Faux Red Lobster Biscuits

Ingredients:
2 cups Bisquick
1/2 tsp garlic powder
1 tsp Lawry’s garlic salt
1/2 tsp onion powder
1 1/2 cup grated cheese
2/3 cup (butter) milk
3 tbsp butter
2 tsp oregano

Optional: 4 sun-dried tomatoes (on oil)

Directions:
I started by grating about 1 1/2 cup of cheese. The original recipe calls for sharp cheddar, but well, that would make it pretty expensive biscuits for me so I opted for sharp Gouda in stead. Go with your cheese of choice.

Next, dump 2 cups of Bisquick into a big bowl, add 1/2 tsp garlic powder, 1/2 a tsp onion powder and the grated cheese and stir to combine.

(Tip: No Bisquick? Simply cut 1/3 cup Crisco (or 1/2 a cup butter) in with 2 cups of flour and add 1tsp baking powder, 1 tsp sugar and 1/2 tsp salt.)

Here’s my own addition. The biscuits are great with just cheese, but oh boy, this raises them to a whole new level. I’ve finely chopped 4 sun-dried tomatoes and added them to the mix.

Pour in 2/3 cup of butter milk or regular milk; I prefer butter milk. Mix until you end up with a firm dough, but don’t over-mix.

Drop spoonsful of dough on a baking sheet you’ve lined with grease-proof baking paper. Shape them up with your fingers a bit. My dough was enough for 12 large biscuits.

Melt about 2 oz of butter and whisk in 1/2 to 1 tsp garlic salt (I like a salty outer layer) and 2 tsp oregano.

Lightly brush the biscuits with 50% of the butter mix.

Bake them in a preheated oven at 400F (200C) for 10 to 15 minutes, depending on the size of your biscuits. Until they’re golden brown.

Remove the biscuits from the oven and brush them with the remaining butter.