Traeger Grilled Cheddar Bay Biscuits Recipe

These Traeger Grilled Cheddar Bay Biscuits are a step above take-out. Melting smoked cheddar, garlic, a touch of cayenne, and plenty of butter create biscuits that are flaky, tender, and full of savory flavor. Cooked on a wood-pellet grill, they pick up a subtle smoky note that elevates the classic cheddar-garlic biscuit.

Traeger Cheddar Bay Biscuits

These drop-style biscuits are quick to mix, forgiving to shape, and perfect as a side for seafood, steak, or a cozy weeknight dinner. Using a Traeger or another wood-pellet grill adds a light smoke flavor; if you don’t have one, you can bake them in the oven with excellent results. The combination of sour cream and milk keeps the crumb tender, while grated smoked cheddar gives a distinctive, rich bite.

If you prefer to bake these in the oven, simply transfer the tray to a preheated 425°F oven and follow the same timing guidance in the recipe card below. The method and ingredients remain the same; only the cooking vessel changes.

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Cheesy Drop Biscuits Shopping List

Here’s a compact shopping list so you can check what you already have at home and what you need to pick up. Exact amounts are in the printable recipe card below.

This version uses bread flour for a slightly chewier structure, sharp smoked cheddar for extra depth, and simple pantry spices to create the familiar cheddar-garlic flavor with a hint of heat from cayenne. If you like traditional cheddar bay biscuits, this grilled version adds a pleasant smoky twist.

Bread flour
Baking powder
Sugar
Cream of tartar
Salt
Cayenne pepper
Garlic powder
Salted butter
Sharp smoked cheddar cheese (shredded)
Sour cream
Milk
Parsley

Enjoy with a Grilled Tomahawk Steak for a special meal.

How To Make Cheddar Bay Biscuits on the Traeger

These biscuits echo the beloved cheddar bay variety you might recognize from restaurants, but with just enough tweaks to make them special from your grill. Below are key tips to get light, flaky, and flavorful biscuits every time.

Baking powder matters: It’s the main leavener that gives these drop biscuits their lift and tender crumb. If you’re unsure whether your baking powder is fresh, test a teaspoon in hot water—if it bubbles vigorously, it’s still active.
Mix gently: Over-mixing develops gluten and yields dense, tough biscuits. Combine ingredients by hand with a spatula or wooden spoon until just moistened; it’s okay if a few lumps remain.
Use real dairy: Sour cream and milk add moisture and tenderness. Sour cream contributes a subtle tang that balances the cheddar and butter.
Avoid over-baking: Pull the biscuits when the tops turn a light golden brown. Over-baking dries them out. A clean toothpick inserted into the center is a good indicator they’re done.

Pair with classic comfort dishes like homemade meatloaf for a cozy meal.

Good Dishes To Serve With Cheddar Bay Biscuits

Grilled lobster tail — A luxurious pairing; the biscuits are great for mopping up buttery juices.
Grilled shrimp scampi — The smoky, buttery scampi and garlic-cheddar biscuits complement one another perfectly.
Seafood bisque — Creamy soups and biscuits are a classic match; the biscuits add texture and flavor.
Chicken parmigiana — Use biscuits to soak up marinara and melted cheese alongside the chicken.
Salt and pepper shrimp — A simple, bold-flavored seafood plate that pairs well with savory biscuits.

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Yield: 12 biscuits