These are supposed to be like what Red Lobster serves.

This first one uses Bisquick. Naturally, I make biscuits from scratch, so have provided my recipe below. Nothing wrong with Bisquick as long as you don't think it has a funny aftertaste. I've included a recipe to make your own baking mix.

Cheddar Bay Biscuits
2 cups Bisquick
2/3 cup milk
1/2 cup shredded Cheddar cheese
1/2 cup butter or margarine, melted
1/4 teaspoon garlic powder
Instructions
Preheat oven to 450 degrees F.

Mix Bisquick, milk and cheese until a soft dough forms.

Drop by spoonsful onto an ungreased cooking sheet.

Bake for 8 to 10 minutes until golden brown.

Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.

Biscuits Supreme
2 cups flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
2 tsp sugar
1/2 cup shortening
2/3 cup milk

Combine the dry ingredients and cut the shortening into them to the size of coarse crumbs. Add enough milk to make a soft, not stiff dough. Turn out onto a floured board or piece of waxed paper and knead lightly 4 to 6 times. Cut with a round cutter and bake in a greased pan 10 to 12 minutes at 450 degrees until brown.

Cheese garlic: Stir in 1/3 to 1/2 cup grated cheddar cheese and bake as above. Brush with melted butter combined with garlic powder upon removing from the oven.

Baking Mix

8 1/2 cups all-purpose flour (can be half whole wheat)
1 tablespoon baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups instant nonfat dry milk
2 1/4 cups vegetable shortening

In a large bowl, sift together all dry ingredients. Blend well. Cut in the shortening with a pastry blender until evenly distributed. It should resemble cornmeal. Put in a large airtight container and label. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 13 cups.