Recipe by Aramaki
These delicious biscuits are VERY similar to those that you will find at a large "seafood" restaurant chain.
Top Review by Susie D
These were a more than acceptable version of "those" biscuits. I especially like the tip to use an ice cream scoop. The biscuits were evenly shaped and didn't have that uneven dropped shaped. I'd definitely use the recipe again! Made for Pick A Chef Spring 2013.
- 2 1⁄2 cups Bisquick baking mix
- 3⁄4 cup cold whole milk
- 4 tablespoons cold butter
- 1⁄4 teaspoon garlic powder
- 1 cup grated cheddar cheese
Brush on Top
- 2 tablespoons melted butter
- 1⁄4 teaspoon dried parsley flakes
- 1⁄2 teaspoon garlic powder
- 1 pinch salt
Directions See How It's Made
- Preheat your oven to 400 degrees.
- 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 ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
- Drop approximately ¼-cup portions of the dough onto an ungreased 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.
- When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and 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. Makes one dozen biscuits.