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bisquick cheddar bay biscuits recipe
- Total Time: 33 minutes
- Yield: 12 biscuits 1x
- Diet: Vegetarian
Description
This savory Bisquick Cheddar Bay Biscuits recipe takes a classic favorite and transforms it into a hearty meal component, featuring warm, cheesy biscuits with a creamy spinach-artichoke filling inside.
Ingredients
- 2.5 cups (300 g) Bisquick baking mix
- 0.75 cup (180 mL) milk (full-fat recommended)
- 1 cup (120 g) shredded sharp cheddar cheese
- 1 teaspoon garlic powder (for dough)
- 113 g (4 oz) cream cheese, softened
- 140 g (5 oz) frozen chopped spinach, thawed and squeezed very dry
- 155 g (5.5 oz) jarred artichoke hearts, drained, rinsed, and finely chopped
- 0.5 teaspoon onion powder
- 0.25 teaspoon black pepper
- 0.125 teaspoon red pepper flakes (optional)
- 0.5 cup (113 g) unsalted butter, melted
- 0.5 teaspoon garlic powder (for glaze)
- 2 tablespoons (30 mL) fresh parsley, finely chopped (for garnish)
Instructions
- Prep Oven and Filling: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a medium bowl, combine the softened cream cheese, thoroughly squeezed and dried spinach, chopped artichoke hearts, onion powder, black pepper, and optional red pepper flakes. Stir until evenly combined.
- Make Biscuit Dough: In a separate large bowl, combine the Bisquick baking mix, milk, cheddar cheese, and 1 teaspoon of garlic powder. Stir gently with a spoon until a soft, sticky dough forms; do not overmix.
- Portion and Stuff Biscuits: Scoop a mound of dough onto the prepared baking sheet. Gently flatten the dough into a disc about 3 inches wide. Place a generous teaspoon of the Creamy Spinach-Artichoke Filling in the center of the disc.
- Seal and Shape: Carefully gather the edges of the biscuit dough around the filling, pinching them together at the top to completely enclose the filling. Gently roll the dough in your hands to form a neat, round ball and place it seam-side down on the baking sheet, leaving about 2 inches between each biscuit.
- Bake and Glaze: Bake for 15-18 minutes, or until the biscuits are golden brown. While baking, prepare the Garlic Butter Glaze by melting the butter and stirring in the remaining 0.5 teaspoon of garlic powder. As soon as the biscuits come out of the oven, brush the warm glaze generously over the tops.
- Garnish and Serve: Serve immediately while warm. Drizzle any remaining garlic butter glaze over the biscuits and scatter the fresh parsley over the top for garnish.
Notes
To avoid soggy filling, squeeze all water from the thawed spinach. Do not overmix the biscuit dough, as this will result in tough biscuits. If the dough seems too dry, add 1-2 tablespoons more milk to reach a soft consistency. Sharp cheddar cheese provides maximum flavor; Monterey Jack or Gruyère cheese can be substituted.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 280 calories
- Sugar: 2 g
- Sodium: 225 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: bisquick, cheddar bay biscuits, spinach artichoke, easy weeknight dinner, comfort food, cheesy, savory, Red Lobster style, appetizer
