Cheddar Bay Biscuit Loaf (Printable)

Buttery, fluffy cheesy loaf with sharp cheddar and garlic herb topping. Perfect for sharing.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon garlic powder
04 - ½ teaspoon onion powder
05 - 1 teaspoon granulated sugar
06 - 1 teaspoon salt

→ Cheese & Herbs

07 - 1½ cups shredded sharp cheddar cheese
08 - 2 tablespoons chopped fresh parsley

→ Wet Ingredients

09 - 1 cup whole milk
10 - ⅓ cup unsalted butter, melted and cooled
11 - 1 large egg

→ Garlic Butter Topping

12 - 2 tablespoons unsalted butter, melted
13 - ½ teaspoon garlic powder
14 - 1 tablespoon chopped fresh parsley

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, garlic powder, onion powder, sugar, and salt until well combined.
03 - Stir in shredded cheddar cheese and parsley until combined and cheese is coated with flour mixture.
04 - In a separate bowl, whisk together milk, melted butter, and egg until smooth.
05 - Pour wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.
06 - Spread batter evenly into the prepared loaf pan, smoothing the top with a spatula.
07 - Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
08 - While the loaf bakes, mix the topping butter, garlic powder, and parsley in a small bowl until combined.
09 - Remove loaf from oven. While still hot, brush the loaf generously with the garlic butter topping.
10 - Cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm.

# Expert Tips:

01 -
  • The combination of sharp cheddar and that final garlic butter brush creates layers of flavor that make every bite feel like a special occasion
  • It comes together in under 15 minutes of active prep work but tastes like something from a bakery
  • The loaf format means you can slice exactly what you need and the leftovers stay incredibly moist
02 -
  • Overmixing the batter creates a tough, rubbery texture instead of tender fluffy bread, so stop mixing the moment the flour disappears
  • Letting the loaf cool completely in the pan traps steam and makes the bottom soggy, so those 10 minutes are the maximum wait time
  • That final garlic butter brush must happen while the bread is still hot or it will not absorb properly and just sit on the surface
03 -
  • Grating your own cheese makes a remarkable difference in how well it melts and distributes throughout the loaf
  • Room temperature ingredients come together more smoothly and create a more tender final texture

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