Cheddar Bay Drop Biscuits
Herby, salty and oh so buttery. These simple biscuits are a perfect accompaniment for any hearty winter soup or stew.
My recipe for these Cheddar Bay Drop Biscuits was inspired by a very old food conversation I had with one of my old coworkers. At the time when I worked with her, she wanted to be able to replicate the Cheddar Bay Biscuits from Red Lobster. She tried recipe after recipe with no avail after all of her attempts she decided, at the time, to give the biscuit testing a rest. Randomly remembering this interaction, inspired me to rectify the past and make my own rendition of the Cheddar Bay Biscuit. Now, I’m not saying that’s better than the infamous Red Lobster biscuit but I would say it’s at least very close.
My Cheddar Bay Biscuits are laced with a very sharp and delicious English cheddar that perfectly compliments the savory qualities of the Old Bay seasoning without overwhelming the buttery biscuit. It’s a beautifully well-rounded biscuit that pairs well with many hearty winter soups and stews.
Cheddar Bay Drop Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons white sugar
1/2 teaspoon cream of tartar
1 TBSP dried parsley
1 TBSP dried chives
1 ½ tsp old bay seasoning
1 cup sharp orange cheddar cheese plus an additional ½ for tops.
1 teaspoon salt
1 cup milk
1/2 cup melted butter
Preheat the oven to 450 °F and grease a standard muffin tin with cooking spray.
In a large bowl, combine flour, baking powder, sugar, cream of tartar, cheese, old bay, dried herbs and salt.
Stir in milk until incorporated. Then add the butter just until the dough is moistened and there is no more visible flour.
Drop dough in your prepared muffin tin filling until almost level with the top.
Top biscuits with additional cheddar cheese.
Bake in the preheated oven until golden on the edges, about 8 to 12 minutes.
Serve warm.
*Notes:
For any leftover biscuits, store them in a gallon storage bag for 3-5 days.
If you don’t have a muffin tin, never fear! You easily make these on a baking sheet covered in parchment by dolloping a tablespoon of dough to portion out the biscuits. They will bake for the same amount of time. They just won’t look as neat and muffin like.