Cheddar Garlic Butter Swim Biscuits (a.k.a. Butter Dip Biscuits) are incredibly fluffy and flavorful but so easy to make since you don't even need a biscuit cutter!
CHEDDAR BAY BUTTER DIP BISCUITS
If you are a fan of Red Lobster's Cheddar Bay Biscuits then you are really going to love this recipe! You don't even need a biscuit cutter. This is a super easy and fast way to make those fluffy cheddar and garlic biscuits. These Cheddar Garlic Butter Swim Biscuits are based off my super popular recipe for Butter Dip Biscuits (a.k.a. Butter Swim Biscuits). I just added some cheddar cheese, garlic powder and chives (which are optional). You won't believe how amazing these biscuits smell while they're baking! And the taste is even better!
FREQUENTLY ASKED QUESTIONS:
Yes. You could certainly use an 11x7-inch or 9x13-inch but the biscuits will be thinner. You will have to adjust your baking time as well for that adjustment.
You can substitute with milk. Just make sure it is a higher fat milk (not skim). Or you can make your own buttermilk: the ratio is one tablespoon of vinegar or lemon juice to one cup of milk. Stir well and allow it to sit for 5-10 minutes until thickened.
No. Only real butter works in this recipe. Any margarine or butter substitute (like plant butter) won't work properly with this recipe. It has to be real butter - no substitutes. Again, there are so few ingredients in this recipe that each one is vital to the success of the recipe.
I don't recommend metal. Only because metal can get very hot, very quickly and the edges of your biscuits might get burned while you're still waiting on the inside of your biscuits to get done.
Honestly, I do not drink, cook or bake with anything other than cow's milk so I honestly cannot say but I personally would not recommend it. However, if you try it, please let me know!
I've never tried it so I can't say. I think you could but you would need to add more buttermilk since whole wheat flour is more dense than traditional winter wheat. If you do, please let me know how it turned out for you!
Technically you do not need to. I just like to make doubly sure that the biscuits will not be sticking anywhere in my baking dish. So don't worry if you don't have any nonstick spray. This recipe works without it.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- salted butter
- all-purpose flour
- granulated sugar
- aluminum-free baking powder
- salt
- garlic powder
- buttermilk
- shredded cheddar cheese
- finely chopped fresh chives (optional)
HOW TO MAKE CHEDDAR GARLIC BUTTER SWIM BISCUITS
Preheat oven to 450F degrees. Spray a glass or ceramic 8x8-inch or 9x9-inch baking dish with nonstick cooking spray (I like the kind with flour in it). In a microwave-safe bowl, melt stick of butter in the microwave. Pour melted butter into prepared baking dish.
In a medium bowl, mix together the flour, sugar, baking powder, salt and garlic powder.
Pour in the buttermilk. Stir until a sticky batter forms.
If batter still seems too dry add a tad bit more buttermilk until the batter is thick and sticky.
Add in the shredded cheddar and chives.
Stir gently until combined.
Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Tip: I will spray my hand with some nonstick spray to help spread the dough out evenly in the pan.
Cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked.
Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking.
Oven times DO VARY since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch. Insert a toothpick into the center. If it comes out clean with no batter, they are done! Also, if you love this recipe, definitely need to try making them sweet like in my Blueberry Butter Swim Biscuits!
CRAVING MORE RECIPES?
Cheddar Garlic Butter Swim Biscuits (+Video)
Ingredients
- ½ cup (1 stick) salted butter
- 2 ½ cups all-purpose flour
- 1 Tablespoon granulated sugar
- 1 Tablespoon aluminum-free baking powder
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 ¾ cups buttermilk (you may need 2 cups)
- 1 cups freshly shredded cheddar cheese
- ¼ cup finely chopped fresh chives (optional)
Instructions
- Preheat oven to 450F degrees. Spray a glass or ceramic 8x8-inch or 9x9-inch baking dish with nonstick cooking spray (I like the kind with flour in it).
- In a medium bowl, mix together the flour, sugar, baking powder, salt and garlic powder.
- Pour in the buttermilk. Stir until a sticky batter forms. If batter still seems too dry add a tad bit more buttermilk until the batter is thick and sticky.
- Finally, gently stir in shredded cheddar and chopped chives. Gently stir until combined well.
- In a microwave-safe bowl, melt stick of butter in the microwave. Pour melted butter into prepared baking dish.
- Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Tip: I will spray my hand with some nonstick spray to help spread the dough out evenly in the pan.
- Cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked.
- Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking.
- Oven times DO VARY since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch. Insert a toothpick into the center. If it comes out clean with no batter, they are done! Slice and serve!
Video
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Vickie
Sorry to bother you again Brandie, but I only have 2 square pans that are not metal. Can this recipe be doubled and baked in a 9x13 and if so, any adjustments to bake time? I am probably going to have to triple or even quadruple this recipe for Easter. Thanks for the help!
Brandie @ The Country Cook
This can be doubled for a 9x13 but I couldn't tell you a cook time since I haven't tested it myself. It's obviously A LOT more dough so you'd have to play it by ear really with it. 🙂
Vickie
Thanks so much Brandie! I'm sorry to take up so much of your time-you've been great to answer my questions. I'm going to play it safe and see how many non-metal square pans I can borrow! Maybe sometime when I am not depending on feeding so many people, I will try this in a 9x13 and let you know the outcome.
Brandie @ The Country Cook
Ha - totally understand! Always happy to help!
gayle
Half a cup sounds like a lot of chives!
Brandie @ The Country Cook
Good catch! It's supposed to be 1/4 cup!
Vickie
These look amazing! I was thinking of making butter dip biscuits for Easter but this ups the game! I have never made butter dip biscuits but I do have a question-is there a reason why you use aluminum free baking powder? Is it a personal choice or would regular baking powder work?
Brandie @ The Country Cook
Thank you Vickie! You certainly don't have to use aluminum free but my tastebuds are supersensitive to the aluminum in a lot of baking powders so I prefer to use an aluminum free version but if you are not sensitive to that taste then just use what you have 🙂
Vickie
Thanks Brandie! These are going on the Easter menu!
Brandie @ The Country Cook
Hope you really love this one Vickie - it makes your house smell amazing while they bake!