Cheese-Garlic Biscuits

Cheese garlic biscuits are the home version of the buttery, garlicky drop biscuits that famously come out of a particular seafood chain’s kitchen. The shortcut is Bisquick (or any biscuit baking mix), which packs the flour, leavening, and shortening into one bag so you only have to add liquid and stir.

Shredded sharp cheddar gets folded straight into the dough. The garlicky finish comes from melted butter brushed over the warm biscuits as they leave the oven; this is when the garlic-butter flavor really sets in and the tops go glossy.

This works as a side for seafood, soups, and chilis, or just as a snack still warm from the oven with nothing else on the plate.

Kitchen Tips

• Don’t overmix. Stir just until the dough holds together; tough biscuits come from over-beaten dough.
• Use a heaping tablespoon for each biscuit. Anything smaller dries out before it browns.
• Brush the garlic butter on while the biscuits are still hot. Cooled biscuits don’t soak up the butter the same way.
• Use sharp cheddar, not mild. Mild cheddar gets lost in the dough; sharp cuts through the bake.

Variations

• Add a tablespoon of dried parsley to the garlic butter for a true Red Lobster-style finish.
• Stir 2 tablespoons chopped fresh chives into the dough for an oniony version.
• Use pepper jack cheese instead of cheddar and add a pinch of cayenne for spicy biscuits.