![]() ![]() I'd always thought, "Well, that's silly it's SO easy just to add your own salt and baking powder." But then I started using the SR. But not just any baking powder: the special non-aluminum baking powder we use doesn't lend any of that "tinny" flavor you sometimes get with regular baking powder. Lower-protein (read: less gluten) than all-purpose flour, Self-Rising includes both salt and baking powder. ![]() In fact, anything leavened with baking powder is a good recipe candidate for this flour. Oh, and baked doughnuts, my new best friend. Long a key element in every Southern baker's pantry, it's a convenient way to make biscuits and muffins, pancakes and waffles, coffeecake and scones and cookies and cake. I've fallen in love with our Unbleached Self-Rising Flour. So I can't compare these King Arthur biscuits to the Cheddar Bay version, though I doubt the Lobster's would outshine ours, taste- or texture-wise.Īnd remember, our cheese biscuits include just flour. (Unless you count the red lobsters down at Joe's Lobster Mart on the ocean here in Sandwich, MA, about a mile from my house.) And second, because there aren't any Red Lobsters even vaguely close to where I live. I've never been to a Red Lobster – first, because I'm allergic to shellfish, which kinda cuts back on my menu options. Checking out the array of cloned recipes, apparently "bay" refers to the lobsters' provenance, rather than the biscuits' seasoning: there's no bay leaf in these biscuits, simply Bisquick®, cheese, butter, and milk, with a little parsley and garlic on top. There's a cheese biscuit at the Red Lobster restaurants that gets rave reviews online – Cheddar Bay Biscuits, they're called. Which is all you need to make these tender, tasty little gems. No, not "I love you" – though the sentiment certainly applies to these ridiculously delicious cheese biscuits. Ah, those three little words we long to hear. ![]()
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