Cheese Bread
Updated
Updated
Soft, fluffy and loaded with cheese, this easy Cheese Bread tastes just like Red Lobster Cheddar Bay Biscuits! No kneading required. Perfect served as a side with a nice pat of butter or even for sandwiches.
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5 STAR REVIEW
This cheese bread tastes exactly like Red Lobster Cheddar Bay Biscuits but in loaf form. Extremely moist and flavorful with tons of cheese flavor, each bite practically melts in your mouth.
Cheese bread is a quick bread – that means no kneading and no rise time. Bonus, this bread can be served with almost anything. You can make the most epic sandwiches between two slices of this cheesy quick bread or serve it as a side dish with soup or pasta. Or just enjoy a slice with some melted butter for a snack. It’s so good!
Success Tips & Possible Variations
- Spoon and level the flour. Too much flour will make the bread dry, so spoon and level, don’t scoop.
- Avoid pre-shredded cheese. Shred the cheese fresh off the block, if possible. Packaged shredded cheese doesn’t have as much flavor and is also coated in cellulose, which doesn’t allow it to melt properly.
- Try a different cheese and alter the add-ins. I use a lot of cheddar cheese to get the flavor of Cheddar Bay biscuits but you can also use parmesan, Swiss, pepperjack, or a combination of your favorite cheeses. You can also add in diced jalapenos or bacon bits for a new flavor profile.
- Add the butter topping immediately. For best results, add the butter topping just after removing the bread from the oven. It will absorb into the bread better than if you wait for it to cool.
Cheese Bread
Ingredients
For the Bread:
- 1 & 3/4 cups all-purpose flour, spooned and leveled
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 3 cups freshly shredded cheddar cheese
- 1 cup whole milk
- 1 large egg
- 1/4 cup unsalted butter, melted
For the Topping:
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon dried parsley
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon fine sea salt
Instructions
- Preheat the oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper, with a slight overhang on two sides and spray the paper with nonstick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined. Add the cheddar cheese and stir it together so the cheese is coated in the flour mixture. Set aside.
- In a small bowl, whisk together the milk, egg, and melted butter; pour into the dry mixture and stir it until just combined. (Don't over-mix or the bread could end up tough and not tender.)
- Pour the mixture into the prepared loaf pan and smooth out the top.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- While the bread is baking, make the topping: whisk together the butter, dried parsley, garlic powder, onion powder, and salt.
- Remove loaf pan from the oven and set on a wire rack. Immediately brush the bread with the butter topping.
- Let the bread cool for 5 minutes in the pan then take it out of the pan and cool more. You can enjoy this bread warm or at room temperature.
- Slice and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Store Leftovers
- Counter. You can store this bread on the counter for up to 3 days in a well-sealed Ziploc bag or airtight container. Be sure to keep it cool and away from any humidity or moisture.
- Fridge. Wrapped tightly in foil and then placed in a plastic bag, it will last in the fridge for 5 to 7 days, keeping in mind that the longer it chills, it will dry out a bit.
- Freezer. Allow to cool completely before freezing. You can freeze either the entire loaf or slices so you can grab what you need at any time. Store tightly wrapped in foil and transferred to a freezer safe Ziploc bag to avoid freezer burn. Thaw on the counter.
- Reheat. If you want to re-warm it, remove it from the plastic bag and place it in the oven at 300 degrees for about 20 minutes.
Serving Suggestions
Cheese bread can be served as a side dish to soup, salads, and pasta – I love it paired with my popular tomato soup. And you simply can’t beat a warm slice with a pat of butter melted on top. Or try it as sandwich bread filled with your favorite sandwich toppings. If you’re a cheese lover, try making a grilled cheese sandwich with this bread. Amazing!
More Easy Bread Recipes:
- Cheese Zombies
- Naan Bread
- Zucchini Bread
- Homemade Sandwich Bread
- Irish Soda Bread
- Homemade Cornbread
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
It’s beyond fantastic!! My husband pretty much swooned. I didn’t change a thing in the recipe… well I used about a quarter cup of grated Swiss because I didn’t have quite enough cheddar. 50 stars!! Maybe the Swiss should always be in it but I’m making it again today with just aged white cheddar so I’ll let you know. I used a non stick Copper Chef loaf pan. I did use the parchment.
OMG!! I just made this and my whole family just about lost their s*** over it!! It is, by far, THE best cheese bread I have ever had!! This recipe is definitely going in the family cookbook. I can’t wait to try more of your recipes! Thank you so much for sharing this yumminess!!
