Cheddar Bay Biscuit Bread shaped for make-ahead mornings, brunch, or easy daytime meals.
A Savory Loaf That Tastes Like Weekend Brunch
A cheddar-studded, garlic-kissed bread shaped in a loaf pan for easy slicing, make-ahead mornings, and effortless daytime meals.
From Sunrise & Crumb recipe developer Priya Lane comes this Cheddar Bay Biscuit Bread — all the buttery, garlicky comfort of a biscuit but baked in a loaf for neat slices and fuss-free serving. As it bakes the kitchen fills with sharp cheddar and roasted garlic powder notes, and the top turns a glossy, golden brown that begs to be torn into while still warm.
The texture comes from the simple technique: cold butter cut into the flour until the mix resembles coarse crumbs with pea-sized bits of butter left for flaky pockets, then a splash of tangy buttermilk and baking powder for lift. Stirring in shredded sharp cheddar and a tablespoon of fresh chives lets savory, oniony hits peek through every bite, while kosher salt and a pinch of sugar keep the flavors balanced.
When the loaf comes out of the 8x4-inch pan, brushing with melted butter sprinkled with chopped parsley and freshly ground black pepper gives a bright, herb-flecked finish and a glossy sheen. Each slice delivers tender crumb, crisp edges, molten cheese ribbons, and a gentle garlic backbone — exactly the kind of savory bread that pairs with eggs, soups, or a simple ham sandwich.
This loaf is a make-ahead winner: prep in about 15 minutes and bake 22, then cool, slice, and refrigerate or freeze for later. Rewarm slices in a toaster oven or quick pan toast for that just-baked finish. Serves 4 and folds seamlessly into breakfast routines, lunchboxes, or casual midday meals when you want something homemade without a morning scramble.
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