These garlic cheddar biscuits are not only delicious, they are SO easy to make even without a box of baking mix! Only a handful of ingredients! Flour, baking powder, baking soda, salt, garlic powder, butter, buttermilk, and cheddar cheese. They are SO good!
Cheddar Bay Biscuits
All right, I don’t care if you hate Red Lobster and think that their food is the worst ever (my family loves Red Lobster and I grew up eating there on a regular basis, and still do from time to time when my family goes out) everyone loves their Cheddar Bay Biscuits (if you don’t you don’t have to tell me I’m wrong. Just be content in knowing it.).
I remember when they first introduced them. It was like some sort of epiphany, a little gift from Heaven in the shape of a cheesy, garlicky piece of soft bready goodness. If Red Lobster ever decided to discontinue the Cheddar Bay Biscuits, they’d have to just go ahead and close their doors, because even their most devoted fans would commit mutiny. Or so I hypothesize. But I digress…..
Garlic Cheese Biscuits from Scratch!
Now, I am sure that many of you have attempted to make these garlic cheddar biscuits at home. For many years, I did too, with my trusty Bisquick biscuit recipe (from the back of the box). I was disappointed every time (sorry, Bisquick. It’s true). There was just something missing! A few years ago, however, I found the book Top Secret Restaurant Recipes 2 (<–affiliate link) by Todd Wilbur, and everything changed. There was a recipe in the book for Cheddar Bay biscuits, and it was awesome.
The thing is…Todd’s recipe for garlic cheddar biscuits calls for Bisquick. You guys know me. There’s no Bisquick in this house. Biscuits must be made from scratch, whether they’re plain buttermilk biscuits or garlic cheddar biscuits. Now, I know that they sell Cheddar Bay biscuit mix in the stores these days, but these garlic cheddar biscuits are simple, with just a few ingredients (use self-rising flour to make the ingredient list even shorter).
How to Make Garlic Cheddar Biscuits
- Stir together your dry ingredients: flour, salt, baking powder, baking soda, and garlic powder.
- Add cold butter.
- Work the butter in with your fingers or with a pastry blender.
- Add cheddar cheese.
- Add buttermilk.
- Stir in the cheese and buttermilk until it forms a cohesive dough.
- Scoop onto a baking sheet and bake until golden.
- Melt butter and add garlic powder to it.
- Brush the biscuits with garlic butter.
- Sprinkle dried parsley flakes on top of the biscuits.
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- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon garlic powder, divided
- 6 tablespoons cold unsalted butter, cut into cubes
- 4 ounces (1 cup) cheddar cheese
- 1 cup buttermilk (can sub milk, cream, or half and half if you don't have buttermilk)
- 4 tablespoons unsalted butter, melted
- 2 teaspoons dried parsley
- Preheat the oven to 450 degrees. In a large bowl, stir together the flour, baking powder, salt, baking soda, and 1 1/2 teaspoons of garlic powder. Use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
- Stir the cheddar into the mixture than stir in the buttermilk (start with 3/4 cup of the buttermilk and then gradually add more until it all comes together).
- Scoop 1/4-cup size scoops of the dough onto a baking sheet with the edges of each biscuit barely touching. Bake until golden, 12-15 minutes.
- In a small bowl, stir together the melted butter and remaining garlic powder. Brush the tops of the biscuits liberally
- Calories 2433
- Total Fat: 156 g 240%
- Saturated Fat: 95 g 475%
- Cholesterol: 420 mg 140%
- Sodium: 5908 mg 246.17%
- Potassium: 415 mg 11.86%
- Total Carbohydrate: 203 g %
- Sugar: 1 g
- Protein: 54 g
- Vitamin A: 93.82%
- Calcium: 1242 mg 124.2%
- Iron: 12 mg 66.67%
Bacon + sausage = baconage. With potatoes, cheese, eggs, and baconage, baconage breakfast casserole takes your special occasion breakfast to the next level.
