Bisquick Cheddar Biscuits
Bisquick Cheddar Biscuits: These buttery garlic brown biscuits are the perfect side for chilis and soup. Made with 6 simple ingredients and ready in just over 20 minutes!
Servings: 8 biscuits
Calories: 250kcal
Ingredients
- 2 ½ cups Bisquick Pancake & Baking Mix
- ½ cup mild cheddar cheese shredded
- ½ cup mozzarella cheese shredded
- ½ teaspoon garlic powder
- ¾ cup milk
- 2 tablespoons butter melted
- garlic salt Sprinkle after applying butter if desired.
Instructions
- Preheat the oven to 425 F.
- Place a silicone mat or sheet of parchment paper on a baking sheet and set it aside.
- In a large mixing bowl combine 2 ½ cups Bisquick mix, the 1 cup of shredded cheeses, and ½ teaspoon garlic powder.
- Mix in the ¾ cup milk.
- Take two tablespoons or soup spoons and drop the batter on the baking sheet (scoop batter with one spoon, then scrape it onto the baking sheet with the other). Leave 1-inch around each biscuit. They will not spread like cookies, but you want the heat to go around for more even cooking.
- Bake for 12-14 minutes in the oven or until a toothpick comes out clean. They will be slightly golden brown on top.
- Leave the biscuits on the cookie sheet and with a pastry brush, brush the melted butter onto each one.
- Transfer the biscuits to a cooling rack and let them cool enough that you can handle them.
- Serve and enjoy!
Video
Notes
TIP: When mixing the ingredients, you will have a thick, wet dough. I don’t use a hand mixer for 2 reasons: the dough is too thick and sticky to work well with a hand mixer, and if I mix by hand I know I won’t overmix it (giving your biscuit that nice, fluffy texture).
Nutrition
Serving: 1biscuit | Calories: 250kcal | Carbohydrates: 25g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 600mg | Potassium: 109mg | Fiber: 1g | Sugar: 6g | Vitamin A: 244IU | Vitamin C: 0.1mg | Calcium: 182mg | Iron: 1mg
