These are super simple and I always have the ingredients on hand. I usually substitute some half-and-half for the milk to make a richer tasting biscuit (if I have it on hand), otherwise it’s just fine with the skim milk that’s always in the fridge. Great on cold nights with soup or for a savory addition to brunch.
Ingredients
2 cups Bisquick
2/3 cup milk (or 1/3 milk, 1/3 half-and-half)
3/4 cup shredded sharp cheddar cheese
2 T butter, melted
Directions
Preheat oven to 450 F. Stir together Bisquick, milk and cheese to form a soft dough. Don’t over mix. Drop by spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes until golden brown. Brush tops with melted butter and serve.
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