Garlic Cheddar Butter Swim Biscuits are so simple to make. These amazingly tasty and fluffy biscuits are baked in melted butter, filled with cheddar and garlic in every bite.
If you love Red Lobster's Cheddar Bay Biscuits, you will love this recipe! The outside of the biscuits are crispy, while the insides are so soft and fluffy. We love round buttermilk biscuits but these are so much easier, with no biscuit cutter! Plus they are made with ingredients you likely have in your house. Buttermilk is also easy to make. If you do not have that, look below and I will tell you how to make a substitute. Let us know how you like them!
Try some of our other favorites, such as Jalapeno Cheddar No Knead Bread, Butterfinger Poke Cake, or Easy French Toast.
Ingredients for Cheesy Garlic Butter Swim
- all purpose flour
- baking powder
- granulated sugar
- salt
- buttermilk
- unsalted butter
- garlic powder
- shredded cheddar cheese
- parsley or chives (optional)
FAQs
Cheddar garlic butter swim biscuits are savory biscuits made with cheddar cheese and garlic, baked in a pool of melted butter. The term "swim" refers to the biscuits baking in butter, resulting in a crispy, buttery exterior and a soft, fluffy interior.
While you can use pre-shredded cheese, it is often coated with anti-caking agents that can affect the texture. For the best results, shred the cheese yourself from a block of cheddar.
Yes, you can freeze these biscuits. Let them cool completely, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
Ensure your baking powder is fresh and not expired. Additionally, avoid overmixing the dough, as this can lead to dense biscuits. The dough should be mixed until just combined.
Top Tips
- No buttermilk? Substitute the buttermilk in the recipe with whole milk. Or mix 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let sit for 5-10 minutes.
- We used a 9x13" baking dish because my husband wanted them a little thinner. However, you can use an 8x8" or 9x9" pan if you want thicker biscuits.
How to make Cheese Garlic Butter Swim Biscuits
- Preheat oven to 450 degrees. Prepare a 9x13" (thinner biscuits) and 9x9" (thicker biscuits) baking dish with nonstick spray. These do bake without the spray, but I do not like any chance of them sticking.
- In a large bowl, whisk together flour, baking powder, sugar, salt, garlic powder and parsley. Gently fold in the shredded cheddar cheese.
- Pour in the buttermilk and stir until well combined, but do not overmix the batter.
- Melt the stick of butter by placing the pan in the oven, or melt the butter in the microwave and pour into your baking dish.
- Place biscuit dough right on top pf the melted butter and spread to cover the baking dish, as much as possible. It is okay to have the butter run over the top of the dough.
- Using a knife or bench scraper, cut the dough into squares. (12-15 for 9x13" pan and 9 squares for an 8x8 or 9x9")
- Place in preheated oven to bake 25-30 minutes or until golden brown and toothpick in center comes out clean.
Cheddar Butter Swim Biscuits Recipe
Ingredients
- 2 ½ cups all purpose flour
- 4 teaspoon baking powder
- 1 tablespoon granulated sugar
- 2 teaspoon salt
- 2 cups buttermilk
- ½ cup (1 stick) unsalted butter
- 2 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 1 tablespoon parsley or chives (optional)
Instructions
- Preheat oven to 450 degrees. Prepare a 9×13″ (thinner biscuits) and 9×9″ (thicker biscuits) baking dish with nonstick spray. These do bake without the spray but I do not like any chance of them sticking.
- In a large bowl, whisk together flour, baking powder, sugar, salt, garlic powder and parsley.
- Gently fold in the shredded cheddar cheese.
- Pour in the buttermilk and stir until well combined, but do not overmix the batter.
- Melt the stick of butter by placing the pan in the oven, or melt the butter in the microwave and pour into your baking dish.
- Place biscuit dough right on top pf the melted butter and spread to cover the baking dish, as much as possible. It is okay to have the butter run over the top of the dough.
- Using a knife or bench scraper, cut the dough into squares. (12-15 for 9×13″ pan and 9 squares for an 8×8 or 9×9″)
- Place in preheated oven to bake 25-30 minutes or until golden brown and toothpick in center comes out clean.
Nella Barton
Love your recipes can’t wait until I can try them all
Jill Lockridge
I love to hear this! Thank you so much!