Donzi's Blog

Not totally sure what this is all going to be about yet but it will definitely involve food

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Cheddar Buttery Biscuit Goodness

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.

Cheddar Biscuits

  • 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