Cheddar Bay Biscuit Loaf (Print version)

Buttery cheese bread loaded with sharp cheddar and garlic herbs. Fluffy loaf perfect for slicing.

# What you'll need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1 teaspoon garlic powder
04 - ½ teaspoon onion powder
05 - 1 teaspoon granulated sugar
06 - 1 teaspoon salt

→ Cheese & Herbs

07 - 1½ cups shredded sharp cheddar cheese
08 - 2 tablespoons chopped fresh parsley

→ Wet Ingredients

09 - 1 cup whole milk
10 - ⅓ cup unsalted butter, melted and cooled
11 - 1 large egg

→ Garlic Butter Topping

12 - 2 tablespoons unsalted butter, melted
13 - ½ teaspoon garlic powder
14 - 1 tablespoon chopped fresh parsley

# How to make it:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, garlic powder, onion powder, sugar, and salt.
03 - Stir in shredded cheddar cheese and parsley until combined and cheese is coated with flour mixture.
04 - In a separate bowl, whisk together milk, melted butter, and egg until blended.
05 - Pour wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.
06 - Spread batter evenly into the prepared loaf pan.
07 - Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
08 - While the loaf bakes, mix the topping butter, garlic powder, and parsley in a small bowl.
09 - Remove loaf from oven. While still hot, brush the loaf generously with the garlic butter topping.
10 - Cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm.

# Expert suggestions:

01 -
  • That first bite of warm cheese bread creates instant comfort, no restaurant reservation needed
  • The loaf format means you get more of that crispy herb butter edge in every slice
  • Everything comes together in one bowl with zero yeast anxiety
02 -
  • Overmixing creates a tough texture, fold until the flour disappears and walk away
  • Shredding your own cheese makes a huge difference in how it melts and distributes
  • The loaf is done when the top feels set and springs back slightly to the touch
03 -
  • Room temperature ingredients blend more smoothly and prevent overmixing
  • Let the loaf rest the full 10 minutes or it might crumble when you slice

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