Meatless Monday: Garlic Cheddar Biscuits

I debated sharing this recipe.  It’s not original.  It’s not even homemade.  It is, however, crave-worthy.  A client fell for these biscuits at a corporate breakfast and requested the recipe.  Imagine our surprise when asked to bake directly from the back of a Bisquick box.

But good food is good food and these biscuits are good.

Kerrygold makes a perfectly balanced garlic and herb compound butter which you can use instead of the homemade butter wash.   Semi-homemade the Bisquick and Irish butter way!

These are best served hot and fluffy just before breakfast or split and toasted with a fried egg on top.

xoxosl

Garlic Cheddar Biscuits

Makes about 16-18 biscuits

Ingredients

Butter, for lining the baking sheets, plus 3 tablespoons for brushing biscuits

1 clove garlic minced

1 teaspoon dill, finely chopped

1 teaspoon parsley, finely chopped

1 teaspoon basil. finely chopped

4 cups bisquick baking mix

1 1/3 cups whole milk

2 cups sharp cheddar cheese, shredded

Directions
Preheat the oven to 400ºF.  Butter and line 2 baking sheets.

In a small saucepan, melt 3 tablespoons butter.  Add in the garlic and herbs and let steep while you make the biscuits.

Combine mix, milk and cheddar in a bowl by hand.

Use your palm to pat biscuit dough out on a lightly floured surface until about 1-1/2-inches thick.  Cut with a biscuit cutter or the top of a juice glass, patting scraps together as needed to use all the dough.  Brush cut biscuits lightly with melted garlic herb butter.
Bake until puffy and light golden brown, about 18-20 minutes.

Brush again with melted garlic butter and serve immediately.