Of course when I typed Cheddar Bay Biscuits into google I got about 38,900 results. I chose the first five and compared them. I eliminated the recipes that required rolling and cutting the biscuits. I eliminated the biscuits that called for italian seasoning (I don't remember that from the biscuits at RL). I chose the winning recipe because it calls for cutting in cold butter to get more lift and texture from the Bisquick mix.
The biscuits were delicious. Soft and cheesy with a good punch from the garlic. However I thought they were a bit too greasy with the addition of the butter in the dough AND brushed on top. Next time I'll make them sans the butter in the dough. I also think they could benefit from fresh grated garlic instead of garlic powder, which kinda had a weird flavor. All in all, for being extremely simple biscuits, I give them a 4 out of 5!
I found this recipe online. It actually comes from a book called Top Secret Restaurant Recipes 2.
Cheddar Bay Biscuits I got 8 biscuits using a #30 disher
1 1/4 cups Bisquick mix
1/4 cup + 2 tablespoons cold whole milk (I needed an extra Tbsp or 2 of milk)
2 tablespoons cold butter
1/8 teaspoon garlic powder
1/2 cup grated cheddar cheese
1 tablespoon butter, melted
1/8 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
Pinch of salt
1. Preheat your oven to 400°F.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork (I froze the butter first, then grated it with a box grater to eliminate this step). You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1/8 teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 12 to 15 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 1 tablespoons butter in a small bowl in your microwave. Stir in 1/4 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.