Cheesy Garlic Biscuits

With fall fast approaching, the food gets a little heartier. These cheesy, garlicky, buttery biscuits are just the thing to compliment a big bowl of soup or stew, fried chicken and cream gravy, or even a weekend breakfast.


Cheesy Garlic Biscuits
Makes about a dozen 2 1/2 inch biscuits

2 cups baking mix (such as Bisquick, or homemade biscuit mix)
2/3 cup milk
3/4 cup shredded cheddar cheese (about 3 oz.)
3/4 teaspoon garlic powder, divided use
1/2 teaspoon dried parsley
4 tablespoons warm melted butter, divided use

Preheat oven to 425 degrees. Swirl 1 tablespoon of butter into iron skillet (10" to 12") to coat the bottom and set aside.

In a medium mixing bowl, whisk baking mix, 1/2 teaspoon garlic powder, and parsley until well-combined. Add milk and cheese and stir just until combined. Dough will be wet.

Place dough on a lightly floured surface, and sprinkle top lightly with flour. With floured hands, lightly pat dough out a little, then fold it in half, and gently pat into a rectangle. Fold again, dusting with a little flour as needed to keep dough from sticking. Handle dough as little as possible. Gently pat dough out to about 3/4 inch thick. Using a biscuit cutter or a cookie cutter, cut straight down (do not twist cutter). Place biscuits in skillet, sides touching, and bake until golden brown, about 10 minutes.

While biscuits bake, whisk remaining 1/4 teaspoon garlic powder into remaining 3 tablespoons melted butter. When biscuits are done, brush tops generously with garlic butter. Serve warm.

Notes: Pre-shredded cheese doesn't always melt very well because it is coated with an additive that keeps it from clumping. These biscuits will be a little more tender and the cheese will melt a little better if you shred your own. 

Try these biscuits with Roasted Garlic Potato Soup

Cheesy Garlic Biscuits have been shared at these great parties!