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.

Tastiest Snickerdoodles EVAH!

Do you ever have one of those nights were you're like "OMG IF I DO NOT HAVE SOMETHING SUGARY AND AWESOME I AM GOING TO STAB SOMEONE IN THE FACE!?" Well, I do. Frequently. And it often leads to conversations like this:

Me: I wanna milkshake.
Dave: You can't have that.
Me: I wanna cookie.
Dave: Becca-cookie?
Me: COOOOKIE. *stabbity look*
Dave: Let's get you some cookies.

And so, lacking all the crazy ingredients that many GF / CF cookbooks request I went to the internet and did a quick google search for some 'real' cookie recipes. Now, I have had a long standing love of The Joy of Cooking for a long time and they have a companion book called The Joy of Baking. As luck would have it, they also have websites! Below I've included the (altered) recipe that makes this Becca-friendly. And, hopefully, friendly to you as well.

Ingredients

• 1 1/2 cups sorghum flour
• 1 cup white rice flour
• 1/2 cup potato starch (you may also use tapioca starch as a sub if you have that instead)
• 1 tsp xanthan gum
• 1/2 tsp salt
• 2 tsp baking powder
• 2 cup olive oil (or oil of choice)**
• 1 1/2 cup white grandulated sugar
• 2 eggs worth of Energy Egg Replacer
• 1 tsp Vanilla

Coating

• 1/3 cup sugar
• 2 tsp cinnamon
  

Preheat oven to 400 degrees.

Combine your dry ingredients and go ahead and stir them until combined well. Then add all of your wet ingredients, but make sure you leave your oil until very last.

**Add oil slowly waiting to see the consistancy of the dough. You want to make sure that it isn't too dry or too wet. Trust your feelings, young padawan.

Roll into small balls and place on parchment lined baking sheet. Use a fork to make criss-cross hash marks on the top of the cookies and to squish them down gently. If they are moist enough then they will not crumble upon smushing.

Sprinkle cookies with cinnamon/sugar mixture and bake for 8 - 10 minutes. You're looking for the edges to be lightly brown but not burnt looking. If you see them sizzling in the oven, it's okay. They're supposed to do that.

Dave's seal of approval: "When you open the oven it smells like a carnival!"