It’s been a while since I talked about baconage. Back when every Wednesday afternoon was spent at the Main Street Farmers Market, baconage was a pretty regular occurrence around here. Since I quit working downtown, it’s a little harder to get down there, so it’s not something I keep around. A recent trip to Main Street Meats, though, resulted in a package of baconage. And a refresh of one of my favorite breakfast recipes, baconage breakfast casserole.
For those of you who don’t know, bacon + sausage = baconage. Does that sound like a thing of beauty? IT IS. Baconage is great for anything you’d use regular breakfast sausage for: biscuits and gravy, breakfast tacos, and perhaps best of all, breakfast casseroles.
This isn’t your standard breakfast casserole, which is usually made with bread (and lots of it). Instead, I use potatoes here and get my bread in the form of White Lily biscuits because White Lily biscuits. Of course, it does have plenty of cheese, because I’m not a hack. I baked the potatoes the night before and made my casserole right before popping it in the oven, but you could totally do everything except the baking the night before and just bake it when you get up.
After all, isn’t that what makes breakfast casserole pretty much the perfect breakfast dish? You make it the night before, then the next morning you stick it in the oven. It’s perfect for a lazy Saturday…no fiddling with pans or waffle irons or dredging stations. Preheat, bake, done.
Of course, there’s a pretty good chance that you don’t have a store near you that you can visit to stock up on baconage. That doesn’t mean that you can’t put baconage breakfast casserole on the table. Nay nay…you have lots of options. You could pulse 4 ounces of bacon in a food processor until it’s finely chopped then cook it with 4 ounces of breakfast sausage. You could just use sausage here instead of baconage. You could even sub in half a pound of chopped ham or cooked crumbled bacon.
Really, it doesn’t matter how you make baconage breakfast casserole, it’s going to be good. Trust me.
Yield: 6 servings
15 minPrep Time:
1 hrCook Time:
1 hr, 15 Total Time:
- 4 small to medium potatoes (baked, cooled, and cut into chunks)
- 1/2lb Link 41 baconage (or substitute sausage, chopped bacon or ham, or a combination of finely chopped bacon & ham or bacon & sausage)
- 1 small or 1/2 large onion
- 1 cup shredded cheese (any variety (I used buttermilk cheese))
- 1 cup milk
- 5 Large eggs
- salt & pepper to taste
- Preheat the oven to 350 degrees. Brown the meat in a large skillet (I used a 10" cast iron skillet). Remove to drain on paper towel.
- Cook onions in the fat from the meat until they begin to soften, then add the potatoes. Cook until browned.
- Place the potatoes in a 9-inch pie pan and spread out to cover the bottom of the pan. Cover with the cheese, then the meat.
- Beat the eggs with the milk. Add salt and pepper. Pour the egg mixture over the meat, cheese, and potatoes.
- Cover with foil and bake for 15 minutes. Remove the foil and bake until the eggs are set and the cheese is browned, another 30-40 minutes. Allow to stand for about ten minutes before serving.
You can make this the night before. Complete recipe through step 4 then cover with foil and refrigerate overnight. In the morning, preheat the oven to 400 degrees. To avoid thermal shock, remove the casserole from the refrigerator at least 15-20 minutes ahead of time. Bake covered for 15 minutes, then remove the foil and bake for another 40-45 minutes. Remove from the oven and allow to sit for 10-15 minutes before serving.
- Calories 151
- Total Fat: 11 g 16.92%
- Saturated Fat: g 0%
- Cholesterol: mg 0%
- Sodium: mg 0%
- Potassium: mg 0%
- Total Carbohydrate: 4 g %
- Sugar: g
- Protein: 8 g
- Vitamin A: 0%
- Calcium: mg 0%
- Iron: mg 0%
Cheddar bacon ranch cheese ball is easy and made with ingredients you probably have in your house! You can make your own ranch dressing blend or use a packet – it will be delicious either way. Cream cheese, cheddar cheese, bacon, green onions, ranch, and pecans – definitely a crowd pleaser! You’ll be asked to bring it to every party you go to!
