Buttery and tender, these Old Bay-seasoned Cheddar biscuits are just like your favorite restaurant treat.
Ingredients
Biscuits
- 2 cups Original Bisquick mix
- ¾ cup milk
- ¼ cup butter, melted
- ½ cup shredded Cheddar cheese
Topping
- 1/3 cup butter, melted
- ¼ teaspoon salt
- ¼ teaspoon Old Bay seafood seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon parsley flakes
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Make the biscuits: In a medium bowl, stir together Bisquick, milk, melted butter, and Cheddar until a soft dough forms. Drop dough by spoonfuls to create eight biscuits on an ungreased cookie sheet.
Step 3
Bake in the preheated oven until golden brown, 16 to 18 minutes.
Step 4
Meanwhile, make the topping: In a small bowl, stir together melted butter, salt, Old Bay, garlic powder, and parsley flakes.
Step 5
Remove biscuits from the oven and immediately brush with topping. Serve warm.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 282 | |
% Daily Value * | |
Total Fat21g | 27% |
Saturated Fat12g | 58% |
Cholesterol45mg | 15% |
Sodium616mg | 27% |
Total Carbohydrate20g | 7% |
Dietary Fiber1g | 2% |
Total Sugars2g | |
Protein5g | |
Vitamin C0mg | 1% |
Calcium128mg | 10% |
Iron1mg | 6% |
Potassium85mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Vicki
- 8 years ago
These biscuits are identical to the ones we get at our favorite seafood restaurant. My husband loves them. I made the recipes exactly as written only cut it in half because there is just the two of us. I could have cut the amount of topping in half again. I brushed the tops generously twice and still had at least half of the topping left over.
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- by: Jailhousecook
- 8 years ago
I mixed these up quick and easy.
I ended up with 9 biscuits instead of 8.
Only thing I did differently was I used shredded taco blend cheese since that’s what I had on hand, cut back on the salt and instead of using 1/3 cup butter for the topping, I used 1/4 cup since that’s what I had left over from making the dough. I couldn’t see adding more from another stick.Made these to go along with a hearty ham and bean soup, I don’t think my husband will complain.
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- by: Cookdap Member
- 8 years ago
4-22-2016 ~This was a nice, fluffy, substantial biscuit; as I expected them to be since this is a Bisquick biscuit mix recipe. However, the first taste was a mini-assault of garlic and salt. The salt isn?t necessary at all, and half the amount of garlic powder would be a big improvement. (I could taste it hours later) I found using a 1/4 cup measure was exactly the amount needed to evenly produce eight biscuits, however, these eight biscuits were unnecessarily large. If I were to make these again I would make them a little smaller, perhaps for a total of one dozen, more reasonably sized biscuits. Also, watch the baking time closely! I pulled mine from the oven at 15 minutes ? any longer and they would have looked like a baking mishap! Addendum: For what it’s worth, Hubs disagrees with me on the garlic powder and salt, believing both are fine just as is.
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- by: Erika Lake-Thomas
- 7 years ago
Simple and incredibly flavorful!
My husband- who is something of a bread connoisseur lol- thought they were even better than the ones from Red Lobster. There is more depth of flavor. Only thing I changed was putting a shake or two of Old Bay in the dough as well as in the topping. Oh, and I used fresh parsley in the dough instead of dried in the topping. -
- by: Paula
- 4 years ago
I followed the recipe exactly except for putting them on silpat instead of parchment. The biscuits turned out perfectly light and tender. I loved the flavor the topping gave. I used a 1/4 measure for 8 biscuits and they turned out pretty large. This recipe could easily make 12 smaller biscuits.
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- by: Kate Rhiannon
- 4 years ago
Note on the baking time: I followed the directions and after 16mins, the first batch I made were horribly burned on the bottom and dried out. I consulted the Bisquik box and made a second batch at 425 for only 8mins and that worked way better. I don’t know if it was my oven or the size of the biscuits but that is a significant difference in bake time.
That said, the second batch came out delightful; flaky and tender. I swapped in buttermilk and added about 1/4 tsp Old Bay seasoning to the biscuit mix in addition to that in the topping. Once I put the butter topping on the biscuits, I threw them back in the oven at 350 for 2 mins to crisp them a little.
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