Wednesday, August 30, 2006


Occassionally we take a break from the work of politics and enjoy the simple things in biscuits.

Mae Scott, chairman of the Carter County Democratic Party, shared this recipe with me today. I agree with her, these are some of the very best!


Order an entrĂ©e from America’s largest seafood restaurant chain and you’ll get a basket of some of the planet’s tastiest garlic-cheese biscuits served up on the side. There are many recipes floating around out there and even one on the box of Bisquick. The problem with this one is, due to the shortening in the mix, the biscuits will not be fluffy or flakey.

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

1. Preheat you 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 dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15-17 minutes or until the tops of the biscuits begin to turn light brown.
4. When you take the biscuits out of the oven, melt 2 tablespoons butter in 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 top of all the biscuits. Use up all the butter.

1 comment:

Andy said...

I love Red Lobster Biscuits...One of the few things that I actually cook by myself :)!