Cheddar Bay Biscuits

What happens when you remember at 4:30 that you forgot to start the dough for the yeast dinner rolls? You hop online and find a recipe for Red Lobster's Cheddar Bay Biscuits!

Cheddar Bay Biscuits
(from Top Secret Restaurant Recipes 2 by Todd Wilbur)
1 dozen

2 ½ cups baking mix
¾ cup cold whole milk
4 tablespoons cold butter
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese
to brush on top
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder (I skipped this, so they wouldn't be too garlic-y)
pinch salt

Combine biscuit 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 ¼ teaspoon garlic. Mix by hand until combined, but don't over mix. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet. Bake at 400° for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. When you take the biscuits out of the oven, melt 2 tablespoons butter. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Enjoy!