powder, garlic powder, onion powder, and salt in a large bowl.
- Wet Ingredients: Mix milk and eggs.
- Combine: Add the milk mixture to the flour mixture along with the melted unsalted butter and stir until combined.
- Mix and pour: Stir in the shredded cheddar cheese and pour the batter into the prepared baking pan.
- baking: Bake for 35 to 40 minutes, until cooked through and a toothpick comes out clean from the center of the bread.
- Butter topping: Just before the loaves come out of the oven, mix in the salted butter, garlic powder, onion powder, and chopped parsley. Then spread it directly on the bread as it comes out of the oven. let’s do it Cheddar Bay Biscuits Remove the bread from the pan and let sit for about 10 minutes before slicing.
Alyssa’s Expert Tips
Transformation Tips: If you want a little heat, add a pinch of cayenne to your cheddar bay bread dough. For even more flavor, mix Italian seasoning into the garlic butter glaze.
Cheddar Bay Biscuit Bread
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equipment
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1 9 x 5 inch loaf pan
ingredient
- 2 cup all purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅔ teaspoon salt
- 1 cup milk
- 1 large in size egg
- ¼ cup melted unsalted butter
- 2 cup shredded cheddar cheese
Garlic Butter Topping
- ¼ cup melted salted butter
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 tablespoon fresh chopped parsley
guideline
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Preheat oven to 350 degrees Fahrenheit. Spray a 9-by-5-inch loaf baking pan with nonstick cooking spray.
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whisk together 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 1 ½ teaspoon garlic powder, ½ teaspoon onion powderand ¼ teaspoon salt In a large bowl.
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combine 1 cup of milk and 1 large eggThen add the milk mixture to the flour mixture and stir. ¼ cup melted unsalted butter until combined.
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Please stir 2 cups shredded cheddar cheeseThen pour the batter into the prepared baking pan.
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Bake for 35-40 minutes until cooked through and a toothpick comes out clean from the center of the loaf. If you want the top to be a little darker, turn the oven to HIGH for 1 to 2 minutes.
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Mix just before the bread comes out of the oven. ¼ cup melted salted butter, ¼ teaspoon garlic powder, ¼ teaspoon onion powderand 1 tablespoon fresh chopped parsley.
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As soon as the bread comes out of the oven, spread garlic butter on it. Remove the bread from the pan and let sit for about 10 minutes before slicing.
memo
- Room Temperature: Store bread in an airtight container or wrapped in plastic wrap for 3 to 4 days.
- Reheat: Microwave individual pieces for 10 to 15 seconds until warm. For larger servings, wrap in foil, place on a baking sheet, and heat at 350°F for 5 to 10 minutes.
- to hang tightly: Let the bread cool completely, then wrap it in 2 to 3 layers of plastic wrap and foil. Store frozen in a freezer bag or airtight container for up to 3 months. Thaw at room temperature before serving.
nutrition
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