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Title: Red Lobster Cheese Rolls No. 2
Categories: Bread
Yield: 1 Servings
| 1 | ts | Garlic salt or powder |
| 1 | ts | Italian seasonings |
| 44 | oz | Cold water |
| 1/2 | c | Butter or margarine |
| 1 | tb | Parsley flakes |
| 5 | lb | Bisquick |
| 1 | lb | Cheddar cheese,grated |
Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot.
The Red Lobster manager's recipe is for a large quantity, so you'll have to reduce the ingredient quantities by the size batch you desire. Note: For a smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and 3/4 c. grated cheddar which will yield about 12 biscuits.
You may also substitute soda water or gingerale for the water, if desired.
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