Garlic Cheese Drop Biscuits

These are LIKE those biscuits you get at Red Lobster, but they are not copy-cat. They go great with soup, with fried ham, with breakfast….

• 2 cups Bisquick (regular or reduced fat)
• 2/3 cup milk
• 1 cup shredded cheddar
• 1/4 cup butter, melted
• 1.5 teaspoons garlic salt

Preheat oven to 450 degrees. Yes really. Do it now, because once you mix these babies up, you won’t want to wait for your oven.

Mix Bisquick, cheese, and milk in a bowl until well-combined. No dry spots. Let it rest 5 minutes.

Spray a cookie sheet with Pam, or if you’re owner of a seasoned pizza stone you can use that and you don’t even have to spray it.  

Now here you have a choice: I use a small cookie-scoop and make 3 dozen (or more) bite-size biscuits, or I use a fork and make the biscuits about twice that size. This takes some practice to make them round rather than oblong, and you’re going to get dough on your finger. If you have a normal ice cream scoop with a lever, you can use that. I don’t have one of those anymore. (I don’t miss it.)

Bake 8-10 minutes. You might need to go longer if you use a bigger scoop. You want them to get brown on the edges and the rough parts.

While it’s baking, mix your butter and garlic salt. If you want to be REALLY fancy, you can use fresh crushed garlic and sea salt. In my opinion, it’s BISQUICK. Fresh garlic might be a little over the top. Sea salt is just wrong.

As soon as the biscuits are out of the oven, start brushing on the garlic butter. You want to baptize every single one of those golden-brown lumps of Fabulousness. I use my pastry brush. I have a silicone one, and it’s perfect. (The old bristle-one that I had and wore out worked perfectly well, too.) I usually have enough butter to thoroughly coat every biscuit.

You’ll have to use a spatula or pancake turner to get them off your baking sheet. Serve hot or warm or cold. You will be a hero.

And if you make a batch and eat them all yourself, I won't judge you.