Cheddar Bay Biscuits
Cornbread & Biscuits
Cheesy, garlicky drop biscuits inspired by the famous restaurant version. No rolling needed — just drop and bake.
Prep Time
10 min
Bake Time
15 min
Servings
10
Calories
230
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- ⅓ cup unsalted butter, melted
- 1 large egg
Instructions
- 1
Prepare
Preheat oven to 400°F (200°C). Grease a cast-iron skillet or baking pan.
- 2
Mix Dry
Combine cornmeal/flour, sugar, baking powder, and salt.
- 3
Add Wet
Stir in buttermilk, melted butter, and egg until just combined.
- 4
Bake
Pour into prepared pan. Bake 20–25 minutes until golden and set.
Baker's Notes
“The number one rule of biscuits: cold butter, cold buttermilk, and work the dough as little as possible. Every extra fold develops gluten and costs you flakiness.”
— Baker Thomas Moreau
Nutrition Facts
230
cal
5g
Protein
7g
Fat
30g
Carbs
2g
Fiber
344mg
Sodium
Tips & Tricks
- •Don't overmix the batter — a few lumps are fine and prevent tough cornbread.
- •A preheated cast-iron skillet gives the best golden crust.
- •Cold butter is the secret to flaky biscuits — freeze it and grate it in.
Reviews (4)
Made this last weekend and my family loved it! The bread came out perfectly golden with a beautiful crust. Will definitely be making this again.
This recipe is a keeper. The Baker's Notes really helped me understand the technique. My new favourite bread to bake on weekends.
So glad I found this recipe. The instructions are clear and the result is consistently great. I've made it four times already and it's perfect every time.
Bakery-quality bread at home. I followed the recipe exactly and it turned out amazing. The proofing tips really helped.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
