Bisquick cheddar biscuits are buttery and flaky cheddar biscuits topped with an herby garlic butter sauce. This cheddar bay biscuit copycat recipe is quick and easy to make using 6 simple pantry ingredients. These garlic cheddar Bisquick drop biscuits are just like the ones you’ll find at Red Lobster.
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Why Should You Make This Recipe
I love a simple, savory, shortcut recipe. It’s nice to just throw a few ingredients together and bake something that tastes like it came from a restaurant. My Twisted Garlic Cheese Rolls and Twisted Cheese Bread are two I love the most. These Bisquick cheese biscuits are another semi-homemade recipe I know you will love.
- Layers of flavors and textures. From the flaky drop biscuit filled with salty bits of cheddar to the butter, herb filled garlic sauce, these Bisquick biscuits are an absolute delight for your senses.
- Easy to make. These garlic cheddar biscuits taste like homemade, but are super easy to make using pre-made Bisquick baking mix. Simply mix the shredded cheese into the dry ingredients, incorporate the wet ingredients, drop onto a lined baking sheet, bake and enjoy!
Ingredients
This recipe for Bisquick drop biscuits require only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need:
Bisquick Cheddar Biscuits and Garlic Butter Sauce
- Ingredients: Gather Bisquick mix, shredded cheddar cheese, garlic powder and milk.
- Garlic Butter Sauce: Gather melted butter, dried oregano and garlic powder.
Substitutions
Here are my recommended substitutions to make these melt in your mouth scones using Bisquick.
- Bisquick Mix: This is essentially a pre-made biscuit or less sweetened pancake mix. Feel free to use something similar if you can’t find the Bisquick brand baking mix.
- Shredded Cheddar: I recommend using a brand you already like. In fact, feel free to use any flavorful cheese you like such as mozzarella, gruyere, or colby jack. The most important thing is to buy a block of cheddar and shred the cheese yourself. This allows for a more flavorful cheese that melts better than the pre-shredded kind.
- Garlic Powder: This is for flavor. I recommend keeping garlic powder if you can. If not, use a spice blend that contains garlic powder in it.
- Milk: Any kind of milk will work fine for these garlic cheese biscuits. However, I prefer using at least 2% milk for a lighter, more tender and flaky texture.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter. Just make sure the butter is very cold or even frozen.
- Dried Oregano: This is for flavor and can easily be substituted for another dried savory herb. If you prefer to use fresh herbs, substitute with 1 tablespoon fresh herbs for every 1 teaspoon of dried herbs.
Variations
- Keto Cheddar Biscuits: Use a keto biscuit mix and make any ingredient substitutions suggested on the packaging. For example, this keto biscuit mix requires 2 eggs and ¼ cup (57 g) butter to make biscuits. Replace the milk in this recipe with the above ingredients and follow the rest of the recipe as written.
- Gluten Free Bisquick Cheddar Biscuits: Use a gluten free baking mix and follow the rest of the recipe as written.
- Flakier Cheddar Biscuits: Cut 3 tablespoons (42 g) cold butter into the dry Bisquick mix. Follow the rest of the recipe as written.
- Mix Ins: Add a few tablespoons of chopped bacon or fresh herbs to the dough at the same time as the cheese.
How To Make
Learn how to make Bisquick cheddar biscuits in a few easy steps.
- Preheat the oven to 425 F (218 C). Line a large baking sheet with parchment paper. In a mixing bowl, whisk the baking mix and garlic powder together until well combined. Cut the cold butter (if using) into the mix. 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.
- 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. 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.
3. 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. Once the cheddar biscuits are done baking, brush the tops of the biscuits with the garlic sauce and enjoy.
How To Store, Freeze and Thaw
- Store: Store baked Bisquick biscuits in an airtight container at room temperature for up to 5 days.
- Freeze: Place the baked and fully cooled garlic cheese biscuits in an airtight container to freeze for up to 2 months. I recommend individually wrapping each biscuit in plastic wrap or wax paper.
- Thaw: The easiest and tastiest way to thaw your baked biscuits is to let them thaw at room temperature for a couple of hours.
M’s Expert Tips
- Shred the cheese yourself. Pre-shredded cheese is coated in a substance that prevents the cheese from clumping together. This coating makes the cheese more difficult to melt. I recommend taking a few minutes to grate or shred the cheese from a whole block of cheddar.
- Don’t overmix. Just like making a any type of baked good, mix the dry and wet ingredients together until they are just combined. Overmixing the dough will create harder, more dried out biscuits.
FAQs
Use another dry biscuit baking mix or make your own. For every cup of baking mix, substitute with the following ingredients: 1 cup (120 g) all purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt and 2 tablespoons (28 g) butter. This is in addition to the other ingredients listed in the recipe.
It’s possible the dough was overmixed. Mix the ingredients together until they are just combined. Another possible reason is the dry and wet ingredients are a but off. Make sure to measure the dry ingredients by weight (when possible) and add enough milk to the dry biscuit mixture for the dough to the tacky.
Yes, you can use water. However, I recommend using a plant based milk or lower fat milk instead of water as the extra fat and calories from milk or plant based milk will make better tasting biscuits.
Other Baking Mix Recipes To Try
If you try this Bisquick Cheddar Biscuits recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Bisquick Cheddar Biscuits Recipe
Equipment
- 1 mixing bowl
- 1 cheese grater
- 1 spoon or flexible spatula
- 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
- Preheat the oven to 425 F (218 C). Line a large baking sheet with parchment paper.
- 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
- 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.
- 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.
- 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
- Once the cheddar biscuits are done baking, brush the tops of the biscuits with the garlic sauce and enjoy.
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