Thursday, January 13, 2011

Cheese-Garlic Biscuits

I've a confession to make:

I am a recovering Bisquick snob.

My love of cooking and baking was borne of the discovery that I could make things from scratch.

And I very much loved doing that.

So for a long time I shunned "mixes".





And anything involving Bisquick.

But, as providence would have it, my dear friend Ginger gave me an amazing cookbook for Christmas.

Betty Crocker's Christmas Cookbook.

In there I found a delicious-looking biscuit recipe.

Did you know Betty Crocker owns Bisquick?!

Desperate to try the recipe, I went to the store and bought some.

These are HANDS DOWN the best non-butter containing biscuits I've ever tried.

(There is a butter-garlic mixture brushed over the warm biscuits, but if you're trying to eat healthier, you could skip it.  Although I would feel very sorry for you.  Because the mixture increases the awesomeness of the biscuits by about 287%.)

Basic Ingredients:  Bisquick, Milk, Cheese, Garlic Salt, and Butter

The recipe written below yields 9 biscuits.

I made a double batch (these things freeze beautifully!),
hence the larger quantities in the following photos.

In a medium bowl, add Bisquick

 (be sure to "scoop and level" to get an accurate measurement).

 Then add some grated cheese.

And some milk.

Mix just until a dough forms.

Spoon "free form" on a parchment paper-lined baking sheet.

Bake at 450 for 8-10 minutes.

While the biscuits are baking,
melt a few tablespoons of butter in the microwave.

Add some garlic powder.

As soon as the biscuits come out of the oven,
brush on the butter mixture.
Your mouth will water at the satisfying sizzle.

Cheese-Garlic Biscuits

preparation:  10 minutes
total time:  20 minutes
makes 9 biscuits

2 cups Original Bisquick Mix (I used the HeartSmart variety with very good results)
1/2 cup shredded Cheddar cheese
2/3 cup milk
2 tablespoons butter, melted
1/8 teaspoon garlic powder

Heat oven to 450 degrees.  In a medium bowl, stir Bisquick mix, cheese and milk until soft dough forms.

On an ungreased cookie sheet, drop dough by spoonfuls.

Bake 8 to 10 minutes or until golden brown.  In small bowl, mix butter and garlic powder; brush over warm biscuits.


Heather-Gathering Spriggs said...

i just bought some gluten free Bisquick so i can make these too!
i saw that recipe in the book and wanted to make them too. ive made the pumpkin bread and the snickerdoodle cookies and they were both divine.
thanks for your confession. ive always felt a little guilty when using mixes.