We didn’t grew up eating biscuits very often, so they are not something I make from scratch.  When my hubby wants biscuits and gravy, he is happy when I pop open a can of store-brand biscuits – the homemade gravy more than makes up for it!

I stumbled across a copycat recipe for the Cheddar Bay Biscuits that Red Lobster serves.  I doctored up the recipe a bit, as I always do, and they were great – and so very easy.  I’ve since made them in a variety of ways, substituting the cheese and parsley with different types of cheeses and spices.  I’ve made them with parmesan and oregano for an Italian flair!  They have a nice kick when made with hot pepper jack cheese and cilantro!  The recipe calls for Bisquick, but I have had good luck with both Krusteaz and Aunt Jemima buttermilk pancake mixes.

  • 2 cups Bisquick
  • 3/4 cup milk
  • 3/4 cup cheddar cheese, shredded
  • 1/3 cup butter, melted
  • 1/2 tsp garlic powder
  • 1 tsp dried parsley

Preheat the oven to 450.   Mix together biscuit mix, milk and cheese until a soft dough forms; beat vigorously for about 30 seconds.  Dough will be thick.  Drop by spoonfuls onto ungreased baking sheet. 

Mix melted butter, garlic and parsley together.  Brush 1/2 of the butter mixture onto the biscuit mounds. 

Bake for 8-10 minutes, until golden brown.  Immediately brush remaining 1/2 of butter mixture over the biscuits.  Serve hot.  Makes about 12, depending on size of spoonfuls you use!

Mangia bene!

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