I have a really good memory. Like freakishly good. I can still remember being in preschool and being mad because my teacher woke me up to cut out a “stupid” tree. Come on lady, a girl needs her beauty rest! Anyways, whilst I can easily draw you the entire floor plan of the house we lived in when I was four, I have always had a hard time remembering my favorite meals. Weird right? I like to think it’s because I love all food so much and am constantly wanting to try new things. Shame on me. Lucky for you…that’s validation that these Garlic Cheddar Biscuits are THAT AMAZING because they were that good, I could never forget them!
-complete recipe at bottom-
Here’s the story; five years ago two young ladies went to fancy Los Angeles to visit their other best college lady for the Thanksgiving holiday. Then, two of the nicest human beings on the planet, no seriously, they are so adorably sweet, opened their home to all of us post college ramblers and that’s where it happened…the best biscuits in the world. SO good that when I threw our Friendsgiving this year I reached out to the nicest people on the planet, whom I hadn’t spoken to since that visit sadly, to get the recipe. Oh Paula Deen, you did it right sister.
Once I got my hands on the recipe I couldn’t believe the simplicity of what it takes to create these! Who doesn’t have Bisquick and cheddar in their house? It can’t possibly just be me but if it is I’m ok with that too.
One thing the recipe does call for though is grated cheddar which I actually don’t always have lying around in the fridge. So, here’s an easy way to adapt that piece: take a handful of your shredded cheddar that I know you have for those emergency taco nights and morning omelette and simply take a knife to it.
I promise it doesn’t have to be teeny tiny and I actually prefer it a little chunkier.
Another tip when making these is to break out your pastry cutter. Normally those are just used when breaking cold butter into a recipe so why here? 1. You won’t over mix the dough, keeping things nice and fluffy 2. You look super cool and like the next big Food Network star when using it. 🙂 If you don’t have a pastry cutter don’t worry about it, mix with a fork until just combined and you’ll be good…just not nearly as cool looking.
Lastly, don’t be shy with that butter glaze and get it on while those biscuits are hot!
These are so perfect as a side to your steak and potato dinner OR how about with your brunch? Let’s be honest, I don’t care when or how you eat them, just don’t forget them.
- 1 1/4 cups biscuit mix (I use Bisquick)
- 1/2 cup grated sharp cheddar (see above for a tip on this!)
- 1/2 cup water
- 1/2 stick unsalted butter, melted
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp dried parsley flakes (I used a little extra to sprinkle on top to finish)
- Preheat oven to 400. Line baking sheets with parchment paper.
- Combine biscuit mix and cheese using pastry cutter or fork. Slowly add in water and use pastry cutter to mix until just combined. Mixture will be wet and very sticky.
- Using a spoon, drop dough into 12 tbsp size balls onto parchment lined baking sheet and bake for about 10 mins – until the bottoms start to brown a bit.
- While the biscuits are baking, make butter mixture by melting butter in the microwave and whisking in remaining garlic powder, salt and parsley flakes.
- Once biscuits are removed from oven, immediately brush with butter mixture.