Thursday, March 29, 2012

Rosemary Garlic Parmesan Biscuits, Cheddar Cheese Biscuits, and making your own Biscuit Mix...

My Grandmother made the best bisquick biscuits, over the years I have enjoy these small treats with many dinners. When your in a hurry they are perfect to add to a dinner. They are perfect to add to a light meal, or those cold nights with a stew or hot bowl of soup.


Rosemary Garlic Parmesan Biscuits



Ingredients:
  • 2 tbsp salted butter, melted
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 1/2 tbsp fresh chopped rosemary
  • 2 cups of Bisquick Mix
  • 3 oz shredded parmesan cheese
  • 2/3 cup fat free milk
Directions:



Preheat oven to 400°. Line a cookie sheet with parchment paper.










Melt butter in a small pan, add oil and half the garlic; sauté on low heat about 1 minute. Remove from heat and add chopped rosemary.




In a large bowl, combine biscuit mix, parmesan cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (about 1.5 oz each) onto prepared cookie sheet.






Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.


Ready for somemore.....Cheddar Cheese  garlic Biscuits!!!
Order an entrée from America's largest seafood restaurant chain and you get a basket of some of the planet's tastiest garlic cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right in the box of a baking mix.
The problem with making biscuits using a baking mix is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix.
On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, add some cold butter along on the trip-with grated cheddar cheese and a little garlic powder.  This makes an awesome biscuit!!!


Ingredients:
2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese


Brush on top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt

Directions:

1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Recipe courtesy of Todd Wilbur, "Top Secret Restaurant Recipes 2," Plume Books.

I like buying Bisquick but I also like making my own at times....so for the do it your self cook try making your own bisquick mix.....

Original Bisquick Baking Mix

6 cups all purpose flour
3 Tablespoons baking powder
2 Tablespoons powdered sugar
1-1/2 teaspoons table salt
3/4 teaspoon baking soda
1/2 cup plus 1 Tablespoon canola oil
Whisk dry ingredients together. Mix well.
Using an electric mixer, slowly stir in
canola oil. Mix until all lumps are gone
and mixture is a uniform texture - about
1 minute.

Store in an airtight container.

Use as an exact substitute for Bisquick
in recipes.
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