There they were…lurking in the back of the fridge; a dozen eggs that I had not realized were still there. Since I had more kale and mushrooms I made another frittata. Quick, easy and lunches for the whole week, but this isn’t about frittata. I needed something to go with the frittata, biscuits sounded good. This recipe would also use up some of the cheese I found hanging out with the eggs.
I believe this recipe came from the back of a Bisquick box many years ago. I remember adding the garlic because pretty much everything should have garlic. If you’ve ever been to Red Lobster, these biscuits are quite similar to theirs. I know Red Lobster and Bisquick, I’m pretty sure I just lost all gourmet points I may have gained, but I don’t care. These are tasty, comforting, and my mom loves them. If your family’s looking at you funny because you’re trying to get them to eat a weird egg dish with green stuff in it, these biscuits will go a long way in smoothing things over.
I usually make nine fairly large, palm-size biscuits, but you can adjust the size if you need more. Either regular Bisquick or the low-fat variety will work just fine.
Cheddar Garlic Biscuits
2 cups Bisquick
2/3 cup milk
¾ cup shredded cheddar cheese
1 tsp. garlic powder
2 Tbsp. butter, melted
¼ tsp. garlic salt
Preheat oven to 450°.
Mix first four ingredients together until a soft dough forms; be careful not to over mix. Drop by spoonfuls onto ungreased cookie sheet.
Bake 8-10 minutes or until golden brown. Meanwhile, stir together butter and garlic salt. As soon as the biscuits are pulled from the oven, brush them with garlic butter.
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