If you’ve never pulled a pan of Traeger Cheddar Garlic Butter Swim Biscuits from the grill, it’s time to grab a mixing bowl and get stirring. These biscuits combine the best qualities of a tender homemade biscuit and the buttery, garlicky charm of a restaurant-style Cheddar Bay Biscuit for a skillet-full of irresistible comfort.
Traeger Butter Swim Cheddar Bay Biscuits
These Butter Swim Biscuits have become a household legend for a reason. The method is simple: biscuit dough bakes while sitting in a pool of garlic-infused melted butter, producing golden-topped, cheesy squares with crisp edges and tender, moist interiors. They pair beautifully with seafood or stand alone as a decadent side to any grilled meal.
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Recipe Shopping List
This list covers the basics so you can check your pantry before you start. Exact amounts are listed in the recipe card below.
- Butter
- All-purpose flour
- Baking powder
- Brown sugar
- Salt
- Garlic powder (or 2–3 cloves smoked garlic, if you prefer)
- Shredded cheddar cheese
- Buttermilk (reconstituted buttermilk works fine)
- Sour cream
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How To Make This Recipe
These biscuits are easy to make and rewarding to serve. Here’s a quick overview of the process; follow the complete recipe instructions in the recipe card below when you cook.
- Preheat your pellet grill to high (aim for as close to 450°F as your unit will allow) and melt the butter with garlic.
- Mix the dry ingredients, fold in most of the cheddar, then add the buttermilk and sour cream to form a soft dough.
- Pour the garlic butter into a high-sided 9×13-inch grill-safe pan. Add the biscuit dough, gently spread, and score into squares.
- Bake on an elevated rack or on top of an inverted pan to create distance from the heat source until puffed and golden.
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Serve This With
These biscuits are essentially a buttery, garlicky take on classic Cheddar Bay Biscuits and pair especially well with seafood or hearty grilled mains. Here are some serving ideas:
- Grilled lobster tails
- Snow crab legs
- Panko 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
A bright, citrus-forward margarita complements the richness of these biscuits. Classic or fruit variations like raspberry margaritas work well as a refreshing contrast.
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Yield: 12 servings
Butter Swim Cheddar Bay Biscuits
Fresh, hot biscuits baked in a pool of garlic butter for deeply savory, cheesy results. Quick to mix and easy to bake on a pellet grill.
Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Ingredients
- 2 sticks (1 cup) salted butter, divided
- 6 cups all-purpose flour
- 3 tablespoons baking powder
- 1 tablespoon brown sugar
- 1½ tablespoons salt
- 1½ teaspoons garlic powder, divided
- 2 cups shredded cheddar cheese, divided
- 4 cups buttermilk (reconstituted is fine)
- ½ cup sour cream
Instructions
- Preheat your pellet grill to high. Aim for about 450°F if possible. Melt 1 stick of butter and stir in ½ teaspoon garlic powder; set aside.
- In a large bowl, whisk together the flour, baking powder, brown sugar, salt, and the remaining 1 teaspoon garlic powder. Stir in 1½ cups of the cheddar cheese.
- Add the buttermilk and sour cream and gently stir until a soft dough forms. Avoid overmixing to keep the biscuits tender.
- Spray a high-sided 9×13-inch grill-safe pan with cooking spray. Pour in the garlic butter to create a shallow pool across the bottom of the pan.
- Transfer the biscuit dough into the pan and press it gently to spread evenly. Using a bench scraper or a buttered spatula, score the dough into 12–15 squares, allowing a little butter to flow into the cuts. Sprinkle the remaining ½ cup cheese over the top.
- Place the pan on an upper grill rack if your grill has one. If not, invert a large rectangular cake pan on the grates to create extra distance from the heat and set the biscuit pan on top of that.
- Bake for 25–30 minutes, rotating the pan halfway through, until the biscuits are risen and the tops are golden brown.
- Let the biscuits rest for 5 minutes before serving so the butter settles back into the edges and the centers finish setting.
Tips & Notes
- Use a high-sided pan to prevent hot butter from spilling during baking.
- For a smoky garlic flavor, substitute smoked garlic for garlic powder.
- If you don’t have buttermilk, mix 1 tablespoon lemon juice or vinegar into 1 cup milk and let sit for 5 minutes.
- To reheat leftovers, warm in a low oven until heated through; do not microwave if you want to preserve texture.
Nutrition (per serving, estimate)
Calories: 497 • Total Fat: 25g • Saturated Fat: 15g • Cholesterol: 68mg • Sodium: 1563mg • Carbohydrates: 55g • Protein: 14g
Nutrition data provided here is only an estimate.
These Traeger Cheddar Garlic Butter Swim Biscuits are a crowd-pleasing side that elevate any grilled feast. They come together quickly, bake up beautifully on a pellet grill, and deliver rich, savory flavor with minimal fuss—perfect for holiday spreads, seafood dinners, or any time you want an extra-special biscuit.