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Cheddar Bay Skillet Bread

All the cheesy, garlicky flavor of Cheddar Bay biscuits baked in one iron skillet. Bisquick, fresh cheddar, milk, and an egg bake up with a crispy buttered bottom and a soft center, then get brushed with garlic herb butter. The perfect quick bread for soups and stews.
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Serving Size 8 wedges

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.