Name: Cheddar Bay Biscuit Bread: Cheesy, Buttery, and Irresistible
Ingredients: 2 cups (250g) all-purpose flour; 1 tbsp baking powder; ½ tsp salt; ½ tsp garlic powder; ½ cup (1 stick / 115g) cold unsalted butter, cubed; 1 cup shredded sharp cheddar cheese; ¾ cup whole milk; 2 tbsp chopped fresh parsley (or 1 tsp dried); 3 tbsp unsalted butter, melted; 1 garlic clove, minced (or ¼ tsp garlic powder); 1 tbsp chopped fresh parsley

Ingredients

Scale

For the bread:

2 cups (250g) all-purpose flour
1 tbsp baking powder
½ tsp salt
½ tsp garlic powder
½ cup (1 stick / 115g) cold unsalted butter, cubed
1 cup shredded sharp cheddar cheese
¾ cup whole milk
2 tbsp chopped fresh parsley (or 1 tsp dried)

For the garlic butter topping:

3 tbsp unsalted butter, melted
1 garlic clove, minced (or ¼ tsp garlic powder)
1 tbsp chopped fresh parsley

Instructions

Prep: Preheat oven to 400°F (200°C). Grease a 9×5″ loaf pan.
Mix dry ingredients: Whisk flour, baking powder, salt, and garlic powder.
Cut in butter: Use a pastry cutter or fork to blend cold butter into flour until pea-sized crumbs form.
Add cheese & parsley: Stir in cheddar and parsley.
Add milk: Stir in milk just until dough comes together (do not overmix—it will be shaggy).
Press into pan: Transfer dough to loaf pan; gently press to level.
Bake 25–30 minutes, until golden and a toothpick comes out clean.
Make topping: Mix melted butter, garlic, and parsley. Brush generously over hot loaf.
Cool 10 minutes before slicing. Serve warm!

💡 Pro Tips:
– For extra flavor, add ¼ tsp onion powder to the dough.
– Best served fresh—but store leftovers wrapped at room temp up to 2 days. Reheat in foil at 350°F (175°C) for 10 minutes.
– Make it gluten-free: Use 1:1 GF flour blend and ensure baking powder is GF.

Prep Time & Nutrition (per slice, serves 8):