On Mon 09 Jun 2008 11:38:29p, sf told us...

> On Mon, 09 Jun 2008 14:58:48 GMT, hahabogus > wrote:
>
>>By now you're asking what this has to do with biscuts...I liked the bread
>>so much I followed a copycat red lobster recipe for cheese biscuts and
>>replace the water for flat beer, The recipe is/was on the back of Bisquit
>><sp> that boxed biscuit, pancake, baking mix. I found most any combo
>>biscuit, pancake, baking boxed mix works about the same. Excepting I
>>didn't add just plain old cheddar, I added a blend of sharp cheddar,
>>asegio <sp> and parm cheeses. With or without a bit of mince jalapeno
>>these work out great.
>
> So, you're saying use bisquick and add beer instead of water/milk for
> a recipe on the box? I thought using self rising flour was as easy as
> it gets but now you're saying it's easier?!?!

For that type of biscuit, Bisquick works perfectly. Another thing you can
do with Bisquick is substitute heavy cream for the liquid in the recipe on
the box. I find I usually have to add just a tad more because cream is
thicker. You'll never have a more tender biscuit, and never believe they
came from a box mix. These also lend themselves to baking somewhat in
advance and reheating, as they do not dry out. BTW, this would be for a
rolled biscuit, not a dropped biscuit, although I have a habit of simply
patting the dough out by hand instead of rolling, before cutting the
biscuits.

--
Wayne Boatwright
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Tuesday, 06(VI)/10(X)/08(MMVIII)
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It's okay to do the right thing, as
long as you don't get caught.
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