Packed with herby, garlicky seasoning mix and grated cheese, these crisp-bottomed biscuits are decadent, buttery, and super savory. They’d make an epic addition to a breakfast spread with eggs, potatoes, and bacon, and they’d also be happy alongside soup or stew. The best part? They're quick and easy to pull together thanks to our Pull-Apart Garlic Bread Mix, which serves as the base for these flaky biscuits.
Preheat the oven to 425°F with a rack in the center. Line a baking sheet with parchment or lightly grease. For mini biscuits, prepare 2 baking sheets.
To make the biscuits: In a large bowl, combine the mix, baking powder, seasoning packet, and cheese. Add the butter and use your hands or a pastry blender to work it into the flour mixture until the largest pieces are the size of peas. Stir in the cold milk until just combined.
Using a heaping scone and muffin scoop or 1/3 cup, scoop 10 biscuits (about 90g each) onto the prepared baking sheet. Alternatively, make approximately 24 mini biscuits using a rounded tablespoon scoop.
Bake the biscuits for 18 to 22 minutes (for mini biscuits, bake for 13 to 16 minutes), or until golden brown.
To add the topping: While the biscuits are still hot, brush them with melted butter, if desired. Allow the biscuits to cool for 5 minutes and serve warm.
Storage information: Store any leftover biscuits, well wrapped, at room temperature for a couple of days; freeze for longer storage.
