Clone of Red Lobster's Cheddar Bay Biscuits

I wouldn't have believed it if I didn't make them myself.  If someone would have made these and then said they were from Red Lobster I would have believed them.  I love going there just to have the biscuits.  Goes so well with the salad that kinda cuts the buttery richness. I could graze for an hour.  Very good.  We just drool over them.  This is wonderful and yet not so wonderful that now I can make them so easily.  This will definitely call for control on my part.  This recipe is adapted from Top Secret Restaurant Recipes 2 by Todd Wilbur.

Cheddar Bay Biscuits

2 1/2 cups Bisquick

4 T. cold butter

1 heaping cup grated cheddar cheese

3/4 cup cold WHOLE milk

Preheat oven to 400 degrees.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter or large fork.  Don't mix too thoroughly - mix til the butter is about the size of peas.  Add cheese, milk and 1/4 t. garlic powder.  Mix by hand until combined but don't over mix.  You can either pat down the dough about an inch or little more and cut with biscuit cutter or use ice cream scoop or 1/4 c. measuring cup.  I did use parchment paper but I don't think you have too but don't grease the pan. 

Bake for 15-17 minutes until tops begin to turn light brown.

When you take the biscuits out of the oven, combine topping ingredients below and brush over the top of hot biscuits.

Brush on top

2 T. butter, melted

1/4 t. garlic powder

1/4 t. dried parsley flakes

pinch salt

Makes eight.