Garlic Cheddar Drop Biscuits

Image courtesy Creative Commons 

These quick and easy drop biscuits make a perfect accompaniment to a chili or chowder. This is a copy cat recipe for the Red Lobster restaurant chain's biscuits. The secret to them is the extra butter added to the baking mix. It adds a lightness to them that is particularly good. Freezing the butter makes it possible to grate into the biscuit mix and it's much faster than cutting it in using other methods, such as a pastry cutter. Additionally, the butter pieces remain separate until they melt in the oven, making the biscuit even lighter in texture.

Ingredients

• 2 1/2 cups Homemade baking mix or a commercial brand such as Bisquick.
• 4 tablespoons cold butter
• 1 cup sharp cheddar cheese, grated
• 3/4 cup cold milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Old Bay seasoning (optional)

Brush on top

• 2 tablespoons butter, melted
• 1/2 teaspoon garlic powder (not salt)
• 1/4 teaspoon dried parsley flakes
• 1 pinch salt

Directions

1. Put the butter into the freezer for 15 minutes so it can get really cold (frozen even).
2. Grease a cookie sheet or line it with parchment paper.
3. Preheat oven to 400°F.
4. Grate the frozen butter into the baking mix and combine lightly. There should be small chunks of butter about the size of peas. Add cheese and garlic powder
5. Add milk and quickly combine by hand. Don’t over mix.
6. Drop 9 equal portions onto greased cookie sheet.
7. Bake for 15-17 minutes or until tops are light brown.
8. Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.
9. As soon as they come out of the oven, use a pastry brush to spread garlic butter over the biscuit tops. 

Home Made Baking Mix -- Like Bisquick

Ingredients

• 6 cups all purpose flour 
• 3 Tablespoons baking powder 
• 1 Tablespoon salt
• 1 cup shortening 

Directions: 

1. In a medium sized bowl, add flour, baking powder and salt. Using a whisk, mix the ingredients thoroughly.

2. Using a pastry cutter, cut in the shortening until it is in small pieces. If you don't have a pastry cutter, use two butter knives and pull them across the contents of the bowl in opposite directions to cut the shortening into very fine pieces.

3. Store in an airtight container.

CLIFF'S CORNMEAL MUFFINS OR LOAF

Corn meal muffins are a quick and delicious addition to any dinner table. They are scrumptious with chilis and stews or any type. We also like them with soups. For a quick dessert, a piece of corn bread topped with maple syrup was a special treat for many of us growing up. Try some tonight for you and your family to enjoy.       

Makes 24 muffins or one 9X13 inch pan

Ingredients:

·         1 3/4 cups cornmeal

·         2 1/2 cups milk

·         2 1/4 cups flour

·         2 Tablespoon baking powder

·         1 teaspoon salt

·         2 eggs

·         1/2 cup vegetable oil

Substitutions:

Milk:  coconut water (not coconut milk) to make it non-dairy if necessary.

Egg substitutes: choose one for each egg:

(1)- 1/3 cup applesauce OR

(2) ¼ cup Applesauce + 1 teaspoon Baking Powder OR

(3) one cup plain yogurt = 1 egg

Oil: you may substitute the oil with unsweetened applesauce, but only if you haven’t used applesauce as an egg substitute.

Options:

Switch out ¼ cup oatmeal for ¼ cup of the flour.

Add 1 cup of corn niblets for texture if serving with a dish like chili.  

Directions:

1.     Have all ingredients at room temperature.

2.     Preheat oven to 400 degrees. Lightly oil muffin tins or 9 x 13 pan.

3.     Combine cornmeal and milk and let stand for 10 minutes

4.     Combine flour, salt and baking powder in a large bowl

5.     Add eggs and oil to cornmeal and milk mixture and stir well

6.     Add to dry ingredients and stir until just combined

Bake at 400 degrees for approximately 15-20 minutes for muffins and 25-30 minutes for loaf.

Test with a toothpick to see if they are done. If the toothpick comes out clean, they are done.