Molly's Knock-Off Red Lobster Cheddar Bay Bisquits

Ok, ok I'll tell you (Sara).

I mentioned a while back that I have a habit of finding Bisquick recipes and deciding that they aren't quite right, so I "fix" them. Yes, I am a bit of a foodie and a loser. I'm also going to tack on a great substitution for buttermilk that I use all. the. time after the recipe. These biscuits absolutely fly off the table, and I make at least one batch just for my nephew. I hope your family loves these as much as mine does! Oh, and you're warned, there is some of my famous eyeballing in this recipe.

You will need for about 9 biscuits:

2 cups Bisquick
1/2 cup shredded cheese- This part is important. You are going to want a cheddar cheese, because they are Cheddar Bay Biscuits, but cheddar is dry. You are also going to want to add a Monterey Jack to give the biscuit the moisture you need. If you go over the 1/2 cup measurement, immediately throw your arms up in the air and shout, "Who cares?!" It's cheese, you can never have enough.
2/3 cup buttermilk
A few splashes of milk
2 T butter
1 tsp garlic powder
sea salt

Preheat oven to 450. Stir together the Bisquick mix and cheese. Now add the buttermilk and blend well. I mix it with my hands to make sure that there are no dry spots. Here's the eyeballing part. Add milk a small dash at a time until the dough becomes slightly tacky. You want it to stick to your fingers a little bit. Now drop by spoonfuls onto a cookie sheet. You want the tops to have peaks and look like they've been whipped. It makes for great texture. Make them as big or as small as you want, it doesn't matter. We usually end up with 8. Now pop them in the oven for 8-10 minutes. You want the tops golden brown. While your biscuits are baking melt the butter in a small container. I usually melt it in a glass prep bowl right in the oven with the biscuits. When it's melted, add the garlic powder, and blend. Brush this mixture unto the tops of the biscuits once baked. If you hit them all and you still have some left, keep brushing, you want to use it all. Now sprinkle or grind sea salt on each biscuit, and enjoy!

Substitution for Buttermilk

Buttermilk- It makes recipes great, but unless you're making 10 loaves of banana bread, who actually uses a whole container? And who hasn't set out to make something, and forgotten about the buttermilk? Then before you know it you're cursing yourself and going to the store just for buttermilk. I hate waste, and I was sick of throwing out bad buttermilk, and wasting my gas just to buy buttermilk, so I started making my own. You can make the exact amount that you need, and you can't tell a bit of a difference.

You will need a tablespoon of vinegar or lemon juice (I use vinegar) and just under one cup of milk.

All you do is add milk to your one tablespoon of vinegar to make a cup. Let it stand for 5 minutes, and then add to your recipe as needed.