Cheddar Bay Biscuit Loaf (Printable version)

Buttery, fluffy cheddar loaf inspired by Red Lobster biscuits, perfect for slicing and sharing.

# What you'll need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon garlic powder
04 - ½ teaspoon onion powder
05 - 1 teaspoon granulated sugar
06 - 1 teaspoon salt

→ Cheese & Herbs

07 - 1½ cups shredded sharp cheddar cheese
08 - 2 tablespoons chopped fresh parsley

→ Wet Ingredients

09 - 1 cup whole milk
10 - ⅓ cup unsalted butter, melted and cooled
11 - 1 large egg

→ Garlic Butter Topping

12 - 2 tablespoons unsalted butter, melted
13 - ½ teaspoon garlic powder
14 - 1 tablespoon chopped fresh parsley

# Directions:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, garlic powder, onion powder, sugar, and salt until well combined.
03 - Stir in shredded cheddar cheese and parsley until combined and cheese is evenly coated with flour mixture.
04 - In a separate bowl, whisk together milk, melted butter, and egg until smooth.
05 - Pour wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.
06 - Spread batter evenly into the prepared loaf pan, smoothing the top.
07 - Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
08 - While the loaf bakes, mix the topping butter, garlic powder, and parsley in a small bowl.
09 - Remove loaf from oven. While still hot, brush the loaf generously with the garlic butter topping.
10 - Cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm.

# Expert Advice:

01 -
  • The garlic butter topping soaks into every nook while its still hot, creating pockets of flavor you just cannot get from individual biscuits
  • It comes together in one bowl with ingredients you probably have in your fridge right now
02 -
  • Overmixing will make the bread tough, so stop as soon as you no longer see dry flour
  • The garlic butter topping must go on while the loaf is hot or it will not soak in properly
03 -
  • Room temperature ingredients mix more evenly, so take the milk and egg out about 20 minutes before starting
  • Let the loaf cool completely before wrapping tightly or the trapped steam will make the crust soggy

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