Those Biscuits from Red Lobster?

I was at Red Lobster with my boyfriend and waiting for our food, we got into a debate over what the flavors in the biscuits were. I guessed it was garlic salt. He continued to insist that it was something else. Of course, with the internet, we had a plethora of imitation recipes to confirm that the only spices were garlic, garlic salt, and oregano. The recipe I found was this.

I've made these twice so far. The first time, I followed the recipe linked. The biscuit base was just Bisquick and in the first attempt, I found the base (not the flavoring or anything else, but the Bisquick part) was a little bland? dry? They had a strange taste to them... The other two people I served them two liked them a lot anyway, and they were gone very quickly. So a couple days later, I made them with a different biscuit recipe. It ended up being a combination of a couple things. It was too flat actually, but I found out why-- I melted the butter and that means there weren't big enough air pockets, so they didn't rise properly, but once again people still loved them. So the end recipe ended up being this:

Ingredients:
1 1/2 cup flour
1 1/2 tsp baking powder
3 tablespoons butter (cubed into small pieces)
1/2 tsp salt
3/4 cup milk
1 1/2 cup cheddar cheese (medium to sharp)
1/2 tsp garlic powder
2 tablespoons butter (melted)
1/2 tsp oregano
1 tsp garlic salt

Directions:
Preheat oven to 400 F. Mix together the flour, baking powder and salt. If you have a sifter, sifting these dry ingredients would make the biscuits more fluffy. Add the small cubes of butter, and mix into the dry ingredients. Mix in the cheese and garlic powder and mix. Then, add milk to make a soft dough. Feel free to add a little more milk to the mix in order to make a soft mixture, but the result should be firm enough to form rough balls of dough.

Spoon teaspoons of dough onto a greased cookie sheet and put in the oven for 10 min. During this time, melt the remaining butter and mix with the oregano and garlic salt. (If you don't have garlic salt, add 3/4 tsp salt and 1/4 tsp garlic powder-- I did this both times I made the recipe.) When you take them out of the oven at 10 min, brush the butter mixture over the biscuits generously and then put back in the oven for 6 more minutes. When you take them out, brush more of the butter mixture over them and then serve as soon as possible while nice and warm. They're also good leftover, just keep them in a sealed container so they don't get stale.

Notes: The seasoning is really the shining aspect of these biscuits. It's better to air on the strong side with the garlic powder and garlic salt, rather than under-seasoning. If you try them and there isn't a distinct salt/garlic salt taste (that flavor we were trying to pinpoint in Red Lobster), add more garlic salt to the remaining butter mixture (or melt more butter if there's none left) and brush another layer on the biscuits.