{"id":973,"date":"2025-07-30T21:32:03","date_gmt":"2025-07-30T21:32:03","guid":{"rendered":"https:\/\/thebutteredbliss.com\/?p=973"},"modified":"2025-07-30T21:32:03","modified_gmt":"2025-07-30T21:32:03","slug":"cheddar-bay-butter-swim-biscuits-golden-buttery-and-full-of-flavor","status":"publish","type":"post","link":"https:\/\/thebutteredbliss.com\/?p=973","title":{"rendered":"Cheddar Bay Butter Swim Biscuits: Golden, Buttery, and Full of Flavor"},"content":{"rendered":"\n

The Biscuit That Dunks Itself in Butter\u2014Literally<\/h3>\n\n\n\n

If Red Lobster\u2019s cheddar bay biscuits had a southern cousin that swam in butter and melted in your mouth, this would be it. These Cheddar Bay Butter Swim Biscuits<\/strong> are ridiculously easy to make, and every single bite is rich, cheesy, tender, and soaked in garlicky, seasoned butter. They bake in a pool of butter so the bottom crisps while the inside stays soft, fluffy, and bursting with flavor. No rolling, no cutting\u2014just mix, pour, and bake. Perfect for serving with seafood, soups, stews, fried chicken, or as the star of your comfort food spread.<\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

2\u00bd cups all-purpose flour, 1 tbsp baking powder, 1 tbsp sugar, 1 tsp garlic powder, \u00bd tsp salt, 2 cups shredded sharp cheddar cheese, 2 cups buttermilk, \u00bd cup unsalted butter (1 stick, melted), 1 tsp Old Bay seasoning (optional but recommended), 2 tbsp chopped fresh parsley or 1 tsp dried parsley flakes<\/p>\n\n\n\n

Instructions<\/h3>\n\n\n\n

Preheat your oven to 450\u00b0F (232\u00b0C). Pour the melted butter into a 9×9-inch baking dish and tilt to coat the bottom evenly. In a large mixing bowl, whisk together the flour, baking powder, sugar, garlic powder, salt, and Old Bay seasoning if using. Stir in the shredded cheddar cheese. Pour in the buttermilk and stir until just combined\u2014do not overmix. The dough will be thick and sticky. Spoon the batter evenly into the buttered baking dish. Use a spatula or the back of a spoon to gently spread it out to the edges. Using a knife, score the dough into 9 squares (3×3 grid). This helps them bake into pull-apart squares. Bake for 25\u201330 minutes, or until the top is golden brown and the edges are crisp. Remove from the oven and immediately sprinkle with chopped parsley. Let cool for 5\u201310 minutes before slicing and serving.<\/p>\n\n\n\n

Tips for the Best Butter Swim Biscuits<\/h3>\n\n\n\n

Always use cold buttermilk to keep the biscuits light and tender. Shred your own cheddar cheese for the best melt and flavor. Scoring the dough before baking helps them rise evenly and makes serving easier. For extra flavor, stir a bit of garlic butter over the top after baking. If you want a spicier version, add a pinch of cayenne or chopped jalape\u00f1os to the batter.<\/p>\n\n\n\n

Optional Add-Ins & Variations<\/h3>\n\n\n\n

Add cooked crumbled bacon for smoky flavor. Mix in chopped scallions or chives for a savory twist. Use a mix of cheeses like sharp cheddar and Monterey Jack. Top with extra shredded cheese during the last 5 minutes of baking for a bubbly, cheesy crust.<\/p>\n\n\n\n

Final Thoughts<\/h3>\n\n\n\n

These Cheddar Bay Butter Swim Biscuits are buttery, cheesy, and bursting with flavor in every bite. They\u2019re the definition of comfort food\u2014easy to make, impossible to resist, and always the first thing to disappear at the table. Whether served with seafood, soup, or just slathered in more butter, these biscuits are guaranteed to become a staple in your kitchen. <\/p>\n\n\n\n

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Stick around\u2014every visit tastes better than the last at The Buttered Bliss.<\/p>\n<\/blockquote>\n\n\n\n

\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

The Biscuit That Dunks Itself in Butter\u2014Literally If Red Lobster\u2019s cheddar bay biscuits had a southern cousin that swam in butter and melted in your mouth, this would be it. These Cheddar Bay Butter Swim Biscuits are ridiculously easy to make, and every single bite is rich, cheesy, tender, and soaked in garlicky, seasoned butter. […]<\/p>\n","protected":false},"author":1,"featured_media":884,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kadence_starter_templates_imported_post":false,"footnotes":""},"categories":[3],"tags":[],"class_list":["post-973","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-recipes"],"_links":{"self":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts\/973","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=973"}],"version-history":[{"count":1,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts\/973\/revisions"}],"predecessor-version":[{"id":974,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/posts\/973\/revisions\/974"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=\/wp\/v2\/media\/884"}],"wp:attachment":[{"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=973"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=973"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thebutteredbliss.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=973"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}