Ever looked at a Red Lobster Cheddar Bay Biscuit and thought—yeah, but what if it was a pizza crust? That’s what hit me one night, standing in my kitchen, holding shredded cheddar and garlic butter like some kind of mad scientist. It’s indulgent. A little messy. Unapologetically rich. And it works. Oh man, does it work.
Cheddar Bay Biscuit Pizza Crust isn’t your average dough. It’s flaky, buttery, cheesy, and packs a bold, garlicky punch that regular pizza crusts wish they had. You’re not making this when you’re counting calories—you’re making it when you want comfort food to knock on your door and say, “Hey, you okay?” And it’s got layers—literal layers of texture, flavor, and nostalgic biscuit goodness.
Ingredients & Substitutions
Cheddar Bay Biscuit Pizza Crust starts with the biscuit base. Not bread flour. Not yeast. We’re going biscuit-style, which means quick, rustic, and a little chaotic in the best way.
- 2 cups all-purpose flour – Not self-risin’. Not cake. Just good ol’ AP. Wanna go gluten-free? Try Bob’s Red Mill 1:1 and add 1 tsp baking powder extra.
- 1 tbsp baking powder – Skip this and you’ll get hockey pucks.
- ½ tsp baking soda – Adds a lil’ lift and tang. Especially important if you’re using buttermilk.
- 1 tsp garlic powder – Or roasted garlic paste for a mellow bite.
- ½ tsp onion powder – Optional, but it rounds things out.
- 1 tsp salt – Kosher preferred. If using fine table salt, dial it down a hair.
- 1 tbsp sugar – Yes, sugar. It helps with browning and boosts the flavor of the cheddar.
- 6 tbsp cold unsalted butter, cubed – Cold is the game. Frozen and grated works even better.
- 1 cup buttermilk – Sub with milk + 1 tbsp vinegar if you’re in a pinch. Oat milk + lemon juice if dairy-free.
- 1½ cups sharp cheddar cheese, shredded – Don’t use pre-shredded if you can help it. It’s coated in starch.
- ½ tsp dried parsley – Or fresh if you’ve got it. Add last-minute for vibrancy.
- ¼ cup melted butter + ½ tsp garlic powder (for brushing crust) – This step? Non-negotiable.
Wanna make it spicier? Add a pinch of cayenne. Going fancy? Swap half the cheddar for Gruyère or smoked gouda. Vegan? Sub in plant-based butter, vegan cheddar, and unsweetened oat milk with vinegar. It ain’t the same—but it ain’t bad either.
Step-by-Step Instructions
Cheddar Bay Biscuit Pizza Crust ain’t delicate like sourdough or fussy like focaccia. It’s fast and a lil’ wild.
Preheat your oven to 450°F (230°C). Cast iron pan or pizza stone? Even better. Let it get hot.
Mix dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, garlic powder, onion powder, salt, and sugar. This gets the seasonings distributed evenly.
Cut in the butter. Use your fingers, a pastry cutter, or two knives. You want pea-sized chunks—nothing fancy. Don’t overdo it or it turns greasy.
Stir in cheese. Light toss to coat in flour mix. Prevents it all clumping into one cheesy brick.
Add buttermilk. Stir gently with a spoon or spatula just until a dough forms. If it’s sticky, add a tiny bit more flour. Dry? Drizzle more buttermilk.
Press into crust shape. Flour your hands. Flatten the dough onto a parchment-lined sheet or directly into an oiled cast iron skillet. Aim for ½-inch thick, with a slight lip around the edge.
Brush with garlic butter. Melted butter + garlic powder = gold. Don’t skip.
Par-bake 10–12 min. Until edges start to brown and center is just set. You need this to avoid soggy-bottom syndrome when toppings go on.
Add your pizza toppings. Sauce, cheese, whatever your heart wants. Return to oven for 8–10 more minutes, or until melty and golden.
