Cheddar Bay Drop Biscuits are full of flavor and light as air. These are inspired by your favorite Red Lobster Biscuits Recipe with cheddar cheese, buttermilk, fresh parsley and Old Bay Seasoning. Perfect for a quick dinner side dish or holiday feasts!
I am proud to be partnering with Red Star Yeast to bring you this tasty recipe! As always, all opinions are 100% my own.
Biscuits that are cheesy, delicate and light as a feather. . . what more could you want? The secret to these Cheddar Bay Drop Biscuits is yeast! I know, WHAT!?!? Who would put yeast in a biscuit? I can’t take credit for the idea, it is inspired by a vintage recipe for Angel Biscuits. I think they are called angel biscuits because they are so light they could float up to the heavens.
When it comes to yeast, I use Red Star Platinum Yeast. I can depend on Red Star Yeast because of it’s quality. There is nothing worse than getting started on a recipe only to learn that your yeast is a dud. I always proof my yeast in warm water with a pinch of sugar. Red Star Yeast always delivers but I still proof. Hey, I have trust issues from the times I used other yeast brands that let me down.
These Cheddar Bay Drop Biscuits start with the angel biscuit dough and get flavor from shredded sharp cheddar cheese, fresh parsley and Old Bay Seasoning.
This recipe is perfect for the upcoming holiday season because the dough can be stored in the refrigerator. Just bake fresh biscuits as you need them. And, I think the biscuits taste better after the dough has been refrigerated for a day or two. They almost develop a mild sour dough flavor.
Now this is very important, do not make these biscuits too huge. You will end up with giant biscuits mounds if you do. They will still taste great but won’t be much to look at.
Measure a 1/4 cup of dough and form it into a mini hamburger shape with a flattened top.
Make sure that baking sheet is generously greased. As a trick to prevent the bottoms from getting too brown I place a large baking sheet under the baking sheet with the biscuits. This will get you those perfectly browned bottoms!
You see that biscuit up there ↑ ↑ ↑ with the crispy browned cheese escaping the bottom? Hands Off! I call dibs on that one.
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- 1 package Red Star Platinum Yeast 1/4oz
- 1/3 Cup Warm Water
- Pinch Sugar
- 2½ Cups All Purpose Flour
- 3 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 2 Tablespoons Sugar**
- 1 teaspoon Old Bay Seasoning
- 1/2 Cup Butter - cold & cut into cubes
- 1 Cup Buttermilk
- 1½ Cups Shredded Sharp Cheddar Cheese
- 1/2 Cup Chopped Fresh Parsley
- 3 Tablespoons Melted Butter
- 1/4 teaspoon Old Bay Seasoning
- Flaked Sea Salt
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Preheat oven to 425°F
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Combine Red Star Platinum Yeast, warm water and pinch of sugar. Set aside for 5 minutes or until thick and foamy.
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In large bowl; mix flour, baking powder, baking soda, sugar and Old Bay Seasoning.
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Use a pastry blender or two butter knives to cut cold butter into dry ingredients until butter is the size of peas.
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Add buttermilk then yeast mixture. Stir in cheddar cheese and parsley.
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Do not over mix. Using hands mix dough until it just comes together into a large ball.
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Generously spray baking sheet with nonstick. Place a second baking sheet underneath to prevent bottoms from getting too brown.
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Measure 1/4 cup of dough, form into mini patty shapes that are flat on top.
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Transfer to baking sheet. Space each biscuit 2 inches apart.
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Mix melted butter and 1/4 teaspoon Old Bay Seasoning.
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Bake biscuits 10 minutes. Brush with melted butter and sprinkle with flaked salt. Bake 2 more minutes or until light golden brown.
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Serve warm.
Makes approximately 14 biscuits
*Store any remaining dough in refrigerator.
**If concerned about the sweetness the 2Tb sugar can be decreased or omitted completely. This will produce a savory only biscuit without the touch of sweetness.
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hi, i’ve made the cheeadr bay bisuits before but this is or sounds sso much better i’ll have to try it many thanks billy
Hope you enjoy 🙂
I was just thinking about these yesterday!!!
I think about them all. the. time. 😉
These look so good especially all that cheese!!
Thanks Gerry! Always more cheese!
My husband has been BEGGING me to make him biscuits! I LOVE how easy these are…and I love that I’ll get major wife points for making them!
Haha! Make the poor man some biscuits 😀
I LOVE cheddar bay biscuits. These look absolutely perfect!
Thanks Brianne! Cheddar Bay Biscuits are my weakness.
I could eat these biscuits morning noon and night!! Drooling!
Me too! …and I have 😀
Those are ridiculously perfect looking!
Thanks! That is quite the compliment 🙂
I’m pretty sure I would eat the entire batch in one sitting! Love all that cheesy goodness!
Oh, I have eaten an entire batch! 🙂
I know you prefer Red Star Yeast but will this recipe work with Fleischmann’s as well?
Hi Willa. Yes, you can use the yeast that you happen to have on hand. I hope you enjoy!
i cannot get hold of this kind of yeast in my country….can i used normal active yeast instead?
Oh, bummer. Yes, you can use the yeast that you keep on hand. Enjoy!
These look wonderful! Can you freeze them after baking?
I have not tried to freeze them. Biscuits typically freeze well so I imagine it would work. 🙂
Hi! These tasted pretty good but I would reduce the sugar by half because they were too sweet for me. Also, for some reason they didn’t stay fluffy. Sort of went flat. Any ideas why this would happen? I followed the recipe exactly as stated…Thanks!
The sugar can definitely be reduced or omitted, it is just my method for proofing the yeast. I’m at a loss as to why your biscuits didn’t fluff. Between the yeast, baking soda and baking powder flu should not be an issue. These are more of a drop biscuit so they do not turn out like super high buttery layered biscuits.
Stupid me, I looked at 2tbsp of sugar, and thought to myself that seems like way too much. I was right, these are more like cheesy scones lol.
Sorry for the delayed response, Paul. It has been awhile since I made these and I wanted to make them again to be sure there wasn’t a typo on the recipe. The 2Tb is in fact correct. It is to bring a light sweetness to these biscuits. However, it should be just barely in the background. While my taste testers and I enjoy the sweetness it seems that some folks may be noticing it more. I have decided to add a recipe note about the sugar amount for those that prefer a savory only flavor. Thanks for your feedback!