Cheddar Bay Biscuits

2 cups buttermilk biscuit mix
½ tsp. garlic powder
1 ½ cups shredded cheddar cheese
2/3 cup milk

2 tbsp. butter
2 tsp. oregano (dried)
1 tsp. garlic salt

Set your oven to 400 degrees F.
Spray a cooking sheet with nonstick spray.
Dump into a bowl: 2 cups of buttermilk biscuit mix (like Bisquick or Jiffy mix), 1/2 a teaspoon of garlic powder, and 1 to 1 1/2 cups of shredded cheddar cheese.

Stir everything together.

Pour in about 2/3 cups of milk. Stir until combined.

It gets pretty thick, and you can add a little more milk if you need to. But don’t add too much, otherwise it’ll get really sticky.

Use two-spoons to drop lumps of the dough onto your cookie sheet. Stick them in the oven and set the timer to 10 minutes.

Now, melt 2 tablespoons of butter and stir in 2 teaspoons of oregano and 1 teaspoon of garlic salt.

When the timer goes off brush some of the butter mixture over each biscuit. Then, pop them back into the oven for another 5-6 minutes, or until they’re lightly browned.

If you’d like, you can brush them with the garlic-herb butter again and let it soak in before you serve them.

If you’re having people over, you’d better double the recipe. These will get snatched up like hotcakes. Or, you know, like… cheesy garlic biscuits.