Cheddar Bay Biscuts

From the kitchen of One Perfect Bite...The recipe for these biscuits is purported to be the one used to make the Cheddar Bay Biscuits that are served at Red Lobster. I must admit I've never eaten at Red Lobster, but the Silver Fox has, and he likes the biscuits that are served there. I made a pot of tomato soup today and I thought this would be a good time to give the recipe a try. The biscuits are really easy to make and my sampler loved them, giving them a solid A+. I must admit I was less enamored of them. The biscuits have a wonderfully cheesy flavor,  but I found them to be too short, bordering on the almost greasy. My palate does not react well to overly rich or sweet food and I suspect it is responsible for the difference between my review and that of the Silver Fox. I urge you to give the biscuits a try. Their popularity leads me to believe that my review is an outlier and the biscuits have merely fallen victim to my "princess and the pea" attitude towards certain foods. If you love rich and cheesy, I suspect these biscuits have your name on them. If you make them, I'd love to know what you think of them. Here is how they are made.

Currant Tea Biscuits

From the kitchen of One Perfect Bite...Once Labor Day has passed, meetings and committees sprinkle the calendar and baking pans resurface after a long summer's internment. I took a good look at mine today and have concluded that some of them need more than a rest, they are looking pretty grungy and need to be put down. I hate to replace pans at this stage in my life, but these are an embarrassment, so at least some of them are going to that great pot rack in the sky. Just not today. I had need of my half-sheet pans this morning, so I lined them with parchment paper and looked the other way as I placed tea biscuits on them. I had my first meeting today and was responsible for refreshments. Working on the theory that everyone had too much to eat over the holiday, I decided to keep things really simple and just serve scones. I've been waiting for an occasion to try looking a recipe for Raisin Tea Buns that I found on a site called Rock Recipes. Today was the day. I made a few changes to the Rock recipe and ended up using currants instead of raisins. As you can, see I also gave them a new name.The biscuits are easy to make and they are delicious. I hope you will give them a try. Here is how they are made.

Almost Like KFC Biscuits

From the kitchen of One Perfect Bite...In 1991 the Kentucky Fried Chicken franchise changed its name to KFC. More heath conscious consumers began to impact profits and it was hoped that the new name and lighter fare would stem the loss of customers and improve sales. These days KFC biscuits are frozen and baked-off as they are needed, but there was a time they were made on premises, using a biscuit mix to insure uniformity from one location to the next. While many of the "copycat" recipes for the biscuits are made from scratch, I chose the one I thought used the ingredients and methods most like those used in KFC locations in the past. I don't like to use mixes when I bake, but in this case it made good sense. I am a cornbread gal, but I've been told these biscuits are terrific. I do hope you'll give this recipe a try. Here is how this version is made.

Bob's in the Kitchen - Drop Biscuits with Cornmeal

From the kitchen of One Perfect Bite...I don't want to spend too much time talking about the weather because I know some of you are still locked in the grip of what has been an awful winter. Having said that, we have seen sure signs of spring here and joggers on the river path are back in shorts and T's and even the old folks are walking with a bounce in their step. We know it won't last. The rainy season is not quite over and we can't count on continually clear skies until April, but it sure is nice to put the parkas away even if it's only for a day or two. The sun is like a siren's call, so we spent the day outside, doing what we wanted rather than what we should. It was dark by the time we returned home and pulled together a meal from what we had around. There was a bean soup in the freezer and Mary pulled an old recipe for cornmeal biscuits from the Land O' Lakes site. These biscuits are incredibly easy to make and the touch of cornmeal gives them a crisp crust that is perfect to serve with soup and stews. If you like biscuits, you owe it to yourself to give these a try. They aren't pretty to look at but they sure are good. Here is how they're made.

Parmesan and Parsley Biscuits

From the kitchen of One Perfect Bite...This recipe is over a decade old. It originally appeared in Bon Appetit magazine and I pull it out at this time of year when I want to make something different to serve with soup and stews. I've cut the ingredients for the biscuits in half because I found the published version of the recipe, seen here, made 24 2-inch biscuits which I think you'll agree is a tad extreme for two people. While the directions that I'm sharing for the biscuits are old school, they can be made in a food processor if you are busy, so inclined or both. The biscuits are delicious when served hot from the oven, but they are, unfortunately, not good keepers. I suggested you use finely ground black pepper if you decided to try them. Coarse cracked pepper does not disburse well through the other ingredients and the play of the pepper and the cheese is what makes these biscuits out of the ordinary. The Silver Fox slathers his with butter, but I think they are flavorful enough to eat out of hand. I do hope you'll give this recipe a try. I know you'll enjoy the biscuits. Here is how they are made.

Two-Bite Buttermilk Biscuits

From the kitchen of One Perfect Bite...These may be the ugly ducklings of the biscuit world, but their soft and buttery taste, coupled with the ease with which they come together, more than make up for their homely appearance. The recipe, which comes from Food and Wine magazine, is easy to follow and almost foolproof. Almost. If you follow the recipe exactly as it was written, you'll end up with a wet dough that will be very difficult to cut. Obviously, there are two solutions to the problem. The first is to use less buttermilk when making the dough, and the second is to knead more flour into the dough as you shape it for cutting. While it may take a bit of finessing, the finished biscuits are delicious, and perfect to serve with very informal meals of soup or stew. Because they are smaller than most of their kind, I've dubbed them two-bite biscuits. I like to serve them directly from the pan with copious quantities of butter, honey and jam. I've never had to worry about leftovers, but according to the developers of this recipe, the biscuits can be made early in the day and reheated in a 350 degree oven for 3 to 5 minutes before serving. I know you'll like these, and I do hope you'll give this recipe a try. Here is how the biscuits are made.

Beans, Biscuits and Bread Part Two - Cornmeal and Buttermilk Biscuits

From the kitchen of One Perfect Bite...I found the recipe for these biscuits on the Food Network website. It caught my eye because I was looking for something to serve with the bean trio that was being sampled for the holiday barbecue. I thought the touch of cornmeal would add some texture to the biscuits and go well with the spicy sweet flavor of the beans we were testing. I must tell you, these biscuits are lovely. I do want to clarify what I think was meant by the specification for "polenta-style" cornmeal. I think it is fair to categorize any medium to coarse ground cornmeal as "polenta-style" and if you avoid the really finely ground type you'll be fine. As with any biscuit, you'll want to use an easy hand and be sure not to overwork the dough. This recipe can be doubled if you have a gang to feed. Do give these biscuits a try. I really think you'll like them. Here is how they're made.