Cheddar Bay Biscuit Bread

Why You’ll Love This Recipe

I like this recipe because it turns one of my favorite side dishes into a sliceable, shareable loaf. The inside is soft and cheesy, the edges get perfectly crisp, and that buttery herb topping soaks in beautifully while it’s still hot from the oven. It goes with almost anything—especially seafood, soups, or Southern-style dinners—and it’s just as good the next day (if there’s any left).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bread:

• 1¾ cups all-purpose flour

• 1 tablespoon white granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon salt (table or sea salt)

• 2½ cups shredded cheddar cheese (I shred my own for best melt)

• 1 egg

• 1 cup milk (whole or 2% both work well)

• 4 tablespoons butter, melted

For the topping:

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon parsley flakes

• 4 tablespoons butter, melted

Directions

1. I start by preheating the oven to 350°F and greasing or spraying a 9×5-inch bread pan.

2. In a large mixing bowl, I whisk together the flour, sugar, baking powder, and salt.

3. I stir in the shredded cheddar, then add the egg, milk, and melted butter. I mix everything until just combined—no overmixing here.

4. I spread the thick batter into the prepared loaf pan and smooth the top.

5. I bake the bread for 35 to 40 minutes, or until the center tests done with a toothpick and the top is golden brown.

6. While the bread bakes, I prepare the topping by melting the butter and stirring in the garlic powder, onion powder, and parsley.

7. As soon as the bread comes out of the oven, I pour the warm topping over it to soak in while it’s hot.

8. I let it cool in the pan for about 10 minutes before removing and slicing.

Servings and timing

This recipe makes about 6 servings and takes around 55 minutes total—15 minutes of prep and 40 minutes of baking. It’s quick, satisfying, and easy enough to make anytime I want a fresh, savory bread on the table.

Variations

Sometimes I add a pinch of Italian seasoning or cayenne pepper to the batter for a little extra flavor. I’ve also made it with a mix of sharp cheddar and Monterey Jack for a different cheese combo. If I want to turn it into muffins, I divide the batter into a muffin tin and bake for about 18–20 minutes instead.

Storage/Reheating

Leftover bread can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. I reheat slices in the toaster oven or microwave to bring back the warmth and softness. It also freezes well—just wrap it tightly and thaw before reheating.

FAQs

Can I use pre-shredded cheese?

I’ve used it before in a pinch, but I usually shred my own cheddar. It melts better and gives the bread a smoother, more even texture.

What’s the best way to tell if the bread is done?

I insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. The top should also be nicely browned.

Can I make this bread gluten-free?

Yes, I’ve tried it with a 1:1 gluten-free flour blend and it still turns out great. Just check that your baking powder is gluten-free too.

Can I make it ahead of time?

Definitely. I sometimes bake it earlier in the day and reheat it just before serving. The topping keeps it moist and flavorful even after sitting.

What can I serve this with?

It’s perfect with soups, chowders, chili, or seafood dishes. I also love it as a savory snack or part of a weekend brunch spread.

Conclusion

This Cheddar Bay Biscuit Bread is everything I want in a quick homemade loaf—cheesy, buttery, and full of flavor in every bite. It’s easy to make, completely comforting, and always a hit at the table. Whether I’m serving it with dinner or enjoying a slice on its own, this bread never disappoints.