Garlic Cheddar Drop Biscuits

These biscuits go with anything from soups to pot roasts or as a great accompaniment to a green salad. Cold butter makes these super flaky and light.

Garlic Cheddar Drop Biscuits

2 1/2 Cups Bisquick
1 Cup cold whole milk
1 Stick + 4 Tablespoons of ice cold butter
1 Teaspoon of granulated garlic
1 Heaping cup of grated cheddar cheese
Kosher Salt
1/2 Teaspoon Tony Chachere's seasoning
1 Teaspoon dried parsley

Preheat oven 400 degrees and cover a cookie sheet with parchment paper.

Add Bisquick to a mixing bowl and use a pastry butter to cut 4 tablespoons of the butter into the Bisquick until crumbly,  but not over worked. Gently mix in 1/2 teaspoon of garlic and the cheese.  Dough should be a bit wet. Scoop 1/4 cup of dough and place on the parchment paper. Repeat 11 more times, making 12. Sprinkle the biscuits with a pinch of Kosher salt. Bake in the oven 15 minutes, or until golden brown

While the biscuits are baking melt the remaining stick of butter, add remaining garlic, dried parsley and the Tony Chachere' seasoning. Stir well to incorporate. As soon as the biscuits are done, brush each biscuit with a generous amount of butter mixture. Serve warm

Makes 12 biscuits

Cooks Note: Make these ahead of time, freeze them and reheat for an easy weeknight supper.