first off, i'm a guy... and i don't have a whole lotta experience.. i have been copy cating Red Lobsters bisquits for some time, but i don't like the fact that when i make them with Bisquick, they are solid and heavy.
can someone recommend (or post) a recipe that would be light / fluffy / airy?
thanks for any help.
Are they anything like the wonderful biscuits served by L&N Seafood Grill, which are among the best I've ever had? If so, L&N sells tins of their mix.
-- Larry
never heard of those, where do you buy them? (i live in northern California).
"FH" wrote in news:o86dnWPoUPj8NiXbnZ2dnUVZ snipped-for-privacy@comcast.com:
Add some baking powder. You are not leavening enough.
These turn out well for me. I believe the Red Lobster biscuits are laced with cheese...
Make sure you don't pack the flour when you measure. I don't bother with the sift, spoon into cup measure, and re-sift routine, but I do fluff and very lightly scoop. Add the salt and baking powder, and whisk together. Cut in the butter; I always use a pastry blender. Add the grated or shredded cheese and whisk again, then the milk. Final mix is quick and light, with a fork.
Dave
Title: Cheese Biscuits Yield: 8 servings
1 C Flour 3 t Baking powder 1 T Butter 1/2 C Milk 1/4 t Salt 1/2 C Grated cheeseSift flour, measure, and sift with baking powder and salt. Work in butter and cheese with 2 spatulas or tips of fingers. Add milk and mix quickly and lightly. Drop by tablespoonfuls on well-oiled baking sheet. Bake in hot oven (450 F) 12 minutes.
Mix:
2 Cups flour....AP is great 1TBS Baking Powder, 1 tsp salt, 1 tsp sugar..... Now cut into medium pieces... 6 TBS of cold, hard butter (3/4 stick) Put this on the dry mix from above. Get a pastry cutter. They're cheap. Use the pastry cutter to cut the butter pieces into the flour mix until they are pea sized. Do not cut down too much. Now.... add just over 1/2 cup of ice cold butter milk and gently.....gently.... mix in with a fork. You'll probably have to add a touch more to get to a dough consistency. Take out of your mixing bowl and gently.....gently....gently.... press down to 3/4 inch. Cut this into pieces and put on a greased pan. Bake at 350 until just a touch brown on top. This is a genuine old fashioned recipe. You must not break down the butter into tiny, tiny pieces, and you must not mix the butter too much into the flour mix. I just cut my bisquits into off-sized chunks about 2 inches across. If you want to be fancy, use a appropriate sized tin can with both ends cut off.InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.