Everyone and their mother must have a recipe for these biscuits by now, because I see it all over Pinterest. That’s where I found this one, too. But it’s such a delicious food to have a recipe for on hand–I haven’t met anyone who objected to one of these guys. And I can’t seem to make them small, so we always end up with a half-dozen giant biscuits…but is that really such a bad thing? They never last through the night around here.
This recipe has been failproof for me, even on days when I can’t bake a thing to save my life, and so it’s a great go-to for potlucks or last-minute dinners. Gotta have those carbs, man. It’s not a meal to my husband without ’em. (Source.)
2 1/2 cups Bisquick
4 Tbsp cold butter
1 cup cheddar cheese, shredded
3/4 cup milk
1/4 tsp garlic powder
3 Tbsp butter
1/2 tsp garlic powder
3/4 tsp dried parsley flakes
Preheat your oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside.
Cut cold butter into Bisquick, using two forks or a pastry cutter, until butter is about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until just combined–don’t over mix.
Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet. Bake for 11-13 minutes in preheated oven or until the tops of the biscuits begin to turn light brown.
While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits. Makes one dozen.
By the way, are you following me on Pinterest? Because you totally should.