Cheddar Bay Skillet Bread (Easy Garlic Cheese Bread for Soup Season)
All the cheesy, garlicky flavor of Cheddar Bay biscuits, without scooping out a single biscuit.
Bisquick, fresh cheddar, one egg, and a cup of milk get stirred together, poured into a hot buttered iron skillet, and baked until golden, then brushed with garlic herb butter. About 10 minutes of hands-on time, one bowl, one skillet, and it’s the perfect bread for soups, stews, and chili all fall and winter.
The Bread Your Soup Has Been Waiting For
When the weather turns cold, I make a lot of soups and stews. And every one of them needs a really good bread to go with it.
I love garlic cheese biscuits, but some nights I just don’t want to take the time to dip out every single biscuit. So I put it all in my iron skillet instead. You stir it together, pour it in, bake it, and slice it into wedges. That’s it.
This is one of those really quick breads that takes very little effort, but it’s so delicious that everybody may think you spent a long time on it. The little bit of butter in the bottom of a hot skillet gives you a crispy, golden crust on the bottom, the inside stays soft and tender, and the top gets brushed with melted butter, garlic, parsley, and onion powder. Hot and steamy, good and cheesy, and garlicky.
Cheddar Bay Skillet Bread
Serves 8 wedges. Prep 10 minutes, bake 17 to 25 minutes, total about 30 minutes. You will need a 10-inch iron skillet.
Ingredients
For the bread:
- 1¾ cups Bisquick (or other baking mix)
- 2 to 3 teaspoons sugar
- 1½ cups freshly shredded cheddar cheese, plus a little extra for the top
- 1 cup milk
- 1 egg
- 1 tablespoon butter, for the skillet
For the garlic herb butter:
- 4 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley flakes
- ½ teaspoon onion powder
Instructions
- Heat the skillet. Preheat your oven to 400°F. Put 1 tablespoon of butter in a 10-inch iron skillet and set it in the oven while it heats, about 5 minutes, so the butter melts and the skillet gets good and hot.
- Start the dry ingredients. Add 1¾ cups of Bisquick to a large bowl. Sprinkle in 2 to 3 teaspoons of sugar and stir it in with a fork. It’s not enough to make the bread sweet. It just brings out the flavor and balances all that savory cheese.
- Add the cheese. Stir 1½ cups of freshly shredded cheddar into the Bisquick. Save a little extra cheese back to sprinkle on top later.
- Beat the egg into the milk. In a separate bowl or measuring cup, beat 1 egg into 1 cup of milk for about 35 to 40 seconds, until you see little bubbles on top. That bit of air helps your bread be a little lighter.
- Mix gently. Pour the milk and egg into the dry ingredients and stir with a spatula just until combined, about 12 to 15 turns. Don’t overmix. This is kind of like a biscuit, and it can get tough if you overwork it.
- Into the skillet. Carefully pull the hot skillet out of the oven. Pour the batter into the melted butter and spread it out. That butter is what gives you a nice, crispy crust on the bottom.
- Top with cheese and bake. Lightly sprinkle the reserved cheese over the top. Bake at 400°F until golden. Mine was done in 17 minutes, but your oven may be a little different and need 20 to 25. Check it early so the top doesn’t get too brown.
- Make the garlic herb butter. While it bakes, melt 4 tablespoons of butter and stir in 1 teaspoon garlic powder, 1 teaspoon parsley flakes, and ½ teaspoon onion powder.
- Brush and serve. As soon as the bread comes out of the oven, pour the garlic herb butter over the top and brush it all over. Slice into wedges and serve warm alongside your soup or your supper.
My Tips for the Best Skillet Bread
- Shred your own cheese. Freshly shredded cheddar melts smoother and tastes better than the bagged kind.
- Get the skillet hot first. Pouring the batter into a hot, buttered skillet is what gives you that crispy bottom crust.
- Beat the egg and milk well. Those little bubbles add air, and that makes a lighter bread.
- Don’t overmix. Stop as soon as everything is combined. Twelve to fifteen turns with the spatula is plenty.
- Check it early. Every oven is different. Start checking at 15 to 17 minutes so the top doesn’t get too brown.
- Butter it hot. Brush on the garlic herb butter right out of the oven so it soaks in.
- No iron skillet? A 9- or 10-inch round cake pan or oven-safe skillet will work. You may not get quite as crispy a bottom.
