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.
- butter
- flour
- baking powder
- brown sugar
- salt
- garlic powder (or 2-3 cloves smoked garlic)
- cheddar cheese
- buttermilk
- 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!
Want a good Lobsterita dupe? My Classic Margarita or Raspberry Margarita are great options!
More great recipes to love!
- Smoked Mac and Cheese
- Smash Burgers
- Traeger Smoked Pork Loin
- Smoked Ham
- Traeger Pork Chops
- Spatchcock Chicken
- Smoked Salmon
- Smoked Tri-tip
- Fried Walleye
- Chicken Marsala
- Homemade Bolognese
- Grilled Venison Backstrap
- Camarones a la Diabla
- Garlic Mashed Potatoes
Butter Swim Cheddar Bay Biscuits
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.
Ingredients
- 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
Instructions
- 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. (Make sure it is high-sided or you'll have a mess on your hands!)
- 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. Sprinkle the 1/2 cup of remaining cheese on top of the biscuit dough.
- 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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Nutrition Information:
Yield:
12Serving Size:
1Amount 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.
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.
Michael Stano
Sunday 28th of February 2021
Tried your recipe in the oven last night and the biscuits were terrific! Two points: 1) The ingredient list calls for 2 cups of grated cheese; the instructions only call for adding 1.5 cups--what happens to the other half cup? Is it to be sprinkled on top? 2) Readers need to take seriously your statement that the biscuits should be baked in a 9x13 "high-sided" pan; one "benefit" of using a shallow pan in an indoor oven is that one can be assured all the smoke detectors work!
Nicole Johnson
Sunday 28th of February 2021
Thanks so much, Michael! You are right on with the last 1/2 cup of cheese. I'll add that to the instructions. (Downside of being your own editor is sometimes you miss stuff!) And I'll make sure to make it VERY IMPORTANT to use the high-sided pan. Thanks for stopping by!