Every now and then, I get a craving to go to that place with the big red crustacean on the logo. Order an entrée from America’s largest seafood restaurant chain and you get a basket of some of the planet’s tastiest garlic cheddar biscuits served up on the side. The biscuits…OH the biscuits. I could down a few baskets of those puppies. What? Don’t act like you haven’t done it too, or at least seriously contemplated it. These biscuits taste identical to those popular Cheddar Bay Biscuits! They are so DELISH and easy to make, here’s how.
Almost Famous Garlic Cheddar Biscuits
(Makes one dozen biscuits)
2 ½ cups Bisquick baking mix*
¾ cup cold whole milk
4 tablespoons salted cold butter, cubed (1/2 stick)
1 teaspoon garlic powder
1 heaping cup grated cheddar cheese
*See below for a homemade version of Bisquick baking mix
Brush on Top:
2 tablespoons salted butter, melted
½ teaspoon dried parsley flakes
½ teaspoon garlic powder
Preheat your oven to 400 degrees Fahrenheit.
Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don’t want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1 teaspoon garlic. Mix by hand until combined, but don’t over mix.
Drop approximately ¼-cup portions of the dough onto an parchment lined, greased cookie sheet using an ice cream scoop.
Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. I find that baking them on the top rack helps prevent the bottoms from browning too quickly.
When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in your microwave. Stir in ½ teaspoon garlic powder, & the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.
Homemade Bisquick Mix
6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening
Sift flour, baking powder and salt three times into a large bowl.
Cut in shortening with a pastry blender until mixture resembles fine crumbs.
Store mixture in airtight container in the refrigerator up to 4 months.
Use whenever your recipe calls for “Bisquick mix”.