Friday 24th of June 2011 08:15 AM
By Kim L. Fritzemeier
KFRM Central Kansas Reporter
Farm Wife along the Stafford/Reno County Line
Being fake isn't an attribute to which I usually aspire.
Is there anything that's better fake than real? Well, fake nails are better than my nails. A spray-on tan is better for you than a real one, I suppose.
But most of the time, we prefer to go with the real thing ... case in point, diamonds vs. zirconia.
But I did find a pretty good fake during harvest ... fake Red Lobster Cheddar Bay Biscuits. I didn't have time to make yeast bread from scratch, but I wanted to serve a hot bread with my roast beef meal.
It's not quick bread but yeast bread that will be featured at tomorrow's National Festival of Breads in Wichita (June 25). Doors of the Wichita Airport Hilton ballroom will open at 7:30 AM to the public. Eight amateur bakers from across the U.S. will bake their original yeast bread recipes. There's also a mini trade show with food and cooking vendors, plus a full schedule of demonstrations about everything from basic sweet doughs to baking with whole grains. A Great American Bake Sale will benefit Share Our Strength, which combats childhood hunger.
I hope you'll join me from 7:30 AM to 4 PM at the Wichita Airport Hilton! And did I mention free bread samples? Yum!
But, if you can't come to Wichita, make Cheddar Bay Biscuits.
Cheddar Bay Biscuits
1/3 cup shortening
1 3/4 cups flour
2 1/2 tsp. baking powder
3/4 tsp. salt
3/4 cup milk
3/4 cup shredded sharp Cheddar cheese
1/4 cup butter (no substitutes)
1 tsp. dried parsley
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
Heat oven to 450 degrees. Combine flour, baking powder and salt, mixing together. Add shredded cheese, cutting in with the pastry blender. Cut in shortening, using a pastry blender, until it resembles fine crumbs. Stir in milk, mixing with fork, until dough pulls away from the side of the bowl and rounds up into a ball.
Turn dough out on a lightly floured surface. Knead lightly about 10 minutes. Roll 1/2-inch thick. Cut with floured 2-inch biscuit cutter. Place on ungreased cookie sheet.
Melt butter in microwave. Add spices. Using a pastry brush, brush butter mixture over each biscuit. Reserve remaining butter mix.
Bake until golden brown, about 10 to 12 minutes. Brush with remaining butter mixture and serve hot. Makes about 1 dozen.
- I think Red Lobster makes drop biscuits (I might too if I were making as many as they serve a night). If you want to go that route, just drop them with a fork and bake as directed above.
- If you want to use biscuit mix, the recipe I found used 2 cups Bisquick and 1/2 cup cold water. You would just add your 3/4 cheese to that mixture instead of working with the flour mixture and shortening.
- I doubled the recipe. However, I didn't double the butter and seasonings, and I had plenty for all the biscuits.