Recipe Easy Drop Biscuits. ... Like Red Lobster biscuits

easy to make, one bowl, no knead and tastes very much like red lobsters biscuits
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ingredients;
2 cups all purpose baking mix (like bisquick)
2/3 cup milk
1/2 cup shredded cheddar cheese
1/4 teaspoon italian seasoning
1/4 teaspoon garlic powder
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directions;
stir together all the above until everything well blended.
drop by heaping tablespoon onto ungreased baking sheet.
should make 10 to 12 good sized biscuits.
bake at 450 degrees F for 8 to 10 minutes.
.
have either 1/4 cup melted butter or one of those squeeze margarine bottles and
brush or dot top of biscuits with it. serve hot
.
store extras in ziploc bag. reheat in microwave on saucer 20 to 30 seconds on high.

 

I do almost the same sans the Italian seasoning. I just SnP to taste.

 

They are so darn easy, I almost never buy biscuits in a can any more

 

Those look so easy to make. They don't turn hard? There is no oil in them- isn't that what makes things moist?

PS- What about the gravy? I have a question on that. Sorry off topic- but when making sausage gravy do you drain the fat after browning?

 

Some do, some don't Moto. I usually do saving a couple of teaspoons to add to the gravy mix. BTW, to me the best gravy is made in cast iron..

 

Extra?

 

I actually use rather lean (for sausage) jim dean premium 1lb roll, or a local butcher grind, so I do not drain fat. 4Tbs flour is actually good for 4 Tbs of fat. No eggs or additional fat necessary for these biscuits. I think Bisquick might have that covered in their mix.

 

MM34, make a batch of these biscuits if you can catch some time alone. Taste test them yourself, texture, and everything. As said at end of recipe, leftovers can be put in Ziploc bag and kept overnight in frig. They can be nuked for about 20 to 30 seconds and will come out fine for biscuits and gravy. If all goes well with your test run, then try the sausage gravy (it also will easily reheat in microwave next day). It varies by MW, but I normally do 2 minutes stir and another 90 seconds or so.

 

Ever since I had my gall bladder removed I've been grinding my own sausage. It really makes a difference, both in taste and in having much less grease. My wife's uncle turned me on to it. Seasoning comes from a local guy and I use boston butt. Cut it up into 1"x1" strips and sprinkle the seasoning over the strips. I let it set for a couple hours in the fridge then run it through the grinder and vac seal. Sausage produces very little grease.

 

Good advice Tac- I will make them in secret first, no sense giving the family something to talk about. The issue I have is elevation. So I made need to tweak it but it sounds like a no-brainer recipe.

 

They have been tested @ 5280 and my daughters loved them

 

I don't Moto...as a matter of fact, I chop up 2 thick slices of bacon pretty small and put it in with the sausage...along with about a teaspoon of extra bacon grease...and get pretty much unanimous rave reviews on the gravy...

Thanks for the biscuit recipe Tac...will be trying it tomorrow. Maybe it will cure my addiction to frozen "Grands"...

 

The biscuits are dry but if you pour gravy all over them, it's is amazing! I need to lessen the cooking time. But @tacmotusn gravy is the best stuff I have ever tasted. I only had sausage gravy from packets- this real stuff is so good, very flavorful.