Cheddar Biscuits (Red Lobster Copycat)

Wow. This is so weird. Two recipes in a row!

I guess I’ve just been cooking a lot more than I’ve been crafting lately.

And this double recipe thing might be weird but it’s definitely also good because the last recipe I posted was ohmygoshsoyummy. And this recipe is also completely and totally delicious. Plus it’s waaaay easy and quick (the last one…not so much).

Did any of you guys take a Foods class in school? I mean, it’s really just cooking class, right? But I took Foods in 8th or 9th grade. And honestly, some of my favorite recipes came from that class (like the cinnamon rolls I make? Straight from Foods. Someday I’ll post the recipe here too because it is killer).

Anyway, these biscuits could not be more simple or flavorful. The ingredients consist of totally normal things I always have on hand. And it’s a drop biscuit! No rolling/cookie cutting involved (which, let’s be real, that’s what turns me off of biscuit making almost every time).

They’re brushed with a garlic buttery glaze and if you eat them while they’re hot, they practically melt in your mouth.

They are a total cinch and I love having this recipe in my arsenal as a quick easy addition to pretty much any meal.

Here’s the recipe (and a link, if you wanna print it out):

Cheddar Biscuits (Red Lobster Copycat)

Dough:
2 cups Bisquik*
½ teaspoon parsley flakes
¼ teaspoon garlic powder
¼ teaspoon Italian Seasoning
¾-1 cup sharp cheddar cheese, finely grated (sharp cheddar is best, but just use what you have on hand)
⅔ cup cold milk
¼ cup butter, melted

Glaze:
¼ cup butter, melted
½ teaspoon parsley flakes
¼ teaspoon garlic powder
¼ teaspoon Italian Seasoning

Preheat oven to 450º. Combine Bisquik, parsley, garlic powder and Italian Seasoning. Add cheese and toss to coat. Stir in milk and butter. Drop by spoonfuls (about 16) onto an ungreased cookie sheet. Bake for 8-12 minutes, or until biscuits are lightly golden. While biscuits are baking, stir together all the ingredients in the glaze. When the biscuits are done, remove from oven and brush glaze on top of each biscuit. Serve warm.

*In a pinch if you don’t have Bisquick on hand, for this recipe you can mix together a scant 2 cups all purpose flour, 1 Tablespoon baking powder, and ½ teaspoon salt as a substitute.  (And sometimes if I’m making my own Bisquick mixture, I’ll make one of those cups of flour a cup of white whole wheat flour to be a bit healthier).