"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
2 1/2 cups Bisquick Baking Mix 4 Tbls. cold butter 1 heaping cup grated cheddar cheese 3/4 cup cold whole milk 1/4 tsp. garlic powder Brush on top of each biscuit: 2 Tbsp. melted butter 1/2 tsp. garlic powder 1/4 dried parsley flakes pinch of salt
Preheat oven to 400º Combine Bisquick mix with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk and 1/4 tsp. garlic. Mix by hand until combined, but don't over mix. Drop approximately 1/4 cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15 to 17 minutes or until tops of the biscuits begin to turn light brown. When you take the biscuits of the oven, melt the 2 Tbsp. butter, garlic powder and parsley flakes... use a brush to spread the garlic butter over each biscuit.
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