Cheddar Bay Biscuit Bread shaped for make-ahead mornings, brunch, or easy daytime meals.
A Loaf of Cheesy, Garlic-Butter Biscuit Comfort
All the flaky, cheddar-studded goodness of a Cheddar Bay biscuit shaped into a loaf you can slice, stash, and reheat for easy mornings and casual lunches.
If you love the crunchy-edged, tender-centers of a Cheddar Bay biscuit but want hands-free mornings, this loaf is your fast track. Baked in an 8x4-inch pan, it develops a golden, butter-brushed crust while the inside stays soft and pull-apart fluffy—perfect for slicing into breakfast rounds or thick sandwich slabs without any fussy shaping.
The trick is in the assembly: cold butter cut into the dry mix gives you little pockets of richness that steam during baking and create a biscuit-like crumb, while tangy buttermilk keeps the interior tender. Sharp cheddar folds through the dough in melty ribbons, garlic powder adds that familiar savory note, and fresh chives throughout (plus a parsley-and-butter finish) make each bite bright and savory rather than one-note cheesy.
It’s supremely forgiving: whisk the dry ingredients, rub in the butter until the texture resembles coarse crumbs with pea-sized bits, stir in cheese and chives, and press into a lined loaf pan. A 425°F bake develops a crisp top in about 22 minutes; a quick brush of melted butter, parsley, and a turn of black pepper when it comes out of the oven sends it over the top.
Make it ahead: slice and refrigerate for grab-and-go breakfasts, or freeze individual slices to toast later. Serve warm with eggs, use a thick slice for a hearty sandwich, or tuck a piece into a lunchbox—either way you get buttery, garlicky, cheesy comfort with almost no morning fuss.
Ingredients
How to Make Cheddar Bay Biscuit Bread
- Preheat the oven to 425°F (220°C). Grease a 8x4-inch loaf pan or line it with parchment leaving a little overhang for easy removal.
- Whisk the flour, baking powder, sugar, kosher salt, and garlic powder in a large bowl until evenly combined.
- Cut the cold unsalted butter into the dry ingredients with a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- Stir in the shredded sharp cheddar and 1 tablespoon of the chopped fresh chives so they’re evenly distributed through the dry mix.
- Make a well in the center and pour in the buttermilk; stir gently with a spatula until a shaggy, slightly sticky dough forms—do not overmix.
- Turn the dough onto a lightly floured surface, pat it into an 8x4-inch rectangle about 1-inch thick, then slice it into eight equal squares or rounds and arrange them snugly in the prepared loaf pan (2 pieces per serving).
- Combine the melted unsalted butter, the remaining 1 tablespoon chopped chives, and the chopped parsley; brush half of this herbed butter over the dough, then bake for 20–25 minutes until the tops are golden and a toothpick inserted in the center comes out clean.
- Remove from oven, brush again with the remaining herbed butter, let cool in the pan 10 minutes, then lift out with the parchment and slice into 4 portions (each portion = two biscuit pieces). For make-ahead, cool completely, wrap tightly, and refrigerate up to 3 days or freeze up to 1 month; reheat at 350°F for 10–12 minutes from chilled or 18–22 minutes from frozen.
Recipe Card
Cheddar Bay Biscuit Bread
Cheddar Bay Biscuit Bread shaped for make-ahead mornings, brunch, or easy daytime meals.
- Prep
- 15 min
- Cook
- 22 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Grease a 8x4-inch loaf pan or line it with parchment leaving a little overhang for easy removal.
- Whisk the flour, baking powder, sugar, kosher salt, and garlic powder in a large bowl until evenly combined.
- Cut the cold unsalted butter into the dry ingredients with a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- Stir in the shredded sharp cheddar and 1 tablespoon of the chopped fresh chives so they’re evenly distributed through the dry mix.
- Make a well in the center and pour in the buttermilk; stir gently with a spatula until a shaggy, slightly sticky dough forms—do not overmix.
- Turn the dough onto a lightly floured surface, pat it into an 8x4-inch rectangle about 1-inch thick, then slice it into eight equal squares or rounds and arrange them snugly in the prepared loaf pan (2 pieces per serving).
- Combine the melted unsalted butter, the remaining 1 tablespoon chopped chives, and the chopped parsley; brush half of this herbed butter over the dough, then bake for 20–25 minutes until the tops are golden and a toothpick inserted in the center comes out clean.
- Remove from oven, brush again with the remaining herbed butter, let cool in the pan 10 minutes, then lift out with the parchment and slice into 4 portions (each portion = two biscuit pieces). For make-ahead, cool completely, wrap tightly, and refrigerate up to 3 days or freeze up to 1 month; reheat at 350°F for 10–12 minutes from chilled or 18–22 minutes from frozen.
Nutrition
- Carbohydrates
- 51
- Saturated Fat
- 22
- Sodium
- 1200
- Fiber
- 1.6
- Unsaturated Fat
- 13
- Protein
- 19
- Fat
- 35
- Cholesterol
- 100
- Trans Fat
- 0.1
- Calories
- 600
- Sugar
- 3