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Kitchen Mailbox: Garlic Cheddar Biscuits: a recipe worth repeating

Thursday, March 15, 2001

By Arlene Burnett, Post-Gazette Staff Writer

We received a mountain of mail responding to the recipe request of Pearl Kress of McCandless for the Red Lobster Cheese Garlic Biscuits. It was no surprise to us that we received more than 40 responses for these tasty biscuits -- the Red Lobster Cheese Garlic Biscuits recipe has made appearances in dozens of national magazines and newspapers, including the Post-Gazette.

 
 
Cooking term
of the week

Bake or baking -- To cook by dry heat in an oven; when cooking meat or poultry, it's referred to as roasting.

   
 

But if there's one reader out there who doesn't have the recipe, we print the request -- that's what we're here for. As we read through the recipes, we were thrilled to see a few variations. A few recipes were completely different (you'll find them below, along with the original); other recipes differed by just one ingredient. For example, Claudia Wiehl of Charleroi and Josephine Kawalkin of Bridgeville added parsley flakes. Trudy Kosey of Canonsburg uses more garlic -- "because we like the taste." Marilyn Dusmal of Finleyville and Peggy Ostronic of Bellevue use extra sharp cheese because, "the sharper the cheese the more flavorful the biscuit."

Here's the recipe for Cheddar Garlic Biscuits sent in by Flora Talarico of Franklin Park.

Cheddar Garlic Biscuits

2 cups Bisquick or other butter-milk baking mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/4 cup butter or margarine, melted
1/4 teaspoon garlic powder

Preheat oven to 450 degrees. With a wooden spoon, mix baking mix, milk and cheese until a soft dough forms. Beat vigorously for 30 seconds. Drop dough by heaping tablespoons onto an ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.

Combine melted butter and garlic powder -- brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10 to 12 biscuits.

Variations: Irene Sorano of Mt. Lebanon sent us this interesting version:

Roasted Garlic Biscuits

5 cups baking or buttermilk biscuit mix
1 cup shredded cheddar cheese
14 1/2-ounce can Swanson seasoned chicken broth with roasted garlic

Mix baking mix, cheese and broth to form a soft dough. Drop by spoonfuls (we used a tablespoon) onto ungreased baking sheet.

Bake at 350 degrees for about 15 minutes. Makes about 24 biscuits.

We used our household scale for Karen Sarsfield's of Export biscuit recipe. We especially liked the garlic spread.

Cheddar Biscuits with Garlic Spread

1 1/4 pounds Bisquick or other baking mix
3 ounces shredded cheddar cheese
11 ounces cold water

Garlic spread:
1/2 cup melted butter
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon dried parsley

Place cold water in a medium bowl -- add Bisquick and cheese. Mix until dough is firm. Drop biscuits on a cookie sheet lined with parchment paper. Bake at 375 degrees for 10 to 12 minutes or until golden brown. While biscuits bake, combine spread ingredients. Brush baked biscuits with the garlic topping.

This recipe is slightly different from the first. It was sent in by Mary S. Bain of Hermitage.

Follow the first recipe but increase the butter to 1/2 cup and divide butter (4 tablespoons each). Add 4 tablespoons to batter. Use the remaining butter to brush over baked biscuits.

Requests and letters

Martha Berg of Oakland writes: "Hope someone out there has the recipe for Chocolate Almond Chiffon Pie from a 1950s gourmet cookbook. A very delicious and elegant dessert."

From William A. Kraus of Bethel Park: "Some years ago, the Stouffer's Restaurant located in the South Hills Village Mall served small, hard, slightly tough rolls that are remembered by friends till this day. They're remembered, but unavailable. I don't know what made them so good. They were fresh and warm. One serving was never enough. We've tried hard with French-type crusted rolls over the years and they don't seem to compare. Maybe there was some small secret ingredient or procedure that made them so memorable. Maybe I will not even recognize them if I try them again. But I'm willing to try, try, and try again. Help!"

Maybe one of our readers can help Anna R. Chalmers of Allison Park. She writes: "Can you give me the correct name of the Lentil Council or Association and a mailing address -- not an e-mail address? I had a booklet of theirs that included a delicious soup made with sausage, rather than the usual ham. The booklet has been lost and I would like to have that recipe, as well as any other they now have available."

Mary McKinley of Grove City would like a recipe for French onion soup with some "punch." Mary writes: "All the recipes I have found seem bland compared to the French onion soup I've had the pleasure of enjoying at the Buffalo Blues Bar, Shadyside. I'm no experimentalist but can follow a recipe to a T!"

A letter from Sue Reinhart of Butler: "When I was a young girl, my delight was eating at the Colonnade cafeteria, in the basement of the old Union Trust Building, Downtown. There were many delicious foods there, but what sticks in my memory is the wonderful vegetable soup they served. It was a true vegetable soup with no meat in it, a clear tomato broth base and a heavenly flavor. Is there anyone out there who would venture a guess as to the recipe for this delicious soup? (Any recipe from the Colonnade will be greatly appreciated.)"


If you want to answer a recipe request from a reader or are looking for a recipe yourself, please write to Kitchen Mailbox, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh 15222, or e-mail to aburnett@post-gazette.com. Please include a name, neighborhood and a daytime phone number on all correspondence. All recipes are kitchen-tested by the Post-Gazette.



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