These are absolute dead ringers for Red Lobster's version, and couldn't be easier to make at home. Delicious and quick to throw together, they also reheat beautifully out of the fridge for a couple days afterwards, too!
05Bake biscuits for 15-18 minutes or until one feels mostly firm to the touch or flecks of tan have begun to dot the surface of the dough.
06While biscuits are baking, sprinkle remaining garlic salt and chives/parsley over the remaining 2 tablespoons of butter and microwave mixture for 20 seconds or until melted.
07As soon as the hot biscuits come out of the oven, brush the tops with butter/seasoning mixture. Serve immediately.
08Refrigerate any leftover biscuits up to 3 days in an airtight zipper bag. Microwave cold biscuits to soften them up again. They reheat amazingly!