Instructables

How to Make Savory Garlic Butter Cheddar Biscuits

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Picture of How to Make Savory Garlic Butter Cheddar Biscuits
My wife learned this recipe from her Aunt a few years ago (Thanks Aunt Jan!) and these are THE best biscuits I have ever had.

You cannot stop at just one, and when you are stuffed, you want more.

They have a perfect Flavor.
 
 
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Step 1: What You Need

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Regular Batch

Garlic Spread
  • 1 stick of butter
  • 1 & 1/4 teaspoon Garlic Salt
  • 1/4 teaspoon Parsley

Dough
  • 4.5 cups of Bisquik
  • 4 oz Shredded Sharp Cheddar
  • 11 oz (1.37500 cups) of water

Double Batch (As pictured)

Garlic Spread
  • 2 sticks of salted butter
  • 2 & 1/2 teaspoon Garlic Salt (My wife just throws some in, she suggests you do the same)
  • 1/2 teaspoon Parsley (My wife just throws some in, she suggests you do the same)

Dough
  • 9 cups of Bisquik (Pictured, I used 50/50 regular and whole wheat Bisquik)
  • 8 oz Shredded Sharp Cheddar
  • 22 oz (2.75 cups) of water

You will also need

  • Mixing Bowl
  • Small Sauce Pan
  • Cookie Sheets
  • Mixing Spoons

NOTE:

For a lighter biscuit, just use the regular Bisquik. If you want a more dense and more filling biscuit, use 50/50 regular and whole wheat.

Step 2: Making the Garlic Spread

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Gather your butter, place it into a saucepan, and set it over medium heat until it melts.

Throw in the Parsley and Garlic Salt.

Stir and set aside.

Step 3: Making the Dough

Put the 4.5 cups (9 cups; half regular, half whole wheat; as shown) of Bisquik into a large mixing bowl.

Add in the water and shredded cheddar cheese.

Stir it together.

Step 4: Cooking

Grease the cookie sheets. If you run out of cookie sheets, use cupcake sheets (as seen below).

Get a healthy tablespoon amount of the dough and put it on the cookie sheet.

Dont roll the biscuits into perfect balls. You need them to be misshapen for when you coat them in the garlic spread.

Preheat the oven to 375 degrees.

Step 5: Cooking time

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Once the oven is heated, put the biscuits in.

Cook for 10-12minutes until they have a golden top to them.

Step 6: Spread Time!

Spread the Garlic Spread you made over the tops of each biscuit.

Wait until they cool for a moment before burning your mouth on their savory goodness!
blackweb6 months ago
You can also just drop a tbsp or so into Teflon muffin tins...grease tins if they aren't Teflon (non stick).
MB-DK7 months ago
Omg I hope someone out there can help me. I live in Denmark now and we don't have Bisquick or biscuit mixes over here. I once tried making cornbread muffins and must say I was not too impressed and that's why I have never attempted making biscuits.
So...anyone have any suggestions for an alternate mix, or better yet, a European friendly recipe for biscuit batter? All the other ingredients are no problem, but things like shortening just don't exist over here. I host a mean Thanksgiving every year for friends, and it has become a HUGE hit. But I would LOVE to wow 'me all with kick a$$ biscuits this year. Help?
Now I need to go deal with the drooling that has taken place since looking at the pics and thinking of RL biscuits. So funny the random things that you miss living abroad :-)
tobyjug3 MB-DK7 months ago
try following a recipe for Cheese Scones but use extra cheese. Shortening can be changed to lard, butter or margerine
holly-g8 months ago
Yep red lobster
JonahLuck1 year ago
Loved it! Next time I'm gonna use garlic instead of garlic salt and probably double the cheese. Thanks for adding to my dinner! :)
Okay, my tummy is growling after reading this. Great job! I'll let you know how they turn out.
Farrelbark3 years ago
Okay, I just made them. Granted, I improvised a tad bit here and there, but there were some things I noticed that most likely would've been noticed either way.

