Cheese Biscuits (Scones)

These cheesy drop biscuits are the at-home answer to the famous Red Lobster cheddar bay biscuits, with no kneading, rolling, or cutting required. Bisquick handles the flour-fat-leavening combo, sharp aged cheddar does the flavor work, and a quick brush of melted butter mixed with garlic powder, parsley, and Italian seasoning right after baking gives them that unmistakable savory finish.

The dough is barely a dough, more like a sticky batter. Stir Bisquick with cold water and grated cheese, drop by large spoonfuls onto a greased pan, and into the oven. The whole thing comes together in under 30 minutes, including baking time. Use the very sharpest, oldest cheddar you can find; mild cheddar disappears in the dough, while extra-sharp gives biscuits that actually taste like cheese.

The recipe offers a clever optional swap: substitute soda water or ginger ale for the plain water. The bubbles add lift and a slightly lighter texture; ginger ale also brings a faint sweetness that plays nicely against the sharp cheese.

Pro Tips

• Grate the cheese yourself from a block, not pre-shredded. Pre-shredded cheese has anti-caking coatings that prevent it from melting and binding properly.
• Drop the spoonfuls big and rough; smooth them and you’ll lose the craggy peaks that crisp up beautifully in the oven.
• Brush the garlic-herb butter on while the biscuits are still hot from the oven. The heat thins the butter so it soaks into every crevice.
• Use older, drier cheddar over fresh, soft cheddar; the drier the cheese, the better it holds shape during baking.

Variations

• Try the soda water or ginger ale swap as the recipe suggests for a lighter, airier biscuit.
• Add 4 strips of crumbled cooked bacon for a bacon-cheddar version that doubles the savory hit.
• Sub fresh chopped chives or rosemary for the dried herbs in the butter brush for a brighter herbal note.