- 2 1/2 cups Bisquick
- 4 tbsp. cold, unsalted butter
- 1 cup sharp (yellow) cheddar cheese, shredded*
- 3/4 cup milk
- 1/4 – 1/2 tsp. garlic powder
- Dash of salt
*Better/higher quality cheese will yield better results. Sharp cheddars have more flavor, and full fat is also better.
Butter mixture for biscuit tops
- 3 tbsp. salted butter, melted
- 1/2 tsp. garlic powder
- 3/4 tsp. dried parsley flakes
- Dash of paprika
Preheat oven to 400*F. Lightly grease a cookie sheet (with Pam or butter) or line the cookie sheet with parchment paper, then set aside. In a medium bowl, add together Bisquick and butter and use a pastry cutter (or fork) to cut the butter into the Bisquick—the butter should be broken up into pea-sized chunks through the Bisquick. Add the shredded cheese, milk, garlic powder, and dash of salt and gently mix together by hand—don’t over mix, because it will make the biscuits tough. Drop 1/4 cup portions of the dough onto the cookie sheet, being sure to keep each biscuit a few inches apart so they don’t expand into each other while baking. Bake for 11-13 minutes, or until cooked through and lightly golden brown. While the biscuits are baking, stir together the warm, melted butter with parsley flakes, garlic powder, and a dash of paprika. Brush the butter mixture onto the tops of the fresh-out-of-the-oven biscuits, and sprinkle with just a bit of salt, if necessary.
Yields: 1 dozen
Total cooking time: Approx. 20 minutes
When I was a kid, Red Lobster was a near-weekly dinner staple (along with Olive Garden and Max & Erma’s—clearly, we dined high class in small town 1990s Indiana). I loved getting a big ol’ batch of popcorn shrimp with a baked potato (I’d scrape all of the salt off the side of the potato, and let the butter from the potato pool on my plate so I could dip the shrimp into it); however, it was those fluffy, cheesy, garlicky Cheddar Bay Biscuits that really made my night. This recipe I shared here is pretty spot on and it’s very easy to make. Do yourself a favor and go whole hog on this—get a good, sharp cheddar cheese (I am actually quite fond of Cracker Barrel brand) and don’t try to cut calories with margarine or skim milk—your taste buds will thank you.
These biscuits are fluffy on the inside, slightly crunchy on the outside, and absolutely perfect fresh out of the oven, right after the luscious melted butter mixture has been brushed on (in fact, I’d argue that the butter on top is what actually really makes these shine).