Italian Cheese Biscuits

If you’ve ever had the cheese biscuits at Red Lobster and wondered how something so good could be so simple, this is your answer. Bisquick, cold water, and sharp cheddar get mixed and dropped onto a baking sheet. That’s the biscuit. The magic happens after they come out of the oven.

While they’re still hot, you brush them with melted butter seasoned with garlic powder, parsley flakes, and Italian seasoning. The butter soaks into the warm, craggy surface and the herbs bloom in the residual heat, creating that irresistible garlicky, cheesy, buttery combination.

Drop biscuits are forgiving by nature. No rolling, no cutting, no precise technique. Just scoop and bake. The rough, uneven surface is a feature, not a flaw. Those peaks and ridges crisp up in the oven and create more surface area for the herb butter to cling to.

Kitchen Tips

• Use sharp cheddar, not mild. The sharper cheese stands up to the garlic and herbs better and actually tastes like cheese in the finished biscuit.
• Don’t overmix the dough. Stir just until the Bisquick, water, and cheese come together. Lumpy is fine. Smooth means tough biscuits.
• Brush the butter on while the biscuits are still screaming hot. The heat melts it right in. Waiting means it sits on the surface and gets greasy.
• A little herb butter goes a long way. You’re flavoring, not drenching.

Variations

• Garlic Parmesan: Swap the cheddar for grated Parmesan and double the garlic for an even more savory version.
• Jalapeno cheddar: Fold diced pickled jalapenos into the dough along with the cheese for a spicy kick.