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Prep time
10 minutes
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Cook time
20 minutes
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makes
9 biscuits
Author Notes
This recipe is excerpted from "Salty, Cheesy, Herby, Crispy Snackable Bakes,” the November 2024 Book of the Month in the Food52 Baking Club. Follow us at @f52cookbookclub.
Allow me to introduce you to my new favorite biscuit—I mean, of course, I love all my biscuit babies and want you to, too, but these salty, cheesy butter-swims are pretty special, with their craggy tops, tall stature, and unique assembly (melted butter is poured into a baking pan, topped with biscuit dough and baked—so cool, right?). Not only do they take the prize for best name, but the combo of Cheddar and Old Bay is the stuff of legends (Red Lobster legends, to be exact). Old Bay Seasoning is a blend of 18 spices, including black and red pepper, paprika, and celery salt. It’s packaged in the most fab little yellow can with a red lid and is worth getting your hands on, stat, for butter-swim biscuit making and more.—Jessie Sheehan
—Food52
Test Kitchen Notes
Excerpted from “Salty, Cheesy, Herby, Crispy Snackable Bakes” © 2024 by Jessie Sheehan, reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. All rights reserved. —The Editors
Ingredients
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10 tablespoons
(141 grams) unsalted butter
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1 1/2 cups
(195 grams) all-purpose flour
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1 cup
(120 grams) cake flour
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1 1/2 tablespoons
granulated sugar
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1 tablespoon
plus 1½ teaspoons baking powder
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1 teaspoon
kosher salt
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2 teaspoons
garlic powder
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2 teaspoons
Old Bay Seasoning, plus ¼ teaspoon more for sprinkling
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1 teaspoon
onion powder
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2 cups
(200 grams) shredded extra-sharp Cheddar
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1 1/2 cups
(360 grams) whole milk
Directions
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Heat the oven to 450°F. Place the butter in an 8--inch square baking pan and melt it in the oven while it heats—-but don’t forget about it; you want it just melted, not browned and sputtering.
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Whisk together the flours, sugar, baking powder, salt, garlic powder, Old Bay, onion powder, and cheese in a large bowl. Pour the milk into the flour mixture and fold with a flexible spatula until combined—-the dough will be wet and a little loose. Scrape the biscuit dough into the melted butter–filled pan and pat it evenly over the butter, using a spatula or your hands—-the butter will seep up and around the edges of the dough; don’t be alarmed. Roughly cut the dough into nine equal--size biscuits with a bench scraper or butter knife.
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Bake for about 20 minutes, or until the tops of the biscuits are nicely browned. Remove from the oven and sprinkle the biscuits with the extra ¼ teaspoon of Old Bay. Let them cool in the pan for about 5 minutes before serving—-these cuties swim in butter, so they actually don’t need to be spread with it (but if you’re feeling “extra,” like we were the day we photographed these, then by all means go for it).
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