Bisquick Cheddar Biscuits
Equipment
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1 mixing bowl
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1 cheese grater
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1 spoon or flexible spatula
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1 microwave safe bowl
Ingredients
Bisquick Cheddar Biscuits
- 2½ cups (308 g) Bisquick baking mix
- ½ teaspoon garlic powder
- 1 cup shredded cheddar cheese
- ¾ cup (177 ml) milk, room temperature
Garlic Butter Sauce
- 4 tablespoons (57 g) unsalted butter
- ½ - 1 teaspoon dried oregano
- ¼ teaspoon garlic powder
Instructions
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Preheat the oven to 425 F (218 C). Line a large baking sheet with parchment paper.
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In a mixing bowl, whisk the baking mix and garlic powder together until well combined. Fold in the shredded cheddar cheese, followed by the milk. Mix everything together until just combined. The mixture will feel a bit tacky, but shouldn’t be too dry or too wet.2½ cups (308 g) Bisquick baking mix,½ teaspoon garlic powder,1 cup shredded cheddar cheese,¾ cup (177 ml) milk, room temperature
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Using a large cookie scoop or just a spoon, scoop the cheddar biscuit dough into 9 even sized cheddar garlic biscuits. Drop the dough onto the lined baking sheet about 2 inches (5 cm) apart.
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Bake the cheesy biscuits for 12 - 14 minutes or until the biscuits are lightly golden on the top. Cool the garlic cheese biscuits on the baking sheet for 5 minutes before transferring them to a cool rack or serving plate.
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While the cheddar bay biscuits bake, make the garlic herb butter sauce. Melt the butter in a microwave safe bowl in 30 second increments until fully melted. Stir in between each increment. Whisk in the dried or fresh herbs and garlic powder until smooth and well combined.4 tablespoons (57 g) unsalted butter,½ - 1 teaspoon dried oregano,¼ teaspoon garlic powder
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Once the cheddar biscuits are done baking, brush the tops of the biscuits with the garlic sauce and enjoy.
Notes
Store: Store baked Bisquick biscuits in an airtight container at room temperature for up to 5 days.
See Variations section of the blog post to make these as Keto cheddar biscuits, gluten free Bisquick biscuits, mix-in recommendatons.
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