This recipe is for a simple drop biscuit made from Biqsuick, milk, and cheddar cheese. The cheddar cheese is what keeps the biscuits from drying out when they are baked.
We make them almost any time we eat fish, and then I tend to eat any leftover biscuits for breakfast the next day. As long as they are stored in an airtight container, the biscuits can be eaten for a few days.
Step by Step
Preheat the oven to 400F. If you are using a baking stone (our preferred way to cook the biscuits), make sure to leave it in the oven so it can preheat as well.
In a large mixing bowl, combine the bisquick, milk, and cheese until a soft dough forms. Make sure that all of the dry bisquick is absorbed into the dough.
Bake for 10-15 minutes, until the biscuits are golden brown on the top. Meanwhile, melt the butter and stir in the garlic powder. Brush the butter over the warm biscuits.
Garnish with parsley and serve warm.
- 2 cups bisquick
- 2/3 cup milk
- 1/2 cup cheddar cheese (shredded)
- 1/4 tsp garlic powder
- 1/4 cup butter (melted)
- 1/4 tsp parsley
- Preheat the oven to 400F
- In a large mixing bowl, stir together the bisquick, milk, and cheese until a soft, lumpy dough forms
- Drop the dough by spoonfuls onto a baking stone or an ungreased cookie sheet
- Bake for 10-15 minutes or until golden brown
- Meanwhile, in a small mixing bowl, stir the garlic powder into the melted butter
- Brush the butter over the warm biscuits before removing from the cookie sheet
- Garnish with parsley and serve warm
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