It really only takes a few minutes to make these fluffy Bisquick Cheddar Garlic Biscuits before putting in the oven. These are filled with garlic and cheese then topped with garlic butter after baking.
It’s always nice to have bread on the side of your main course, we make these biscuits or homemade beer bread almost weekly!
Hello! I found this recipe in a Bisquick booklet I got at an estate sale a few weeks ago. the only change I made was to double the cheese and garlic. These drop biscuits are fluffy and very similar to Red Lobster Cheddar Bay Biscuits or even Elmer’s.
What is Bisquick?
- We love Bisquick mix in our house, we use it for pancakes, waffles, peach cobbler and for dumplings in chicken and dumpling soup.
- Bisquick is a pre-made mix that has flour, shortening, salt and baking powder. All ready to go for easy and fuss-free recipes.
- You can find it near the pancake mix at the store.
How to make easy cheddar garlic biscuits:
- Preheat oven to 450 degrees.
- Mix together Bisquick mix, milk, garlic powder and cheese. Yes, that’s it! These only take a few minutes to put together.
- Line a baking sheet (or use a non-stick baking sheet) with parchment paper.
- Scoop the biscuits (or use two spoons) on to the tray. This recipe makes about nine good-sized biscuits.
How long do I bake for?
Bake for 10 minutes or until golden brown.
For the garlic butter topping:
Melt butter in the microwave or a small sauce pan. Add garlic powder. Brush the hot biscuits with this butter mixture.
Serve and enjoy!
Can I use gluten-free or heart-smart Bisquick mix?
Yes, and the measurements stay the same.
Can I add bacon?
- Cook about 5 slices of bacon and crumble into small bits.
- Stir into the batter before cooking.
How long can I store these?
- You can store these biscuits in the fridge after cooking for 1-2 days. Though these are best eaten the same day.
- You can freeze the biscuits in freezer ziplock bags for up to a month.
Enjoy these biscuits! They are the most popular recipe here on Vintage Recipe Tin. I made this just this week with my Noodles Romanoff.
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Bisquick Cheddar Garlic Biscuits
Ingredients:
- 2 cups Bisquick baking mix
- ¾ cup milk
- ¼ tsp. garlic powder
- 1 cup shredded cheddar cheese
Topping:
- 2 Tbsp. salted butter
- ¼ tsp. garlic powder
Instructions:
- Preheat the oven to 450° degrees.
- In a small bowl add the Bisquick, milk, garlic powder and cheese. Mix until well combined.
- Spray a baking sheet with non-stick spray or line with parchment paper. Scoop the dough onto the baking sheet, I used a small ice cream scoop. Makes about 9 biscuits.
- Place in the oven for 10 minutes or until golden brown.
- Melt the butter and add the garlic powder to it. Brush the garlic butter over the warm biscuits. Best if served immediately.
How to Video:
Recipe Notes:
- Cook about 5 slices of bacon and crumble into small bits.
- Stir into the batter before cooking.
- You can store these biscuits in the fridge after cooking for 1-2 days. Though these are best eaten the same day.
- You can freeze the biscuits in freezer ziplock bags for up to a month.
Nutrition:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Jim says
Followed the directions as given. The biscuits were fluffy, tender and delicious!
Thank you!
Retro Potluck says
Wonderful to hear, thank you.
Susan says
This recipe is great!!! My grandchildren love them!! If I want to freeze do I go ahead and bake them then freeze or make the biscuits dough into balls and then freeze?
Retro Potluck says
I am so glad you and your family love these, they are quite delicious. Freeze them baked. However make sure they are fully cooled before doing so, otherwise, any remaining heat will cause condensation which then will lead to freezer burn and a not-so-tasty biscuit.
Michele says
Trying these tonight with my homemade Chicken Stew. I will be adding a few more spices to these because we are a spice kinda of family but they look delicious.
frostel says
Easy and good. I added a little more red pepper flakes and added some cut up chives from the garden.
Jaci says
Just checking but most other recipes say 2/3 cup of milk, not 3/4 cup, which was way too wet so I added more Bisquick. Family request of more cheese and I’ll put a little more garlic in. Family liked them!
Sarah Olson says
Hi! I’ve used 3/4 many times, but if 2/3 works for you, then go for it 🙂
Melissa says
I just made the cheesy garlic biscuits. I made these for the quick n simplicity of the recipe. But I have to say I’m very disappointed.
I followed the recipe n to me these are not very cheesy nor can you taste the garlic. I will be making this recipe again ( quick n easy) but will be tweaking the recipe to make them more flavorful.
Khara says
Please share how u made it
Retro Potluck says
The directions on how to make it are in the recipe card.
Annette says
Everyone loves these! So much cheaper than the boxed Red Lobster mix! Thanks so much for sharing
Amanda says
Hi! Just found this blog and am so excited! I’m a stickler for following recipes but just had a baby and am making less trips to the store- another baking mix would work just as well as Bisquick would, right? *getting hives from deviating from ingredient list!!*
Sarah Olson says
If it’s the same style as bisquick I don’t see why no!
Lois Gibbons says
I just made them, for the second time, and they are delicious, hubby loves them and so do I.
Gina Musser says
These were so easy and soooo yummy! I accidentally added the garlic powder to the mix. I just eliminated to the butter. My daughter loved them! Has to set a couple aside for my son because she and my husband almost plowed through them!
Sylvia says
Both the mix and the butter topping take garlic.
SPC says
Great recipe when you’re looking for something satisfying to make for dinner. I made with following variations:
Bisquick: Added an extra 2T as the dough seemed too soft/wet. I might have short-measured the 2 cups of Bisquick.
Cheese: Used “Seriously Sharp” Tillamook Vermont White Cheddar (from Costco!) and hand shredded it on a box grater
Garlic: Used fresh – I ran a large clove through a garlic press for the garlic for both the butter and the dough (1 clove for each application).
I also added minced fresh flat leaf parsley to the garlic butter for the brush on.
Make Ahead: I made the late in the afternoon about 3 hours before dinner, left them on the baking sheet, and then brushed with the garlic/parsley butter and rewarmed in a 350 degree oven for about 5 minutes.
Sublime!
Crystal says
These were so easy and delicious, ate them with chili!
Charlene Helms says
I love new recipes especially the that are easy to make but look so great!
Judy says
Using a gluten free mix to try to make them for those who are gluten intolerant – 3 in our family.