I am not the biggest seafood fan {I like some fish, but not really shrimp, crab, lobster, etc} … but I have always loved going to Red Lobster, even when I was a kid and ordered the chicken tenders, because of the amazing garlic cheese biscuits they give to every table. YUM! I always want to gobble down two or three biscuits before the food even arrives.

So I was thrilled when I found this recipe for garlic cheese biscuits on the terrific food website gina’s skinny recipes. I love the recipes Gina creates because they’re delicious AND low-fat. I decided to try this recipe as a side to the cilantro-honey marinated salmon I made for dinner the other night {my new favorite way to cook salmon; I’ll post it here next week!} It was my first time making any sort of biscuits, and they turned out great!

Here’s the recipe:

• 2 tbsp butter, melted
• 2 cloves garlic, minced {I used 2 tsp of pre-minced garlic in olive oil that I found at the store}
• 2 tbsp fresh chopped parsley
• 2 cups Heart Smart Bisquick
• 1/2 cup shredded sharp cheddar cheese {I got the reduced fat kind}
• 2/3 cup fat free milk

1. Preheat oven to 400°. Line a cookie sheet with parchment paper.

2. Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. Remove from heat and add parsley.

3. In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls onto prepared cookie sheet.

4. Bake for 10 minutes. Brush or drizzle biscuits with melted parsley/garlic butter. Bake for 5 more minutes, or until lightly browned on the bottom.

These biscuits are delicious warm from the oven, and I actually thought they were even more flavorful warmed up the next day. Just store any leftovers in a plastic bag or wrapped tightly in aluminum foil. You can also freeze the batter if you’d like — then all you have to do is pop it in the oven and you’re good to go!

YUM! Please make these and share them with those you love! ❤

Always,
Dallas

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Time: 15 minutes
Cost: $3.00