Rest 5 minutes. Trust me, it firms up. Cut too soon and you’ll be chasing cheese waterfalls.
Tips & Traps:
Don’t overmix the dough. Biscuit crusts hate that.
Use fresh cheddar if you want that perfect pull.
And for heaven’s sake—preheat your oven properly. A lukewarm oven means sadness.
Cooking Techniques & Science
Cheddar Bay Biscuit Pizza Crust works ’cause of science—sorta like magic but with butter.
Cold fat + hot oven = flaky layers. The butter steams and puffs the dough from the inside. That’s why it’s gotta stay cold. If it melts too early, you get a greasy, dense brick.
Buttermilk reacts with baking soda. This gives it tenderness and a slight tang. Skip it and you’ll miss that signature biscuit flavor.
Par-baking = structure. Without it, the toppings’ll soak right through. It’s like building a house on sand if you skip this.
Cheese inside the dough? Yes. The melting cheese crisps the bottom and adds caramelized bits—don’t fight it.
Use cast iron if you can. It conducts heat evenly and gets that golden-bottom crust, especially if you preheat the pan.
Garlic butter brushed on hot crust? It seeps into the surface. Like a pizza had a garlic bread baby. And we’re not mad about it.
Serving & Pairing Suggestions
Cheddar Bay Biscuit Pizza Crust is rich, so balance matters.
Slice it thick. This crust’s got presence. Not a background player.
Pair with a zippy salad—arugula, lemon vinaigrette, maybe some shaved parmesan. The brightness cuts the fat.
Drink-wise? An ice-cold pilsner or something bubbly like prosecco. Yeah, really. Sparkling cuts the butter, and it feels kinda classy.
Sidekick ideas:
- Tomato basil soup (dip that crust!)
- Roasted broccoli with lemon zest
- Spicy pickled onions (for pop and acid)
Presentation? Go rustic. No one’s expecting perfection here. Maybe toss some fresh herbs on top, or extra garlic butter for dipping.
And cold leftovers? Don’t microwave. Air fryer for 3 mins or a hot skillet with a lid. Stays crisp. Magic.
Conclusion
Cheddar Bay Biscuit Pizza Crust ain’t your usual pie base. It’s indulgent. Textured. Loud in all the right ways. You take one bite and it hits: the garlic, the butter, the cheddar—all wrapped in flaky biscuit goodness.
This is the kinda recipe that gets passed around at late-night get-togethers. The kinda crust you make for folks you really like. Or for yourself on a rough Tuesday when you need edible therapy.
Professional tip? Keep biscuit dough in the freezer. When the craving hits, you’re only a preheat away from greatness.
Wanna play? Add jalapeños to the dough. Swirl ranch into your sauce. Toss chopped bacon on top. This crust’s your canvas—go wild.
FAQs
Can I make the dough ahead of time?
Yep. Shape it and wrap it tight in plastic. Fridge for up to 2 days or freeze up to a month. Bake straight from frozen, just add 3–5 minutes.
What toppings go best with this crust?
Sharp cheeses, bold sauces (like spicy marinara or creamy alfredo), and toppings that complement garlic—think mushrooms, bacon, roasted chicken, even buffalo-style anything.
Can I make this gluten-free?
Totally. Use a 1:1 GF flour with added baking powder. Expect it to be a bit more delicate. Handle gently and don’t skip the cheese—it helps bind things.
Why is my crust soggy?
Most likely: didn’t par-bake long enough or overloaded with wet toppings. Try draining excess moisture from ingredients like tomatoes or mushrooms first.
Do I have to use cheddar?
Nah. Pepper Jack, smoked gouda, even mozzarella work fine. Just pick something that melts well and tastes bold.
Olivia P. is a seasoned food blogger at Tastywink, sharing delicious, easy-to-follow recipes inspired by him passion for home cooking. With years of culinary blogging experience, he brings flavor, creativity, and a personal touch to every dish.