Do you remember the huge fad of no carb dieting? I well remember my co-workers on the no carb kick and walking around snacking on pre-cooked bacon as a snack proclaiming their love for this wonderful diet in which you can eat as much bacon as you want! I thought it was a horribly misguided diet strategy, even though I don't' know beans from apple butter when it comes to it's benefit or detriment, solely because it excluded my favorite things--carbs! I love pasta, potatoes, and bread.
Growing up my family would usually have buttered white bread, which my family called light bread, for evening meal. 10-12 stacks of bread on a plate with margarine for spreading. I really loved buttered bread, and still do. Sometimes we would have canned biscuits with apple butter and I would be in heaven. Do you remember when KFC had dinner rolls instead of biscuits? I do, and loved them. Holidays meant wonderful homemade
yeast rolls that I could eat an entire pan of on my own. Exercising restraint was not my strong suit. I mean, that's why they have elastic in underwear, right?
I whipped up these drop biscuits today for our lunch and really liked them so I thought I would share. These were mixed, dropped, and baked in 10 minutes! Now that's fast. If you have ever been to Red Lobster and enjoyed their dinner biscuits you will for sure love these. I found these to be much lighter with more flakiness and less chew. My second time around I'll add more cheese since you can't really ever have to much cheese
, right? Brushed with melted butter straight out of the oven then slathered with butter is just about all you need to be carried away to carb land.
Garlic Cheddar Drop Biscuits
1 1/2 cups Baking mix (I used Bisquick)
1/2 cup butter milk (see note)
1 cup Cheddar cheese
1 teaspoon Garlic salt
1/2 teaspoon Onion powder
2 Tablespoons melted butter, reser
Preheat oven to 400 degrees. In a medium size bowl add all ingredients, except butter and stir until combined. Drop by rounded spoonfuls (I used a large spring loaded scoop) onto a greased cookie sheet. Bake 7-9 minutes or until golden. Brush with melted butter and remove to a basket.
Note: If you are like me and rarely ever have buttermilk on hand, do not fret because you can make your own. For Real! Here's how: 1 tablespoon of white vinegar into a measuring glass, fill to one cup mark with Milk, stir. Let sit until ready for recipe (one minute or so).
The possibilities for these biscuits are really endless. You could put crumbled bacon and Swiss cheese in there, or finely chopped onions and dill, or your favorite herb for herb biscuits. Your creativity is the only limit to what you can do.