This stuff makes tasty pankackes no doubt but if you are really into American cooking from the south then it's even better for biscuits... The savoury kind that you serve on the side and use to mop up gravy/sauce. We love the ones that you get at cracker barrell and the red lobster restaurants in Florida and Georgia and this is the perfect ingredient to replicate them at home. Great with just about any hearty meal but not for those counting the cals!!!
Try this little recipie, you won't be disappointed:
For biscuits 2 1/2 cups Bisquick baking mix 4 tablespoons cold butter 1 cup grated Cheddar 3/4 cup whole milk 1/4 teaspoon garlic powder/garlic granules
For brushing over the top after cooking: 2 tablespoons butter, melted 1/2 teaspoon garlic powder 1/4 teaspoon dried parsley flakes pinch salt
1. Preheat your oven to 200 (180 fan)
2. Mix Bisquick with cold butter in a decent size bowl with a big fork. Don't mix too thoroughly - there should be small chunks of butter in there about the size of M&M's. Add the cheese, milk, and 1/4 teaspoon garlic powder. Mix by hand, but don't over mix.
3. Drop tennis ball sized portions of the dough onto an ungreased cookie sheet using a big spoon. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
4. Once out of the oven, melt 2 tablespoons butter in a small bowl in the microwave then add 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this mixture over the tops of the biscuits.
Makes 10-12 biscuits. Eat them while they're still warm and soft in the middle - enjoy!!!
If this kind of thing is up your street (or down your bayou) have a look at these books for some substantial Southern recipies...
Justin Wilson's Homegrown Louisiana Cookin'
Nathalie Dupree's Shrimp and Grits Cookbook
My Southern Food by O'Day and Curtis
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