I’m so bad at parties. I’m a classic introvert; if you know my chatty side then you know me well or I am very comfortable around you for whatever reason. I do my best to avoid social interactions with people that I don’t know. Parties…parties are the seventh level of hell for me. I am incredibly awkward trying to make small talk with people I don’t know well. It’s ugly.
A few years back a good friend from work and I decided that we were going to go to our staff Christmas party and be social, come hell or high water (this was a few schools back; I’m actually comfortable interacting with all the people I work with now). It was basically my worst nightmare-thank God she was there with me or I might have hidden in the coat closet.
Cheese Ball = Christmas Classic
I don’t remember much about that party except that the teacher who hosted had a beautiful home and that one of the teachers brought an absolutely amazing cheese ball. It had cheddar cheese, Major Grey chutney, and bacon in it, and she brought it to every occasion and gave it as a gift every time she needed to thank someone for something.
I used this opportunity as an excuse to stay near the cheese ball table and only interact with others who came near it. It worked. I need to get her recipe…searching the interwebs has yielded some similar cheese balls but nothing exact.
Cheese balls are such a retro party snack, and I’ve seen them written off as too kitschy for a modern food-lover’s table. Whatever. If you don’t like cheese balls then you just haven’t had the right one. Cheese balls are great holiday appetizers – but I like to eat them as a snacky dinner, too! I was dreaming of a delicious cheese ball with simple, easy to find ingredients when a cheddar bacon ranch cheese ball popped into my head. It was basically perfect.
Cheddar Bacon Ranch Cheese Ball
For this cheddar bacon ranch cheese ball, I make my own ranch dressing mix (based on this ranch dressing mix recipe from Chef in Training) and will list the ingredients that I use in the recipe, but there is no shame in using a packet of ranch dressing mix. I’m just 1000% more likely to have all the dried herbs and spices I need than I am to have a dressing packet, and usually I have every single ingredient necessary to make this cheese ball at a moment’s notice.
And, if you are like me and have certain staples you keep around at all times, there’s a good chance that you have all the things for this cheese ball:
- cream cheese
- cheddar cheese
- ranch mix
- green onions
Easy Holiday Appetizer!
This cheddar bacon ranch cheese ball is so easy to make. It’s literally just:
- Stir everything together
- Roll it into a ball
- Roll it in pecans
This cheese ball is the perfect appetizer for your Christmas party, and if I ever encounter this cheese ball at a party…I will totally be hanging out by the food table. #gimmeallthecheeseball
10 minPrep Time:
- 16 ounces cream cheese
- 8 strips bacon - cooked and crumbled
- 1 cup cheddar cheese
- 1/2 cup finely chopped green onions (4-6 green onions)
- 1 recipe homemade ranch dressing mix (recipe below) or 2 envelopes storebought ranch dressing mix
- 1 cup pecans - chopped
- 3 tablespoons dry parsley
- 1 tablespoon dry dill weed
- 1 tablespoon onion powder
- 1 tablespoon dried minced onion
- 1 tablespoon dried chives
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- If making your own ranch dressing mix, pulse all ingredients together in a food processor. If you don't have a food processor, it's fine to just stir the ingredients together, but it will have a little more texture.
- Combine the first five ingredients until well mixed using an electric mixer or a wooden spoon.
- Form the mixture into a ball. Roll in the chopped pecans to thoroughly coat the outside.
- Place the cheese ball on a plate. Cover with plastic wrap and refrigerate for at least one hour. Serve with crackers or pita chips.
Prep time does not include time to cook bacon or make ranch dressing mix. If you would like to make a smaller cheese ball, just half the ingredients (the cheese ball pictured here is actually a half recipe).