FAQ
What is Cheddar Bay bread?
It’s a skillet version of the cheesy, garlicky Cheddar Bay style biscuits so many people love. Instead of dropping out individual biscuits, you bake the whole batch in an iron skillet and slice it into wedges.
Can I make Cheddar Bay biscuits in a cast iron skillet?
Yes, and that’s exactly what this recipe does. Heating a tablespoon of butter in the skillet first gives the bottom a golden, crispy crust.
What size skillet do I need?
I use a 10-inch iron skillet. A 9-inch skillet will give you a thicker bread that may need a few extra minutes in the oven.
Why is there sugar in this bread?
Just 2 to 3 teaspoons. It doesn’t make the bread sweet. It helps bring out the flavor and balances the savory cheese.
How do I know when it’s done?
The top should be golden and the center should be set. Mine took 17 minutes at 400°F. Yours may take 20 to 25 minutes, so start checking early.
Can I use a different cheese?
Yes. Sharp cheddar gives the most flavor, but a Colby Jack or a Mexican blend would work too. Just shred it fresh if you can.
Can I use garlic salt instead of garlic powder?
You can, but cut back a little, because Bisquick and butter already bring some salt.
What do you serve with Cheddar Bay skillet bread?
Any soup, stew, or chili. It’s especially good with ham and potato chowder, beef stew, bean and bacon soup, or cheeseburger soup.
Can I make it ahead of time?
It’s best warm, straight out of the oven. You can bake it a few hours ahead and warm it in a 350°F oven for a few minutes before serving.
How do I store and reheat leftovers?
Wrap leftovers tightly or store them in an airtight container for up to 2 days at room temperature, or 4 to 5 days in the refrigerator. Warm slices in the oven or toaster oven so the bottom stays crisp.
Give This One a Try
This is such an easy way to make a batch of garlic cheese bread, and it goes with just about anything you’re cooking this fall. I hope you’ll give it a try. Everybody will be happy. Trust me.
It is perfect alongside our Ham and Potato Chowder, Old Fashioned Beef Stew, Cheeseburger Soup, and White Chicken Chili. And if you would rather make individual biscuits, try our Garlic Cheese Drop Biscuits.
Thank you so much for joining me at Mary Katherine’s Table. And remember to go out today and find somebody who needs a little bit of kindness and give them some of yours.
Cheddar Bay Skillet Bread
Ingredients
Bread
- 1 3/4 cups Bisquick or other baking mix
- 2-3 teaspoons sugar
- 1 1/2 cups cheddar cheese freshly shredded, plus a little extra for the top
- 1 cup milk
- 1 egg
- 1 tablespoon butter for the skillet
Garlic Herb Butter
- 4 tablespoons butter melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon onion powder
Instructions
- Preheat the oven to 400°F. Place 1 tablespoon butter in a 10-inch iron skillet and set it in the oven for about 5 minutes to melt the butter and heat the skillet.
- In a large bowl, stir the sugar into the Bisquick with a fork.
- Stir in 1 1/2 cups shredded cheddar, reserving a little extra cheese for the top.
- In a separate bowl, beat the egg into the milk for 35 to 40 seconds, until bubbles form on top.
- Pour the milk mixture into the dry ingredients and stir with a spatula just until combined, about 12 to 15 turns. Do not overmix.
- Carefully remove the hot skillet from the oven. Pour the batter into the melted butter and spread evenly.
- Sprinkle the reserved cheese over the top. Bake at 400°F for 17 to 25 minutes, until golden. Check early; ovens vary.
- While the bread bakes, melt 4 tablespoons butter and stir in the garlic powder, parsley flakes, and onion powder.
- Pour the garlic herb butter over the hot bread and brush it over the entire top. Slice into wedges and serve warm.
Video
Notes
- Check it early: Mine was done in 17 minutes at 400°F. Some ovens need 20 to 25 minutes. Pull it before the top gets too brown.
- Shred your own cheese: Freshly shredded cheddar melts smoother than pre-shredded.
- Don’t overmix: Like biscuit dough, the batter gets tough if it’s overworked.
- No iron skillet? A 9- or 10-inch round cake pan or oven-safe skillet works. The bottom may be less crispy.
- Storage: Keep covered at room temperature up to 2 days or refrigerated 4 to 5 days. Reheat in the oven to keep the bottom crisp.
- Serve with: Ham and potato chowder, beef stew, chili, or any soup.
