"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Red Lobster Biscuits, by Norene Sandberg, is from Danielson Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups Bisquick 2/3 cup milk 1 cup shredded cheddar cheese 1/4 cup butter, melted 1/2 tsp garlic powder 1 TBSP parsley flakes
Mix the baking mix, milk and cheese until a soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased baking cheet. Bake about 10 minutes at 450 or until lightly browned. Mix margarine, garlic powder and parsley and brush over warm biscuits before removing them from the baking sheet. Serve warm.
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