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Garlic & Herb Cheddar “Bae” Biscuits

You guys know I have a copycat Cheddar Bay Biscuit recipe already, and it’s really yummy — but it’s not entirely from scratch. Still great, but if you want an all-scratch completely homemade version, then you are in luck. This version really punches up the garlic and herb flavor, which I think makes these biscuits so special. It also enhances the cheese. I would use an extra-sharp cheddar for this, or even just a regular sharp. Mild would work but it wouldn’t have as strong a cheese flavor. As always though, they’re your biscuits — you do whatever the hell you want.

You can thank Beyonce for inspiring me to do this elevated version. She’s one of my favorite musical unicorns ever. This recipe will keep bae in line and eating out the palm of your hand. It’s so delicious. Fresh ingredients are a must. Don’t use pre-bagged cheese — shred it yourself. Don’t use jarred minced garlic — mince it yourself. We’re using fresh parsley and dried basil, as well as a few other pantry staples. Keep your buttermilk and butter cold at all times. Keep the cheese cold. Keep everything cold!

Garlic & Herb Cheddar Bae Biscuits Garlic & Herb Cheddar Bae Biscuits cheddarbae6a Garlic & Herb Cheddar Bae Biscuits

Don’t overthink this dough. It’s very easy to adjust. If after mixing thoroughly, it’s still dry? Add a little more buttermilk. Too wet? Add a lil more flour. The dough should be sticky and moist, but it shouldn’t be so mushy it can’t be formed into a drop biscuit. After you grate your cheese yourself (don’t use bagged cheese, it doesn’t melt as well), make sure you use a pastry cutter or a food processor or just two knives to get it into smaller pieces if your cheese grater gives you long shards. Not a huge deal if you skip that whole step, but it’ll just help it blend better and bake a little prettier. Still, not a total deal-breaker.

Well, I’m going to dedicate this recipe to Beyonce for slaying my whole entire life and giving me another reason to be proud of who I am in a world where being me is so frowned upon. Thank you, Beyonce. However, when he hit’s it good I’ll just take his ass to the kitchen, because Red Lobster is a no for us lol. Love you anyway!

Garlic & Herb Cheddar Bae Biscuits cheddarbae4a

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Garlic & Herb Cheddar “Bae” Biscuits


This is based off my original Flaky Buttermilk Biscuit recipe.



For the wet mixture

  • 3/4 cup COLD buttermilk (full-fat)
  • 1/4 cup COLD heavy cream
  • 2 tbsp sour cream (optional)
  • 1 large egg
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 2 tbsp parsley, chopped
  • 1 tbsp dried basil
  • 1/4 tsp granulated garlic
  • 1/4 tsp granulated onion
  • pinch hot paprika (or regular/sweet)

For the dry mixture

For the garlic & herb butter


  1. Pre-heat oven to 400 degrees.
  2. Combine all wet ingredients. Keep COLD.
  3. Combine all dry ingredients. Keep COLD.
  4. Combine both wet and dry ingredients until dough forms. Dough should be slightly wet and sticky but stiff enough to hold a peak. Pop dough into the freezer for about 5 minutes.
  5. Remove from freezer, and drop biscuits using 2 spoons onto a silpat or parchment lined baking sheet. This dough will make 8 large or 12 regular sized biscuits.
  6. Bake until golden brown on middle-rack for 12-15 minutes.
  7. Brush immediately with warm garlic & herb butter.
  8. Get your life.
  • Prep Time: 15 mins
  • Cook Time: 15 mins
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Recipe rating

  1. Danak Dabonne says:

    I made this last night and it did not disappoint. Felt like I was eating the real deal but better! You are a treasure ma’am! Thank you.

  2. Gabrielle says:

    My 15 year old son and I made these today. They are delicious.

  3. Ash says:
    Your comment is awaiting moderation. This is a preview; your comment will be visible after it has been approved.
    Can you leave out or sub the heavy cream?
  4. Olivia says:

    I made it today and it was so good!

  5. ALICE says:

    what a awesome recipe you got. I’m so happy to find you.
    one thing I want to ask you is, the converted version of this recipe.
    I usually measure all the ingredients in grams but these are all in cups.
    do you have converted version? it because, that’ll be more accurate.
    thank you 😉

  6. Lommie Jones says:

    You are awesome I’m so glad I found you !!!!

  7. Brittany says:

    Is there a difference between granulated garlic and garlic powder or can you sub one for the other?

  8. Cassandra says:

    I can’t WAIT to make these! They look SO good – thanks for the recipe and the video 🙂

  9. Shawna says:

    Sounds like a yummy recipe but how much is a stick of butter. We don’t get our butter in sticks but by the pound. (Canada).