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.

Step 1: What You Need

Regular Batch

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

  • 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)

  • 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


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

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

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!

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      27 Discussions


      5 years ago on Introduction

      You can also just drop a tbsp or so into Teflon muffin tins...grease tins if they aren't Teflon (non stick).


      5 years ago on Introduction

      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 :-)

      1 reply

      Reply 5 years ago on Introduction

      try following a recipe for Cheese Scones but use extra cheese. Shortening can be changed to lard, butter or margerine


      5 years ago

      Yep red lobster


      6 years ago on Introduction

      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.


      8 years ago on Introduction

      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 D

      11 years ago on Step 6

      These things are INCREDIBLE!!! My son the steak lover says they're better than steak! Thanks for the new addition!

      1 reply
      laminteriousMikey D

      Reply 11 years ago on Step 6

      Glad your son loves them! I know how hard it is to find things your kids actually like and eat.


      11 years ago on Introduction

      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.

      1 reply

      11 years ago on Introduction

      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.

      1 reply

      Reply 11 years ago on Introduction

      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