I just made this. Your cheese bread. It is still in the oven. I assume you are not a chef but let me tell you, you should be. I have tried more of your dishes than anyone else. Every single one that I have tried have turned out and taste amazing. Some of the chef recipes I had to throw out. There is one other recipe from someone that is called Apple yogurt salad and I have made it twice now. Other than that I just love yours. I wish you would do some that are a little more how can I say, lean towards diet with less sugar. But I just adjust yours into what I can. They are still delicious and turn out. Oh there goes my alarm for the cheese bread.
Thanks CJ, I’m so happy to hear it!
This is so delicious! I forgot to spray the parchment paper and was concerned about that but the bread did not stick at all.
Although the bread is absolutely delicious as is, I may try using less butter for the topping next time.
Can I use salted butter then leave out or use less salt? I always have salted butter but never buy unsalted.
Sure. Enjoy!
I made this and we loved it! Simple and so good. I made it last time with jalapenos that I had pickled and it was even better according to my grandson. Would I be able to make this with pepper jack as well.
Thank you for the wonderful recipes!!!!
So easy and delicious!! Will definitely be making again. Thanks!
This was delicious. And it comes together so easily!!
This was amazing! Will be making this over and over again! ❤️
What’s best to use, metal, glass, or ceramic loaf pan?
I’ve never tested this in a glass or ceramic dish. I always bake it in a metal loaf pan (with parchment paper) and it comes out great every time.
Soooooo good!!! Mine took about an hour to bake, but it was so easy and it’s delicious!!!! Will make again and again! <3
Made twice so far. Love it especially yummy with my ham hock and vege soup.
This was delicious!! I made it with gf kind Arthur flour. I let it rest in the pan for 20 minutes before baking. So cheesy and buttery. It disappeared fast!
Don’t know why I waited so long to make this! Now that I have a really good cheese grater, I’ll be making this a lot!!
This was so delicious and easy.perfect for any time and great toasted with soup. Boy thank you for sharing.
Great recipe! Tasty day after. Ont thing I changed was to leave out parsley in butter topping and double the spiced in the butter
I also added 1 teaspoon onion & garlic powder to the flour
The flavour is great, but both times I’ve made it, it has sunk in the middle. It only asks for baking powder and my baking powder was fresh. What could I be doing wrong?
Hi Micki. I’m so sorry you’re having trouble with this bread. I’ve made it countless times and never have issues. Quick breads typically sink in the middle because they are underbaked and the batter’s structure hasn’t set properly, causing the air bubbles created by leavening to collapse in the center as it cools. It could also be due to using too much liquid, overmixing the batter, using an incorrect pan size, or having an oven temperature that is not accurate enough.
I’d like to make this in smaller loaf pans.. do you know cooki g time for smaller loaves?
I haven’t ever tested making smaller loaves. It would depend on their size, but you could try cutting the bake time in half and continuing in 5 minute intervals until a tester comes out clean.
When I make different breads(banana, pumpkin, zucchini) I make in the small pans. I usually bake them 30-35 min. I like to give them away and smaller loads make more gifts.
I don’t post comments often but I had to for this recipe. My family loves cheese and loved this bread. We ate it with the spaghetti I made for dinner. Thus bread is a keeper and I highly recommend this recipe. It will pair great with almost everything.
Can one use recipe for muffins? What baking time and temp for muffins?
made the cheese bread loaf EXCELLANT!
Oh my gosh was this bread DELISH!! Served it with tomato soup and we finished off the entire loaf – there’s only 4 of us! I’m making it again today. Thank you so much for sharing!
This was SO GOOD. No changes. Served with tomato soup and we all loved it so much.
Made this with all purpose gluten flour but exact amounts as rest of recipe.. we all loved this recipe. If your thinking about making it… don’t hesitate! It’s delicious .thank u!
Just wondering if you had to add xantham gum since you used gluten free flour? Thanks!
This is an excellent cheese bread! Definitely my family’s go to now! Thank you so much for creating and sharing this recipe!
I haven’t made yet but wondered if this toasts well. I don’t want the cheese melting in the toaster.
I haven’t toasted this but I do love to pan grill leftover slices of this and it’s absolutely divine!
Made this tonight, to go with dinner. Absolutely delicious! Tastes exactly like the biscuits at RL. I sliced it while still pretty warm and added another coat of the butter, so it would seep in between the slices. Oh lord have mercy. There’s hardly any left, for 3 people chowing down. This will be in heavy rotation.
I saw this recipe on Pinterest and decided to make it since it looked so easy. After starting the recipe I realized I was out of milk & sharp cheddar. Lol! So I substituted with half & half and Colby Jack cheese. The subb’d version was amazing so I can only imagine how good the original recipe is!
