Recipe

These Cheddar Bay Biscuits are the ultimate crowd-pleaser—flaky, buttery, cheesy, and loaded with that irresistible garlic-herb flavor everyone loves. They taste just like the famous Red Lobster ones but are even better fresh from your oven. The secret to perfect cheesy texture? Using the Geedel Rotary Cheese Grater to get those uniform, melt-in-your-mouth cheddar shreds in seconds.

🧈Ingredients (makes about 10–12 biscuits)

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon Old Bay seasoning (or substitute with a pinch of paprika + cayenne)

6 tablespoons cold unsalted butter, cubed

1 cup cold buttermilk

1 ½ cups sharp cheddar cheese, freshly shredded

¼ cup fresh parsley, finely chopped (for topping)

Garlic Butter Topping

4 tablespoons unsalted butter, melted

½ teaspoon garlic powder

½ teaspoon dried parsley

Pinch of salt

🧀Steps

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, salt, and Old Bay seasoning.

3. Add the cold cubed butter. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs (pea-sized pieces).

4. Using the cheese grater hand crank with the coarse shredding blade, shred the sharp cheddar cheese directly into the bowl—aim for about 1 ½ cups of fluffy, even shreds. Toss the cheese gently into the flour mixture so it’s evenly distributed.

5. Pour in the cold buttermilk and stir with a wooden spoon or spatula just until the dough comes together—don’t overmix! It will be slightly sticky and shaggy.

6. Drop the dough by large spoonfuls (about ¼ cup each) onto the prepared baking sheet, spacing them 2 inches apart.

7. Bake for 12–15 minutes, or until the tops are golden brown.

Garlic Butter Finish

8. While the biscuits bake, melt the butter in a small bowl and stir in the garlic powder, dried parsley, and a pinch of salt.

9. As soon as the biscuits come out of the oven, brush them generously with the warm garlic butter. Sprinkle with fresh chopped parsley for extra color and flavor.

🧄Variations & Twists

Spicy Kick: Add ¼ teaspoon cayenne pepper to the dry ingredients or mix in a handful of shredded jalapeño jack cheese.

Herb Lover: Swap parsley for fresh chives or dill in the topping.

Mini Biscuits: Drop smaller spoonfuls and reduce bake time to 10–12 minutes for bite-sized versions.

Gluten-Free: Use a 1:1 gluten-free flour blend and check that your baking powder is GF.

🍞Conclusion

These Cheddar Bay Biscuits disappear fast—perfect for weeknight dinners, holiday tables, or just because. The cheese shredder makes getting those perfect cheddar shreds effortless so you can focus on enjoying every cheesy bite.