DH likes these too.
I tried them , the are pretty close.

Copycat Red Lobster's Cheddar Biscuits

8-10 biscuits

2 cups Bisquick baking mix (lowfat is OK)
2/3 cup milk (lowfat is OK)
1/2 cup shredded cheddar cheese (lowfat is OK, white or orange)
1/4 cup butter or margarine, melted
1/4 teaspoon garlic powder

Combine baking mix, milk& cheese& stir with a wooden spoon for about a minute.
Spoon onto a greased cookie sheet& smooth tops.
Bake at 450F for 8- 10 minutes.
Combine butter& garlic powder& pour over hot biscuits.

Do you have that recipe for the buttermilk rolls?
I would add about 1/2 cup finely grated sharp chedder to that recipe. No need for a biscuit cutter....just pat out into a circle and cut in 8ths with a knife.

Buttermilk Refrigerator Rolls
1 Package dry yeast
1/2 cup warm water
1/2 cup melted butter
4 1/2 cups all purpose flour
1/4 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon soda
2 cups buttermilk
Dissolve yeast in warm water in a large mixing bowl. Let sit 5 minutes. Stir in butter
Combine dry ingredients; add to yeast mixture along with buttermilk.
Stir well. Turn dough out on a floured surface, knead gently a few times and shape into a ball. Place in greased bowl, cover, and refrigerate until needed. Keeps for one week.
Break off a soft ball sized lump of dough and roll into a circle about 1/4" thick. Cut into pie shaped wedges and roll up from the wider edge into crescent shapes. You do not have to let them rise again.
Bake on greased baking sheet at 400 for 8-10 minutes
I'm glad you liked the rolls Emily. I'm about to make 300 of them for an upcoming event. I should have mentioned that the dough is very sticky after stirring. I scrape it onto my board and very gently knead in another 1/2 to 1 cup more flour. Just firm enough to handle. The flour is coating the outside of the gluten ball. Later, when punched down, I use enough flour to roll them out..it's actually more of a streching the ball into a flattish round. I try not to disturb the gluten sack. I do roll a bit, however.
I'm not explaining it very well, but bread doughs can be managed by using flour on the outside and not incorporating it into the dough itself. This makes a lighter roll.

Bobby, I love those biscuits and they are so easy to make. Your biscuits will turn out like rocks if you over-work the dough. Just work it enough to barely pull it together and then pat it out and cut the biscuits.

Yeast rolls will NOT give you the same texture or taste as a biscuit!

Dragonfly, that looks exactly like what I need! Marigene, I learned not to overwork the dough when I made apple pie crusts, but I still don't get biscuits. Seems that if I even look at it the wrong way I get brickscuits! Thanks :o)

I've used this one from Marilyn several times. They are winners with my group. I reheat any leftovers in a toaster oven rather than the micro.....gets the crusts crispy again.

David

Cheese-Garlic Biscuits

2 cups Bisquick baking mix
1 cup buttermilk
1/2 cup cheddar cheese (2 oz.) shredded
3 tablespoons butter or margarine melted
1/4 teaspoon garlic powder
pinch dried parsley

Preheated oven to 450°. Mix baking mix, milk and cheese until soft dough forms; beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Mix butter, garlic powder and parsley; brush over warm biscuits before removing from cookie sheet. Serve warm. (10 to 12 biscuits

I made the first recipe given by dragonfly. They turned out GREAT. I am so happy! Thank you! I only let myself eat one. Tomorrow I will make three more batches to take to work. The only thing I have to take them in is my cake carrier, but I am sure my co-workers will not care. I also bought a half gallon of buttermilk to try David's recipe, but I don't know if I should test fate.

I think the important thing to do to get the flavor of these biscuits is the brushing with butter and garlic when they come out of the oven.

You can use a drinking glass edge to cut biscuits if you don't have a cutter. Just don't ever twist any cutter as you cut out each biscuit. Twisting can cause the layers of the biscuit to stick together and they won't rise as high. Cut straight down then lift the cutter straight up.

Vacuumfreak

They look delicious! And just like RL. Post back your reviews from your co-workers!

Teresa, good tip!

Will some kind person please tell me how to cut and paste a recipe from the Internet. I have created a document file in Word to receive such recipes, but when I tried to copy and paste from the screen I had no luck whatsoever. When you provide instructions, assume that you are addressing a somewhat retarded elder who came into the world long before things like TV and the Internet! Many thanks in advance.

Hi Rule34 --

I think what you need to do is to use your mouse to just highlight the recipe itself, none of the other thhings like the purple stars, or the bullet in the "posted by"... Just put your mouse at the start of the recipe, hold it down, and drag it to the end of the recipe. Then you can either hit "Control + C" or right click on your mouse and select Copy.

Then go to your Word document, and either hit "Control + V" or use the Edit menu and select Paste...

Hope this helps,
Emily

Thank you, fearless EM. It worked like a charm!

Dragonfly, my co-workers loved them. I'm surprised they made it in. I'm so clumsy that I'm shocked I didn't drop them. I was on the way into the timeshare office I work in and I was stopped by three housekeepers who begged to see what I had in the carrier. They started reaching for a biscuit and then remembered to say, "Cud we tra won?" Well of course I couldn't say no. They along with my co-workers said that the biscuits tasted just like the ones at Red Lobster and they were grateful for me bringing them. I gave the recipe (with a bit of hesitation, I didn't want them to know how easy they were to make, I wanted them to think I slaved for them!) to 4 people.

Thanks again Dragonfly... this really must be the best forum on the net!