Cheddar Bay Biscuit Bread
If you love my Red Lobster Cheddar Bay Biscuits, this Cheddar Bay Biscuit Bread has the same buttery, garlicky cheddar flavor, just baked right in a bread pan. Slice it warm and serve it with basically anything. It’s a must-make! Trust me!
Why You NEED This Recipe in Your Life!
Easy, Reliable Loaf: one bowl, one bread pan, no shaping. It bakes up tender with plenty of cheesy bites throughout.
Simple Dinner Upgrade! Serve it with soups, chili, pasta, or salads. It’s sturdy enough for dunking and scooping without falling apart.
Great Leftovers: This loaf slices, reheats in seconds, and toasts up beautifully. It stays flavorful, buttery, and crisp around the edges.
Cheddar Bay Biscuit Bread Ingredients
Cheese: Shred cheddar from a block for the best melt. Pre-shredded doesn’t melt as smoothly in the bread.
Buttermilk: Use buttermilk instead of milk for extra tang. You may need 2 to 3 tablespoons more to fully moisten the dough.
Butter: If you use salted butter, reduce the added salt to ½ teaspoon
Want Some Spice? Add a pinch of cayenne pepper to your dough!
Don’t Have Fresh Herbs? Add Italian seasoning to your butter glaze!
How to Make Cheddar Bay Biscuit Bread
This bread is super moist without being dense or crumbly. It’s easier than making the biscuits, especially since it uses ingredients you already have on hand. SO good, so easy, so quick!
Prep: Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray. Whisk together flour, sugar, baking powder, garlic powder, onion powder, and salt in a large bowl.
Wet Ingredients: Combine milk and the egg.
Combine: Stir the milk mixture into the flour mixture along with the melted unsalted butter until combined.
Mix and Pour: Stir in shredded cheddar cheese, then pour the batter into the prepared baking pan.
Bake: Bake for 35-40 minutes, until baked through, and a toothpick comes out clean from the center of the loaf.
Buttery Topping: Just before the loaf comes out of the oven, stir the salted butter, garlic powder, onion powder, and fresh chopped parsley. Then, brush over the top of the bread as soon as it comes out of the oven. Let the Cheddar Bay Biscuit bread rest for about 10 minutes before removing it from the pan and slicing.
Alyssa’s Pro Tip
Variation Tip: For a little heat, add a pinch of cayenne to the cheddar bay bread batter. For even more flavor, stir Italian seasoning into the garlic butter glaze.
Cheddar Bay Biscuit Bread
Equipment
Ingredients
Garlic Butter Topping
¼ cup melted salted butter¼ teaspoon garlic powder¼ teaspoon onion powder1 tablespoon fresh chopped parsley
Instructions
Notes
Room Temperature: Keep the bread in an airtight container or wrapped in plastic wrap for 3-4 days.
Reheat: Microwave individual slices in 10 to 15 second bursts until warm. For larger portions, wrap in foil, place on a baking sheet, and warm at 350°F for 5 to 10 minutes.
Freeze: Let the loaf cool completely, then wrap in 2 to 3 layers of plastic wrap and a layer of foil. Place in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature before serving.