I'm spending today inside, doing laundry and cleaning out the basement. (Does anyone have need of a 4-foot stuffed Pepe Le Pew? Anyone? Bueller?) The hubby and I were going to finish our garage project, but the hubby got called away to do bales at his ma's ranch.
I'm not allowed to do bales, even when I am not heavy with child. The hubby and his sisters grew up tossing 80-pound bales of hay. I was town folk; I can barely lift a rake. When I go with for baling, my official job is to stay in the kitchen where I belong and feed people. Again, everybody wins.
But I stayed home today, and I'm taking a quick break from my projects to make a pot of fiesta beef soup. I thought it might go well with the leftover cheddar-garlic biscuits from lunch yesterday.
These biscuits are supposedly a knock-off of the cheddar biscuits you get at Red Lobster, and I love them. They're actually very easy to make -- no rolling out the dough! -- and they turned out fabulously. Everyone thought the biscuits tasted just like the real thing. The trick seems to be the garlicky melted butter that's brushed over the biscuits when they come out of the oven. I have a feeling I'll be asked to make these on a regular basis.
Makes 1 dozen
2 1/2 c. Bisquick
4 Tbsp. cold butter
1 heaping c. shredded cheddar cheese
3/4 c. cold whole milk
1/4 tsp. garlic powder
2 Tbsp. butter
1/2 tsp. garlic powder
1/4 tsp. dried parsley flakes
Pinch of salt
1. Preheat oven to 400 degrees.
2. Combine Bisquick and 4 Tbsp. butter in a medium bowl using a pastry cutter. The butter should be about the size of small peas.
3. Add cheese, milk, and 1/4 tsp. garlic powder. Mix by hand just until ingredients are combined.
4. Using an ice cream scoop, drop portions (about 1/4 c. each) onto a baking sheet.
5. Bake 15-17 minutes, or until biscuits are golden.
6. Combine 2 Tbsp. butter, 1/2 tsp. garlic powder, parsley flakes, and salt in a small saucepan over medium-low heat.
7. Brush melted butter over the tops of biscuits (use all the butter mixture).