If you’ve never pulled a pan of Traeger Cheddar Garlic Butter Swim Biscuits out of your grill, you should break out the mixing bowl and get to stirring because you need these in your life.
Traeger Butter Swim Cheddar Bay Biscuits
Butter Swim Biscuits are legendary in this house, even though we only tried them for the first time last year. There’s really not much I can think of that’s better.
There merry together my favorite homemade biscuit with my favorite restaurant biscuit and make one buttery, garlicky, carby pan of wonder.
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Butter Swim Cheddar Garlic Biscuit shopping list
This is just the basics so you can figure out if you need to hit the store. All of the details you need (including amounts) are down in the recipe card at the bottom of the post.
- baking powder
- brown sugar
- garlic powder (or 2-3 cloves smoked garlic)
- cheddar cheese
- sour cream
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How to make Butter Swim Biscuits with cheddar and garlic
Want to know how hard these are to make? (Spoiler alert, they aren’t.) Here’s the tl;dr of the process. Make sure to follow the complete instructions in the recipe below when you are actually cooking!
- Preheat the grill and melt the butter.
- Mix the dry ingredients. Stir in cheddar. Stir in wet ingredients.
- Pour the melted butter into the pan and the biscuit dough into the butter. Press gently to spread. Cut with a dough cutter or sharp knife.
- Bake in the pellet grill on the upper rack (or an inverted large cake pan.)
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What can you serve with these pellet grill biscuits?
Since you are basically making a buttery dupe of the classic Cheddar Bay Biscuits, I love to serve these with as much seafood as I can get my hands on in true Red Lobster style, so fire up the grill and make your own Ultimate Feast!
- Grilled Lobster Tails
- Snow Crab Legs
- Panko Shrimp or Coconut Shrimp
- Loaded Smoked Baked Potato
- Shrimp Scampi
- Fresh Grilled Asparagus
- Cajun Chicken Alfredo
- Roasted Broccolini
- Parmesan Garlic Linguine
Don’t forget the drinks!
Fresh, hot biscuits that you just mix up and let bake in a sea of garlic butter for the best cheddary bay biscuits you've ever had.
- 2 sticks salted butter
- 6 cups flour
- 3 tablespoons baking powder
- 1 tablespoon brown sugar
- 1 1/2 tablespoons salt
- 1 1/2 teaspoons garlic powder
- 2 cups shredded cheddar cheese
- 4 cups buttermilk (reconstituted is fine for these)
- 1/2 cup sour cream
- Preheat your pellet grill to high. Ideally, you want it to get as close to 450° as you can. Melt your butter, mix in 1/2 teaspoon of garlic powder, and set aside.
- Mix together the flour, baking powder, brown sugar, salt, and 1 teaspoon of the garlic powder. Once they are mixed, stir in the 1 1/2 cups of the cheddar cheese. Pour in the buttermilk and sour cream and stir until a dough forms and all of the dry mix is moistened. Don't overmix!
- Spray a high-sided 10x13 inch grill-safe pan with cooking spray. Pour in the garlic butter.
- Pour in the biscuit batter and spread gently and evenly across the pan.
- Using a bench scraper or metal spatula that's been coated in butter, cut the biscuits into 12-15 squares, letting a little melted butter run down into the cuts in between the separate biscuits.
- If you have a top rack, place the pan on the top rack of the grill. If you don't have a top rack, create some additional space between the fire and the bottom of your biscuits by inverting a large rectangular cake pan on the grill grates and then placing your biscuits on top of that.
- Bake for 25-30 minutes, or until the biscuits are raised and the tops are golden brown. Rotate the pan halfway through cooking for best results.
- Let sit for 5 minutes before serving.
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Amount Per Serving: Calories: 497Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 68mgSodium: 1563mgCarbohydrates: 55gFiber: 2gSugar: 5gProtein: 14g
Nutrition data provided here is only an estimate.