Cheddar Bay Biscuit Bread shaped for make-ahead mornings, brunch, or easy daytime meals.
Loaf-Form Cheddar Bay for Easy Mornings
All the garlicky, cheesy goodness of Cheddar Bay biscuits, shaped into a loaf you can slice, stash, and reheat for fuss-free breakfasts and brunches.
Think of this as Cheddar Bay biscuits that grew up and learned to be practical. Instead of dropping rounds on a sheet, the dough is pressed into an 8x4 loaf pan so you get the same flaky, buttery crumb with a golden, garlicky top—but in neat, sliceable pieces. It’s the kind of recipe that answers the “what’s for breakfast?” panic with dignity: handsome enough for guests, simple enough for weekday mornings.
The texture comes from technique: cold butter cut into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter scattered through. Those little pockets of butter make the crumb tender and layered as the loaf bakes at high heat. Sharp cheddar and a tablespoon of fresh chives are folded into the dough so every bite has cheesy pockets and bright herb notes. A quick brush of melted butter with chopped parsley and a crack of pepper over the hot loaf finishes it with that classic savory sheen.
Slice it warm for maximal pull-apart melty bliss, or let it cool and stash slices in the fridge or freezer for true make-ahead convenience. Reheat gently in a toaster oven or microwave and you’ll get back that crisp edge and gooey interior. With only four generous servings, this loaf is perfect for small households, brunches that need a little hands-off prep, or packing into lunchboxes where a savory, portable bread feels like a mini celebration.
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