Do you ever find yourself perplexed over what goes best with Cheddar Bay Biscuits?
There are so many delicious options to choose from, that it can be hard to decide!
Well, fear no more. We’ve done the research and narrowed down the best 10 dishes for sides when serving up some of those cheesy buttermilk biscuits.
From savory soups and stews to classic veggies and hearty potatoes, we have got you covered in this detailed list of the perfect accompaniments for your next Cheddar Bay side dish!
What to Serve with Cheddar Bay Biscuits? 10 BEST Options
1. Grilled Salmon with Mango Salsa
Looking for a delicious and healthy way to spruce up your boring old salmon? Try grilling it with mango salsa.
The sweetness of the mango pairs perfectly with the rich, fatty taste of the salmon, and the salsa itself is super easy to make.
Just chop up some mango, red onion, cilantro, jalapeno, and lime juice and you’re good to go.
This dish is also healthy and packed with nutrients.
Salmon is a great source of protein and Omega-3 fatty acids, which are great for your heart health.
Mango is also a nutritious fruit that contains vitamins A, C, and E.
This dish is perfect for a summer barbecue or a weeknight dinner.
To really elevate this dish, try grilling your salmon on cedar plank.
Cedar plank gives the salmon a nice smoky flavor and prevents it from sticking to the grill.
You can find cedar plank at most grocery stores or online.
So what are you waiting for? Give this dish a try today.
2. Crispy Shallot and Chive Smashed Potatoes
These crispy shallot and chive smashed potatoes are the perfect side dish to any meal.
They are packed with flavor and have a great texture.
The key to making them extra crispy is to use Yukon Gold potatoes.
Yukon Gold potatoes have a higher starch content, which means they will get nice and crispy when roasted.
To make these potatoes even more flavorful, we recommend adding some fresh herbs like thyme or rosemary.
You could also add some crumbled bacon or shredded cheese on top.
For a vegan option, you could use nutritional yeast instead of cheese.
These potatoes are best served hot out of the oven, but you can also make them ahead of time and reheat them when you’re ready to eat.
3. Roasted Brussels Sprouts with Cranberry Vinaigrette
If you’re looking for a delicious and healthy side dish to accompany your cheddar bay biscuits, look no further than roasted Brussels sprouts with cranberry vinaigrette.
This dish is packed with flavor and nutrients, and it’s easy to make.
The key to making roasted Brussels sprouts that are crispy on the outside and tender on the inside is to roast them at a high temperature.
I like to roast mine at 400 degrees Fahrenheit.
Another tip is to cut the Brussels sprouts in half so that they cook evenly.
To elevate this dish, I like to add a simple cranberry vinaigrette.
The acidity of the cranberries pairs perfectly with the savory roasted Brussels sprouts.
Simply whisk together cranberry juice, olive oil, vinegar, salt, and pepper, and drizzle it over the Brussels sprouts before serving.
4. Baked Parmesan Zucchini Fries
Parmesan zucchini fries are a delicious and easy way to elevate your everyday zucchini fry dish.
The key to making these elevated fries is all in the Parmesan cheese.
The cheese adds a savory and nutty flavor that takes the dish to the next level.
When it comes to taste, these Parmesan zucchini fries are unbeatable.
The crispy exterior and soft interior of the fry pairs perfectly with the savory Parmesan cheese.
The texture of the dish is also spot on, with the crunch of the fry contrasted by the smoothness of the cheese.
If you’re looking for tips on how to make your Parmesan zucchini fries even better, we suggest serving them with a dipping sauce.
A creamy ranch or aioli would be perfect for these elevated fries.
You could also top them with some fresh herbs for an extra bit of flavor.
5. Garlic Roasted Broccoli
This garlic roasted broccoli is a delicious and easy side dish that pairs well with cheddar bay biscuits.
The broccoli is roasted in the oven until it’s tender and slightly charred, and then tossed with a simple garlic-infused olive oil.
You can also add a pinch of red pepper flakes for a little bit of heat.
The taste and texture of this dish is really wonderful.
The broccoli is slightly sweet from the roasting process, and the garlic gives it a nice savory flavor.
The olive oil helps to keep everything moist and juicy.
There are a few things you can do to elevate this dish even further.
First, try using fresh garlic instead of jarred or powdered garlic.
Second, add a squeeze of lemon juice before serving for a bright pop of flavor.
And finally, top with some shredded Parmesan cheese for an extra cheesy kick.