Hi i want to try this, what does it mean by 1 3/4 cuos flour apoon level? Do i use a cuo or a spoon? And how much flour exactly i dont get it.
Hi Georgia – your question is a bit jumbled, so I don’t quite understand what you’re asking. It’s 1 & 3/4 cups all-purpose flour. Spoon and level when measuring, don’t just scoop it.
My wife and daughter love this recipe. I added pickled jalapenos as well.
Sooooo good!! Made it to have with dinner tonight. Let’s just say several of us won’t need dinner. I should have made two loaves!!
I’ve not had the pleasure of tasting the bread but, I have made the biscuits many times over. They are really amazing if the recipe is followed.
Perfect timing for me to find this recipe today ! I’m making homemade Mac n cheese and pressure cooked baby back ribs ! This will be perfect for my menu ! Thanks a Bunch !
This bread is my family’s latest obsession. I’ve made it 4 times in the past week!!
Fantastic recipe!!! The whole family loves it! The buttery topping tastes just like the one on the Red Lobster biscuits!! This is a great bread to serve with a hearty soup, which is exactly what I did tonight! Yum!!!
Omg! So good!!
So easy and so tasty
We have visitors coming next week so I “test drove” this recipe for breakfast this morning. All I can say is, “Why have I never seen this recipe before?!” So good! I added a dash of Old Bay to the topping and might use only 1 tsp of sugar next time but this was delicious!
Do you have to use whole milk?
I used butter milk and it turned out great.
This might be my new favorite bread!
It was easy and tastes delicious! I added some green onions for extra flavor yum! I just thought the butter topping was too much. I’d use less next time.
This is a great easy recipe. The taste is what you make it. We love it!
My family LOVES this recipe! I made these in muffin tins with gluten free flour. Followed the recipe exactly as it is, just baked for about 25 minutes. Delicious!!!
Which GF flour did you use??
This bread is ridiculously delicious!! The batter seemed dry, temped to add more liquid, glad I didn’t. Turned out so soft! Perfect
Outstanding!
Holy cheese bread…this is delicious. It smelled so good coming out of the oven that I had to test a warm piece. Delicious and so very EASY to make. This is a winner and will be made in the house over and over again!
So easy and delicious. Great recipe.
I made this recipe and I thought the bread was so good. even my 2 yr old liked it so much. Thanks for sharing. I think I will use this one for when company is coming bread.
Omg was this ever good! Might be my new favorite recipe – thank you so much for sharing!!
My husband and I love this bread. So good!!!
My family’s new favorite bread! I made it THREE TIMES in one week!!
My family LOVED this recipe!
I love this recipe.
This bread is amazing! Easy to make, moist and delicious!
This is amazing. Very similar to the biscuits at Red Lobster!! One of my new favorite recipes. Thank you!
made it and everyone loved it. Only thing I found I had to bake it for about 45 mins. But still amazing
Served this with soup tonight and we polished off the entire loaf – so good!
This was very good – thank you! Used salted butter and packaged cheese because that was on hand, and it was fine. Definitely will make it again!
Just made it for the first time. I had to hide it before gaining 20 pounds. Had no parsley, so I used chives. Added cayenne to the topping for some zing. Next time I will try using extra sharp Vermont white cheddar.
Wonderful! Served this with breakfast and we all gobbled it up. Can’t wait to make it again this fall/winter with all of our favorite soups.
OMG…so I made this cheese bread last Sunday, and it is absolutely fabulous! Where was this recipe all this time?? I made it without the butter topping, and it is just divine…I also made the morning glory muffins as well that same day…those muffins are to die for! I will definately be trying out more yummy recipes from here! Thanks Amy!
I’ve made this 4x now. My entire family loves it!
Made this bread yesterday and the entire loaf was devoured within an hour. Kids and husband already asked me to make it again today. So good!
This bread is amazing and tastes just like Red Lobster Cheddar Bay biscuits! Definitely take the time to shred the cheese, I think it makes a difference! I’ll be making this many times and sharing with my friends!! It’s amazing!!! (And super easy!)
Could not wait to make this the second I saw it and it did not disappoint!! If you love Red Lobster’s biscuits, you will love this bread. Even if you’ve never had their biscuits, you will love this bread. LOL. SO GOOD. Thank you so much for sharing this. Have made so many of your recipes. Love your site so much.
Loved this bread! Tasted just like Red Lobster’s biscuits. I’ll be making it often as it was easy and so tasty! It will be a great side to a bowl of chili or soup come this fall!