Cheddar Bay biscuits are a Southern staple. The Cheddar and Old Bay seasonings are what give the biscuits that signature taste. For this recipe, we will be using Bisquick as the quick baking powder is easy to find in most grocery stores, and can be made with milk or water. If you’re looking for more of a challenge, try making your own self-rising flour. It’s incredibly simple. All you need to do is add baking powder to your all-purpose flour.
Ingredients
1 cup Cheddar cheese, shredded
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
1 (10.5 oz) can of Pillsbury baking mix, like Bisquick® Original Baking Mix or Jiffy Original Baking Mix (No substitutions allowed!)
Instructions
Preheat oven to 425 degrees F. Lightly grease a baking sheet or line with parchment paper. Set aside. Place the shredded cheese in a shallow bowl. In another bowl, combine the garlic powder, onion powder, and cayenne pepper (if using). Take 1/4 cup of the mix, and place it in a small bowl. Add just enough milk to make a simple dough. If you’re cutting back on calories or are following a low carbohydrate diet, use water instead of milk. Add this extra bit of liquid to the dough and mix until combined into one ball of dough. You may need to add more milk or water depending on your texture preferences. It should be stiff enough to hold its shape without crumbling while being soft enough that it can be rolled into balls without cracking. Add the dough to the cheese bowl. Sprinkle dough with seasonings and mix until completely combined. Roll into balls about the size of a golf ball and flatten into a very thin round layer, approximately 1/3 inch thick. Lay on a baking sheet or parchment paper. Bake in a 425-degree oven for 10 – 12 minutes until light brown (baking time may vary depending on the brand of Bisquick mix). Remove from oven, serve immediately (they are great hot from the oven!), or place in a zippered plastic bag for storage by airtightness method. Notes: These biscuits can be frozen for up to one month if wrapped properly before freezing to avoid freezer burn.
