| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Bread | 60 | Servings | |
INGREDIENTS
| 1 | ts | Garlic salt or powder |
| 1 | tb | Parsley flakes |
| 1 | ts | Italian seasonings |
| 5 | lb | Bisquick |
| 44 | oz | Cold water |
| 1 | lb | Sharp cheddar; grated |
| 1/2 | c | Butter |
INSTRUCTIONS
From: Sam.Waring@f125.n102.z1.calcom.socal.com (Sam Waring) Date: Mon, 22 Nov 1993 23:14:12 -0800 per Kathy Pitts in Bryan, TX I don't know if you mean the cheese biscuits or the cheese garlic rolls. Fortunately, I've got both. They came from an employee of the Red Lobster in Bryan, Texas, and are guaranteed authentic (or as authentic as you can get; RL uses some in-house commercial mixes that you can't buy at the store). Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and Italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot. The RL manager's recipe is for a large quantity, so you'll have to reduce the ingredient quantities by the size batch you desire. Note: For a smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and 3/4 c. grated cheddar which will yield about 12 biscuits. You may also substitute soda water or gingerale for the water, if desired. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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