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cheddar bay biscuit bread — sliceable cheesy garlic loaf for weeknight dinners Pinterest recipe pin

Cheddar Bay Biscuit Bread (Sliceable Cheesy Garlic Loaf)

A sliceable loaf that captures classic cheddar bay biscuit flavor—tender, cheesy crumb and a garlic-butter crust—ready in under an hour.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 tablespoon granulated sugar
  • 2 teaspoons dried parsley
  • 6 tablespoons cold unsalted butter cut into cubes
  • 1 1/2 cups shredded sharp cheddar cheese divided (about 6 ounces)
  • 1 cup buttermilk
  • 1 large egg
  • 3 tablespoons unsalted butter melted
  • 1/2 teaspoon garlic powder for butter
  • 1 teaspoon fresh parsley finely chopped (for butter)
  • Optional: 1/4 cup extra shredded cheddar for topping optional

Equipment

  • 1 9×5-inch loaf pan
  • 1 Large mixing bowl
  • 1 Box grater
  • 1 Pastry cutter or two knives
  • 1 Instant-read thermometer (optional)

Method
 

Prepare the pan and oven
  1. Preheat the oven to 375°F and line a 9×5-inch loaf pan with parchment leaving a 1-inch overhang or grease and flour the pan.
Mix dry ingredients
  1. In a large bowl whisk together the flour, baking powder, kosher salt, garlic powder, sugar, and dried parsley until evenly combined.
Cut in the butter and cheese
  1. Cut the cold cubed butter into the dry mix with a pastry cutter or two knives until the mixture resembles coarse crumbs with some pea-sized bits; stir in 1 1/4 cups shredded cheddar and reserve 1/4 cup for the top.
Combine wet ingredients and form batter
  1. Whisk the buttermilk and egg together in a separate bowl, then pour into the dry mix and fold gently until a thick, spoonable batter forms; add up to 1 tablespoon more buttermilk only if the batter seems too dry.
Assemble and bake
  1. Spoon the batter into the prepared loaf pan, smooth the top slightly, and sprinkle the reserved cheddar; bake at 375°F for 28–34 minutes or until golden and an instant-read thermometer registers 200–205°F in the center, tenting with foil if the top browns too quickly.
Finish and rest
  1. While baking, melt 3 tablespoons butter and stir in 1/2 teaspoon garlic powder and 1 teaspoon chopped parsley; when the loaf is out of the oven brush generously with the garlic-butter, tent loosely with foil, and let rest in the pan for 10 minutes before removing to a rack to cool another 10 minutes prior to slicing.

Notes

Use fresh-shredded cheddar for best melt; avoid overmixing to keep the crumb tender. If the top browns quickly, tent with foil during the last 8–10 minutes. For muffins, bake at 400°F for 14–18 minutes and check earlier for doneness.