Now, taking the fact that I heeded your advice and used a "healthy" tablespoon amount, the double batch made approximately 25 biscuits and an average sized loaf(equal to the 25 sooo about 50).
With this, it could have used a little less whole-wheat and about twice the amount of cheese.
They came out okay, and it's definitely going to be made again.
Thanks for the recipe!
These are awesome! My family loved them. I was told they were like Red Lobster's biscuits but better.
Mikey D6 years ago
These things are INCREDIBLE!!! My son the steak lover says they're better than steak! Thanks for the new addition!
laminterious (author)  Mikey D6 years ago
Glad your son loves them! I know how hard it is to find things your kids actually like and eat.
Runeshai6 years ago
Awesome. Just tried these, and they came out not too bad :). It was my first time baking alone...really the first time baking at all, and I almost gave up when I smelled smoke all over the apartment. However, I let them stay for just a bit, opened all the doors and windows, and they came out just fine. I think for next time I'll clean out the oven beforehand, leave the biscuits in just a little bit longer, and add something to the mix to make them a bit more "whole". Maybe the whole wheat mix would help with that. One very important thing for beginners to remember though, that came as a surprise to me is that BISQIUK RISES. The cookie sheets went in with about 9 biscuits each, and came out as two giant cakes. They tasted fine, just a thing to remember. I also added too much water in the beginning and compensated with more cheese and Bisquik, so that could have been part of the reason. My measurements weren't what you'd call exact. Thanks for the recipe though, it was fun making and eating :P.
laminterious (author)  Runeshai6 years ago
I'm glad they came out great and tasted good as well.
muzcee6 years ago
What i'd like to know is why the U.S.A has to have a diffrerent word for everything. Its not really a biscuit is it? Its a scone or a bun.
Well in the US it IS a biscuit, so relax. ;) Doesn't 'biscuit' mean 'cookie' everywhere else? I guess it would technically be a cheesy-garlicy scone in other English-speaking lands, as it's crunchy on the outside, and crumbly on the inside. Wow, irrelevant much? :P
holy amazing. i just made these, freaking bomb. i squeezed a bit of lemon into the butter sauce! its epic.
laminterious (author)  Popcornfilms6 years ago
ohhh I bet lemon would taste great!
it certainly did. i love you and your biscuit recipe.
egreen7676 years ago
ooo those look flippin amazing!
laminterious (author)  egreen7676 years ago
And they taste even better! Thanks!
canida6 years ago
Nice pictures! Those look extremely good.
azandj6 years ago
Great recipe, but as a suggestion: on your pictures, keep your camera in exactly the same place, so you can see adding all of the biscuits onto the sheet kind of as an animation of sorts.
canida azandj6 years ago
Nice idea! Don't mind if I pilfer that one. ;)
cvxdes azandj6 years ago
Yeah, I always pull out my super still camera robot arm out when I take pictures for instructables.
jehan601886 years ago
I love making these. Instead of garlic salt, try minced garlic (you can buy it anywhere) that's been browned in a frying pan with a bit of the butter. It'll rock your world!
unclesam6 years ago
laminterious, the time and effort you took to make the instrctable clear hopefully will inspire lots of folks to try their hand. So many people look forward to a meal at Red Lobster because of the biscuits. Only recently did I find this recipe elsewhere, tried it, and it works perfectly. They are even better, if you can imagine it, if you split cooled leftovers, insert deli ham and a little mustard to make a fragile sandwich. An alternative to the garlic salt in topping spread is to use dry Italian dressing mix sold in envelopes in grocery stores. U.S.
SpinWard6 years ago
Oh My Gosh. These sounds like the most wonderful biscuits at Red Lobster! The best thing is the clam chowder and Cheese biscuits! Cheap too! I love using Bisquick! Great instructable! I'm putting this one in my recipe box!
laminterious (author)  SpinWard6 years ago
YES! Thats what they are! I didnt want to mention that in the ible, but my Aunt calls them her Red Lobster Biscuits. If you just use regulatr Bisquik and not the whole wheat, you cant tell the difference. Soooo good.
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