"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Red Lobster's Cheese Biscuits, by Sue Martin, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
½ c. finely shredded cheddar cheese 2 c. (about 8 oz.) buttermilk baking mix (i.e. Bisquick or Jiffy) 2/3 c. milk 2 tbsp. margarine ¼ tsp. garlic salt or (1/8 tsp. garlic powder plus 1/8 tsp. salt) ¼ tsp. dried parsley flakes, crumbled
Preheat oven to 400º. In a medium bowl, stir cheese into baking mix. Add milk; stir just until ingredients are thoroughly combined and evenly moistened. Drop by rounded spoonfuls onto a parchment-lined baking sheet; place on a second baking sheet. Place in upper third of oven; bake about 12 minutes or until just beginning to brown; slide parchment with biscuits off pan.
Melt margarine; stir in garlic salt and parsley flakes. Brush over hot biscuits. Serve warm.
NOTE: Before measuring, pour baking mix into bowl; stir with fork to break up lumps. Spoon into a measuring cup, overfill and level off with back of knife or a spoon handle; do not shake cup to level.
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