Quick Cheese Biscuits

Yes, these are the copycat biscuits everyone wants. The famous seafood-chain biscuits start with Bisquick (or any buttermilk baking mix), a fistful of sharp cheddar, and a finishing brush of garlic butter that hits the hot biscuits the moment they leave the oven.

The trick to tender drop biscuits is restraint. Stir the milk and cheese into the dry mix just until everything is moistened. Lumps are good. The second the dough looks smooth, you’ve gone too far and the gluten has started to develop, which makes the biscuits dense.

Drop them with a tablespoon, not a spoon, for uniform size and even baking. Bake hot, in a 475°F (245°C) oven, so the outside browns fast while the inside stays soft and pillowy.

The garlic butter topping is the magic. Brush it on while the biscuits are still hot from the oven. The butter soaks into the surface and the garlic powder blooms in the residual heat, giving you that signature aroma in every bite.

Pro Tips

• Use cold milk and cold cheese. Cold ingredients keep the dough from getting gummy.
• Sharp cheddar works better than mild. The flavor punches through the bake.
• A pinch of dried parsley in the garlic butter takes the look up a notch.
• Eat them fresh out of the oven. These don’t keep well; reheat any leftovers under foil at low heat.

Variations

• Add a half teaspoon of Old Bay seasoning to the dough for a seafood-restaurant-style finish.
• Stir in a tablespoon of chopped chives or scallions for green color and onion bite.
• Swap cheddar for a smoky pepper jack for some heat.