“When Everybody ate at Schrafft’s” by Joan Kanel Slomanson, 2007 nostalgia book.
METHOD Stir/dissolve pkg dry active yeast, ½ c warm water. Add stir/dissolved 1 1/2 c warm water, 2 tea salt. Add cup at a time sifted 3 1/2 c flour, 1 1/2 tea sugar, 1-2 tea Kraft cheese powder (from mac/cheese box). When dough becomes hard to stir, turn out on floured surface. Let dough rest as you wash bowls. Knead dough 10 min smooth and elastic, add flour if needed.
Place in buttered bowl; let rise 2-3 hours (triple in size).
Punch down; turn out on counter. Sprinkle w/ cup grated sharp Cheddar. Roll up; knead just long enough to incorporate cheese. Halve dough; let rise 45 min in two greased loaf pans covered w/ towel. Bake 450 deg 15 min; reset to 350 deg; bake 10 min. Cool on racks.
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Sounds like what they serve at Red Lobster... or maybe better...
2 cups Bisquick baking mix
2/3 cup milk,
1/2 cup shredded Cheddar,
1/4 cup melted butter,
1/4 teaspoon garlic powder.
Mix baking mix, milk and cheese until soft dough forms; beat vigorously 30 seconds. Drop spoonfuls onto ungreased cookie sheet. Bake 450 deg 8-10 minutes til golden brown. Brush warm biscuits w/ Garlic Butter.
Garlic Butter Mix Butter and garlic powder. NOTE: Instead of garlic powder, steep several cloves of chopped garlic in melted butter while preparing biscuits.