I’m personally not a biscuit kinda gal BUT my family on the other hand definitely knows how to put biscuits away. When we go to Red Lobster it’s not surprising to go through multiple baskets of biscuits, and a fresh one to head home with the leftovers. It was about time we figured out their secrets. This copycat recipe was great though we did modify it very slightly to better fit our tastes. If we closed our eyes it almost seemed like we were at Red Lobster, my scampi is still better
2 cups Bisquick baking mix
1/2 cup cold water
3/4 cup grated sharp cheddar cheese
4 tbsp butter (1/2 stick)
1 tsp dried parsley
1/2 tsp garlic powder
Preheat oven to 350 F. Mix together the bisquick, water and cheese. Roll out the dough to 3/4 inch thick and cut the biscuits with a cutter. Cut biscuits should go onto a baking sheet, I always bake on parchment paper to keep my pans (and oven) cleaner. Bake for 8 – 10 minutes until the tops are golden brown.
While those are baking, melt the butter and combine with parsley and garlic powder in a small saucepan. After the biscuits are done cooking, brush the tops with the butter. Serve these immediately but be prepared for them not to last long!