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If you love my Red Lobster Cheddar Bay Biscuits, this Cheddar Bay Biscuit Bread has the same buttery, garlicky cheddar flavor, just baked right in a bread pan. Slice it warm and serve it with basically anything. It’s a must-make! Trust me!
Why You NEED This Recipe in Your Life!
- Easy, Reliable Loaf: one bowl, one bread pan, no shaping. It bakes up tender with plenty of cheesy bites throughout.
- Simple Dinner Upgrade! Serve it with soups, chili, pasta, or salads. It’s sturdy enough for dunking and scooping without falling apart.
- Great Leftovers: This loaf slices, reheats in seconds, and toasts up beautifully. It stays flavorful, buttery, and crisp around the edges.
How to Make Cheddar Bay Biscuit Bread
This bread is super moist without being dense or crumbly. It’s easier than making the biscuits, especially since it uses ingredients you already have on hand. SO good, so easy, so quick!
- Prep: Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray. Whisk together flour, sugar, baking powder, garlic powder, onion powder, and salt in a large bowl.
- Wet Ingredients: Combine milk and the egg.
- Combine: Stir the milk mixture into the flour mixture along with the melted unsalted butter until combined.
- Mix and Pour: Stir in shredded cheddar cheese, then pour the batter into the prepared baking pan.
- Bake: Bake for 35-40 minutes, until baked through, and a toothpick comes out clean from the center of the loaf.
- Buttery Topping: Just before the loaf comes out of the oven, stir the salted butter, garlic powder, onion powder, and fresh chopped parsley. Then, brush over the top of the bread as soon as it comes out of the oven. Let the Cheddar Bay Biscuit bread rest for about 10 minutes before removing it from the pan and slicing.
Alyssa’s Pro Tip
Variation Tip: For a little heat, add a pinch of cayenne to the cheddar bay bread batter. For even more flavor, stir Italian seasoning into the garlic butter glaze.
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- ▢ 2 cups all-purpose flour
- ▢ 1 tablespoon granulated sugar
- ▢ 1 tablespoon baking powder
- ▢ 1 ½ teaspoons garlic powder
- ▢ ½ teaspoon onion powder
- ▢ ¾ teaspoon salt
- ▢ 1 cup milk
- ▢ 1 large egg
- ▢ ¼ cup melted unsalted butter
- ▢ 2 cups shredded cheddar cheese
Garlic Butter Topping
- ▢ ¼ cup melted salted butter
- ▢ ¼ teaspoon garlic powder
- ▢ ¼ teaspoon onion powder
- ▢ 1 tablespoon fresh chopped parsley
Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf baking pan with nonstick cooking spray.
Whisk together 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 1 ½ teaspoons garlic powder, ½ teaspoon onion powder, and ¾ teaspoon salt in a large bowl.
Combine 1 cup milk and 1 large egg, then stir the milk mixture into the flour mixture along with ¼ cup melted unsalted butter until combined.
Stir in 2 cups shredded cheddar cheese, then pour the batter into the prepared baking pan.
Bake for 35-40 minutes, until baked through and a toothpick comes out clean from the center of the loaf. If you'd like the top a little darker, turn the oven to broil on HIGH for 1-2 minutes.
Just before the loaf comes out of the oven, stir together ¼ cup melted salted butter, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and 1 tablespoon fresh chopped parsley.
Brush the garlic butter over the top of the bread as soon as it comes out of the oven. Let the bread rest for about 10 minutes before removing from the pan and slicing.
Storage and Reheating Instructions
- Room Temperature: Keep the bread in an airtight container or wrapped in plastic wrap for 3-4 days.
- Reheat: Microwave individual slices in 10 to 15 second bursts until warm. For larger portions, wrap in foil, place on a baking sheet, and warm at 350°F for 5 to 10 minutes.
- Freeze: Let the loaf cool completely, then wrap in 2 to 3 layers of plastic wrap and a layer of foil. Place in a freezer bag or airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
Calories: 490kcalCarbohydrates: 38gProtein: 16gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 114mgSodium: 840mgPotassium: 168mgFiber: 1gSugar: 4gVitamin A: 1018IUVitamin C: 1mgCalcium: 452mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Make For Dinner With The Bread
About Alyssa Rivers
Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.
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