6. Honey Glazed Carrots
These honey glazed carrots are the perfect side dish to any meal.
They are sweet and savory, with a slight crunch from the carrots.
Plus, they are so easy to make.
You can easily elevate this dish by adding some fresh herbs, like thyme or rosemary.
The key to making these carrots is to get them nicely glazed.
You want the honey and butter to form a nice coating on the carrots.
The best way to do this is to cook the carrots over low heat, so that they have time to absorb all of the flavors.
And that’s it.
These honey glazed carrots are sure to be a hit at your next meal.
Serve them alongside some roasted chicken or grilled steak for a complete meal.
7. Corn On The Cob
If you’re looking for a delicious side dish to serve with your cheddar bay biscuits, look no further than corn on the cob.
This classic summertime staple is the perfect complement to the savory flavors of the biscuits.
There’s just something about the taste and texture of corn on the cob that makes it irresistible.
The sweetness of the corn combined with the crunch of the kernels is a heavenly combination.
And when it’s cooked to perfection, it’s even better.
To take your corn on the cob game up a notch, try grilling it instead of boiling it.
Just be sure to husk the corn first so that it doesn’t burn.
You can also add some butter, salt, and pepper for extra flavor.
Or, if you’re feeling adventurous, try sprinkling some cheese on top before serving.
8. Watermelon Salad with Feta and Mint
This dish is light, refreshing, and perfect for a summer barbecue.
The watermelon is sweet and juicy, the feta is salty and creamy, and the mint adds a bright burst of flavor.
The salad can be served as is, or you can elevate it by adding grilled chicken or shrimp.
The key to this dish is to choose ripe watermelon.
You want the melon to be soft but not too soft, and the flesh should be pink or red in color.
Avoid watermelons that are dull in color or have white spots, as these are signs that the melon is overripe.
Once you’ve found the perfect watermelon, cut it into bite-sized pieces and add it to a large bowl.
Next, crumble the feta cheese into the bowl.
Be sure to use fresh mint leaves for this recipe – dried mint will not taste as good.
Add a handful of chopped mint leaves to the bowl and mix everything together gently.
Season with salt and pepper to taste.
Serve immediately or refrigerate until ready to serve.
9. Quinoa Salad with Black Beans and Mango
This Quinoa Salad with Black Beans and Mango is a delicious, healthy option for any meal.
The quinoa provides a filling, protein-packed base, while the black beans add some hearty texture.
The mango adds a touch of sweetness and freshness to the dish, making it perfect for summertime eating.
The salad has a great mix of taste and textures, with the crunchy quinoa and beans balanced by the creamy mango.
I love to add a bit of lime juice and cilantro to the salad for an extra zing.
You could also top it with some avocado or chopped nuts for an extra bit of heartiness.
This salad is perfect on its own as a light meal or side dish.
If you’re looking to make it a main course, you could easily add some grilled chicken or shrimp.
No matter how you serve it, this Quinoa Salad with Black Beans and Mango is sure to please.
10. Strawberry Rhubarb Crisp
Strawberry rhubarb crisp is a classic summer dessert that’s perfect for any occasion.
This dish is packed with fresh strawberries and tart rhubarb, and it’s topped with a crunchy oat streusel.
While this recipe is simple to make, there are a few things you can do to elevate it.
First, when choosing your strawberries, make sure they’re ripe but still firm.
You don’t want them to be too soft or they’ll turn to mush when baked.
Second, cut the strawberries into uniform pieces so they cook evenly.
And third, don’t forget the lemon juice.
The acidity helps balance out the sweetness of the fruit and makes for a more complex flavor.
As for the rhubarb, you want to cut it into small pieces so it cooks down and becomes tender.
If you have trouble finding fresh rhubarb, you can usually find it frozen at your local grocery store.
Just make sure to thaw it completely before using it in this recipe.
To get the perfect texture in your strawberry rhubarb crisp, use chilled butter for the streusel topping.
This will help create a flaky, crumbly topping that’s absolutely irresistible.
And finally, don’t be afraid to experiment with other fruits.
This recipe is also delicious with raspberries, blueberries, or even diced peaches.
In conclusion, these are 10 of the best options to serve with cheddar bay biscuits.
I hope you found this blog helpful and informative.
If you have any questions or suggestions, please leave them in the comments below.
And don’t forget to check out our other blog posts for more great ideas.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!