| | Directions | | Preheat oven to 400°. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1/4 tsp. garlic. Mix by hand until combined, but don't over mix. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15-17 minutes or until the tops of the biscuits begin to turn light brown. When you take the biscuits out of the oven, melt butter is a small bowl in your microwave. Stir in garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits. |
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| Ingredients | | - |  | 2 1/2 cups Bisquick baking mix |
| - | | 3/4 cup cold whole milk |
| - | | 4 tablespoons cold butter (1/2 stick) |
| - | | 1/4 teaspoon garlic powder |
| - | | 1 cup shredded cheddar cheese |
| - | | Brush on Top |
| - | | 2 tablespoons butter, melted |
| - | | 1/4 teaspoon dried parsley flakes |
| - | | 1/2 teaspoon garlic powder |
| - | | Pinch salt |
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