Thursday, November 25, 2010

"Cheddar Bay" Biscuits

Just a quick post today between finishing up cooking 8 dishes, showering, nursing my hangover with a cup of coffee and hitting the road north to spend thanksgiving with my mum, in-laws, and some good family friends. These biscuits have been a staple on the table at Thanksgiving for the last 6 years. they have gone through many reincarnations, but I think this year I am so pleased I can call the tweaking quits. They are so damn close to those biscuits they serve at Red Lobster it ain't even funny, proving once again you can have compassion and eat it too!

"Cheddar Bay" Biscuits

5 cups Bisquick 
1 1/2 cups rice milk (plus a smidgen more if mix is too dry)
1 Tbs fresh thyme
1 Tbs fresh copped parsley
1/2 cup Daiya cheddar shreds

4 Tbs Butter
1 tsp Paula Deans Silly Salt (if you don't have, use 1/2 tsp salt, 1/4 tsp garlic powder and 1/4 tsp dried parsley, or get yourself a sister-in-law who sends you PD's salt for x-mas. That's what I did)

Heat oven to 450 degrees F. Stir Bisquick and rice milk until a soft dough forms. stir in thyme, parsley, and shreds. Drop dough onto cookie sheet by the spoonful. In a small saucepan, melt butter and mix in silly salt. brush on the tops and sides of biscuits and bake for 8-10 minutes until golden brown.

Makes 24 biscuits
Prep time: 15 minutes
Cook time: 8-10 minutes
Soundtrack: Indigo Girls– Staring Down the Brilliant Dream 

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