Red Lobster Biscuits

There are some recipes that I've avoided trying to recreate up until now because I just don't think I can emotionally stand failure. But yesterday I've had enough. Frustrated with pie crust failures (not satisfied with the pie crusts for the pies mentioned below, I've been trying alternatives...with mixed results that are not worth posting here) and granted the luxury of time thanks to spring break, I decided to try one of Mama's biscuit recipes.

Originally based off Nana Day's Buttermilk biscuit recipe, Mama came up with this version so that we could have Red Lobster's biscuits even though we could only afford to go to Red Lobster on very special occasions. My altered version with notes is below, but I'll include Mama's directions to make 'muffins' with the batter, in case anyone wants to try.

GF Red Lobster Biscuits

Cook Time : 12 min
Prep Time: 20 min

3 cups GF Bisquick
3/4 cup shredded cheddar cheese (or more, if you like very cheesy things)
1/3 cup Parsley Flakes
1/3 stick of butter or margarine
Garlic Powder (Do NOT replace with garlic salt. They are NOT the same.)
Spectrum Organic Shortening*
1 cup Buttermilk**

Preheat Oven to 500
Grease biscuit pan with shortening

To make the biscuits pour the flour into a large bowl and make a well in the center with your hand. Put a scoop of shortening (about 1/2 a cup) in the well and pour in the Parsley Flakes. Toss in the cheddar and add the butter milk. Pulling the flour down from the sides of your well, begin to make the biscuit patties by folding them over in the palm of your hand and placing them one at a time in the biscuit pan until full.

Before you place them in the oven melt your butter (or margarine) in the microwave and add a good amount of garlic powder and stir. Using a spoon or a basting brush pour over the top of the biscuits-- take care to not let too much to pool in the bottom of the pan, however, to prevent burning.

Bake for 12 minutes.

The biscuits will brown a little bit on the top but will otherwise be white. I like them best hot (and they reheat well if you fold one in a paper towel and put it in the microwave) , but Dave says he likes them best cold on the second day.

Muffin Alternative Directions
Quantities below can be adjusted to liking.
Also, the shortening may be replaced with a stick of melted butter or margarine.

Use 2 cups of GF bisquick and cut in 1/4 to 1/3 cup shortening with a fork or pizza cutter. Add other ingredients and stir until moistened. Bake at 350 for 15 - 20 minutes, until golden brown on top.

* So, it turns out that I don't much care for the distinct flavor that Spectrum Organic Shortening gives baking. I'm currently looking for another Gluten-Free, Soy-free alternative. However, if you are fine with Soy then I recommend that you just use Crisco. It's what my mother or grandmother would use.

** I couldn't bring myself to go dairy-free on this one because I know that so frequently milk alternatives lack the texture and fluffiness that their counterparts have. Because this recipe has so many emotional ties, I couldn't stand the thought of not using buttermilk and just made my biscuits smaller than normal so that I could (hopefully) have minimal tummy upsets. If you don't want to use milk, I recommend hemp for this one because of the thickness and texture when baking.

Delightful Dinners

My grandmother gifted me with a lot of great cookbooks this Christmas and I've been anxious to try them. It's easy for meals to get bland on a diet as restricted as mine tends to be. That said, I love everything about this recipe and I've never been a lamb person. It has a pot roast feel to it and the carrots turn out caramelized. Dave liked it so much he requested that it be added to the regular rotation.



Herb-Crusted Lamb Roast with Vegetables

Ingredients

6 large carrots, peeled and cut into 3/4 pieces on the diagonal

Olive Oil

2 tbsp GF Dijon mustard

2 tsp parsley

1 tsp thyme

1 tsp sage

3 garlic cloves, crushed

10 1/2 oz pieces of lamb rump or many lamb roasts, trimmed (I used lamb shoulder)

4-5 new potatoes

1 bag frozen peas

Preheat the oven to 400degrees. Place the carrots in a large roasting pan, drizzle just enough olive oil over them to layer the bottom of the pan and season to taste with salt and pepper. Cook in the oven for 30 minutes, or until golden and soft.

Place the mustard, parsley, thyme, sage and two of the crushed garlic cloves in a bowl. Mix well to combine and add the lamb pieces. Thoroughly coat with the mixture and add to the carrots in the roasting pan. Cook an additional 30 minutes.

Meanwhile, cook the new potatoes in a large saucepan of boiling water for 12 minutes, or until tender. Drain.

In a small saucepan over medium heat, add the peas with the remaining garlic clove. Add a little pad of butter as well as salt and pepper to taste.