Recipe by Heather'sKitchen
From www.TopSecretRecipes.com. The cold butter is the secret. It's not included in other copy cat recipes.
Top Review by Cypress
I have been making cheddar bay biscuits for a few years now, but this is absolutely THE best I have ever used! The cold butter really does the trick, making for fluffy, soft biscuits. I freeze the half stick before chopping, and leave it in the freezer even after chopped, until i've mixed the cheese with the garlic powder andd bisquick. I try to chop it into thin slices and then slice those for very small pieces of frozen butter. I mix them in just before the milk, making sure not too many are sticking together. I find that this helps even out the consistency of the moisture pockets the butter provides, making for the perfect texture. Everyone loves these and they hardly last long at all when I make them. I am always asked for the recipe and this is the one I provide.
- 2 1⁄2 cups Bisquick baking mix
- 4 tablespoons cold butter
- 1 cup sharp cheddar cheese, grated
- 3⁄4 cup cold whole milk
- 1⁄4 teaspoon garlic powder
Brush on top
- 2 tablespoons butter, melted
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon dried parsley flakes
- 1 pinch salt
Directions See How It's Made
- Preheat oven to 400°F.
- Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas.
- Add cheddar, milk and 1/4 tsp garlic.
- Mix by hand until combined, but don't over mix.
- Drop 9 equal portions onto greased cookie sheet.
- Bake for 15-17 minutes or until tops are light brown.
- Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.
- Use a pastry brush to spread garlic butter over tops of biscuits.