- Mar 19, 2006
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Olive Garden is tearing down
- Thread starter Old School
- Start date
- Mar 19, 2006
- 38,712
- 599
- 113
- 75
- Mar 19, 2006
- 38,712
- 599
- 113
- 75
Ingredients:<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com
fficeffice" /><o></o>2 ? cups Bisquick baking mix <o
></o>? cup cold whole milk <o
></o>4 tablespoons cold butter (1/2 stick) <o
></o>? teaspoon garlic powder <o
></o>1 heaping cup grated cheddar cheese <o
></o>Bush on Top:<o
></o>2 tablespoons butter, melted <o
></o>? teaspoon dried parsley flakes <o
></o>? teaspoon garlic powder <o
></o>pinch salt <o
></o>Directions:<o
></o>1. Preheat your oven to 400 degrees. <o
></o>2. Combine Bisquick with cold butter in a medium bowl usinga pastry cutter or a large fork. You don't want to mix too thoroughly. Thereshould be small chunks of butter in there that are about the size of peas. Addcheddar cheese, milk, and ? teaspoon garlic. Mix by hand until combined, butdon't over mix.<o
></o>3. Drop approximately ?-cup portions of the dough onto anungreased cookie sheet using an ice cream scoop.<o
></o>4. Bake for 15 to 17 minutes or until the tops of thebiscuits begin to turn light brown.<o
></o>5. When you take the biscuits out of the oven, melt 2tablespoons butter is a small bowl in your microwave. Stir in ? teaspoon garlicpowder and the dried parsley flakes. Use a brush to spread this garlic butterover the tops of all the biscuits. Use up all of the butter. Makes one dozenbiscuits.<o
></o>Recipe courtesy of Todd Wilbur, "Top Secret RestaurantRecipes 2," Plume Books.<o
></o>
Ingredients:<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com
2 ? cups Bisquick baking mix <o
? cup cold whole milk <o
4 tablespoons cold butter (1/2 stick) <o
? teaspoon garlic powder <o
1 heaping cup grated cheddar cheese <o
Bush on Top:<o
2 tablespoons butter, melted <o
? teaspoon dried parsley flakes <o
? teaspoon garlic powder <o
pinch salt <o
Directions:<o
1. Preheat your oven to 400 degrees. <o
2. Combine Bisquick with cold butter in a medium bowl usinga pastry cutter or a large fork. You don't want to mix too thoroughly. Thereshould be small chunks of butter in there that are about the size of peas. Addcheddar cheese, milk, and ? teaspoon garlic. Mix by hand until combined, butdon't over mix.<o
3. Drop approximately ?-cup portions of the dough onto anungreased cookie sheet using an ice cream scoop.<o
4. Bake for 15 to 17 minutes or until the tops of thebiscuits begin to turn light brown.<o
5. When you take the biscuits out of the oven, melt 2tablespoons butter is a small bowl in your microwave. Stir in ? teaspoon garlicpowder and the dried parsley flakes. Use a brush to spread this garlic butterover the tops of all the biscuits. Use up all of the butter. Makes one dozenbiscuits.<o
Recipe courtesy of Todd Wilbur, "Top Secret RestaurantRecipes 2," Plume Books.<o
This is awesome. Thanks. Soon as you get done making them I'll send you my address you can send them to me. Thanks.
Ingredients:<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com
2 ? cups Bisquick baking mix <o
? cup cold whole milk <o
4 tablespoons cold butter (1/2 stick) <o
? teaspoon garlic powder <o
1 heaping cup grated cheddar cheese <o
Bush on Top:<o
2 tablespoons butter, melted <o
? teaspoon dried parsley flakes <o
? teaspoon garlic powder <o
pinch salt <o
Directions:<o
1. Preheat your oven to 400 degrees. <o
2. Combine Bisquick with cold butter in a medium bowl usinga pastry cutter or a large fork. You don't want to mix too thoroughly. Thereshould be small chunks of butter in there that are about the size of peas. Addcheddar cheese, milk, and ? teaspoon garlic. Mix by hand until combined, butdon't over mix.<o
3. Drop approximately ?-cup portions of the dough onto anungreased cookie sheet using an ice cream scoop.<o
4. Bake for 15 to 17 minutes or until the tops of thebiscuits begin to turn light brown.<o
5. When you take the biscuits out of the oven, melt 2tablespoons butter is a small bowl in your microwave. Stir in ? teaspoon garlicpowder and the dried parsley flakes. Use a brush to spread this garlic butterover the tops of all the biscuits. Use up all of the butter. Makes one dozenbiscuits.<o
Recipe courtesy of Todd Wilbur, "Top Secret RestaurantRecipes 2," Plume Books.<o
You are going to need to move this to the correct forum before sports gets here. :0003
Thanks for posting :0074
'Gonna try making these tomorrow....along with a couple of lobsters!
Thanks for the recipe, OS!!!
- Mar 19, 2006
- 38,712
- 599
- 113
- 75
- Mar 19, 2006
- 38,712
- 599
- 113
- 75
