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20 Minute Garlic Cheddar Biscuits

Julie Deily · 87 Comments

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It's been a little quiet around here because I'm still getting over this cold of mine and that pinched nerve in my neck. Yeow is all I can say! Thank goodness for medicine and thanks for the sweet comments and emails! I made these biscuits late one night a few weeks ago and posted on facebook about them…it was a late night craving. I have been making these biscuits for years and they are supposed to be a copy cat of Red Lobster's Cheddar Bay Biscuits.

I don't even remember where I got the recipe and seriously have been making these biscuits since high school…my besties from HS can vouch for this. I don't know if they are close to Red Lobster's biscuits but they are amazing!

I have to admit, I usually make them with Bisquick and not from scratch! I know, I know so this time, I wanted to give them a try and used Tara's recipe for homemade Bisquick. I have to tell you…I couldn't decide, it was really close so I took it to my Bunko group last night. I conducted an unscientific poll and you won't believe that the Bisquick ones eased out as a winner from the group. I'm sure everyone will have their own opinion but I think I'll keep making them with Bisquick and from scratch when I don't have a box of Bisquick on hand.

And I do like to freshly grate the cheddar cheese but I do sometimes use the bag of cheese as another shortcut measure. Even when I grate the cheese by hand, I can still get these biscuits on the table in less than 20 minutes.

By the way, I used a large cookie scoop (about 2.5 Tablespoons to scoop these biscuits out) to ensure uniformity.

Just wanted to share with you my favorite garlic powder…

They are soft, pillowy and addictive, I know you won't be able to eat just one. And even better, they take 20 minutes or less to get on the table. Hope you enjoy!

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Garlic Cheddar Biscuits Recipe

A copy cat recipe for Red Lobster's Cheddar Bay Biscuits - you can make them from scratch or use Bisquick!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 to 12 biscuits

Ingredients

  • 2 cups Bisquick
  • 2/3 cup milk I used low fat milk
  • 1 cup freshly grated sharp cheddar cheese
  • 1/4 cup butter melted
  • 1/4 teaspoon garlic powder I used McCormick California garlic powder

Instructions

  • Heat oven to 450 degrees F.
  • In a large mixing bowl, mix Bisquick and cheddar cheese together with a rubber spatula. Add milk and combine. Using a large cookie scoop, scoop portions onto a foil lined cookie sheet. Bake for 9 to 10 minutes.
  • While the biscuits are baking in the oven, melt butter in a microwave-safe container in 15 second intervals. Add garlic powder and mix thoroughly. Right after removing, the biscuits from the oven, brush butter-garlic mixture on the tops. Using a spatula, remove the biscuits from the cookie sheet and serve immediately.
  • Scratch recipe made 10 biscuits, bisquick recipe made 12 biscuits. Store biscuits in a zippered plastic bag in the fridge. They are good reheated - about 15 seconds or less in the microwave.

Notes

If making from scratch, substitute 2 cups Bisquick for 2 cups unbleached all purpose flour (how to measure flour, 1 Tablespoon baking powder and 1 teaspoon salt and cut in 3 Tablespoons unsalted cold butter with a butter knife or pastry cutter. When adding in milk, increase to 1 cup.)
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Categories: Appetizers, Recipes, Side Dishes Tags: Butter, cheddar cheese, garlic powder Posted: January 9, 2013 Updated: February 1, 2022

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Julie of The Little Kitchen

Hi, I'm Julie!

Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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    1. Karen says

      July 23, 2014 at 8:27 pm

      Question about the “from scratch” version … does the “increase to 1 cup” mean, instead of just using the 2/3 cup of milk as you would with the Bisquick recipe, mean use 1 cup of milk with the “from scratch” version, instead of the 2/3 cup?

      Reply
      • Julie Deily says

        July 24, 2014 at 2:18 am

        Hi Karen,

        Yes! Instead of using 2/3 cup milk, use 1 cup milk for the from scratch recipe. 🙂

        Reply
        • Karen says

          July 24, 2014 at 12:09 pm

          Thanks! That is what we ended up doing and it turned out great.

          Reply
    2. Michelle says

      June 18, 2013 at 9:30 pm

      Ridiculous!!!! SO AMAZINGLY goooooooOOOOooood!

      Reply
    3. Vita says

      February 2, 2013 at 9:08 am

      I love them so much!!!!

      Reply
    4. Erin @ Dinners, Dishes and Desserts says

      January 24, 2013 at 5:28 pm

      These are my favorite! I made a version of these for our Christmas Eve this year, need to make them more!

      Reply
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    Julie of The Little Kitchen

    Hi there, friend!

    Welcome to The Little Kitchen! I'm Julie and I love to cook, bake, eat and share (not necessarily in that order). I share easy recipes, stories about my family (which includes my pets) and my travels. And I actually do have a little kitchen.

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