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Garlic Cheese Biscuits

I love biscuits because they’re quick, don’t require any yeast, and satisfy all my carb cravings. The addition of cheese and garlic in this recipe makes these homemade cheddar biscuits too good to be real. They come in as a close second to the version of Red Lobster’s Biscuits. Make sure that your butter is cold as this step ensures the best flaky biscuits on the inside with a nice crispy exterior.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 people

Ingredients
  

  • 2½ cups Bisquick (plus extra for hands and work surface)
  • 1 tsp garlic powder
  • ½ cup butter (cold, cubed)
  • 1 cup plus 2 tbsp buttermilk (cold, divided)
  • 2 tsp honey
  • 1 cup shredded cheddar cheese

Topping

  • ¼ cup unsalted butter (melted)
  • 1 garlic clove (minced)
  • 1 tsp dried parsley

Instructions
 

  • Preheat the oven to 425°F.
  • Combine two and one-half cups of Bisquick and one teaspoon of garlic powder in a large bowl or a large food processor. Whisk or pulse until combined.
  • Add one-half cup of cubed butter and cut with a pastry cutter or by pulsing several times in the processor until coarse crumbs form.
  • If you used a food processor, transfer the mixture to a large mixing bowl. Fold in the shredded cheese. Make a well in the center of the mixture. Pour in one cup of buttermilk and drizzle two teaspoons of honey on top. Fold all the ingredients together with a large spoon until it comes together. Do not overwork the dough.
  • Place the dough onto a Bisquick floured work surface and gently bring it together with floured hands. The dough will become sticky as you bring it together. Have extra Bisquick nearby and use it often to flour your hands and work surface in this step. Flatten the dough into a ¾-inch thick rectangle. Fold one side into the center, then the other side. Turn the dough and once again flatten it into a ¾-inch thick rectangle. Repeat the folding again.
  • Cut into 3-inch circles using a biscuit cutter or a glass. Re-roll scraps until all the dough is used. You should have about ten biscuits. Arrange in a 10-inch lightly greased cast-iron skillet. Space the biscuits apart so they are not touching.
  • Brush the tops with the remaining buttermilk. Bake for fifteen minutes or until the tops are golden brown.
  • Mix the topping ingredients together. Brush the mixture on the tops of the warm biscuits.
  • Store leftover biscuits at room temperature or in the refrigerator for up to 5 days.
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