✔ Updated · fixed garlic butter amounts + bake time
These Bisquick cheddar garlic biscuits are fluffy, cheesy drop biscuits that go from bowl to table in about 20 minutes. Max has been known to eat three before dinner even starts.
At a glance
The one tip that matters: Stir the dough only until it comes together and use cold milk. Overmixing makes drop biscuits tough and flat instead of light and fluffy.
Stir Bisquick mix with sharp cheddar, a little garlic powder and cold milk, scoop the dough onto a sheet pan, and bake at 450°F until golden. A brush of warm garlic-parsley butter while they're hot gives them the buttery, savory finish people love in restaurant-style cheddar biscuits. There's no rolling or cutting, and variations, storage and serving ideas are below.
Why You'll Love These Cheddar Garlic Biscuits
- Ready in 20 minutes with just a handful of ingredients.
- No rolling or cutting: scoop the dough straight onto the pan.
- Buttery garlic finish from a quick brush of garlic-parsley butter while they're hot.
What You Need
- Bisquick mix: Original Bisquick already contains the flour, fat, leavening and salt, so you only add the flavorings and milk. The Heart Smart and gluten-free mixes also work; the gluten-free mix may need an egg, so follow its package directions.
- Sharp cheddar: sharp or extra-sharp gives the most cheese flavor. Shred it yourself if you can.
- Milk: whole or 2% milk, cold. Buttermilk works too and adds a little tang.
- Garlic powder: a little in the dough and a little in the butter.
- Butter and parsley: melted salted butter with dried or fresh parsley for brushing.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Keep it cold and quick. Use cold milk and stir only until the dough comes together. A lumpy, sticky dough bakes up fluffier than a smooth, overworked one.
- Shred your own cheese. Freshly shredded sharp cheddar melts into pockets and tastes stronger than pre-shredded cheese.
- Adjust the milk. Bisquick and cheese vary, so start with 2/3 cup milk and add more only if there are dry patches. The dough should be thick and sticky, not runny.
- Brush them hot. The garlic butter soaks in best straight out of the oven. This is when the whole kitchen smells like garlic butter, and I always sneak one. Brush again just before serving for extra shine.
- Add a little heat. Stir a pinch of cayenne or 2 tablespoons chopped pickled jalapenos into the dough, or swap half the cheddar for pepper jack.
Bisquick Cheddar Garlic Biscuits
9
biscuits10
minutes10
minutes200
kcal20
minutesEasy cheddar garlic drop biscuits made with Bisquick: a soft dough of baking mix, milk, sharp cheddar and garlic powder, scooped onto a sheet pan, baked at 450°F until golden and brushed with warm garlic-parsley butter. No rolling or cutting.
Ingredients
- For the Biscuits
2 cups Original Bisquick mix
1 cup sharp cheddar cheese, shredded (4 oz)
1/4 teaspoon garlic powder
2/3 to 3/4 cup cold milk
- For the Garlic Butter
3 tablespoons salted butter, melted
1/4 teaspoon garlic powder
1/2 teaspoon dried parsley flakes (or 1 tablespoon chopped fresh parsley)
Directions
- Make the Dough
- Heat the oven to 450°F. Line a baking sheet with parchment paper or leave it ungreased.
- In a bowl, stir together the Bisquick mix, shredded cheddar and 1/4 teaspoon garlic powder so the cheese is coated.
- Add 2/3 cup milk and stir with a fork or wooden spoon just until a soft, sticky dough forms, about 30 seconds. If there are dry patches, add the remaining milk a tablespoon at a time. Don’t overmix.
- Bake and Brush
- Drop the dough in 9 even mounds (about 1/4 cup each; a large cookie or ice cream scoop works well) onto the baking sheet, about 2 inches apart.
- Bake for 8 to 10 minutes, until the tops and bottoms are golden brown.
- While the biscuits bake, stir the melted butter with 1/4 teaspoon garlic powder and the parsley.
- Brush the garlic butter over the hot biscuits as soon as they come out of the oven. Serve warm.
Notes
- These biscuits can be stored in the fridge for 1-2 days, but they are best served immediately. You can also freeze the biscuits before brushing them with the garlic butter. Once they are completely cooled off, place them in an air-tight container and then in the freezer. They will last for up to a month. When you are ready to use them, simply reheat them in the oven before brushing the garlic butter over them.
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Easy Variations
- Bacon cheddar: stir 1/3 cup crumbled crispy bacon into the dough.
- Herb and cheese: add 1 teaspoon dried Italian seasoning or 2 tablespoons chopped fresh chives.
- Different cheeses: use Gouda, pepper jack, or half cheddar and half Parmesan.
- Extra cheesy tops: sprinkle a little more cheddar over the mounds before baking.
- Sun-dried tomato and olive: fold in 2 tablespoons each of chopped sun-dried tomatoes and olives.
What to Serve With Cheddar Garlic Biscuits
These biscuits are made for soups, stews and chili. Try them with copycat Wendy's chili, Texas Roadhouse-style chili or chicken gnocchi soup. They also go well with fried chicken, shrimp scampi, salads and breakfast eggs. For another easy Bisquick bake, try the Bisquick impossible quiche or browse all our Bisquick recipes.
Frequently Asked Questions
How do you make Bisquick cheddar garlic biscuits?
Stir 2 cups Bisquick mix with 1 cup shredded cheddar and 1/4 teaspoon garlic powder, then add about 2/3 cup cold milk and mix just until a soft dough forms. Drop 9 mounds onto a baking sheet, bake at 450°F for 8 to 10 minutes and brush with garlic butter.
Are these like the famous restaurant cheddar biscuits?
They're similar in style: fluffy cheddar drop biscuits brushed with garlic-parsley butter. This version uses Bisquick for speed. For a version made from scratch with flour and butter, see our Red Lobster-style cheddar biscuits recipe.
Can I use fresh garlic instead of garlic powder?
Yes. Cook 1 small minced garlic clove in the melted butter over low heat for about 1 minute, until fragrant but not browned, and brush that over the biscuits. Keep garlic powder in the dough, since raw minced garlic doesn't spread evenly through a drop biscuit.
Why are my Bisquick biscuits flat or tough?
Overmixing, warm dough or too much milk are the usual causes. Stir just until the dough comes together, use cold milk, and make sure the oven is fully heated to 450°F before the pan goes in. Old baking mix can also lose its rise.
How do I store and reheat cheddar garlic biscuits?
Store cooled biscuits in an airtight container at room temperature for 1 day or in the fridge for up to 4 days. Reheat in a 350°F oven for 5 to 8 minutes. You can freeze them for up to 2 months and reheat from frozen for about 10 to 12 minutes.
