| | Directions | | Preheat your 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 C. portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. When you take the biscuits out of the oven, melt 2 T. butter is a small bowl in your microwave. Stir in 1/2 tsp. 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 |
| - | | 1/4 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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