This easy Cheddar Bay Biscuit Bread is a quick, no-yeast, cheesy loaf with garlic butter spread thats delicious with soup, pasta, or salad.A Simple Quick Bread RecipeCheddar Bay Biscuit Bread is a light and fluffy cheesy bread that doesnt require any complicated steps (no kneading/no rising necessary!) The bread tastes exactly like the infamous Cheddar Bay Biscuits from Red Lobster (but in an easier-to-make bread form. This recipe takes just 15 minutes to put together and comes out fluffy, garlicky and buttery!Frequently Asked Questions:What can I serve the Cheddar Bay Biscuit Bread with? The bread is so delicious. It goes great with your favorite soup, salad, or pasta. Can I just use pre-shredded cheese? Yes, technically you can. However, I think this bread turned out better when I shredded it by hand. I am always about the short cuts for sure! But in this instance, I really think the payoff is worth it. How do I prevent my bread from drying out? Dont over bake the bread. If you over bake it, it will dry out. This is a homemade bread and just like homemade cake, they can easily get dry if you arent careful. How do I store leftover Cheddar Bay Biscuit Bread? You can keep this in the fridge for up to 3-4 days in a sealed container. The bread can be placed in the fridge for up to 5-7 days (although sometimes I think putting bread in the refrigerator can dry it out.). You can freeze the bread for up to 2 months. I have not tried freezing this before baking. Ingredients Needed: (See Recipe Card Below For The Full Recipe)all-purpose flour You could use self-rising flour if that is what you have. You would leave out the baking powder and salt in the recipe since that is already included in self-rising flour.granulated sugar do not skip the sugar, as it will balance out all the flavors. The sugar will not make this bread sweet. There is only a tiny little bit in each serving. You could switch out with your favorite sugar substitute (I just havent tried it so cant tell you how to do it and it depends on the kind of substitute you prefer to use.) baking powder also, make sure the baking powder has not expired. A lot of times folks keep these in their pantries forever and then wonder why baked goods dont turn out. Its usually because your baking powder or baking soda is expired and no long active.salt for this recipe, fine table salt is better than coarse kosher salt.cheddar cheese as I said above, this one is best if you take the time to shred the cheese by hand. whole milk make sure you use whole milk over any other milk. Whole milk will give you a moister bread than using one with less fat. I have made this with 2% milk and while it was ok, we all agreed that the whole milk tasted better and was more moist.unsalted butter you can use salted butter here if that is what you have. A lot of times I only have salted butter on hand. One stick of butter (1/2 cup) generally has about 1/4 teaspoon of salt so you would want to reduce the salt in the recipe by about 1/4 teaspoon for each 1/2 cup used.egg dried parsley, garlic powder, onion powder How To Make Cheddar Bay Biscuit BreadLine a 95-inch loaf pan with parchment paper. Spray the parchment paper with cooking spray. Adding the parchment paper just helps it lift out easier at the end but it can be skipped if you prefer. Just make sure to spray the loaf pan really well. Preheat the oven to 350F.To a bowl, you add the flour, sugar, baking powder, and salt. Mix until fully combined. Next, add the cheddar cheese. Mix until the cheese is coated in the flour.To the bowl, add milk, butter, and whisked egg. Mix until just combined. Do not overmix.Transfer the batter to the loaf pan. Bake on the middle rack for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.Prepare the garlic butter topping. Add the melted butter, parsley, garlic powder, onion powder, and salt to a bowl. Taste the butter mixture to see if you want to add more garlic powder and salt. Remove the bread from the oven and place it on a wire rack in the pan for 5 minutes.Use a pastry brush to coat the top of the bread with the garlic butter.Remove the bread from the pan, slice and enjoy.Craving More Recipes?Cheddar Garlic Butter Swim BiscuitsEnglish Muffin BreadCowboy BreadCheesecake Factory Brown BreadEasy Beer Bread PrintCheddar Bay Biscuit BreadAll the flavors that you know and love about cheddar bay biscuits but made in a quick loaf bread recipe.Course Appetizer, Breads, Side DishCuisine AmericanPrep Time 15 minutes minutesCook Time 35 minutes minutesInactive Time 5 minutes minutesTotal Time 55 minutes minutesServings 8Calories 408kcalAuthor Brandie SkibinskiIngredientsBread Ingredients1 cups all-purpose flour spoon and leveled1 Tablespoon white granulated sugar1 Tablespoon baking powder teaspoon salt3 cups freshly shredded cheddar cheese1 cup whole milk cup (1/2 stick) unsalted butter, melted1 egg, whiskedTopping Ingredients cup unsalted butter, melted teaspoon dried parsley teaspoon salt teaspoon garlic powder teaspoon onion powderInstructionsPreheat the oven to 350F. Line a 95-inch loaf pan with parchment paper. Spray the parchment paper with cooking spray. NOTE: Adding the parchment paper just helps it lift out easier at the end but it can be skipped if you prefer. Just make sure to spray the loaf pan really wellTo a bowl, you add the 1 cups all-purpose flour, 1 Tablespoon white granulated sugar, 1 Tablespoon baking powder, and teaspoon salt. Mix until fully combined. Next, add the 3 cups freshly shredded cheddar cheese. Mix until the cheese is coated in the flour. To the bowl, add 1 cup whole milk, cup (1/2 stick) unsalted butter, melted, and 1 egg, whisked whisked. Mix until just combined. Do not overmix. Transfer the batter to the loaf pan. Bake on the middle rack for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Prepare the garlic butter topping. Add the melted cup unsalted butter, melted, teaspoon dried parsley, teaspoon garlic powder, teaspoon onion powder, and teaspoon salt to a bowl. Taste the butter mixture to see if you want to add more garlic powder and salt. Remove the bread from the oven and place it on a wire rack in the pan for 5 minutes.Use a pastry brush to coat the top of the bread with the garlic butter. Remove the bread from the pan, slice and enjoy. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 408kcal | Carbohydrates: 26g | Protein: 15g | Fat: 28g | Sodium: 518mg | Fiber: 1g | Sugar: 3g