Bisquick is one of those controversial ingredients that can cause quite a stir among people who cook. Are you a “real” cook if you use a pre-boxed mix for anything or should everything be from scratch? The same controversy surrounds cans of cream soup (cream of chicken, cream of mushroom, etc). Is it considered cheating to use such ingredients instead of whipping up your own cream sauce to utilize in recipes?
In my opinion, if it comes out of your kitchen…your oven… your mixer… it is homemade. Everyone has time limitations, budget limitations, health limitations, skill limitations. People shouldn’t feel ashamed for using shortcuts, like baking mixes, when they cook. If it is easier and if it gives them the confidence they need to bake something great in the kitchen, then I think they should go for it!
Mimi at French Kitchen in America dubbed March 15th as Bisquick baking mix day. It had been awhile since I had purchased Bisquick but I was excited to have the excuse to make one of my favorite Bisquick breads… Red Lobster’s Cheddar Bay Biscuits. The recipe I use has white wine in it, versus the versions with the milk. This adds such a unique flavor to the biscuits. These are so quick and easy and impressive to throw together for a quick weeknight meal. Get our your Bisquick and bake something up today!
Cheddar Bay Biscuits
Ingredients
- 2 1/2 cups Bisquick baking mix
- 1 cup finely grated cheddar cheese
- 3/4 cup white wine
- 3 tablespoons garlic butter mix as shown below
garlic butter
- 1/4 cup butter melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley flakes
- 1 dash salt
Instructions
- Preheat oven to 400 degrees.
- Combine garlic butter ingredients, mixing well.
- Combine biscuit ingredients in a medium bowl.
- Mix until well combined.
- Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.
- Brush garlic butter on top before baking.
- Bake for 14-16 minutes or until the tops of the biscuits begin to turn light brown.
- Serve warm.
- Brush garlic butter on top before serving.
If you love these Cheddar Bay Biscuits check out all the other homemade bread recipes on Dine & Dish.
Yes! I love these Red Lobster Biscuits. And – I have a box of Bisquik that I once had to buy for a recipe and that only used 2 tablespoons. I have been wondering what to do with the rest of it.
Well, how-dee-doo, I do like that! And white wine, I’d have to think that puts it into a very high class baking category without a doubt. Must try that.
hi kristen..i’ve been following your blog for a long while now…i first caught sight of you on 43things and have since been easily entertained and inspired at your blog. thanks for the encouragement and laughter you provide in my day…so my comment is…have you ever looked in to making a homemade biscuit mix? it’s one of my goals to find one because i’m sure it would be alot healthier and just as convenient..once you make it up. i have a homemade pancake mix that is GREAT in health factor and in quick factor if you’re interested in that…my hubby and son eat them too and they are 100% whole wheat yummy
i agree…you shouldn’t feel guilty for doing what’s quick when your in a time crunch- yay for you
White wine…you’d a thunk white wine in a biscuit recipe. I see you’re a fan of recipezaar like me.
I *love* these biscuits; I bet the white wine makes them even more divine! Unfortunately I can’t get Bisquick here without a few months advanced notice (mail delivery isn’t very reliable), so I won’t be able to play this year…but there’s always next March 15th!
Oooh, bisquick sausage bals! Ymmm. Mix in food processor, bisquick, sausage meat and grated cheese, roll into balls nad bake in the oven. YUMMMY!
Kristen, I don’t think we have Bisquick over here, but the biscuits (or as we might say, scones) look really great!
Yes I must admit I have made these same biscuits as well and used the Bisquick "mix", but hey I mixed them, lovingly formed them and baked them just as anything else in my kitchen and we loved them just the same.
OMG, i haven’t had bisquik in 4ever. I love their recipe for biscuits!
I’ve made these before (with milk) and they are so good! I love love love them. If I couldn’t use things like Bisquick and creamed soups when I cook, I’d be up a creek!
Okay Kristen.. those biscuits look better than any cheddar bay biscuits I’ve seen in a Red Lobster restaurant!! =)
I like the way you think. I admit I use boxed or canned goods when it comes to cooking. I’m not fully "from scratch" when it comes to cooking- but for baking, mostly I am. Nothing wrong with it!
I am from the cheater category… Bisquick is in my pantry! Right next to the cream of mushroom soup.
This recipe looks great~ I’ll give it a try.
I have a Costco-sized box of Bisquick in my pantry (the makings of everything from sausage-cheese ball appetizers to buttermilk pancakes!) Thanks for another idea!
I’m not a fan of bisquick in pancakes, because they taste so….Bisquicky. HOWEVER, I did make these biscuits for my Grandma a few months ago, when she was home from the hospital, too weak to venture out for her favorite restaurant, Red Lobster. She LOVED them. Also loved was the fact that my 10 year old daughter could make them with almost no help from me. That was very special to Grandma, I think. 🙂 I’ll always have a softspot in my heart for Bisquick, thinking about that day, even though ours didn’t come out nearly as pretty as yours.
Next time, I’ll try the recipe with wine. 🙂 Fun!
I worship these biscuits, do they actually taste like the ones at Red Lobster? Yours look scrumptious.