Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Welcome to anyone who came over from my help-with-lasagna thread .
I got asked to bring biscuits for Christmas dinner...I am almost shameless enough to take Church's Chicken biscuits but I have been told there is no shame in buying the frozen ones...or doing Bisquick.
I like the idea of the frozen ones ... who do you like? I already have a vote for Pillsbury Grands...any others? Are my round cake pans ok or do I need to go buy a cookie sheet?? (Mine lost by movers this year....I never replaced, which shows you how much baking I do!)
Thanks again, lifesavers! Don't let me embarrass myself at Xmas dinner!
P.S. There should have been a question mark on this title...I sure ain't _offering_ "more help" to people!
I have a super-easy recipe that copies the cheddar-bay biscuits that they serve at Red Lobster. If you're interested, I'll gladly post it. Note I said super-easy since I'm bake-challenged too!
Miken, my sister was just talking about those cheese biscuits the other day! I don't think I'd take them for Xmas (don't know that they would mix well with turkey gravy??) but I would make them as a treat for her another time, so please do share your recipe!
I say no to frozen! I use Bisquick most of the time and instead of milk, use buttermilk. It is next to impossible to mess those up and they taste great! JMO
Yuck people with all your mixes and frozen crap filled with high fructose corn syrup and partially hydrogenated fat! Jeez. Read the label! Makes me livid people would suggest such.
Get the old betty crocker cookbook out. There is a great biscuit recipe in there. They are not that hard to make. Making biscuits is the easiest thing in the world.
If you are reluctant to make them from scratch, look for frozen Marshall's biscuits...available in some parts of The South.
But I would encourage you to try making some of your own. If White Lily self-rising flour is available in your area, use the recipe on the bag. It is not difficult at all...just don't overwork the dough. A really simple alternative is to mix self-rising flour with heavy cream, just enough to make a moist dough...roll it out and cut into rounds...again working the dough as little as possible. Bake as called for (time and temperature) in most recipes...some call for higher temperature and reduced baking time. You could make a test batch or two prior to committing to making them all from scratch.
The Bisquick's are fairly easy to make, provided you have access to the host's kitchen where you will be visiting.
I use the optional recipes listed at the bottom for cheese-garlic biscuits. Be sure to take LOTS of grated cheddar (use more than the box calls for) and a bottle of garlic salt with you (or is it garlic powder? The box will tell you.) If you do these, you'll be a hit at dinner. I recall brushing them with melted butter (mixed with garlic salt). The instructions are easy to follow.
You could bake them at home too, not sure how far you must travel, but they are best if fresh baked on-site.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
.
They come in frozen or refrigerated.
It depends on where you are located...
