Easy Garlic Cheese Biscuits

If you’ve ever demolished a basket of those famous cheddar biscuits at a seafood restaurant, this is your home version. Five ingredients, no rolling, no cutting, no fuss. Just stir, drop, and bake.

Bisquick does the structural work here, so the dough comes together in about 30 seconds of vigorous stirring. Shredded cheddar cheese melts into the batter as it bakes, creating pockets of gooey, salty richness throughout each biscuit.

The garlic butter brushed on while the biscuits are still hot is what sends these over the top. It soaks into the golden crust and makes the whole kitchen smell incredible. Serve them warm, because they’re never quite as good once they cool down.

Kitchen Tips

• Beat the dough vigorously for a full 30 strokes. This activates the leavening in the Bisquick for a better rise
• Drop the dough in rough mounds, not smooth balls. Craggy edges bake up crispier
• Brush the garlic butter on while the biscuits are still on the hot pan so it melts right in
• Don’t overbake. Pull them at golden brown, not deep brown. They firm up as they cool

Variations

• Use pepper jack cheese instead of cheddar for a spicy kick
• Add a tablespoon of chopped fresh parsley to the garlic butter
• Stir in crumbled cooked bacon and chopped chives for a loaded biscuit