Red Lobster Biscuits
Yield
servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
biscuit baking mix (bisquick)
|
*
|
| ⅔ | cup |
milk
|
|
| ½ | cup |
cheddar cheese
grated |
|
| ¼ | cup |
butter
melted |
|
| ¼ | teaspoon |
garlic salt
|
|
| 1 | dash |
italian seasoning
generous |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
biscuit baking mix (bisquick)
|
*
|
| 158 | ml |
milk
|
|
| 118 | ml |
cheddar cheese
grated |
|
| 59 | ml |
butter
melted |
|
| 1.3 | ml |
garlic salt
|
|
| 1 | dash |
italian seasoning
generous |
*
|
Directions
Combine first 3 ingredients.
It will be sticky.
Spoon into 12 well-greased muffin tins.
Do not use paper liners.
Combine last 3 ingredients and spread evenly over the raw batter.
Bake for about 10 to 15 minutes at 450℉ (230℃) until nicely browned.
