2½cupsOriginal Bisquick mix(see notes for a DIY baking mix recipe)
2teaspoonsbaking powder
1teaspoongarlic powder
1cupsharp cheddar cheese, shredded
⅔cup whole milk(use at least 2% milkfat, see notes for skim and non-fat)
2tablespoonsbutter, melted
Instructions
Preheat oven to 425ºF.
Using a medium-sized bowl, add dry ingredients (the first three ingredients) and stir well to combine. Create a well in the center of the Bisquick mixture.
Pour in the milk and grated cheese. Stir, just until the dough comes together and away from the walls of the bowl (about 30 seconds). If biscuit dough is difficult to stir, add 1-2 tablespoons of milk. For flaky, tender biscuits, do not over mix.
Grease or line the baking sheet with parchment paper. Using two large spoons or small scoop, drop the batter onto the prepared baking sheet. Keep biscuit batter 2" apart. This recipe makes 6-8 biscuits.
Bake for 10 - 12 minutes, until golden in color. Brush biscuits with melted butter and serve warm.
Video
Notes
Make your own Bisquick with my DIY baking mix recipe (linked). For 1% skim and non-fat milk: increase the cheddar cheese to 1 1/4 cups.To use Gluten-Free Bisquick, be sure to follow the substitution directions on the Bisquick box. Store leftovers in the fridge for up to 3 days.Freezing Bisquick biscuits: They will keep well in the freezer for up to 3 weeks. Wrap in aluminum foil and seal in a freezer-safe zipper bag. Reheat from frozen by baking in a 350 degree Fahrenheit preheated oven for about 10 minutes.