Cheddar Garlic Biscuits


I rarely make a recipe with the exact sides that it calls for, but this is one of those times I went against the grain and did just that.

I've mentioned before I'm part of a few message boards and it just happened that everyone was talking about the Skinnytaste Chicken Pot Pie soup. I really like chicken pot pie and we've had great success with turning meals into soup (the lasagna soup and gwumpki soup that we really enjoyed) so I figured this would easily slide into the equation.

As much as I'd like to, I just don't make a lot of bread and for some reason biscuits never register in my head as an acceptable side dish with dinner, even with soup. So when I looked up the soup recipe and found that they were served with these cheddar-garlic biscuits, I couldn't wait to go against my usual routine and actually make the whole recipe.

Stop back on Thursday to see the soup recipe.

Cheddar-Garlic Biscuits
Barely adapted from: SkinnyTaste
Servings: 12
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    • 2 tbsp. unsalted butter
    • 2 cloves garlic, minced
    • 3 tbsp. fresh parsley, chopped and divided
    • 2 cups Bisquick
    • 2/3 cup low-fat milk
    • 2/3 cup shredded Cheddar cheese 
1. Preheat the oven to 400 and line a baking sheet with parchment paper.
2. In a small skillet over medium-low heat, melt butter then add in garlic and cook for 1 minute or until garlic is fragrant. Stir in half of the parsley. Set mixture aside.
3. In a medium bowl, whisk together the Bisquick and milk until a lumpy dough forms, then stir in the cheese and remaining parsley.
4. Drop heaping tablespoon-sized dollops of the dough onto the prepared baking sheet. Bake for 10 minutes.
5. Brush the biscuits with the melted butter mixture and return to the oven to bake for another 5 minutes or until they are golden brown.

I really need to start utilizing items like Bisquick more often since I almost always feel rushed to make dinner now. These biscuits were tasty and quick and definitely went along nicely with the soup. 

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