Cheddar Biscuits

    35 mins

    This is a very tasty, easy bread to make. It goes great with things like spaghetti and lasagna.

    541 people made this

    Makes: 8 biscuits

    • 240 g biscuit baking mix
    • 115 g shredded Cheddar cheese
    • 160 ml milk
    • 1/2 teaspoon garlic powder
    • 2 tablespoons margarine, melted
    • 2 teaspoons dried parsley
    • 1 teaspoon garlic salt

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper.
    2. In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
    3. Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.

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    Reviews in English (453)


    I'm not a bisquick fan, so I substituted 2c flour, 1 TBSP baking powder, 1 TSP salt and 1/3 cup butter. I also used garlic powder instead of garlic salt. I also added an egg with the milk. They were light and fluffy and didn't have the baking powdery/bisquick taste. Very, VERY good!!!  -  19 Apr 2007  (Review from Allrecipes US | Canada)


    WOW! These are really great! The only adjustment I will make the next time is to cut down the amount of garlic salt sprinkled on top. They were a little salty. Next time I will use garlic powder instead of all or part of the garlic salt.  -  24 Sep 2002  (Review from Allrecipes US | Canada)


    I used low-fat cheese and skim milk..and no one could tell the difference..The first time i made these for my boyfriend...he said he could have ate the entire batch....i also made them for a get-together....i showed up late (i forgot a few ingredients at the market) and when i walked through the door...everyone practically pounced on me to get the bag full of steaming hot biscuts! They are just like the biscuts at a well known seafood restaurant. (hints...go easy on the garlic salt, do not overbake, and VERY not refridgerate baked will make them hard as rocks!) Once again...i've found a keeper!  -  30 Apr 2002  (Review from Allrecipes US | Canada)