Cheddar Cheese Garlic Biscuits

If you’ve ever sat down at Red Lobster and demolished half the basket of biscuits before the menus arrived, this is the easy at-home shortcut. Bisquick baking mix, milk, and a half-cup of shredded sharp cheddar make the dough. A drop-style scoop onto the sheet keeps that craggy, hand-pulled biscuit look. The defining touch is the garlic butter brush right out of the oven, which soaks into the warm biscuits and gives them that addictive savory glaze.

Five ingredients. Thirty minutes start to finish. No biscuit cutter, no rolling pin, no laminating dough.

The higher 450°F (230°C) oven is intentional. The blast of heat puffs the biscuits fast and crisps the outside before the cheese can ooze out. Lower temperatures give you sad, flat, greasy biscuits.

Pro Tips

• Use sharp cheddar, not mild. Mild cheddar disappears flavor-wise once baked.
• Don’t overmix. Beat just 30 seconds as the directions say. Overworked Bisquick dough turns tough.
• Brush with the garlic butter while the biscuits are still hot on the sheet, not after they cool. Hot biscuits drink the butter; cool ones just get oily on top.
• Add a pinch of dried parsley to the garlic butter for the true Red Lobster aesthetic.

Variations

• Stir a pinch of Old Bay or cayenne into the dough for a spicy kick.
• Mix in 2 tablespoons of finely chopped chives or scallions.
• Use pepper jack instead of cheddar for a Tex-Mex twist.