Seriously though, they might even take less than 12 minutes.
I made these Saturday morning, thinking we could eat them all weekend… but they never saw another sunrise. Yes, we ate the whole batch in one day, and not because we didn’t have any other food. Since we started this project, our pantry and fridge have never looked so healthy and big boned. We ate them because Betty’s claim that these biscuits are so good they’re served in restaurants is not an exaggeration.
Garlic Cheesy Biscuits
2 Cups Original Bisquick Mix
2/3 Cup Soy Milk
2 Tablespoons of Nutritional Yeast
1/2 Cup of Daiya Cheddar Cheese (shredded)
1/4 Cup of Olive Oil
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Garlic (minced)
1/4 Teaspoon Dill
1/4 Teaspoon Thyme
1/4 Teaspoon Rosemary (dried and crushed)
Heat oven to 450.
In a bowl, mix Bisquick Mix, Soy Milk and Nutritional Yeast with a hand held mixer until completely mixed. Stir in Daiya Cheese with a spoon.
On an ungreased cookie sheet, drop spoon-sized clumps. They won’t be pretty, but it’s important that they don’t get too thick or they won’t bake all the way through.
Bake for around 8-10 minutes. Keep an eye on them. They bake FAST. Pull out once they’re golden.
In a bowl, mix Olive Oil, Garlic Powder, Minced Garlic, Dill, Rosemary and Thyme. Once you pull out the biscuits, brush with the herbed Olive Oil.
Once they’ve cooled, eat them.