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Cheddar Biscuits With Bisquick

I’m not huge Red Lobster fan, but I do love these copycat cheddar biscuits with bisquick. Soft and warm and cheesy with a hint of garlic. Delish!

If you’ve never had the pleasure, think about this…Red Lobster makes 350,000,000 of their famous biscuits a year. So what does that say?

plate of cheddar biscuits

There are a ton of copycat cheddar bay biscuits recipes from Red Lobster on the internet. The recipes are divided into two camps.

  1. The first camp uses Bisquick as the base
  2. The second camp is ‘from scratch’.

I have made both types many times. To be honest, I haven’t found a huge difference. So….. in the spirit of shortcuts and making life easier, I’m going with the easy biscuit recipe today with just a few simple ingredients.

This easy recipe is a combination of 3 other recipes. Typically, the difference in recipes is the oven temperature, how much cheese is used and the milk-to-Bisquick ratio.

Why we love this recipe

  • This is a super shortcut copycat recipe for Red Lobster cheddar biscuits. Yes, it uses a Bisquick mix. And NO, they never last long when they hit the table.
  • The cheesy biscuits are ready from start to finish in about 20 minutes. They may not be an exact clone of the Red Lobster biscuits, but they are pretty close. All I can say is that when I serve them, they disappear quickly.  
  • There is no need to fuss with neat uniform biscuits. Call them rustic! No one cares.

Tip

The trick is to not over-handle the dough. Just mix the ingredients until the dough comes together (it’s pretty sticky) and don’t worry about shaping the cheese biscuits.

one raw biscuit assembled on pan
Mix the bisquick, milk, cheese and garlic powder together until a soft dough forms. Drop biscuits onto a lined baking sheet and bake until golden brown.
several cheddar biscuits on plate 1
Brush with melted butter mixed with garlic powder and parsley.
on cut open cheddar biscut
Warm biscuits are best, but you can also serve them at room temperature.
several cheddar biscuits on plate p

Tailor To Your Taste

  • The garlic butter sauce is delicious on the biscuits, but if you’re not a fan of garlic, you can leave it out or substitute it with Italian seasoning and butter. Or a drizzle of pesto on the biscuits.

Make ahead

Here are 3 options to make them ahead

  1. Make the dough ahead (but not more than 1-2 hours ahead). Then bake and brush them with butter before serving.
  2. Have all the ingredients ready separately and combine them as close to the time of baking and serving as possible.
  3. Bake the biscuits for 10 minutes, brush them with the butter mixture and finish baking them for the last 5 minutes before serving.

What to serve with cheddar biscuits

Looking for a cheddar biscuit recipe from scratch?

Here’s a ‘from scratch’ recipe  from Damn Delicious that I use with great results (and great pictures!).

This is for the purists out there who cringe at the thought of using a Bisquick mix. Or if you can’t get your hands on a box of Bisquick.

plate of cheddar biscuits
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5 from 4 votes

Cheddar Biscuits With Bisquick

I am not a huge Red Lobster fan, but I do love these copycat cheddar biscuits with bisquick. Soft and warm and cheesy with a hint of garlic. Delish!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Servings: 8 biscuits
Author: Cheryl

Ingredients

  • 2 cups Bisquick mix It comes in a box
  • 2/3 cup milk
  • 3 tablespoons cold butter (OPTIONAL) Some say this makes the biscuits fluffier
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon garlic powder

To brush on baked biscuits

  • 1/4 cup butter (1/2 stick)
  • 1/4 teaspoon garlic powder
  • 1 tablespoon finely chopped fresh parsley (or 1 teaspoon dried parsley flakes)

Instructions

  • HEAT OVEN to 400F/204C.
  • MAKE DOUGH: In a medium bowl, combine Bisquick and garlic powder together with a fork. If using butter, add small chunks of butter and blend with your fingers or pastry cutter until the butter mixture is the size of peas. Add milk and cheese, then gently combine with a fork to form a soft dough. Do not over mix. Handle dough as little as possible.
  • BAKE: Spoon 8 lumps of biscuit dough onto an ungreased cookie sheet (I line it with parchment paper). Bake 15 minutes until lightly browned. Remove biscuits from the oven.
  • MAKE BUTTER TOPPING: In a microwave-safe small bowl or measuring cup, add butter, garlic powder and parsley. Melt butter in microwave on high for 30 seconds.
  • FINISH: Brush the tops of the biscuits with melted butter mixture immediately using a pastry brush. Transfer to plate and serve warm.

Notes

Make Ahead: Here are 3 options to make them ahead
  1. Make the dough ahead (but not more than 1-2 hours ahead). Then bake and brush them with butter before serving.
  2. Have all the ingredients ready separately and combine them as close to the time of baking and serving as possible.
  3. Bake the biscuits for 10 minutes, brush them with the butter mixture and finish baking them for the last 5 minutes before serving.
  4. To store leftovers: Store biscuits in a freezer-safe bag or airtight storage container for several days in the fridge or up to 3 months in the freezer. 
To make your own dough from scratch: Here’s a great recipe from Damn Delicious 
 
Nutritional values are estimated and do not include the optional cold butter. 
 

Nutrition

Calories: 248kcal | Carbohydrates: 21g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 530mg | Potassium: 95mg | Fiber: 1g | Sugar: 5g | Vitamin A: 382IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 1mg
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