first off, i'm a guy... and i don't have a whole lotta experience.. i have
been copy cating Red Lobsters bisquits for some time, but i don't like the
fact that when i make them with Bisquick, they are solid and heavy.

can someone recommend (or post) a recipe that would be light / fluffy /
airy?

thanks for any help.

On Tue, 7 Aug 2007 10:26:55 -0700, "FH" > wrote:

>first off, i'm a guy... and i don't have a whole lotta experience.. i have
>been copy cating Red Lobsters bisquits for some time, but i don't like the
>fact that when i make them with Bisquick, they are solid and heavy.
>
>can someone recommend (or post) a recipe that would be light / fluffy /
>airy?

Are they anything like the wonderful biscuits served by L&N Seafood Grill, which
are among the best I've ever had? If so, L&N sells tins of their mix.

-- Larry

> Are they anything like the wonderful biscuits served by L&N Seafood Grill,
> which
> are among the best I've ever had? If so, L&N sells tins of their mix.
>
> -- Larry

never heard of those, where do you buy them? (i live in northern
California).

"FH" > wrote in
news
> first off, i'm a guy... and i don't have a whole lotta experience.. i
> have been copy cating Red Lobsters bisquits for some time, but i don't
> like the fact that when i make them with Bisquick, they are solid and
> heavy.
>
> can someone recommend (or post) a recipe that would be light / fluffy
> / airy?
>
> thanks for any help.

Add some baking powder. You are not leavening enough.

--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

FH wrote:
> first off, i'm a guy... and i don't have a whole lotta experience.. i have
> been copy cating Red Lobsters bisquits for some time, but i don't like the
> fact that when i make them with Bisquick, they are solid and heavy.
>
> can someone recommend (or post) a recipe that would be light / fluffy /
> airy?

These turn out well for me.
I believe the Red Lobster biscuits are laced with cheese...

Make sure you don't pack the flour when you measure. I don't bother with
the sift, spoon into cup measure, and re-sift routine, but I do fluff
and very lightly scoop.
Add the salt and baking powder, and whisk together.
Cut in the butter; I always use a pastry blender.
Add the grated or shredded cheese and whisk again, then the milk.
Final mix is quick and light, with a fork.

Dave

Title: Cheese Biscuits
Yield: 8 servings

1 C Flour
3 t Baking powder
1 T Butter
1/2 C Milk
1/4 t Salt
1/2 C Grated cheese

Sift flour, measure, and sift with baking powder and salt.
Work in butter and cheese with 2 spatulas or tips of fingers.
Add milk and mix quickly and lightly.
Drop by tablespoonfuls on well-oiled baking sheet.
Bake in hot oven (450 F) 12 minutes.

Mix:
2 Cups flour....AP is great
1TBS Baking Powder,
1 tsp salt,
1 tsp sugar.....
Now cut into medium pieces... 6 TBS of cold, hard butter (3/4 stick)
Put this on the dry mix from above. Get a pastry cutter. They're
cheap. Use the pastry cutter to cut the butter pieces into the flour
mix until they are pea sized. Do not cut down too much.
Now.... add just over 1/2 cup of ice cold butter milk and
gently.....gently.... mix in with a fork. You'll probably have to add
a touch more to get to a dough consistency. Take out of your mixing
bowl and gently.....gently....gently.... press down to 3/4 inch. Cut
this into pieces and put on a greased pan. Bake at 350 until just a
touch brown on top. This is a genuine old fashioned recipe. You must
not break down the butter into tiny, tiny pieces, and you must not mix
the butter too much into the flour mix. I just cut my bisquits into
off-sized chunks about 2 inches across. If you want to be fancy, use a
appropriate sized tin can with both ends cut off.