- Calories 3906
- Total Fat: 379 g 583.08%
- Saturated Fat: 136 g 680%
- Cholesterol: 632 mg 210.67%
- Sodium: 7848 mg 327%
- Potassium: 1732 mg 49.49%
- Total Carbohydrate: 75 g %
- Sugar: 37 g
- Protein: 70 g
- Vitamin A: 148.78%
- Calcium: 1527 mg 152.7%
- Iron: 6 mg 33.33%
Other cheese balls on Chattavore:
These easy sausage balls from scratch are a classic party favorite without the need for boxed mixes! Everyone at your holiday party or potluck will love them, and they are also perfect for a Christmas breakfast treat! Your family won’t be able to get enough. Sausage, cheddar cheese, flour, baking soda, baking powder, salt, butter, and a little milk…so easy and delicious! Scroll down for video!
Christmas Food is the Best Food!
There are so many things to eat at Christmas. I could never pick a favorite. I mean, ranch Goldfish? My grandmother’s egg soufflé? All the cheese balls?? For Christmas dinner, we eat prime rib and twice baked potatoes. Can you see why I❤Christmas?
At every Christmas gathering (including my family’s Christmas breakfast) you are likely to find sausage balls. Little nuggets of breakfast sausage, cheese, and biscuit mix (aka Bisquick), these things are addictive. They’re low-calorie too, so you can eat as many as you like (⬅that’s a total lie). Truth be told, though, I don’t wait for Christmas to make sausage balls.We love to eat them for breakfast or for an occasional Saturday night snack (Saturday night is snack night in my house).
No-Bisquick Sausage Balls
I have nothing against Bisquick. My mom makes her sausage balls with Bisquick and Cheez Whiz (because Cheez Whiz helps them to mix up more easily) and those things are goooood. I’m a biscuit purist, though, so I don’t keep Bisquick or any other type of baking mix in the house, so I’d rather just make my own than go buy a box when I want to make sausage balls.
Easy Sausage Balls from Scratch!
These take approximately one minute longer to make than sausage balls made with a baking mix (that minute being used, of course, to measure the ingredients) and they are every bit as delicious.
Yummy Christmas Treat!
So, whether you want to go the traditional route and use a baking mix or make these easy sausage balls from scratch, just make some sausage balls. It’s Christmas! They are perfect for a holiday potluck or party or for serving for Christmas breakfast. Everyone in your family will love them, and you don’t have to buy a box of mix to make them!
Yield: about 60 sausage balls
20 minPrep Time:
20 minCook Time:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cut into cubes and chilled
- 1 pound breakfast sausage (mild or hot, your choice)
- 1 pound cheddar cheese (2 8-ounce blocks), grated
- Preheat the oven to 375 degrees. If desired, spray 2 sheet pans with cooking spray (I actually never bother).
- In a large bowl, stir together the flour, baking powder, and salt. Using a pastry blender or your fingertips, work the butter into the flour mixture until the mixture resembles coarse crumbs.
- Add the sausage and cheese to the bowl along with a couple of tablespoons of milk. Using your hands, work the ingredients together until well-combined, adding milk a tablespoon at a time to moisten the mixture so that you can get all the dry flour (you can also use a stand mixer with the paddle attachment to do this, but I just prefer to use my hands).
- Portion the sausage ball mixture into tablespoon size pieces (I use a cookie scoop to do this) and roll into balls using your palms before placing them onto the baking sheets.
- Bake the sausage balls until lightly browned, about 20-25 minutes. Stack on paper towels for a few minutes to absorb excess butter. Serve immediately or at room temperature.
- Calories 3931
- Total Fat: 280 g 430.77%
- Saturated Fat: 114 g 570%
- Cholesterol: 684 mg 228%
- Sodium: 8198 mg 341.58%
- Potassium: 660 mg 18.86%
- Total Carbohydrate: 238 g %
- Sugar: 18 g
- Protein: 119 g
- Vitamin A: 78.76%
- Calcium: 1040 mg 104%
- Iron: 12 mg 66.67%