• 2 cups Original Bisquick mix
  • 2/3 cup Milk
  • 1 1/2 - 2 Tbs. Roasted Red the Pepper Spread seasoning mix
  • 1/2 cup shredded Cheddar Cheese
  • 1/4 cup Butter, melted
  • 1/4 tsp. Garlic Powder 

Re-hydrate red pepper mix in milk for 15 minutes. Heat oven to 450⁰. In a medium bowl, stir Bisquick, milk with Roasted Red Pepper mix and cheese with wire whisk or fork until soft dough forms. Beat vigorously for 30 seconds. 

On greased cookie sheet, drop dough by 1012 spoonfuls about two inches apart. 

Bake 8-10 minutes or until golden brown. In a small bowl, stir butter and garlic powder until well mixed. Brush on warm biscuits. 

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