These homemade cheesy garlic biscuits take less than 30 minutes and taste even better than the ones from that seafood restaurant!
Send me to a deserted island with a lifetime supply of these biscuits and I’d be happy. They’re a homemade copycat version of those seafood restaurant biscuits, but I think these ones are even better. I’ve been making these for years but have never posted them, I have no clue why. They’re incredibly quick to make and smell like the best thing ever while they’re baking.
I’d much rather enjoy these biscuits at home than at a chain restaurant. I actually have a bad memory attached to that seafood restaurant. When I first started carrying around a purse regularly as a tween, I thought I was super cool. Until I left it behind at our booth at the restaurant and didn’t realize until we had driven 20 minutes home. Ooops. Let’s just say my parents made sure I learned my lesson before wasting 40 minutes to get my $10 purse with $10 cash, chapstick, and my school I.D. inside. Now whenever I’m out in pubic without my purse I feel positively naked and afraid. My purse is practically an extension of myself, filled with my most important belongings. I think this is something most women feel, although it’s kind of a love-hate relationship because lugging around a purse all day can hurt. This all reminds me of another seafood restaurant story where I saw a woman stuff the biscuits into her purse. Oh, humans.
INGREDIENTS :
2 C. baking mix (like bisquick)
1 C. finely shredded Colby jack cheese
1/4 tsp. garlic powder, a pinch more for the butter
1/2 to 3/4 C. milk
2 T. melted butter
1/4 tsp. dried chives
DIRECTION :
Combine the baking mix, 1/4 tsp. garlic powder and cheese. Stir in the milk, a little at a time until a soft dough forms. Spray a small ice cream scoop with cooking spray. Scoop the dough onto a lightly greased baking sheet. Wet your fingers and gently press down just a tad (don’t flatten them). Bake in a 375 degree oven for 15-20 minutes or until lightly browned. Combine the butter, chives and a pinch of garlic powder. Brush the biscuits with the butter when removed from the oven.
Send me to a deserted island with a lifetime supply of these biscuits and I’d be happy. They’re a homemade copycat version of those seafood restaurant biscuits, but I think these ones are even better. I’ve been making these for years but have never posted them, I have no clue why. They’re incredibly quick to make and smell like the best thing ever while they’re baking.
I’d much rather enjoy these biscuits at home than at a chain restaurant. I actually have a bad memory attached to that seafood restaurant. When I first started carrying around a purse regularly as a tween, I thought I was super cool. Until I left it behind at our booth at the restaurant and didn’t realize until we had driven 20 minutes home. Ooops. Let’s just say my parents made sure I learned my lesson before wasting 40 minutes to get my $10 purse with $10 cash, chapstick, and my school I.D. inside. Now whenever I’m out in pubic without my purse I feel positively naked and afraid. My purse is practically an extension of myself, filled with my most important belongings. I think this is something most women feel, although it’s kind of a love-hate relationship because lugging around a purse all day can hurt. This all reminds me of another seafood restaurant story where I saw a woman stuff the biscuits into her purse. Oh, humans.
INGREDIENTS :
2 C. baking mix (like bisquick)
1 C. finely shredded Colby jack cheese
1/4 tsp. garlic powder, a pinch more for the butter
1/2 to 3/4 C. milk
2 T. melted butter
1/4 tsp. dried chives
DIRECTION :
Combine the baking mix, 1/4 tsp. garlic powder and cheese. Stir in the milk, a little at a time until a soft dough forms. Spray a small ice cream scoop with cooking spray. Scoop the dough onto a lightly greased baking sheet. Wet your fingers and gently press down just a tad (don’t flatten them). Bake in a 375 degree oven for 15-20 minutes or until lightly browned. Combine the butter, chives and a pinch of garlic powder. Brush the biscuits with the butter when removed from the oven.
Janets Appalachian Kitchen
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