Tonight was pot roast night here and I wanted some biscuits to go with it. I had seen a sour cream and chives recipe but when I saw “let sit overnight” that one was out and I was tired of my old biscuit standby. I had an hour to get biscuits ready to go. So, then I see “Red Lobster Biscuit Copy-cat Recipe”*. Now I haven’t been to Red Lobster in years but I remember I liked their biscuits. Honestly, I can’t tell you whether or not these are the same as those. I can tell you, these are finger licking awesome. In my husband words: “you could make these every night”.
What I learned about this recipe – make it on something that has edges! I used my trusty pizza stone and some of the butter in the biscuits themselves melted and spread all over the stone. I don’t mind that so much as when it drips off the edge. Then it’s a mess.
- 2 cups Bisquick (I used Heart Healthy)
- 3 tbsp cold butter, cubed or grated
- 1 1/2 cups cheddar cheese, finely shredded
- 2/3 cup cold milk
- 1 pinch garlic salt
- 1 tsp garlic powder
Garlic Herb Butter to brush on top
- 4 tbsp butter (salted), melted
- 1 tsp dried parsley
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
Preheat oven to 400 degrees
Spray a cookie sheet with non-stick spray or use a other baking dish to prevent sticking.
In a large bowl, mix the Bisquick, butter, garlic, salt, and garlic powder together. Added the cheese and mix again. Lastly, add the milk and mix with a large spoon. It will be sticky.
Spoon the biscuts onto your cookie sheet about 3 inches apart. I got about 10 large biscuits. Mix your melted butter and other herb butter ingredients together while biscuits bake.
Bake for 8 to 10 minutes, remove from oven and brush with the garlic herb butter. Put them back in the oven for 3 to 5 more minutes or until browned on top.
Remove from oven and serve immediately.
*Recipe found here