Cheddar Bay Drop Biscuits
Cheddar Bay Drop Biscuits are full of flavor and light as air. These are inspired by the Red Lobster Biscuits with cheddar cheese, buttermilk, fresh parsley and Old Bay Seasoning. Perfect for a quick dinner side dish and pairs great with seafood!
Yield 12 biscuits
Ingredients
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
- 1/3 cup (76g) warm water (110-115°F)
- 2 tablespoons (25g) sugar, divided (see note1)
- 2 1/2 cups (300g) all-purpose flour
- 1 tablespoon (12g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1 teaspoon (2.5g) Old Bay Seasoning
- 1/2 cup (113g) butter (cold & cut into cubes)
- 1 cup (227) buttermilk (cold)
- 1 1/2 cups (180g) shredded sharp cheddar cheese
- 1/2 cup chopped Fresh Parsley
Topping
- 3 tablespoons (43g) melted butter
- 1/4 teaspoon Old Bay Seasoning
- Flaked sea salt (as desired)
Instructions
- Preheat oven to 425°F.
- Combine yeast and 1/4 teaspoon sugar to warm water. Stir to dissolve; set aside for 5 minutes or until foamy.
- In large bowl, whisk together flour, baking powder, baking soda, remaining sugar and Old Bay Seasoning.
- Using a pastry blender, cut cold butter into dry ingredients until butter is the size of peas and evenly distributed throughout the flour mixture. This may take 3 to 4 minutes, and will help ensure biscuits don't spread out while baking.
- Using a dough whisk or wooden spoon, stir in buttermilk and yeast mixture to flour/butter mixture until just combined. Stir in cheddar cheese and parsley. Do not over mix. Using hands, mix dough until it just comes together into a large ball. See note2.
- Prepare pan: Generously spray baking sheet with nonstick spray or line with parchment paper. Place a second baking sheet underneath to prevent bottoms of biscuits from getting too brown.
- Measure 1/4 cup (about 65g) of dough, form into a mini patty shape that is thick and flat on top. Transfer to prepared baking sheet. Repeat with remaining dough. Space each biscuit 2 inches apart.
- Mix melted butter and 1/4 teaspoon Old Bay Seasoning.
- Bake biscuits 10 minutes. Brush with melted butter mixture and sprinkle with flaked salt. Bake 2 additional minutes, or until light golden brown. Serve warm.
Notes
- If concerned about the sweetness, the sugar amount can be decreased or omitted (still use 1/4 teaspoon to activate yeast). This will produce a savory only biscuit without the touch of sweetness.
- To get a more yeasty flavor, cover bowl and let rest in refrigerator for 2-3 hours or overnight. Continue with step 6.
