Description
Creamy-cheesy comfort in loaf form — Cheddar Bay Biscuit Bread turns the flavors of those famous biscuits into an easy quickbread you can slice, share, and dunk. Ready in under an hour and perfect with soups, pasta, or as a snack.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt (table or sea)
- 2 ½ cups shredded sharp cheddar (freshly grated is best)
- 1 large egg
- 1 cup milk (whole or 2%)
- 4 tbsp butter, melted
For the buttery topping
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley flakes (or Italian seasoning)
- 4 tbsp butter, melted
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment for easy removal.
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In a mixing bowl, whisk the flour, sugar, baking powder, and salt until evenly combined.
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Stir the shredded cheddar into the dry mixture so it distributes throughout the batter.
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In a separate cup, beat the egg with the milk and the melted butter. Pour the wet mix into the dry ingredients and fold gently just until the batter comes together—don’t overwork it.
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Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean and the top is golden brown, about 35–40 minutes.
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While the loaf is hot from the oven, whisk together the topping ingredients (melted butter, garlic powder, onion powder, and parsley). Drizzle or brush this mixture over the hot bread so it soaks into the crust.
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Let the loaf sit in the pan for about 10 minutes, then lift out and slice.
Notes
- Freshly grate your cheddar for better melt and texture — pre-shredded cheese often contains anti-caking agents.
- If the top browns too fast, tent with foil for the remaining bake time.
- Swap the parsley for Italian seasoning or add a pinch of cayenne for heat.