Parmesean Bay Biscuits
Everyone knows and loves those cheddar bay biscuits from the Red Lobster. So much so that there's now a mix specifically to make them. They are quite delicious. You'll get no argument from me. Which is what inspired this variation.
For an accompaniment to an Italian entree they can be modified pretty easily. We'll switch out the cheddar for Parmesan. Instead of old bay seasoning we'll just use garlic powder and basil. We'll also use some freshly minced garlic.
You'll need half a small box of bisquick. Or 2 1/4 cups. About 1 1/2 cups milk. Almond milk or soy milk works. Or 1 percent cow's milk. Just be prepared. You may need more milk than that. This mixture can be tricky. You want to add enough milk to achieve a fairly loose dough. Depending on your add ins that can vary. Always start with the minimum and gradually add more as needed. But try to stir the mixture as little as you can. A tender, flaky biscuit is one least stirred.
I like to add my Bisquick to a mixing bowl and then sprinkle in a few tbls of garlic powder and basil. While the mix is still dry break up any clumps with a spoon or fork.
Then add in your milk and lightly stir. Add the minced garlic and shredded cheese and more milk. Folding lightly, adding more milk to combine until a soft dough is formed.
Spoon onto an ungreased cookie sheet in 2-3 inch blobs. You'll probably get 8-10 biscuits.
Bake in an oven preheated to 450 degrees F for 8-12 minutes. Rotate the pan half way through for an even golden brown.
Let cool for at least 5 minutes before using a spatula to transfer the biscuits to a cooling rack or paper plate for resting.
A tasty Italian inspired variation on the classic cheddar bay biscuits.
For an accompaniment to an Italian entree they can be modified pretty easily. We'll switch out the cheddar for Parmesan. Instead of old bay seasoning we'll just use garlic powder and basil. We'll also use some freshly minced garlic.
You'll need half a small box of bisquick. Or 2 1/4 cups. About 1 1/2 cups milk. Almond milk or soy milk works. Or 1 percent cow's milk. Just be prepared. You may need more milk than that. This mixture can be tricky. You want to add enough milk to achieve a fairly loose dough. Depending on your add ins that can vary. Always start with the minimum and gradually add more as needed. But try to stir the mixture as little as you can. A tender, flaky biscuit is one least stirred.
I like to add my Bisquick to a mixing bowl and then sprinkle in a few tbls of garlic powder and basil. While the mix is still dry break up any clumps with a spoon or fork.
Then add in your milk and lightly stir. Add the minced garlic and shredded cheese and more milk. Folding lightly, adding more milk to combine until a soft dough is formed.
Spoon onto an ungreased cookie sheet in 2-3 inch blobs. You'll probably get 8-10 biscuits.
Bake in an oven preheated to 450 degrees F for 8-12 minutes. Rotate the pan half way through for an even golden brown.
Let cool for at least 5 minutes before using a spatula to transfer the biscuits to a cooling rack or paper plate for resting.
A tasty Italian inspired variation on the classic cheddar bay biscuits.
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