Need a quick side to cap off a BBQ feast? This is a quick cheese biscuit recipe that has an emphais on quick. You could roll the dough and cut into neat rounds (trick: use an old clean soup can with both ends out for perfect round cuts) but these “drop” buscuits are a bit rustic and taste just as good.
- 2 cups bisquick baking mix
- 2/3 cup milk
- 1/4 Sour Cream
- 3/4 cup Kraft Mexican Cheddar Jack with Jalapeno
- 1/4 teaspoon baking soda
- pich of salt
- 1/4 cup butter, melted
- 1/4 teaspoon garlic powder
Heat oven to 450. Mix baking mix, milk, & cheese until a soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto an ungreased cooking sheet. Bake 8 – 10 minutes or until golden brown.
Mix butter & garlic powder. Brush garlic mixture over warm biscuits before removing from cookie sheet. Serve warm. Makes 12.
Serving Size: 4
Mix butter & garlic powder. Brush garlic mixture over warm biscuits before removing from cookie sheet. Serve warm. Makes 12.
Serving Size: 4
