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.
Garlic Cheddar Biscuits
Makes about 16-18 biscuits
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
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.