Super easy Bisquick Garlic Cheddar Biscuits—made lighter and healthier without sacrificing flavor.
Bisquick Garlic Cheddar Biscuits
These garlic cheddar biscuits are an ideal side for soups, holiday meals, brunch or casual dinners. They pair beautifully with slow cooker tomato soup, broccoli cheddar soup, or chicken pot pie soup. If you prefer a biscuit made entirely from scratch without using Bisquick, consider using a traditional cheddar biscuit recipe instead.
You can easily halve this recipe if you need fewer biscuits. They are best served fresh from the oven, but they reheat well—wrap leftovers in foil and warm in a low oven for a few minutes to restore crisp edges and melt the cheese.
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Bisquick Garlic Cheddar Biscuits
Ingredients
- 2 tablespoons butter, melted
- 2 cloves garlic, minced
- 2 tablespoons fresh chopped parsley
- 2 cups Heart Smart Bisquick (or your preferred biscuit mix)
- 3 1/2 oz shredded sharp cheddar cheese (reduced-fat if desired)
- 2/3 cup fat-free milk
Instructions
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper or a silicone mat.
- In a small skillet, melt the butter over low heat. Add half of the minced garlic and sauté gently for about 1 minute, just until fragrant and lightly golden. Remove from heat and stir in the chopped parsley; set aside.
- In a large mixing bowl, combine the biscuit mix, shredded cheddar cheese, and the remaining minced garlic.
- Add the milk and gently stir until the dough just comes together. Avoid over-mixing to keep the biscuits tender.
- Drop the batter by heaping tablespoonfuls (about 1.5 oz each) onto the prepared sheet pan, spacing them slightly apart.
- Bake for 10 minutes. Remove from the oven and brush or drizzle each biscuit with the reserved garlic-parsley butter.
- Return the biscuits to the oven and bake for 5 more minutes, or until the bottoms are lightly browned and the tops are set.
- Let the biscuits cool briefly on the pan, then serve warm.
Last Step:
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Nutrition
Serving: 1 biscuit · Calories: 97 kcal · Carbohydrates: 13 g · Protein: 4 g · Fat: 4 g · Saturated Fat: 2 g · Cholesterol: 8.3 mg · Sodium: 208 mg · Sugar: 1.3 g
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Tips, Variations, and Storage
Tips: For best texture, handle the dough as little as possible. Use a cookie scoop or tablespoon to portion the dough evenly so biscuits bake uniformly. If you like a stronger garlic flavor, increase the garlic slightly or add a pinch of garlic powder to the dry mix.
Variations: Stir in a tablespoon of chopped chives, replace parsley with basil for a different herb note, or swap sharp cheddar for a milder cheese to suit your taste. For a richer biscuit, use 2% milk instead of fat-free milk and regular cheddar.
Halving the recipe: The ingredients scale down easily. If you halve the batch, bake times remain similar but check the biscuits a few minutes earlier.
Storage: Keep leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 325°F (160°C) oven for 5–8 minutes wrapped in foil to restore warmth. For longer storage, freeze cooled biscuits in a sealed bag for up to 2 months; reheat from frozen in a warm oven.