If you love Cheddar Biscuits, like those served at Red Lobster, then you are gonna fall in love with this Crock Pot Cheddar Parmesan Bread instantly!
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Aunt Lou here…aka Carb Queen…aka You’re gonna love me when you taste this recipe!
My dearest readers, this recipe is absolutely amazing. I love me some cheddar biscuits. I also love fresh Parmesan. So, if you are like me and love both, you are going to flip when you taste this Crock Pot Cheddar Parmesan Bread that I adapted from Gooseberry Patch’s Almost Homemade Cookbook! Michael isn’t much of a bread person, but immediately made the comment that this bread was awesome and tasted like his favorite cheddar biscuits from Red Lobster! I think they taste like those biscuits, but on the next level with the delicious fresh Parmesan cheese added in! Yum! I hope you enjoy this as much as we did!
Crock Pot Cheddar Parmesan Bread
Note: Scroll to the bottom for the printable recipe.
How to Make Cheddar Parmesan Bread in a Crock Pot
In a bowl, mix together your biscuit baking mix, shredded Cheddar, grated Parmesan, dried oregano, milk and beaten egg until it becomes a thick batter. Spread your batter evenly in a lightly greased bread/loaf pan. Pour your melted butter all over and sprinkle with more Parmesan. Place your pan inside your 6-8 quart crock pot. Pour water inside the crock (not inside the pan with the batter) until it comes between a quarter and half the way up the side of your bread pan. Cover and cook on high for 3-4 hours, until it can pass the toothpick test. Remove your bread pan from the crock pot and dry. Place your loaf in the broiler on high for around 90 seconds (do NOT look away) to brown and crisp up the top. Remove from broiler and let cool for about 10 minutes, slice and serve.
Crock Pot Cheddar Parmesan Bread Notes:
- I have a rectangular crock pot that fits PERFECTLY with my loaf pan. I suggest checking your dishes fit together nicely with the lid on BEFORE putting your batter into a pan…not that I have learned the hard way (errr…messy way?) before or anything. 😉
- When using your broiler for this recipe, I suggest that you plant your feet and do not take a step away from it. 20-30 seconds can be the difference between the perfect browning of the top and burnt.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Cheddar Parmesan Bread
Crock Pot Cheddar Parmesan Bread
Ingredients
- 1 1/2 cups biscuit baking mix
- 1 cup shredded Cheddar cheese
- 1/3 cup fresh grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 cup milk
- 1 large egg beaten
- 2 tablespoons butter melted
- Garnish: fresh grated Parmesan cheese
Instructions
- In a bowl, mix together your biscuit baking mix, shredded Cheddar, grated Parmesan, dried oregano, milk and beaten egg until it becomes a thick batter.
- Spread your batter evenly in a lightly greased bread/loaf pan.
- Pour your melted butter all over and sprinkle with more Parmesan.
- Place your pan inside your 6-8 quart crock pot.
- Pour water inside the crock (not inside the pan with the batter) until it comes between a quarter and half the way up the side of your bread pan.
- Cover and cook on high for 3-4 hours, until it can pass the toothpick test.
- Remove your bread pan from the crock pot and dry.
- Place your loaf in the broiler on high for around 90 seconds (do NOT look away) to brown and crisp up the top.
- Remove from broiler and let cool for about 10 minutes, slice and serve.
Notes
- I have a rectangular crock pot that fits PERFECTLY with my loaf pan. I suggest checking your dishes fit together nicely with the lid on BEFORE putting your batter into a pan…not that I have learned the hard way (errr…messy way?) before or anything.
- When using your broiler for this recipe, I suggest that you plant your feet and do not take a step away from it. 20-30 seconds can be the difference between the perfect browning of the top and burnt.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
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Aunt Lou
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